Virgin Mary with a Difference
Creamy Stuffed Chicken
Watercress and Cheese Pate
Citrus Salad with Watercress & AppleWatercress and Garlic Dip with King Prawns
Calories:
97
Preparation:
10 mins
Cooking:
15 mins
Serves:
4
Ingredients
- 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
Method
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.
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.
Fat:
5.5g
Saturated Fat:
1.8g
Carbohydrate:
7.7g
Protein:
2.5g
Fibre:
1.1g
Salt:
0.08g