Serves 4. Prep: 10 mins. Cooking: 15 mins.

15ml/1 tbsp olive oil
1 shallot, chopped
1 clove garlic, crushed
1 potato, peeled and chopped
100m/4fl oz dry white wine
pinch of chilli flakes
2 (85g) bags watercress
squeeze of lemon juice
60ml/4tbsp half fat créme fraiche
tiger prawns
wedges of lemon to serve

1. Heat the oil in a frying pan add the shallot and sauté over a gentle heat for 5 mins. Add the garlic, potato, wine and chilli, cover and simmer for 10 mins or until the potato is tender. Add the watercress and cook, stirring for 4 mins until the leaves have wilted. Cool.
2. Add the créme fraiche, then transfer to a food processor and blitz until just smooth. Season to taste. Spoon into a bowl and serve with barbecued fish or meat or as a cold dip with pitta bread.

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