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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 5-10 seconds
until fine.
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.
Recipes.