Summer Seafood Salad with Ricotta and Pecan Baked Potatoes

Summer Seafood Salad with Ricotta and Pecan Baked Potatoes

Posted 2015-12-07 by finyfollow

Summer is here, and I sometimes like to make meals that are cold and refreshing.

I also like to incorporate summer fruits, and this time I have also added one hot item - baked potatoes with a ricotta and pecan nut filling.

I have used raw prawns and cooked these myself as I find they are more tender than the bought ones, and worth that extra bit of effort.

There are two different dressings in this -one that the prawns are marinated in, and one that is put on top of the finished salad.

Preparation Time: 1 hour 40 minutes (includes peeling prawns and marinating them)
Cooking Time: 1 hour 20 minutes
Makes: 2 - 3 servings

For the seafood salad
½ kg raw prawns
½ avocado
½ small rockmelon
1 cup diced celery
About ½ cup French dressing -Olive oil, vinegar, mustard, salt, castor sugar
Few peppercorns (optional)
A few strawberries

For the dressing on top of the salad
½ cup mayonnaise
½ tbsp tomato sauce
Chopped fresh parsley
½ tbsp chopped dill
¾ tsp mustard

For the baked potatoes
2 large potatoes
¼ cup ricotta cheese
1 tbsp Parmesan cheese, grated
1/8 cup [link asparagus], drained and chopped
½ - ¾ tbsp chopped chives
1 tbsp chopped hazelnuts or pecan nuts

For the baked potatoes
  • Microwave the potatoes for about 2 minutes and meanwhile preheat the oven to about 160° fan forced.

  • Bake the whole potatoes in their jacket wrapping each one in foil which has been sprayed to stop the potatoes sticking.

  • Bake for about 45 minutes or until JUST done.

  • Cut the top off when they are cool enough and scrape out much of the potato leaving about ½ cm around the edges
  • Take care not to pierce the skin

  • Mix the ricotta cheese, potato flesh, asparagus pieces, chives and Parmesan cheese.

  • Fill each potato with this mixture and top with the nuts.

  • Bake again in the oven for about 20 minutes.

  • For the seafood salad
  • Boil some water in a pot and when boiling, add the prawns,

  • Cook for 2 or 3 minutes ONLY till they turn pink.
  • Do not cook longer or they will be tough

  • Blanch the celery, and peel the prawns when cool enough.

  • Put these in the French dressing (recipe follows) for about one hour.

  • Dice the rockmelon, and avocado and put on a platter.

  • Top with the prawns and the celery mixture.

  • Blend the mayonnaise with the herbs, tomato sauce and mustard.

  • Drizzle over the top.

  • Garnish with a few cut up strawberries, peppercorns and parsley.

  • For the French dressing
  • You could use a bought one, however I made my own with one tbsp of white vinegar, mixed with half a tbsp of Dijon mustard, a bit of salt, quarter of a tsp of castor sugar, and quarter of a cup of olive oil.

  • Mix this thoroughly before marinating the celery and prawns.

  • You can make the seafood salad while the potatoes are baking.

  • Serve the platter of seafood salad, so the guests can help themselves, while putting a baked potato on each plate.

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