Amanda Laird: Prawn mousse with watercress leaves and rewana toast

Prawn mousse with watercress leaves and rewana toast. Picture / Babiche Martens

Serves 4

300g cooked and peeled prawns
50g butter
1 egg
1 egg yolk
200ml cream
Sea salt and freshly ground pepper
Watercress
Juice of one lemon
Extra virgin olive oil

REWANA

200g potatoes peeled, diced and boiled
1 sachet dried yeast
2 tsp caster sugar
2 Tbsp butter
4 cups white flour
2 tsp salt
Oil

1. Preheat oven to 170C and butter four ramekins. Place the prawns in the bowl of a food processor and pulse to roughly chop then add the eggs. Slowly pour in the cream then stop the processor as soon as the mixture is smooth. Season.

2. Divide the mixture between the ramekins and bake in a bain marie - pouring warm water around the ramekins and placing the tray carefully in the oven. Cook for 15 minutes.

3. Place the watercress leaves in a bowl, squeeze over the lemon, season and drizzle over enough oil to lightly coat the leaves.

Rewana

1. Drain the potatoes, reserving two-thirds of the cooking water, mash and sieve then let the potatoes cool.

2. Combine yeast, sugar and salt then rub in the butter. Add the reserved water and potatoes. Work this mixture into the flour to form a soft dough.

3. Turn out and knead for about 10 minutes until the dough is smooth. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled, approximately one hour.

4. Turn out on to a floured surface, punch down and knead for a few more minutes. Shape into a loaf and place on a greased baking sheet. Cover with lightly oiled plastic wrap and let rise for 30 minutes. Preheat oven to 200C. Bake for 30-35 minutes until golden and the bread sounds hollow when tapped on the bottom.