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Friday, 8 June 2012

quick and easy prawn curry pasta bake

By: Miriam Borys
2 tbsp. butter
2 tbsp. flour
1 tsp. curry powder
¼ tsp. red pepper flakes
Cracked pepper to taste
2 cups milk
12 prawns
2 cups uncooked pasta (I love to use the Italian cellentani corkscrew pasta found at your
local Italian food store)
¼ cup   blue cheese
¼ cup   goat’s cheese
16 whole wheat crackers
¼ cup toasted hazelnuts
¼ cup olive oil
¼ tsp. garlic salt
Grated pecorino romano cheese for the top
Béchamel Sauce
Melt 2 tbsp. butter into a heavy saucepan.
Add 2 tbsp. flour and cook flour until bubbly.
Add curry powder and pepper flakes.
Cook for 1 minute.
Add milk and on medium high heat bring up to the boil and immediately turn down to simmer, stirring constantly. The curry béchamel will slowly thicken. Leave on low heat but continue to stir.
In a food process make the crumb topping for this bake. Combine crackers, hazelnuts, garlic salt, cracked pepper and olive oil until the mixture is crumbly but wet looking. Hold in a bowl and set aside for topping.
Meanwhile cook 2 cups of pasta in boiling water to al dente (just done but not overcooked).
When cooked strain and hold in a bowl.
Peel prawns.
Take baby green peas out of the freezer and hold in another bowl (don’t bother defrosting).
When béchamel sauce is thick, reconstitute the pasta in boiling water. With the pasta add the prawns & peas.
Cook for 18 seconds until the prawns turn pink.
In individual baking dishes layer the ingredients in this order.
Prawns, pasta, peas, sauce, crumb topping.
Grate romano cheese over the top just before broiling for 5 minutes.
Serve hot.

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