1/4 cup olive oil 2 tbs lime juice 2 tbs lemon juice 1 tbs orange peel, grated 1 clove garlic, chopped 1/2 tbs fresh rosemary 1/2 tsp salt 1/2 tsp pepper Combine all ingredients in a saucepan. Bring to the boil, reduce heat and simmer for 2 minutes. Cool. Pour over beef, lamb or chicken. […]
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Herb & Mustard Butter
250g butter 1/2 cup parsley, chopped 2 tbs chives, chopped 3 tsp French mustard 2 tsp lemon juice Beat softened butter with remaining ingredients until combined. Roll the butter into a log by wrapping it in cling wrap. Wrap this in aluminium foil and then place in the freezer. Cut off slices as required and […]
Lemon & Herb Butter
2kg whole white-fleshed fish 80g butter, softened 1 tbs parsley, chopped 3 tsps thyme or lemon thyme leaves 1 tbs chives, chopped 2 tsp grated lemon rind Combine all ingredients in a small bowl, beat until smooth. To use with whole fish, spread half of the butter inside the cavity of the fish, lay lemon […]
Herb & Mushroom Sauce
30g butter 1 white onion, sliced 1 clove garlic, crushed 500g button mushrooms, sliced 1 tsp horseradish cream 1 tsp lemon thyme, finely chopped 1/4 cup dry red wine 1/4 cup beef stock 1 tbs chopped fresh parsley Melt butter in pan. Cook onion and garlic until soft. Add mushrooms, cook until soft. Add horseradish, […]
Pesto
BASIL PESTO 1 1/2 cup basil leaves 1/4 cup pine nuts 2 cloves garlic 3/4 cup parmesan, shredded 100 mL olive oil Toast pine nuts by putting them into a small frypan (no oil) and continually moving them over heat until they brown. Take them straight out of the pan when done as they will continue […]
Basil Cream
2 tsp olive oil 1 white onion, finely sliced 1 clove garlic, crushed 1/2 cup dry white wine 300ml cream 1/2 cup chopped fresh basil leaves Heat the oil in a pan. Cook onion and garlic until soft but not coloured. Add wine and simmer uncovered for 5 minutes or until reduced by half. Add […]
Garlic Basil Dressing
1/2 cup red wine vinegar 1/4 cup olive oil 1 tbs shredded fresh basil leaves 1 clove garlic, crushed 1 tsp sugar 1 tsp Dijon mustard Combine all ingredients in a jar and shake well. Serve with salads or lamb and chicken dishes.
Bread Pot Fondue
1 firm round cob loaf (or Vienna loaf) Vegetable crudites Slice the top off the bread loaf. Carefully hollow out the inside of the loaf by pulling out the bread in large chunks. Keep these for serving. The bread shell should be about 2cm thick when completed. To make the filling, simply combine all of the ingredients from the chosen […]
Marinated Olives
500g kalamata olives, drained ½ cup olive oil Zest of ½ lemon; peeled and left in whole strips 2 sprigs rosemary 2 cloves garlic, crushed Pre-heat oven at 180°C (360F) or 160°C fan-forced. Drain olives and place in ovenproof dish, add remaining ingredients and toss to combine. Bake in oven for 30 minutes or until […]
Freezing Herbs
Freeze drying produces excellent retention of flavour in herbs with soft leaves such as parsley, mint, basil and chives. FREEZING WHOLE LEAVES Pack sprigs and whole leaves loosely into plastic bags or boxes. Be careful not to fill the container too much as, by having lots of air around the leaves, the herbs will freeze […]