Basil Pesto

Basil Pesto

Best described as a sauce made of fresh basil, pine nuts, and olive oil, it is generally used to coat fresh pasta. Originating in the city of Genoa, in the region of Liguria, Italy, this has now been adopted and adapted all over the world. There are many versions of pesto; different herbs, ingredients, and flavours. It is often served in sandwiches, baked into breads, even stuffed into chicken or applied to fish. I serve it up with a fresh buratta cheese, or as a dip with crisps, and even enjoy it with roasted vegetables. Whatever you fancy, it is delicious.

The Pesto with basil, crushed pine nuts and lemon.

Makes approximately 2 cups of pesto

In a food processor, blend until fine: 

2 cups basil  or 1 cup basil and1 cup baby spinach leaves

1/2 cup grated parmesan 

6 cloves garlic peeled

1/3 cup pine nuts 

Add in

juice of 1 lemon (or to taste)

1/2 tsp salt (taste for additional) 

In a gentle slow stream add 

1/2 cup olive oil 

Remove and store it in an airtight container for up to a week.

Serving suggestions

 

Toss it with some warm fresh pasta.

To serve, slice warm grilled chicken breast and toss with pesto.

baked into a loaf of bread

Apply it to sandwiches.

 

 

Tips

Optionally, you may use a cup of baby spinach leaves, cutting the basil into a cup as well.

Macadamia and walnuts are great substitutes if you do not get pine nuts. 
You may optionally add a sprinkle of black pepper if you desire.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala

Chicken Piquant

Chicken Piquant

Pronounced pee-kahnt, with origins from the Italian word piccante, it simply means sharp, tingling and tart; yet agreeable to the palate. The flavours of this chicken recipe will be all of the above.
An everyday family meal can be prepared very quickly. Serve this with Chinese fried rice as it will compliment the meal.

Chicken Piquant has a thickish gravy which is not visible in the photograph

Ingredients

1 kg/2.2 lb chicken pieces
1 tsp oil

1 cup onions, peeled and thickly sliced
1 cup of sliced peppers of choice

The marinade/sauce
1/4 cup salted melted butter
1 tsp worcestershire sauce
1 tsp mustard
3/4th salt
1/4 tsp chillie powder
1 tsp crushed garlic
1/2 cup balsamic ketchup
pinch of brown sugar
1 small crushed onion

In a deep flat ovenproof skillet  heat the oil and fry the pieces of chicken, until lightly brown on both sides. If there is any fat on your chicken it will all  melt away, you can tip the pan over and allow the fat to drain. 
Pour the marinade over the chicken and place the onions and peppers on top. Cook in a preheated oven 350F/180C for 45 minutes until cooked through. Do not cover the pan. Turn it once halfway if you wish. Before serving spoon the gravy over each piece of chicken before serving.

Tips

If your chicken pieces are very small or boneless it will take less time to cook.
Substituting the chillie powder for paprika is an option. You can also add a couple of drops of Tabasco Sauce and omit the powders.
If you cannot find balsamic Ketchup use regular ketchup available and add 1 tbsp of vinegar to it.
Mustard can be powder or ready made.
Using large green chillies thickly sliced is an option to peppers if you prefer.
Using baby pearl onions is an option; ready to use onions are available in the frozen sections of some supermarkets.
Adding small pieces of potatoes is also another choice. Place them on top allowing them to roast. 

For more interesting recipes, tips and trivia to prepare for a family meal click on
Niloufer'sKitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4