Coygimwch Dell Patagonia (Prawn Patagonia)
Author: Kitchens
  • 1 small cauliflower
  • 1 teacup double cream
  • 1/4 pound Caerphilly cheese
  • 1 Tablespoon tomato ketchup
  • 1 teaspoon ground bay leaf
  • 1 teaspoon mustard powder
  • 1 pint thick bechamel sauce
  • 1/2 pound peeled prawns
  • 1 teaspoon garlic salt
  • 1 teaspoon celery salt
  • 1 teaspoon turmeric
  1. Cook small cauflower until the florettes are soft, but still firm. Break the florettes and put a dessertspoonful into individual hors d'oeuvres dishes or an oven proof dish. Keep hot.
  2. 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.
  3. Beat the sauce well, add the peeled prawns and Caerphilly cheese (crumbled) and heat gently. Do not boil.
  4. Pour the mixture over the cauliflower and grill until golden brown. Pipe creamed potatoes around the individual portions.
Mrs. M Neal, Plas Fron Deg, Church Walks, Llanduduno.
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