Pork and Prawn Paupiettes with Blue Cheese Sauce
	Paupiettes can be made a day ahead or frozen for 2 months. Recipe unsuitable to microwave.   1 bunch    english spinach leaves   4 large    pork schnitzels   8   cooked king prawns, shelled     plain flour   2 Tbs    oil   Blue Cheese Sauce   2 tsp    butter   2 tsp    plain flour   ½ cup    water   ¼   large vegetable stock cube   ¼ cup    cream   30 g    soft blue cheese   2 tsp    fresh parsley     1 Plunge spinach into boiling water for one minute, then into iced water. Drain and squeeze well. Cut them into pieces large enough to cover the pork. 2 Pound the schnitzels until thin between sheets of plastic wrap. Divide spinach evenly between the schnitzels, cut prawns in half lengthways and place on top of the spinach. 3 Roll up to enclose the prawns, secure with toothpicks. 4 Dust rolls lightly in flour; shake off excess flour. Freeze. 5 To cook; Heat oil in medium frying pan add paupiettes, cook gently for about 20 mins or until tender. Remove toothpicks, serve with sauce. Blue Cheese Sauce: 1 Melt butter in small saucepan, add flour, stir over medium heat for 1 minute. Remove from heat, gradually stir in water, stock cube, cream and cheese. Return to heat, stir constantly over high heat until mixture boils and thickens. Stir in parsley.   Servings: 4   Copyright © 2006, The Gourmet Saint