The Chuck Wagon
I love to experiment in the kitchen! Think of it as the grown up version of the kid who plays with mud and sticks to see what he can make, or the teenager impishly mixing chemicals when the teacher isn't looking - to see what happens.
You look in the fridge. What's there? What can I make out of it that might just conceivably taste good? On such an occasion I invented the first of these recipes. I promise you, everything just happened to be on hand.
| How to make
Creamed Prawns Marinade the prawns for 30 minutes in the brandy, virgin olive oil, pineapple chunks, lemon, fresh black pepper and a pinch of salt. Boil the potato until soft enough to mash. Add in some butter, cream or milk, salt and pepper to taste. Toss in parmesan to taste while mashing until the mixture is creamy. Before the potato is quite ready, heat a pan and stir fry the bell peppers and mushrooms in a small quantity of butter. When not quite fully cooked add in the marinated prawns and pineapple, plus any juice that remains in the container. Continue heating for another 4 minutes until the prawns are well heated. Now add a large table spoonful of mayonnaise and some whipping cream to make a medium thickness white sauce. This will pick up the other flavors in the pan. Heat again until the whole pan is piping hot, but no more, or the sauce may curdle. Serve the mashed potato on to the side of the plate and then help out the shrimp mixture attractively round one side of the potato. Remember to drizzle extra sauce over and round the potato. A glass of your favorite white wine will only add to your total enjoyment. Serves two. |
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