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    Tuesday, December 18, 2007

    Tuna and Bean Salad: Prawn Pikelets, Prawn and Hot Sausage Risotto

    Back to cooking.
    Have just been on the boat and this classic Tuna and Bean Salad is so tasty and also can be made from the pantry.
    So simple

    So you need

    1 can of tuna I liked the ones in olive or safflower oil drained reserve oil
    1 can canellini beans drained, quick rinse
    1 red onion finely sliced
    1 Red pepper finely sliced
    2-3 tablespoons chopped parsley
    Sea salt and freshly ground black pepper


    Vinaigrette
    Tuna oil
    Olive oil
    White balsamic vinegar
    1 teaspoon Dijon mustard


    Make the dressing 2 pts oil 1 pt vinegar
    Shake well with the mustard


    Mix all salad ingredients together
    Dress with vinaigrette

    Best left for at least 1 hour for flavours to meld.
    Serve with pita bread


    How about these lovely little Prawn Pikelets to have with drinks
    Good news you can make them earlier in the day and reheat in the oven
    They don’t need to be piping hot.

    This makes about 14

    1 cup SR flour
    Sea salt & freshly ground black pepper
    1 teaspoon paprika
    2 tablespoons chopped parsley
    2 tablespoons spring onions
    2 cups chopped green prawns
    1 egg

    Water to mix

    Little oil for frying
    Lemon wedges


    Just throw the first lot of ingredients into the bowl
    Add enough water to make a batter

    Let sit about an hour before cooking

    In medium hot pan add a little oil
    Drop spoonfuls into pan
    When bubbles form (about 2-3 minutes
    Flip and cook another 2-3 minutes
    Serve on a platter with lemon wedges
    With extra freshly ground black pepper
    Let people squeeze their own lemon to taste.

    I have been working through my notebooks to find lots of yummy things to cook and came across a risotto recipe featuring Broad Beans, scallops and Chorizo Fritters.

    I didn’t have scallops or broad beans but did have a hot Italian sausage.

    This Prawn and Hot Italian Sausage Risotto is a keeper…the spicy sausage brings a wonderful flavour to the dish

    For 2 people

    2 tablespoons olive oil
    1 Italian hot sausage
    1 onion finely chopped
    1 cup Arborio rice
    1 glass white wine

    About 3 cups hot stock (fish or chicken)
    10- 12 prawns chopped
    Sea salt and freshly ground black pepper

    2 tablespoons cream
    Parmesan Cheese
    Chopped chives


    Heat oil in a pan and gently fry the sausage
    Drain and chop into dice


    In this flavoured oil add the onion
    Then the rice
    Make sure they are all covered with oil

    Add white wine
    Reduce
    Start adding the hot stock ladle by ladle
    Letting the rice absorb the liquid before adding the next lot.
    Keep stirring and add the stock till the rice is cooked
    It needs to look like porridge
    Check seasoning and add sea salt and freshly ground black pepper if needed

    Add prawns, sausage
    Cook a couple more minutes to cook the prawns
    Beat in the cream

    Grate in lots of parmesan

    Serve
    Add chopped chives for garnish

    Delicious

    2 comments:

    Asha said...

    They all look delicious!! Merry Christmas!:))

    sososimple said...

    Asha
    Nice to be cooking again after a month of traveling