Ingredients
-
1
-
1
-
2
-
1
-
8
-
1
-
1/2
-
-
-
-
240
-
1/2
-
-
-
Directions
Prawn and Scallop Sausages, This recipe, which originally came from Great Good Food by Julee Russo, is a lovely, sophisticated starter for a dinner party I particularly like this recipe because it looks like it is very difficult to prepare, while it really is quite simple , This recipe, which originally came from Great Good Food by Julee Russo, is a lovely, sophisticated starter for a dinner party I particularly like this recipe because it looks like it is very difficult to prepare, while it really is quite simple
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Steps
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1
Done
|
Low Fat Blend: Place the Ingredients in a Blender and Blend Until Smooth. |
|
2
Done
|
the Mixture Can Also Be Blended by Hand. |
|
3
Done
|
a Food Processor Will not Give the Right Consistency. |
|
4
Done
|
Use as a Replacement For Soured Cream, Mayonnaise or Double Cream in Savoury or Sweet Recipes. |
|
5
Done
|
Make Sure That All of the Ingredients and the Bowl Are Well Chilled Before Starting and Plan on Working Quickly. |
|
6
Done
|
Place the Prawns and Scallops in a Food Processor and Pure. |
|
7
Done
|
Add the Egg Yolk and Pulse Until Well Blended. |
|
8
Done
|
Transfer to a Medium-Sized Mixing Bowl and Set in a Larger Bowl Filled With Ice. |
|
9
Done
|
Gently Fold in the Low-Fat Blend, Potato Flour and Herbs a Little at a Time Until Blended and Smooth. |
|
10
Done
|
Add the Cayenne Pepper, Paprika and Salt and Pepper to Taste. |
|
11
Done
|
Cover and Place in the Refrigerator Until Chilled; About 1 Hour. |
|
12
Done
|
Remove the Refrigerator and Place the Bowl on a Flat Work Surface. |
|
13
Done
|
Tear Off an 8-Inch Piece of Cling Film, Place 2 Tablespoonsful of the Mixture in a Strip Down the Centre, Roll Up Over the Mixture to Make a 2-Inch (5 Cm) Sausage and Twist the Ends. |
|
14
Done
|
Repeat Until All the Mixture Is Used. |
|
15
Done
|
Put on a Plate and Return to the Refrigerator Until Needed. |
