Cheese and Prawn Thermidor Gratin
Ingredients (5 portions)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | g | Prawns, peeled and deveined |
| 60.00 | ml | Brandy |
| 3.00 | pc | Onions, spring chopped |
| 5.00 | g | KNORR Chicken Stock Granules 6 x 1kg |
| 50.00 | g | Knorr Stir & Serve Creamy Cheese |
| 150.00 | ml | MEADOWLAND Classique 10 x 1L |
| 150.00 | g | Cheese, Parmesan |
| 250.00 | g | Button mushrooms, sliced |
| 3.00 | ml | ROBERTSONS Thyme 6 x 250g |
| 15.00 | ml | KNORR Lemon Juice 6 x 2L |
| 3.00 | ml | ROBERTSONS Paprika 6 x 700g |
| Tabasco |
Preparation
1. Melt Marvello full fat and sauté spring onion and mushroom for 2-3 minutes.
2. Stir in the prawns, sprinkle with Chicken stock granules and fry until the prawns turn from translucent to pink.
3. Add the brandy and simmer for about 1 minute.
4. Add the thyme and remove from the heat.
Prepare cheese sauce:
5. Place one scoop of stir and serve cheese sauce into a jug and add 200 ml of boiling water. Stir until thick and smooth. Add 50 of meadowland classique.
6. Combine the prawn and mushroom mixture to the sauce, mix in half of the cheese and paprika and a dash of Tabasco and divide into ramekins.
7. Sprinkle with the parmesan cheese and place under the salamander and grill until golden brown.
8. Serve with rice or freshly baked bread.
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