RISOTTO WITH PRAWNS AND PEAS

This is one of my favorite risottos. I'm not usually a fish fan, especially shell fish, but in this I like prawns and the way they pop in your mouth. I find making my own stock works best for this, I find the store bought stuff way too salty, you could try the low salt version if you are pressed for time, but prefer making my own and find it is so simple to make.

FOR THE STOCK

prawn shells and heads from peeled prawns
2 carrots chopped
2 stalks of celery chopped
2 onions chopped
1 tsp salt
1 tsp whole black pepper
2 L water

Toss the prawn shells in a pot with a little oil until they turn pink add the rest of the ingredients and simmer for at least an hour. Strain the stock and use as required. If you make too much it freezes well.

You can find the pea and prawn risotto recipe here.

OCTOBER PLANTING GUIDE

Successive planting for a family of 4...

Week 1
Peas 10 seeds
Turnips 4 seeds
Parsnips 12 seeds
Potato 8 tubers
Leek 8 seeds
Beans 6 seeds
Broccoli 6 seeds
Cauliflower 8 seeds
Celery and Celeriac 4 seeds
Coriander 2 seeds
Corn 20 plants
Cucumber 3 seeds
Melons 4 seeds
Pumpkins 6 seeds
Zucchini 4 seeds
Basil 8 seeds
Spring Onion 12 seeds

Week 2
Lettuce 10 seeds
Cabbage 3 seeds
Kohlrabi 2 seeds

Week 3
Carrot 20 seeds
Peppers and Chili 2 seeds
Silver beet 1 seed
Beans 6 seeds
Broccoli 6 seeds
Coriander 2 seeds
Beetroot 6 seeds

Week 4
Lettuce 10 seeds
Peas 10 seeds
Turnips 4 seeds
Tomato 3 seeds

Week 5
Cabbage 3 seeds
parsnips 12 seeds
potato 8 tubers
Leeks 8 seeds
Beans 6 seeds
Broccoli 6 seeds
Cauliflower 8 seeds
Celery and Celeriac 4 seeds
Coriander 2 seeds
Kohlrabi 2 seeds

JERUSALEM ARTICHOKE GLUT - ARTICHOKE, CHORIZO, PUMPKIN WARM WINTER SALAD

My mum grows bountiful amounts of Jerusalem artichokes, so much so that i have decided not to grow them myself. I find that once you plant them, like potatoes, you can never seem to rid them from the soil. Almost like a delicious pest! I had some girlfriends come over for dinner and good times and was stuck for ideas. i went shopping for inspiration and concocted this salad. I love the balance of flavors, textures and heartiness of this salad.

INGREDIENTS
4 handfuls of mixed lettuce leaves, something peppery like roquette, buttery like butter lettuce bitter like chicory or whatever you can get your hands on.
2 good sized handfuls of Jerusalem artichokes washed, boiled until tender, rustically sliced and deep fried until golden, or you could roast them in the oven, but i prefer the deep fried result, so chewy and caramelized!
1 small butternut pumpkin, thinly sliced and roasted with olive oil, salt and pepper
4 chorizos slices and grilled
a good chunk of danish feta
DRESSING
2 tbs balsamic vinegar
5 tbs olive oil
1 handful fresh basil chopped
1 handful toasted walnuts chopped

Assemble the salad while ingredients are still warm. Lay the salad leaves on the bottom, layer on the pumpkin,the artichokes, chorizo and cheese and pour over dressing! So easy and i promise this is a winner! Serve with crusty bread.