Portavogie prawn cocktail with tomato, cucumber, avocado puree & Marie rose sauce

Ingredients;

Marie rose sauce ;

100ml mayonnaise

50ml tomato ketchup

1tsp brandy

A dash of Worcestershire sauce

A dash of Tabasco sauce

Juice of half a lemon

Seasoning

Avocado puree;

1 avocado, peeled and stone removed

2tblsp crème fraîche

Juice of half a lemon

Seasoning

Tomato jelly;

8 plum tomatoes, skinned

3 sheets of gelatine, soaked in cold water

Seasoning

To Serve;

1 baby gem lettuce finely shredded

4 plum tomatoes, peeled, deseeded and diced

⅓ Small cucumber peeled, deseeded and diced

400g fresh Portavogie prawns, cooked, chilled and peeled

Method;

For the Marie rose sauce;

Mix all the ingredients together in a bowl and whisk well, season to taste and set aside.

For the avocado puree;

Place the avocado and crème fraîche into a blender and blend until very smooth, add the lemon juice and season to taste, set aside.

For the tomato jelly;

Juice the tomatoes and measure out 500ml of tomato juice, place this juice into a pan and bring to the boil, remove from the heat and season to taste. Lift the gelatine sheets from the cold water and squeeze out any excess liquid, add the gelatine to the hot tomato juice and whisk until dissolved. Pass the liquid through a fine strainer. Pour the tomato jelly into the bottom of 4 fluted glasses and allow to set in the fridge.

To serve;

remove the glasses from the fridge when the jelly has set. Place a spoonful of avocado puree on top and smooth over. Place the shredded baby gem lettuce into a bowl with the tomato and cucumber dice mix well and arrange on top of the avocado.

Place the prawns on top and spoon over the Marie rose sauce, serve at once.