Hi ALL! Do you like this yummy looking creamy potato in ramekins? Guess what I’ve added underneath the creamy potato. Actually I used all the leftover ingredients that I’ve found in my fridge and pantry. Let’s talk about the filling first. First of all I wanted to make a little thick saucy filling like mornay sauce but since I don’t have white wine at home, so I used little Chinese cooking wine and the prawn shells to make stock ((hahaa… you can call this a fusion way). Then thicken the prawn stock with chicken meat and prawns with extra carrots and spring onion. You may like to add some button mushrooms or green peas if you want. As for the creamy potato, I mashed the cooked potatoes and added some cream into it with pepper and salt, very simple, right? Then add the mashed creamy potato on top of the filling. Nothing is wasted in this recipe and the preparation took about slightly more than one hour or you can also prepare the filling one day ahead and place it in the refrigerator and make the creamy potato the next day and bake them. After being baked just insert your spoon right to the bottom of the ramekin and scoop the saucy filling together with the mashed potato … mmm … so wonderful! Please read the full recipe below.
Creamy Potato In Ramekins
- Ingredients: makes 6-7 ramekins
300-350g Prawns, keep the shells
200g Chicken thigh without skin and bone
35g Carrot or 1 small carrot
15g Butter
1 Onion
1 tbsp Chinese Cooking wine
1 1/2 cups Water
1/2 cup Chicken broth
1/2 tbsp Garlic chopped
1/2 Onion, shredded
2 stalk Spring onion, cut into 2 inch length
2 Bay leaves
2 tbsp whipping cream or milk
add salt and pepper to taste
1/2 tbsp Plain flour - Creamy potato
1 Kg Russet Potatoes
30g Butter
4 tbsp whipping cream or milk
add salt and pepper to taste
Method:
- Remove prawn shells and clean the prawns, pat dry with kitchen paper and cut to large cubes. Season with little salt and pepper.
- Cut the chicken thigh meat into large cubes. Season with little salt and pepper. **Place seasoned prawns and chicken meat inside the refrigerator for later use.
- Rinse the prawn shells and drain well.
- Slice carrot and shred onion.
- Add butter in frying pan at medium heat. Place onion and garlic into it, saute for a few minutes until fragrant then pour in the prawn shells and fry until the shells turned red and cooked. Add water and chicken broth into it and bring to boil. Throw in bay leaves, carrot and spring onion into it. Stir well and cover with a lid, simmer at low heat for 20 minutes. Strain and set aside.
- Add 15g butter and 1/2 tbsp of garlic in frying pan and stir fry chicken meat to almost cook and add prawns into it. Fry well, sprinkle 1/2 tbsp of plain flour on it, mix well and pour in the prawn stock and let it boil to thicken. I also added extra chopped spring onion and cut the cooked carrot into cubes (picked from the prawn stock), stir well. Add salt and pepper to taste and off heat, set aside.
- For creamy potato – wash and scrub the potatoes, remove skin and cook potatoes in a large pot of boiling water until tender (about 20-25 mins), drain and mash till fine with a fork. (You can also microwave the potatoes till cooked)
- Add 30g butter and 4 tbsp whipping cream into mashed potato and mix well with a rubber spatula. Add salt and pepper to taste.
- Preheat oven to 180C. Brush 6 – 7 ramekins with soft butter or oil and fill individual ramekins with chicken meat filling.
- Put mashed potato in piping bag with nozzle tip (Wilton 1M) and pipe it on top of the chicken meat mixture. (you can also spread the potato topping evenly over it with a palette knife if you don’t have the piping bag).
- Then place them in the preheated oven for 10-15 minutes until golden brown, crisp and heated through.
- Serve immediately
Enjoy!