• This prawn pâté with Melba toast is just as good the second day as it is on the first. Melba toast keeps well in an airtight container for 2 to 3 days or can be frozen 1 round farm-style loaf or ciabatta (1-day old is easier to slice). This elegant appetiser has it all: creamy and crunchy texture, and deliciously seasoned flavour.

    Prawn pâté with Melba toast

    Serves: 6
    Cooking Time: 20 mins + 4 hrs to chill

    Ingredients

    • 400 – 500g frozen, peeled prawns
    • 5ml (1 tsp) chilli and garlic seasoning
    • 1ml grated nutmeg
    • 10ml (2 tsp) lemon zest
    • 15ml (1 tbsp) fresh lemon juice
    • 30g (3 tbsp) butter
    • 1 x 250g tub creamed cottage cheese
    • lemon and black pepper seasoning, to taste
    • watercress, to garnish

    Instructions

    1

    For the Melba toast, cut bread into paper-thin slices and cut each slice in half on the diagonal.

    2

    Place on a cooling rack on a baking tray and dry out in a warm oven (150°C) for 10 – 15 minutes.

    3

    Defrost the prawns by rinsing them in a colander under lukewarm tap water. Shake off the excess water.

    4

    Season with chilli and garlic seasoning, nutmeg, lemon zest and lemon juice.

    5

    Heat the butter in a heavy-based frying pan until foamy and beginning to brown. Add the seasoned prawns and stir-fry until firm and pink.

    6

    Allow the prawns to cool slightly. Reserve a few for garnishing.

    7

    Place the cottage cheese in a food processor. Add half of the prawns and process until smooth. Add the remaining prawns and any leftover butter and pulse 10 times, so that some texture remains.

    8

    Taste and season with lemon and black pepper seasoning.

    9

    Put the mixture into a bowl, cover and refrigerate.

    10

    Garnish with the reserved prawns and watercress, and serve with Melba toast.

    Notes

    To drink: AA Badenhorst Family Wines White Blend.

     

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