Cheat Your Way to Gourmet Eating by Carolyn Humphries

Author:Carolyn Humphries
Language: eng
Format: mobi
Tags: gourmet, cooking
ISBN: 9780572042059
Publisher: W. Foulsham & Co. Ltd
Published: 2016-04-24T12:18:05.120830+00:00

Fast prawn and cheese bake with almond rice

This mixture sounds extraordinary but is truly delicious; do give it a try as I’m sure you will be pleasantly surprised. You can simply throw the ingredients together to create an extremely civilised supper that can be ready in only half an hour. If you have large appetites, use a 680 g/1½ lb bag of rice.

Serves 4

400 g/14 oz frozen cooked, peeled prawns (shrimp), thawed and drained

1 x 295 g/10½ oz/medium can of condensed cream of mushroom soup

30 ml/2 tbsp tomato and Worcestershire table sauce

A few drops of Tabasco sauce

15 ml/1 tbsp chopped fresh or frozen parsley

50 g/2 oz/1 cup cornflakes, crushed

100 g/4 oz/1 cup grated Cheddar cheese

1 x 350 g/12 oz packet of frozen vegetable rice

15 g/½ oz/1 tbsp butter

15 ml/1 tbsp sunflower oil

50 g/2 oz/½ cup flaked (slivered) almonds

1 Preheat the oven to 200˚C/400˚F/gas 6/fan oven 180˚C. Mix the prawns with the soup, tomato and Worcestershire sauce, the Tabasco, parsley and half the cornflakes and cheese in an ovenproof dish.

2 Mix together the remaining cornflakes and cheese and sprinkle over the top.

3 Bake in the oven for 25–30 minutes until golden and bubbling.

4 Meanwhile, cook the rice according to the packet directions. Drain.

5 Heat the butter and oil in the rinsed-out saucepan. Add the almonds and fry, stirring, until golden.

6 Return the rice to the pan and toss well. Pile on to warm serving plates and spoon the prawn mixture to one side.

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