Orkney Crab and King Prawn Mac and Cheese
with Baby Leaf and Tomato Salad
A comfort food classic using premium ingredients, this Orkney Crab and King Prawn Mac and Cheese brings the best of the British pub into your kitchen.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
1 bunch(es)
Chives
80 grams
Mature Cheddar Cheese
(Contains Milk)
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
150 grams
King Prawns
(Contains Crustaceans)
1 sachet(s)
Central American Style Spice Mix
10 grams
Vegetable Stock Paste
(Contains Celery)
150 grams
Creme Fraiche
(Contains Milk)
100 grams
Orkney Crab Meat
(Contains Crustaceans)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the macaroni.
Halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). Roughly chop the chives (use scissors if easier).
Grate the cheese.
In a large bowl, mix in the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the tomatoes to macerate and set aside.
When the water is boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, drain the prawns. Melt the butter (see pantry for amount) in a large saucepan on medium-high heat.
Once hot, add the prawns and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Add the grated garlic and the Central American spice blend to the prawns. Stir-fry for 1 min.
Next, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see pantry for amount) and the veg stock. Bring to the boil, stir and simmer until thickened, 1-2 mins.
Stir in the creme fraiche.
Add the grated cheese and crab meat to the sauce and stir until melted, 1-2 mins.
Mix in the cooked pasta. Season with salt and pepper. Remove from the heat.
Add the baby leaves to the dressing bowl and toss until evenly coated.
Share your crab and prawn mac and cheese between your bowls.
Sprinkle the chives on top.
Serve with the salad on the side.
Enjoy!
