{"id":53399,"date":"2024-11-29T14:15:20","date_gmt":"2024-11-29T14:15:20","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=53399"},"modified":"2024-11-30T11:46:01","modified_gmt":"2024-11-30T11:46:01","slug":"black-garlic-prawn-mornay","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-prawn-mornay\/","title":{"rendered":"Black Garlic Prawn Mornay"},"content":{"rendered":"\t\t

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Black Garlic Christmas Prawn Mornay Pots<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Luxurious and full of flavour prawn pots in a rich Cheddar cheese sauce elevated with a delicate hint of Black Garlic. Perfect as an indulgent Christmas Day starter.<\/p>
Memories for family and friends<\/span> – <\/strong>Mum would make Prawn Mornay every Christmas, specially requested by Grandad George. This is BGK\u2019s adaptation of Mum\u2019s (Eunice) famous and very well-loved Prawn Mornay. Packed full of ‘remembered flavours’ and a perennial Christmas favourite in our house. Happy memories of Christmas past –\u00a0 RIP Mum\/Nanny \u2013 this recipe is for you. Love and miss you loads xxxxxxx<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>15 mins | Cook: <\/b>15 mins | Serves<\/strong>:<\/b> 6<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>\n
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50g butter<\/li>\n
40g plain flour<\/li>\n
\u00bd chicken stock cube<\/li>\n
80ml white wine or sherry<\/li>\n
100ml whole milk<\/li>\n
375ml double cream<\/li>\n
75g Cheddar cheese<\/li>\n
2 tbsp snipped fresh chives<\/li>\n
Salt and white<\/em> pepper<\/li>\n
750g uncooked king prawns – peeled and deveined (defrosted and patted dry if frozen)<\/li>\n*
8 cloves Black Garlic<\/strong> – sliced<\/li>\n
25g breadcrumbs<\/li>\n
2 tbsp chopped fresh parsley<\/li>\n
25g Parmesan cheese<\/li>\n
Olive oil for drizzling<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>\n
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Melt the butter in a saucepan set over a medium heat. Stir in the flour, increase the heat to medium-high and cook for 1 minute. Add the stoke cube to the roux mixture followed by the wine or sherry. Cook for a further 1 minute. Reduce the heat to medium. Stir in the milk then the cream a little at a time, stirring constantly for 5 minutes, until the \u2018floury\u2019 taste is gone and the sauce is smooth and thickened. NB take care not to boil the sauce.<\/li>\n
Add the Cheddar cheese and stir until melted. Add the snipped chives. Season to taste with salt and white pepper.<\/li>\n
Add the prawns, stirring occasionally for 5 minutes or until the prawns turn pink and are cooked through. Remove from the heat and stir through the sliced Black Garlic.<\/li>\n
Pre-heat the grill to high.<\/li>\n
In a small bowl, combine the breadcrumbs, chopped parsley and Parmesan cheese. .<\/li>\n
Divide the prawn mixture between 6 x 150ml ovenproof ramekins. Sprinkle the breadcrumb mixture on top. Drizzle each ramekin with a little olive oil. Place the pots on a baking tray. Pop under the grill for 2 mins until the tops are golden and bubbling. NB watch carefully to ensure the breadcrumbs do not burn.<\/li>\n<\/ul>\n
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To Serve:<\/strong> serve as a starter with crusty bread or garlic bread.<\/p>\n
*the sustainability of seafood can vary, so check the Good Fish Guide<\/u><\/b> <\/a><\/span>to make sure you\u2019re making an ocean-friendly choice.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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