Mac 'n' Blue Cheese Prawn Cakes
I can't think of few things that are more comforting than Mac ‘n’ Cheese or crumbed and baked seafood. So here you go; both, with a kicker from the blue cheese. These cakes will have you reaching for another, serve with or without the obligatory additional carb laden potato wedges and I think the Paprika Aioli would finish off your winner, winner Mac ‘N Cheese dinner.
This recipe originally appeared in Tenina's America, which is now available at half the original price and also includes the FREE eversion.
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- 400 Grams short pasta of choice, cooked
- 50 Grams Parmesan cubed
- 40 Grams Mature Cheddar Cheese cubed
- 40 Grams Swiss cheese, cubed
- 1 lemon, zest only
- 250 Grams raw prawns, peeled
- 1 Red Onion peeled and halved
- 3 Garlic Cloves
- 2 stalks celery, quartered
- ½ Capsicum/Pepper red
- 1 Red Chillie(s)
- 100 Grams Butter BUY
- 40 Grams Cornflour or Cornstarch
- 500 Grams milk
- 100 Grams cream
- 1 egg
- 1 Tablespoon French Mustard
- Pink Salt Flakes and pepper to taste BUY
- Fresh thyme sprigs or 1 tsp dried
- 4 Tablespoons Coconut Oil approx BUY
- 100 Tablespoons quality blue cheese, broken into chunks
- Panko breadcrumbs
Cook the pasta according to the time specified on packet, drain and place into a large mixing bowl.
Meanwhile, prepare the sauce.
Place the parmesan, cheddar and Swiss cheeses and lemon zest into the Thermomix bowl and mill 7 sec/speed 10. Remove from bowl and set aside.
Place raw prawns into the Thermomix bowl and chop 3 sec/speed 5. Remove from bowl and set aside.
Place onion, garlic, celery, red capsicum and chilli into the Thermomix bowl and chop 5 sec/speed 5.
Add butter and saute 7 min/Varoma/speed 1.
Add cornflour, milk, cream, egg and mustard and blend 4 sec/Reverse/speed4.
Cook 8 min/80°C/Reverse/speed 4.
Cook 2 min/90°C/Reverse/speed 4.
Add salt and pepper to taste, thyme and prawns and mix through 10 sec/Reverse/speed 4.
Cook 2 min/80°C/Reverse/speed 2.
Pour sauce over the cooked pasta, add the milled cheese and stir well to coatall the pasta. Cover and refrigerate until completely cool
Preheat the oven to 200°C. Place approximately ½ tsp coconut oil in each hole of two 12-hole muffin trays and set aside.
Firmly shape ½-cup quantities of the mac‘n’ cheese mix into a shape that will fit within the tray holes. Push 1–2 chunks of blue cheese into the centre of each cake as you are shaping them, then coat well in panko breadcrumbs. Set aside on a plate or clean board.
Once the mix has been used up, preheat the muffin trays for a couple of minutes in the oven to melt the coconut oil and prevent the cakes from sticking. Place the shaped cakes into the hot trays and bake 20–25 minutes until golden brown on top. Allow the cakes to cool for approx 5 minutes before carefully removing from the trays.
Serve immediately with dollops of Avocado & Lime Mayo and a fresh green salad.
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