SEAFOOD NESTS

 SEAFOOD NESTS

1 kg/2/4 lb potatoes. peeled

salt and freshly ground black Pepper

a little milk

grated nutmeg

large knob of butter

Filling

15g/l/2 oz butter

l 5 g/ 1/2 oz plain flour

l50 m 1/4 pint milk

2 frozen cod steaks. cut into small cubes

100 g/4 oz peeled. cooked prawns

1 00 gl-l oz crabmeat

2 scallops. chopped (optional)

50g/2 oz she/led cook ed mussels (optional)

150 ml/k4 pint Single cream

few drops of lemon juice (optional)

Garnish

chopped parsley

whole cooked prawns

Cook the potatoes in boiling salted water for about

20 minutes or until tender Drain. then mash them

thoroughly until very smooth. Beat in the milk. nutmeg

and butter until smooth Season to taste and leave

to cool.

Set the oven at hot (220C. 425 F. gas 7). When the

mixture is cool enough to handle. spoon it into a piping

bag fitted with a large star nozzle. Pipe four nests on to

a greased ovenproof serVing dish. Bake the nests in the

heated oven for l0»l5 minutes. until lightly browned.

To make the filling. melt the butter in a saucepan. stir

in the flour and cook for a minute, Gradually stir in the

milk. Bring to the bOil. stirring constantly. Add the cod

and simmer gently for 2 minutes. Add the prawns.

crabmeat and scallops and mussels (if used). Cook

gently for 2—3 minutes. then stir in the cream to thin the

mixture. Continue to cook gently until all the seafood is

cooked. Season to taste. adding a few drops of lemon

juice if liked.

Fill the potato nests With the seafood mixture and

sprinkle with chopped parsley. Garnish with whole

prawns and serve immediately.

 

SAUCY POTATO PUFFS

450g/l lb potatoes, peeled

salt and freshly ground black pepper

1 5 g/ 1/2 oz butter or margarine

4 tablespoons water

40g/l 1/2 oz plain flour

1 egg. beaten

50g/2 oz mature Cheddar cheese. grated

oil for deep frying

Red pepper sauce

2 red peppers

2 onions. chopped

2 cloves garlic. crushed

2 tablespoons chopped parsley

150m l/4pint White Wine vinegar

5Og/Z oz soft brown sugar

Cook the potatoes in bOiling salted water until iust soft

~ about 20 minutes.

Drain well and sieve or thoroughly

mash the potatoes. Put the butter or margarine and

the water into a small pan. heat until the butter or

margarine has melted. then bring to the bOll. Quickly tip

in the flour, remove from the heat and beat well until

the mixture leaves the sides of the pan. Leave to cool

until Just warm. then gradually beat in the egg. Beat in

the cheese. then the mashed potato and season well.

To make the sauce. grill the red peppers until the

skins blister. then peel them. Remove the cores and

seeds and chop the flesh roughly. Put it into a liqwdiser

or food processor. with the onion. garlic. parsley and

vinegar. then blend until smooth. Put the puree into a

pan With the sugar and bring slowly to the boil. stirring

frequently .Boil over high heat. stirring constantly. for

about 5 minutes. until the sauce is very thick. Add salt

to taste and keep warm.

Heat the Oil to l9OC/375F and carefully drop in

teaspoonfuls of the potato mixture. Cook for about

2 minutes. until the puffs are crisp and golden. Remove

with a slotted spoon and drain on absorbent kitchen

paper, Sen/e at once, With the sauce.