Basil Recipes
TOP TIP
- Do not keep basil in the fridge as it does not enjoy the cold and will not survive
Basil Biscuits
Taken from Jekka McVicar’s new cookery book, publication planned for 2009. For more great herb ideas go to www.jekkasherbfarm.com
Ingredients
- 100g (4oz) plain flour
- 100g (4oz) butter
- 50g (2oz) sugar
- 50g (2oz) ground almonds
- 1 large tbsp of chopped basil leaves (sweet, lemon, cinnamon, purple which ever you wish)
Preheat oven 180º C, 170º C fan (350º F, gas mark 4, hot aga)
Cream the butter with the sugar, add the ground almonds, mix well then add the flour. Knead together on a lightly floured board to form a dough. Roll the dough in the chopped basil leaves until the leaves are amalgamated into the dough. Then roll the dough into a 5 cm sausage. Slice into 1 cm slices.
Place the slices onto a well greased baking tray or use non stick parchment, and bakefor 10-15 minutes until lightly golden. Remove at once and cool on a wire tray.
Basil and Tomato Sandwiches
Along with ham and mustard this makes a delicious sandwich and it tastes almost better in winter. If you have some fully ripe tomatoes left in the cupboard and a pack of basil you are in for a treat. Remember to use plenty of both and make yourself a doorstopper!
Monkfish Fillets with Basil & Tomatoes
The beauty of monkfish fillets is that there are no bones. The beauty of this dish is that you can make it while your guests are finishing their pre supper drink – bliss!
Have prepared a pot of warm rice made with some good stock and a squeeze of lemon. Put two tablespoons of olive oil in your stir fry pan and once hot, add two chopped fillets of monkfish.
Add generously some chopped cherry or quartered tomatoes with the skins removed, some nice black olives and tear some basil leaf over the top. Serve immediately on a bed of rice with some of the lovely juices from the stir fry pan and a pretty sprig of basil on top. Some warm bread and a herb salad should complete the dish to everyone’s satisfaction – monkfish is quite filling but it’s so more-ish! If you feel it’s a bit dry before serving add some more oil.
Tomato and Mozzarella Salad with Basil
A mouth watering Mediterranean delight - classic as a starter and scrumptious as an anytime snack.
Ingredients
- 1lb/16oz of Juicy Beef Tomatoes
- ½ lb/8oz of Mozzarella cheese
- Sea salt and black pepper
- 3 tbsp of Olive Oil
- 1 tbsp of white wine vinegar
- 2 tbsp of chopped basil
Slice the tomatoes thinly and evenly (the skin can be removed if preferred) and lay them on a baking dish. Cut the cheese into thin slices and lay them on the other half of the same dish. Season the tomatoes with the salt and black pepper, season the mozzarella with pepper only. Pour over the oil and the vinegar & scatter the chopped basil. Allow to stand for ten minutes before serving.
Warm Tomatoes with Basil
Use small tomatoes on the vine or alternatively slice large tomatoes in half and place on a dish sunny side up. Drizzle over some olive oil and top with chopped basil and fresh ground pepper, if you have any red or green basil pestos then scrape some or all on to the tomatoes and bake slowly for 60 to 75 minutes at 140C 275F or MARK 1. You can serve the tomatoes with a green salad and warm bread or the tomatoes on the vine look and taste so good served on top of two chicken or fish fillets.
Basil Facts
- Basil is a symbol of love in modern day Italy – but represented hatred in Ancient Greece.
- Basil is originally native to India and other tropical regions of Asia having been cultivated there for over 5000 years.
- Basil is an excellent source of Vitamin C, Iron, Calcium and Potassium, with smaller amounts of Vitamin A, Magnesium and Manganese.
