Day: June 2, 2016

Basil pesto

15g / 2tbsp pine nuts
Pinch of salt
250g fresh basil leaves (pick off as much of the stalk as you can, as this discolours easily)
25g Parmesan, grated
25g pecorino, grated
300ml extra virgin olive oil

Toast the pine nuts in a dry pan, and then allow to cool completely. Lightly crush in a pestle and mortar, along with a pinch of salt.
Add the basil leaves a few at a time, and working as quickly as possible, pound them into the mixture until you have a thickish paste.
Work in the cheese, and then gradually incorporate the oil, reserving a little for the top.
Spoon the pesto into a jar, and cover the top with oil. Refrigerate until use.

Roasted red pepper pesto

15g / 2tbsp pine nuts
Pinch of salt
1 jar roasted red peppers (or 3 red peppers, if you want to roast them yourself)
60g fresh basil leaves (pick off as much of the stalk as you can, as this discolours easily)
25g Parmesan, grated
25g pecorino, grated
300ml extra virgin olive oil

Toast the pine nuts in a dry pan, and then allow to cool completely. Add pine nuts, red peppers and cheese in a blender. Blend at low speed and then gradually incorporate the oil, reserving a little for the top.
Spoon the pesto into a jar, and cover the top with oil. Refrigerate until use.

1 tbsp olive oil
2 chicken breasts, sliced
Salt and pepper to taste
1 tbsp ginger paste
500ml water
200g white rice, rinsed
180ml cup teriyaki sauce + 60ml water
1 tbsp cornstarch
1 cup broccoli
1 cup carrots
1/2 red bell pepper
Green onions for garnish (optional)

Heat olive oil in a large pot on medium heat. Add chicken, season with salt and pepper, and sauté for 8 minutes. Add ginger, sauté for 2 minutes until fragrant.

Add 2 cups of water and the rice and stir. Cover the pot and bring water to a boil. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.

Combine water, teriyaki sauce and cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).

Garnish with green onions (optional) and serve immediately.

1 chicken breast, butterflied, pounded and divided into 2
Flour
Salt & Pepper
100g cup of slice mushrooms
250ml of Marsala wine
30ml / 2 Tbsp of lemon juice
15g / 1 Tbsp. of butter
1 Tbsp. of parsley

Butterfly, pound and divide one chicken breast into 2 pieces. Combine flour, salt and pepper, and dredge chicken breast in the seasoned flour. Dust off any excess. Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side. In the same skillet or pan, add the mushrooms. Cook until soft. Add the marsala wine, lemon juice, butter and parsley. Cook until sauce has slightly thickened.

Serve chicken on top of or with pasta/ rice and spoon sauce over. Enjoy!