Coygimwch Dell Patagonia (Prawn Patagonia) Welsh
Ready In: 0 mins
Serves: 8
Ingredients
- 1 small cauliflower
- 1 tablespoon tomato ketchup
- 1 pint thick bechamel sauce
- 1 teaspoon celery salt
- 1 cup double cream
- 1 teaspoon bay leaf, Ground
- 1⁄2 lb prawns, Peeled
- 1 teaspoon turmeric
- 1⁄4 lb caerphilly cheese
- 1 teaspoon mustard powder
- 1 teaspoon garlic salt
Directions
- Cook small cauflower untill the florettes are soft, but still firm.
- Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish.
- Keep hot.
- Make a pint of Bechamel sauce using Welsh butter to Panada consistency.
- Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper.
- Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently.
- Do not boil.
- Pour the mixture over the cauliflower and grill until golden brown.
- pipe creamed potatoes around the individual portions.
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