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Posts Tagged ‘basil’

What you need:

FOR THE CURRY PASTE
1 tbsp whole coriander seeds, toasted
2 tsp whole cumin seeds, toasted
1 tsp whole black peppercorns, toasted
1 tsp coarse salt
3 serrano chiles, sliced
1/2 cup fresh coriander leaves
2 stalks fresh lemon grass, trimmed and chopped
8 garlic cloves, minced
2 spring onions, chopped
2 tbsp chopped peeled fresh ginger
2 tbsp fresh lime juice
1 tbsp finely grated lime zest (from 2 limes)

For the stew:

2 oz spinach

14oz /1 tin  unsweetened regular coconut milk
14oz /1 tin  unsweetened light coconut milk
1 medium courgette (zucchini) quartered lengthwise and sliced 1 inch thick (21/4 cups)
12 oz boneless, skinless chicken breasts, cut into 1-inch pieces
12 oz boneless, skinless chicken thighs, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3/4 cup fresh basil

What you do:

Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (The Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)

Make the stew:

Puree 5 tbsp curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.

Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add courgette, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until courgette is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles.

Serve with rice and lime wedges.

 

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What you need:

3 tbsp olive oil
1 fat garlic clove, finely chopped
3 shallots, finely diced
400g  ( around 6 ) pork sausages
400g tin cherry tomatoes
1 red chilli, deseeded and thinly sliced
220g red and yellow cherry tomatoes, halved
400g dried tagliatelle
Small bunch fresh basil leaves

What you do:

Heat the oil in a large frying pan over a low heat, add the garlic and shallots and soften for 5 minutes. Split the sausage skins and add the pork mince to the pan. Cook over a high heat for 5 minutes, breaking up with a wooden spoon, until well browned and cooked through.

Pour over the canned tomatoes and add the chilli and fresh cherry tomatoes. Season well, bring to a simmer and warm through.

Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook for 8 minutes until al dente.

Drain the pasta and return to the pan, then pour over the sauce, tossing well to coat. Divide among bowls and garnish with basil leaves to serve.

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What you need:

300g  extra fine green beans
75g  dry cured un-smoked back bacon
4 shallots, finely sliced
2 garlic cloves, thinly sliced
1tsp thyme, chopped
2tsp  basil infused olive oil
2tsp toasted pine nuts

What you do:

Place a small pan of water on the stove and once bubbling pop the beans in for 2-3 minutes, drain into a colander and refresh under cold water.

Place a large frying pan onto a medium heat and add the basil infused oil. Then add the bacon and shallots and cook for 5 minutes until soft and the bacon has crisped up a little.

While this is going on add the sliced garlic and fry for a minute or so until you have a wonderful aroma of bacon, garlic and shallot. By which time add the beans and cook for 2-3 minutes along with the fresh thyme. Once you feel the beans are hot enough, season to taste and serve garnished with toasted pine nuts.

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What you need:

1/4 cup (60 milliliters) extra virgin olive oil, plus 3 tablespoons
1 medium onion, small chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup (90 grams) Kalamata olives, pitted
1/2 cup fresh basil, thin sliced
28 ounce (765 grams) can whole peeled tomatoes, drained and hand crushed
pinch sugar
salt
black pepper
1 1/2 pound (670 grams) boneless, skinless free-range chicken breasts
1/2 (65 grams) cup all purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup (115 grams) dried bread crumbs
8 ounces (230 grams) mozzarella cheese, shredded
1 cup (90 grams) Parmesan cheese, grated
Optional: cooked spaghetti pasta

What you do:

Coat a sauté pan with olive oil and place over medium heat until hot. Add the onions, garlic, and bay leaves cook and stir for 5 minutes until onions and garlic are soft. Add the olives and tomatoes. Continue to simmer and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with basil, sugar, salt and pepper. Lower the heat and keep warm.
Preheat oven to 450°F (230°C).
With a flat meat mallet pound each chicken breast on a cutting board with a protective piece of plastic over them to keep things clean, until they are 1/2-inch thick.
Set up your breading station:Easy as 1-2-3
Put the flour in a shallow bowl and season with a good amount of salt and pepper; mix with a fork to distribute evenly.
In a wide bowl, combine the eggs and water, beat until frothy
Put the breadcrumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large ovenproof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg mixture, letting the excess drip off. Next coat the chicken in the bread crumbs. When the oil is hot, add the cutlets and fry for 4 minutes on each side looking for a golden color and crisp texture. Try to turn only once.
Place the chicken cutlets in a baking dish. Ladle the tomato sauce over the chicken and layer with mozzarella and Parmesan. Bake for 20 minutes or until the cheese is bubbly.
Serve over spaghetti if you prefer

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What you need:

2 red peppers
2 red onions
8 ripe tomatoes ( halved)
3 cloves of garlic (unpeeled)
2 tbsp olive oil
500 – 700ml vegetable stock (depending how thick you like your soup)
Some fresh basil leaves (torn)

What you do:

Pre heat the oven to 200C / 400F / gas mark 6

Cut the peppers in half, scoop out the seeds & cut the flesh into small chunks.
Peel the onions , halve & cut into similar size chunks as the peppers.
Place the peppers, onions , tomatoes & garlic into an oven proof dish. Drizzle with oil then roast in the oven for around 35 mins ( or until all the vegetables are cooked).
Squeeze the garlic out of its skin. Put the vegetables & garlic into a food processor then add the stock.
Puree until smooth.
Pour into a saucepan & heat gently for around 5 mins or until warmed through.
divide between 4 bowls & sprinkle over fresh basil leaves .

Serve with warm crusty bread.

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What you need:

2 small sea bass , scaled and gutted ( you can ask your fishmonger to do this)
1 fennel bulb , sliced
1 lemon , sliced
handful basil leaves , roughly torn
small handful black olives
1 tbsp olive oil

What you do:

Heat oven to 200C/400F/gas  mark 6.

Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.

Place the sea bass on top.

Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

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What you need:

1 lemon
1 lime
1 orange
1 can (8 oz) tomato sauce
3 cloves garlic, minced
1 tsp dried Italian seasoning
1/4 tsp chili flakes (if desired)
4 boneless, skinless chicken breasts
1 cup tomatoes, seeded and cut into cubes
1 tbsp basil chopped or torn in small pieces
1 medium sized white onion,  finely chopped
1 tsp hot sauce or ketchup
Salt and pepper to taste

What you do:

In a bowl, combine the tomatoes, onions, basil and hot sauce. Mix well. Season it with salt. Cover and refrigerate.
Grate the zest of the orange, lemon and lime. Place it in a resealable bag.
Squeeze out the juice from the fruits. Discard the seeds, but keep the pulp.
Pour the juices and pulp into the resealable bag. Add the garlic, italian seasoning and chili flakes. Season it with salt and pepper.
Marinate the chicken in the bag and refrigerate for 2 hours up to overnight. Turn the bag at least once to make sure that it absorbs the flavor.
Grill the chicken for 10-15 minutes or until it is soft. Do not overcook.
Serve warm with rice and salsa.

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What you need:

3 teaspoons olive oil, divided
4 slices of a bloomer   (1/2 inch thick)
1 garlic clove, cut in half  lengthwise
3/4 cup chopped seeded tomato
1 tablespoon minced fresh basil
1/2 teaspoon minced fresh parsley
1/2 teaspoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

What you do:

pre heat the oven to 180C / 350F / gas mark 4

Brush 2 teaspoons oil over one side of each slice of bread; place bread on a baking tray.

Place in the oven for 5-7 minutes or until lightly browned.

Rub cut side of garlic over bread.
Meanwhile, in a small bowl, combine the tomato, basil, parsley, vinegar, salt, pepper and remaining oil.

Spoon onto bread.

serve immediately.

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What you need:

1 (8 ounce) / 230 g  packet angel hair pasta
2 teaspoons olive oil
1 medium onion ( finely chopped )
1 clove garlic, chopped
2 1/2 cups chopped tomatoes
2  boneless chicken breast halves,  cubed and cooked
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
22g Parmesan cheese

What you do:

In a large pot of salted boiling water, cook angel hair pasta until it is al dente, (around 8 to 10 minutes). Drain then set aside.

In a large frying pan, heat the oil over medium-high heat, then Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce.

Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
Toss sauce with hot cooked angel hair pasta to coat.

Serve with Parmesan cheese.

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What you need:

1.2kg-piece beef scotch fillet
2 tbs olive oil
1 tbs chopped fresh thyme

1tbs chopped fresh basil
1 tbs chopped fresh rosemary
2 tsp dried oregano leaves
2 tsp cracked black pepper

What to do:

Pre heat the oven at 180C / 350F / gas mark 4

In a small bowl, mix together the  rosemary,  oregano , basil, & thyme and  black pepper and rub over the  beef.

Place with fat side up on a wire rack in a roasting tin.

Bake uncovered  for 3 – 3 1/2 hours ( or  less if you like it medium rare)

Let the  roast beef  stand for 10-15 minutes before slicing.

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