Seafood Risotto

Ingredients:

2 tablespoons PROagro extra virgin olive oil
1 large leek, cleaned and thinly sliced
2 cloves garlic, minced
230g Arborio rice
500ml chicken stock, divided
250ml dry white wine
250g scallops
250g medium prawns, peeled and deveined
60g fresh mange-tout, trimmed and halved crossways
1 medium red pepper, diced
3 tablespoons grated Parmesan cheese
2 teaspoons dried basil/ fresh coriander/ fresh parsley
2 tablespoons lemon juice
ground black pepper to taste

Method:

Prep:30min › Cook:25min › Ready in:55min

Heat PROagro extra virgin olive oil in a large, heavy-bottomed saucepan over medium-low heat.  Cook the leek and garlic until soft, about 5 minutes.  Stir in the rice, and cook for 5 minutes more, stirring frequently.  Pour in 350ml of the chicken stock, and bring to the boil over high heat, stirring occasionally.  Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir.  Pour in the remaining chicken stock and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
 

Add the scallops, prawns, peas and red pepper.  Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes.  When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice and pepper.

Greek Salad

Ingredients:

1 red onion
1 cucumber
1 tablespoon dried oregano
black pepper
1 tablespoon red wine vinegar
2 tablespoon PROagro extra virgin olive oil
5 medium tomatoes
1 teaspoon caster sugar
1 pinch of maldon salt
1 very large cos lettuce
1 bulb fennel
125 grams pitted black olives
400 grams feta cheese
juice of ½ lemon

Method:

Prep:15min › Ready in:15min

​In shallow salad bowl, combine tomatoes, cucumber and onion. Sprinkle with salt to taste and let sit for a few minutes so that the salt can draw out the natural juices from the tomato and cucumber.
Drizzle with olive oil and sprinkle with oregano, and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Tip:

Letting the salted tomatoes and cucumbers sit for a while before adding any oil is essential to a good Greek salad. The natural acidic juices from the tomato combine with the olive oil to make a delicious dressing, with no need for vinegar or lemon juice. Crusty bread is also a must so you can mop up every last bit of juice!

Salmon Salad

Ingredients:

2 tablespoons PROagro extra virgin olive oil
1 egg, beaten
2 tsp lemon juice
2 pinch of salt to taste
1 tbsp low-fat natural yoghurt
2 tbsp reduced-fat mayonnaise
125g smoked salmon, sliced
2 tsp lime juice
100g watercress, tough stalks removed
1 small lettuce, chopped
1 small cucumber, thinly sliced
8 cherry tomatoes, halved
½ cup olives

Method:

1. For the dressing, in a small bowl mix the mayonnaise and yoghurt. Then put the beaten egg, lemon juice salt and olive oil.  Stir until thick.
2. Arrange the watercress, chopped lettuce and sliced cucumber on a serving plate.
3. Scatter over the cherry tomatoes and olives.
4. Sprinkle the smoked salmon with the lime juice, then scatter the salmon over the salad.
5. Drizzle the top with the dressing.