Coygimwch Dell Patagonia (Prawn Patagonia)
Submitted by KTMomX3
A traditional Welsh prawn gratin with tender cauliflower, creamy bechamel, and crumbled Caerphilly cheese, grilled golden and served with piped creamed potatoes. Elegant comfort food.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minStraight from the Welsh kitchen, this prawn gratin layers tender cauliflower florets with succulent prawns in a rich, spiced bechamel sauce topped with crumbled Caerphilly cheese and grilled until bubbling and golden.
The sauce is the star here. Double cream, turmeric, ground bay leaf, and dry mustard give it a warmth and depth that lifts the dish well beyond a standard cheese sauce. A touch of tomato ketchup adds subtle sweetness that ties everything together.
Served in individual dishes with piped creamed potatoes around the edges, this is proper Welsh entertaining food that looks as impressive as it tastes.
Kitchen Tips
- Caerphilly cheese is key. Its crumbly, slightly tangy character melts beautifully into the sauce. If you can’t find it, a mild Lancashire or young Wensleydale works as a stand-in.
- Keep the cauliflower firm. Overcooked florets will turn mushy under the sauce. You want them tender but with a bit of bite.
- Don’t let the sauce boil after adding the prawns. Gentle heat keeps them plump and tender rather than rubbery.
Ingredients
Directions
Cook small cauflower untill the florettes are soft, but still firm.
Break the florettes and put a desertspoonful into individual hors d’oeuvres dishes or an oven proof dish.
Keep hot.
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.
Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently.
Do not boil.
Pour the mixture over the cauliflower and grill until golden brown.
Pipe creamed potatoes around the individual portions.
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