A short while ago we celebrated Mother’s Day in the UK. For some strange reason we celebrate on a completely different day from the rest of the world. Never mind, it’s still a great opportunity to get together, eat, drink and laugh.
We decided to go for a bit of a retro menu, a throwback to decades past, and enjoyed prawn cocktail, steak and chips and treacle tart with clotted cream and ice cream. Perfect! Because it was such a simple menu, and Big Man was on barbecue duty with the steaks, I had the luxury of time to play with ingredients and to make things a little different.
For the prawn cocktail I made a layered and pretty dish with a cucumber and ginger jelly, avocado mousse and, of course, a spicy Marie Rose sauce. Sometimes it’s fun to have an eye on the future whilst nodding to the past.
Ingredients (to serve 6 in 6 glass tumblers or serving dishes)
- 1 sachet of gelatine
- 1 cucumber peeled
- A teaspoon of fresh grated ginger
- A few leaves of fresh mint
- Salt & Pepper
- 2 ripe avocados
- 1 heaped tablespoon of cream cheese
- Salt & Pepper
- A small iceberg lettuce finely shredded
- 2-3 cups of small cooked prawns (portion sizes are up to you!)
- 18-24 large cooked prawns
- 4 tablespoons of home made or good quality mayonnaise
- 1 generous tablespoon of tomato ketchup
- A few shakes each of Worcestershire sauce and Tabasco
- Salt and pepper
- Smoked pimentón
Blend the cucumber, ginger and mint and drain, you only need the juice. Dissolve the gelatine according to the instructions and leave to cool slightly. Add to the cucumber juice, season lightly and add enough water to make up to 600ml. Divide the jelly between the 6 serving dishes and leave to set.
Blend the peeled avocados with the cream cheese and a little seasoning and either spoon or pipe over the cucumber jelly.
Add a layer of shredded lettuce. Mix the ingredients for the sauce together and adjust the seasoning to taste. Mix in the small prawns and divide between the serving dishes over the lettuce. Finally decorate with the larger prawns and if you’re feeling really adventurous, dust with a little smoked pimentón.
Pour yourself a glass of your favourite dry white wine and enjoy a little moment back in time.