JJ Goodman’s Basil Grande

JJ Goodman says; “Basil Grande’s a sweet little thing, I love the combination of strawberries and basil – basil has a great quality of bringing out both a sweet and a savoury flavour.”

Ingredients

  • 25ml Chambord
  • 25ml Grand Marnier
  • 25ml cranberry juice
  • 4 Strawberries (whole)
  • 8 whole fresh basil leaves

Method

Add all ingredients into a coupet glass, then shake and strain the drink.

Garnish with a fresh basil leaf and ground black pepper

Salsa Verde with Sea Bass and Potatoes

Developed by Kerstin Rodgers, Ms Marmite Lover www.msmarmitelover.com

Kerstin says: “At its most basic, parsley and garlic equals ‘persillade’, which, when creamed together with salted butter, makes a delightful garlic bread spread. But add in capers and anchovies, and you have a classic Mediterranean sauce for fish or meat. I also use salsa verde streaked over potatoes or grilled vegetables.

Ideally the ingredients are minced using a stone pestle and mortar or chopped finely by hand. To save time you can use a food processor, but somehow it doesn’t taste quite as good.”

Serves 2

Ingredients

For the potatoes:

  • 1 kilo boiling potatoes such as Charlottes, peeled, quartered
  • 1 tsp sea salt
  • 2 litres boiling water

For the salsa verde:

  • 4 anchovy fillets in oil, drained
  • 1 tbsp (heaped) salted capers, rinsed, drained
  • 1 clove garlic
  • Juice of half a lemon
  • 60g parsley leaves (picked from 2 packs or pots of parsley)
  • 30g basil leaves (picked from 1 pack or pot of basil)
  • 100ml extra virgin olive oil

For the sea bass:

  • 4 tbsp olive oil
  • 2 large or 4 small fillets (approximately 200g per person), washed and blotted dry on kitchen paper
  • 1 tsp sea salt
  • Wedge of lemon

Method

Prepare the potatoes and boil for 20 minutes in a large pan of salted boiling water. Drain and cover until needed. Preheat the oven to 200ºC.

Grind the ingredients for the salsa verde, in the listed order, together to form a chunky paste. It is unlikely to need salt with the anchovies and capers but add more if you wish.

Add the olive oil to a baking tray and place the fillets skin side down. Scatter with sea salt. Place in the preheated oven and cook for 10 minutes, then flip over and cook for 5 minutes more.

Serve with the potatoes, a wedge of lemon and the glistening oily salsa verde spooned over the fish.

Roasted Vegetable & Orzo Pasta Salad with Basil, Pine Nuts & Parmesan

Serves 6

Taken from Around the World in Salads 120 Ways to Love Your Leaves by Katie & Giancarlo Caldesi, published by Kyle Books, priced at £16.99. Photography by Helen Cathcart.

Katie says: “This simple but pretty pasta salad blends well with grilled meat or fish as a side dish or fills up hungry teenagers all on its own. Other vegetables can be used such as broccoli, fennel and aubergines. Roast the vegetables in the oven or use a griddle pan or barbecue to give a lightly charred flavour and grill lines. This makes quite a large amount as I often make it for entertaining but it soon gets eaten and it keeps well in the fridge overnight.”

Ingredients

Serves 10

  • 500g courgettes, cut into 1cm slices
  • 2 peppers, cut into 1cm wide strips
  • 2 red onions, each cut into 8 wedges
  • 20 cherry tomatoes
  • 7 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 6 garlic cloves, left whole with skin on and lightly squashed
  • a few sprigs of thyme
  • 50g pine nuts
  • 500g orzo
  • 30g Parmesan, finely grated
  • 30g basil leaves, roughly torn plus a few extra to garnish
  • salt and freshly ground black pepper

Method

  • Preheat the oven to 180°C/gas mark 4. Toss the vegetables in a large bowl with 4 tablespoons of the olive oil, the oregano and plenty of pepper and salt, transfer to a roasting tin with the garlic and thyme.
  • Cook for 25–30 minutes or until the vegetables are softened and just starting to brown.
  • Roast the pine nuts on a baking tray for 3–5 minutes. Remove from the tray and leave to cool.
  • Meanwhile, cook the pasta according to the packet instructions.
  • Drain and toss with the remaining olive oil in a large serving bowl. Set aside.
  • Remove the vegetables from the oven and toss through the pasta while still warm. Set aside to cool to room temperature or finish and serve while warm.
  • Add the remaining ingredients, season well to taste and serve garnished with the extra basil leaves.

Chocolate, Basil & Apple Pudding

  • Prep: 15 minutes
  • Cook: 30-35 minutes
  • Serves 6

Ingredients

  • 175g butter, softened
  • 200g plain chocolate, broken into pieces
  • 3 medium eggs
  • 175g caster sugar
  • 100g flour
  • 40g cocoa
  • 1 pot basil, chopped
  • 2 Bramley apples, peeled, cored and sliced

Method

 

  • Preheat the oven to 180oC, gas mark 4. Grease a 2 litre ovenproof serving dish.
  • Melt the butter and chocolate together in a bowl over a pan of simmering water.
  • Whisk the eggs and sugar together until pale and fluffy, whisk in the chocolate mixture.
  • Sift together the flour and cocoa and stir into the mixture. Stir in half the basil.
  • Place the apples in the dish and sprinkle over the remaining basil. Pour over the cake mixture and bake for 30-35 minutes until cooked but still slightly gooey in the centre.

Nutritional Information

  Per Serving
Kcal 654
Sugar 56.5g
Fat 38.4g
Saturated Fat 22.6g
Salt 0.7g

Pea & Basil Soup

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 20m

Ingredients

  • 4 sliced Prosciutto Crudo
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 potato, diced
  • 400g frozen peas
  • 1 litre vegetable stock
  • 1 pot basil, leaves and stalks
  • 4 tsp Greek yogurt

Method

  • Preheat the oven to 200oC, gas mark 6.
  • Place the prosciutto on a baking tray and bake for 6-7 minutes until crispy.
  • Meanwhile, heat the oil in a large saucepan and fry the onion and potato for 3-4 minutes. Add the peas and stock. Bring to the boil, cover and simmer for 10-15 minutes until the potato is tender.
  • Reserve 4 sprigs of basil and add the remaining leaves and stalks to the soup, puree with a stick blender. Season to taste.
  • Divide the soup between 4 bowls, top with the crispy prosciutto torn into pieces, a small dollop of yogurt and the reserved sprigs of basil.

Nutritional Information

  Per Serving
kcal 221
Sugar 9.8g
Fat 6.5g
Sat Fat 1.7g
Salt 2.2g

Pea and Basil Soup (v)

  • Serves: 2
  • Preparation time: 10m
  • Cooking time: 25-30m

Ingredients

  • 1 jar sun dried tomatoes
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 potato, diced
  • 400g frozen peas
  • 1 litre vegetable stock
  • 1 pot basil, leaves and stalks
  • 4 tsp Greek yogurt

Method

  • Heat the oil in a large saucepan and fry the onion and potato for 3-4 minutes. Add the peas and stock. Bring to the boil, cover and simmer for 10-15 minutes until the potato is tender.
  • Reserve 4 sprigs of basil and add the remaining leaves and stalks to the soup, puree with a stick blender. Season to taste.
  • Divide the soup between 4 bowls, top with some chopped sun dried tomatoes, a small dollop of yogurt and the reserved sprigs of basil.

Nutritional Information

  Per Serving
Kcal 224
Sugar 9.9g
Fat 9.9g
Sat Fat 1.6g
Salt 1.7g

Chocolate & Basil Muffins

  • Makes: 12
  • Preparation time: 15m
  • Cooking time: 17-2om

Ingredients

  • 200g plain chocolate, broken into pieces
  • 125g butter
  • 3 medium eggs
  • 175g light muscovado sugar
  • 1 large pot basil, leaves chopped
  • 175g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp granulated sugar
  • Juice 1 lemon

Method

  • Preheat the oven to 180oC, gas mark 4. Line a 12 hole muffin tin with muffin cases.
  • Meanwhile, place the chocolate and butter in a bowl over a pan of simmering water to melt.
  • Whisk together the eggs and sugar until pale and thickened, stir in the chocolate and all but 1 tbsp chopped basil. Fold in the flour and baking powder and spoon into the muffin cases.
  • Bake for 17-20 minutes until just cooked through. Cool slightly.
  • Mix the granulated sugar with the lemon juice and remaining chopped basil and spoon over the muffins.

Nutritional Information

  Per Serving
Kcal 309
Sugar 27.5g
Fat 14.8g
Sat Fat 8.7g
Salt 0.5g

Chicken Kebabs with Tomato and Basil Compote

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 20m

Ingredients

  • 500g boneless chicken breasts, diced
  • 2 tbsp basil infused oil
  • 2 tbsp balsamic vinegar
  • 25g fresh basil, reserve a few little leaves for garnish
  • 6 tomatoes, halved (350g)
  • 1 garlic clove, chopped
  • 1 red pepper, diced (170g)

Method

  • Preheat the oven to 200°C, gas mark 6
  • Mix together the chicken, 1 tbsp each oil and vinegar and ¼ basil, shredded, season and marinate for 10 minutes.
  • Meanwhile, place the tomatoes cut side up in a small roasting tin, sprinkle with garlic, remaining oil and vinegar and basil, roughly torn, season and roast for 20 minutes. Mix roughly with a spoon to break up the tomatoes.
  • Thread the chicken and peppers onto 4 skewers and place under a preheated grill for 15 minutes, turning occasionally until cooked throughout. Serve with the tomato and basil compote.

Nutritional Information

  Per Serving
Kcals 222
Sugar 7g
Fat 7.5g
Saturated Fat 1.5g
Salt 0.2g

Basil, Seafood and Lemon Linguini

  • Serves: 4
  • Preparation time: 5m
  • Cooking time: 10m

Ingredients

  • 400g cooked seafood selection, defrosted if frozen (king prawns, mussels, squid)
  • Zest and juice of 1 lemon
  • 1 clove garlic, crushed
  • 30g shredded fresh basil
  • 300g linguini
  • 1 tbsp olive oil
  • 1 onion, chopped (180g)

Method

  • Marinate the seafood in the lemon zest and juice, garlic and basil for 5 minutes.
  • Cook the linguini in boiling water for 10 minutes until tender, drain and return to the pan.
  • Meanwhile, heat the oil in a frying pan and fry the onion for 3-4 minutes, add the seafood with the marinade and cook for 2-3 minutes.
  • Toss into the pasta, season to taste and serve.

Nutritional Information

  Per Serving
Kcals 375
Sugar 4g
Fat 5g
Saturated Fat 0.7g
Salt 1.25g