Orkney Crab and King Prawn Mac and Cheese
with Zesty Baby Leaf and Tomato Salad
Pairing Orkney crab with king prawns, this indulgent Orkney Crab and King Prawn Mac and Cheese brings a restaurant quality experience straight into your home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove
80 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Lemon
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
150 grams
King Prawns
(Contains: Crustaceans)
1 sachet(s)
Central American Style Spice Mix
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
100 grams
Orkney Crab Meat
(Contains: Crustaceans)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Utensils
Instructions
Bring a large saucepan of water to the boil with ½ tsp salt for the macaroni.
Cut the tomato into 2cm chunks. Peel and grate the garlic (or use a garlic press).
Grate the cheese. Cut the lemon into wedges.
In a large bowl, mix in half the lemon juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the tomato to macerate and set aside.
When the water is boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, drain the prawns. Melt the butter (see pantry for amount) in a large saucepan on medium-high heat.
Once hot, add the prawns and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Add the grated garlic and the Central American style spice mix to the prawns. Stir-fry for 1 min.
Next, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see pantry for amount) and the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins.
Stir in the creme fraiche.
Add the grated cheese and crab meat to the sauce and stir until melted, 1-2 mins.
Mix in the cooked pasta. Season with salt and pepper. Remove from the heat. Stir in a good squeeze of lemon juice.
Add the baby leaves to the tomato and toss together until evenly coated.
Share your crab and prawn mac and cheese between your bowls.
Serve with the salad and any remaining lemon wedges on the side.
