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1
Preheat oven to 400 degrees.
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2
Season the prawns with the olive oil and Essence.
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3
In a hot saute pan, sear the prawns on one side for 1 minute.
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4
Place the prawns in the oven and roast for 6 to 8 minutes or until done.
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5
For the potatoes: In a sauce pot, combine the potatoes and salted water together.
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6
Bring up to a boil and reduce the heat.
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7
Cook the potatoes until tender, about 8 to 10 minutes.
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8
Remove from the heat and drain.
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9
Place the cream in a sauce pot and bring up to a boil, remove from the heat.
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10
Place the spinach in a food processor and pour in the hot cream.
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11
Puree until smooth.
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12
Season with salt and pepper.
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13
Place the potatoes back on the stove.
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14
Add the spinach cream and butter to the potatoes.
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15
With a potato masher, mash the potatoes until fairly smooth.
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16
Season with salt and white pepper For the sauce: In a sauce pan, heat the remaining olive oil.
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17
Add the peppers, onions, garlic, basil, cayenne and cook for 3 minutes.
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18
Season with salt and pepper.
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19
Stir in the stock and the cream and bring to a full boil.
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20
Reduce the heat and simmer for 8 minutes.
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21
With a hand-held blender, puree the sauce until smooth.
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22
Spoon the sauce in the center of the platter.
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23
Mound the potatoes in the center of the sauce.
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24
Place the prawns around the potatoes.
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25
Garnish with fried spinach and Essence.
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26
Combine all ingredients thoroughly and store in an airtight jar or container.
