2 tbsp plain flour
1 pint of chicken/vegetable /fish stock
4 large red pepper diced
300 ml of semi skimmed milk
120 ml of double cream
200g raw and veined peeled King prawns
2 handful of frozen peas
1 /2 bunch of flat leaf parsley chopped
2 tsp of rapeseed oil
1 tsp of wholegrain mustard
2 potatoes peeled (chopp into small cubes)
1/2 teaspoon of smoked paprika
1 onion (red/brown) chopped
1 clove of garlic crushed
METHOD
Bring a large pan to the heat melt the butter and oil. Add the onion, garlic, mustard and smoked paprika. Fry on a gentle heat until softened.
Remove from the heat, gradually add the flour until a paste has formed (we classically call this a roux). Bring back to the heat gently and add the stock until smooth. Add the chopped potato.
Bring back to the boil then reduce the heat and simmer occasionally stirring for 10-15 mins until the potatoes are soft and tender. Add the pepper and simmer for a further 5 mins.
Pour in the milk and 250ml of the cream as you want to keep some of the cream for your garnish. Add prawns and peas. Heat for about 5 mins until the prawns are pink and cooked through. Stir in the chopped parsley and season as required. Transfer into serving bowl and add a little more parsley if required. Drizzle the remaining cream on top for a finishing touch, add a little black pepper on top and enjoy!
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