Recipes.
Basil and Almond Pesto | Makes: 1 cup |
Prep time: 5 minutes
1 cup basil leaves, preferably Greek
1 birds eye chilli, seeds removed (optional)
1/4 cup grated Parmesan cheese
1/4 cup almond kernels
1/3 cup extra virgin olive oil
1.Place all ingredients expect the olive oil into the processing bowl. Process for 5 seconds.
2.Gradually add the oil through the hole in the processing cover and process for another few seconds. Scape into a jar and store in the fridge.
Note: Will keep in the refrigerator for 3 days.
Yoghurt and Herb Chicken
Prep time: 10 minutes
2 BBQ chicken breasts (buy a BBQ chicken and shred the breast flesh)
1/2 cup traditional yoghurt
A few Greek basil leaves, opal (purple) basil leaves and parsley leaves (approx 1/4 of mixed herbs leaves)
Pinch freshly grinded sea salt and peppercorn melody
1.In the processing bowl combine the yoghurt, mixed herb leaves and seasonings. Process for 5 seconds.
2.Place shredded chicken in a dish. Pour the processed mixture over the top of the shredded chicken and toss.
Serving Tip: Serve with salads, as filler for an entree, on sandwiches, great with fruit chutney, cheese and crackers.
Fresh Prawn Cakes Makes approximately 8.
200g prawn meat
8 garlic chives stalks
6 Vietnamese mint leaves
1 egg white
Seasoned flour (1/4 cup plain flour with ground sea salt and mixed peppercorns)
1.In the processing bowl combine the prawns, chives and mint. Process for
2.Using a tablespoon measurer, scoop out tablespoons of the mixture and place into a bowl of seasoned flour. Then roll each tablespoon of mixture into a ball.
3.Immediately place into a pan of hot oil and cook until golden brown and the cake springs back when touched with the back of the tongs and the flesh has turned opaque (white).
Serving Tip: Serve immediately. If desired serve with lemon or lime wedges and freshly ground sea salt.
Balti Lamb Curry with Couscous | Serves 4 |
Prep time: 10 minutes
Cooking time 1hour 30 minutes
1 onion, peeled and quartered
3 cloves garlic, peeled
2 tablespoons olive oil
600g lamb leg steaks, cut into cubes
1/2 jar Balti paste (approx. 4 tablespoons)
1 punnet cherry tomatoes
1 x 440g can whole peeled tomatoes in natural juice, undrained
1 x 440g can chick peas in juice, undrained
1 cup fresh or frozen peas 400mls water Couscous
1.Process the onions and garlic until finely chopped.
2.Heat oil in a heavy based stockpot or saucepan. Add the onions and garlic and cook over a low heat until onions are soft and golden. Turn up the heat slightly and add the meat. Cook until well browned.
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