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