Episode 49: Herbs

Basil Pesto
Almond, Olive & Parsley Tampenade
Honey Lemon Chicken on Rosemary Skewers
Berry Tarts w/ Bay Cream
Chive Biscuits

BASIL PESTO
4 cups fresh basil
½ cup pine nuts
2 cloves garlic
½ cup grated Parmesan cheese
2 cups olive oil

Preparation time is 20 minutes
Ease of preparation is easy

Blanch the basil in boiling water. Remove and shock it under cold water to refresh. Squeeze out the water.

Toast the pine nuts in the oven or in a frying pan until they turn golden brown and begin to smell. Do not allow to blacken.

Remove the basil from its stalks and add to a bar blender. Pulse and begin to drizzle in olive oil. Add the pine nuts, Parmesan and enough olive oil to achieve desired consistency.

Yield: 6 servings
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ALMOND, OLIVE AND PARSLEY TAPENADE
2 cups cleaned Italian parsley
½ cup whole almonds
½ cup pitted green olives
1 jalapeno, roasted and peeled
grape seed oil
black pepper and lemon juice

Preparation time is 40 minutes
Ease of preparation is easy

Toast the almonds in the oven or in a frying pan on the stovetop. Do not allow to blacken.

Blanch the parsley and add it to a bar blender or food processor. Pulse and add grape seed oil in a drizzle. Add the almonds, olives and finally the jalapeno. Season with black pepper and lemon juice.

Consistency depends on the amount of grape seed oil that you add.

Yield: 4 servings
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HONEY LEMON CHICKEN ON ROSEMARY SKEWERS
6 chicken breasts, boneless, skinless
3 lemons, sliced
12 sprigs woody rosemary
2 red onions
3 tablespoons honey
2 cups olive oil
salt and pepper

Preparation time is 20 minutes
Ease of preparation is easy

Cut the chicken breast into large chunks. Slice the lemons. Cut the onions into large pieces. Thread the chicken on to the rosemary skewers, alternating with the red onion and lemon slices.

Place the chicken kebabs into a baking dish and add the olive oil, further lemon slices, and honey. Remove the remaining rosemary from the sprigs and bruise with the back of a knife. Add to the marinade. Let sit for at least one hour.

Remove the chicken from the marinade and season with salt and pepper. Put the chicken kebabs on a hot grill, turning them until cooked. Baste with the marinade throughout the cooking process.

Yield: 6 servings
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BERRY TARTS WITH BAY CREAM

For the pastry:
5 ounces plain flour (150 grams)
3 ounces icing sugar (75 grams)
2 ounces ground hazelnuts (50 grams)
4 ounces unsalted butter (125 grams)
2 tablespoons iced water (30 millilitres)

For the bay filling:
2 egg yolks
2 ounces caster sugar (50 grams)
1 ounces plain flour (25 grams)
1 ¼ cups milk (300 millilitres)
4 bay leaves
2 tablespoons marscarpone

Preheat oven to 375 degrees Fahrenheit
Preparation time is 45 minutes
Ease of preparation is easy

For the pastry, sift the flour and icing sugar into a food processor. Add the ground hazelnuts and pulse. Add the butter and pulse until the mixture resembles breadcrumbs. Turn into a bowl and add just enough water to bring the dough together into a ball with your hands. Wrap in cling wrap and chill for an hour in the fridge. Roll out to line tartlet tins, prick with a fork and bake blind for 15 minutes. Remove the beans and foil and bake for a further 5 to 8 minutes. Remove from the tins and allow to cool.

Meanwhile, mix together the egg yolks, sugar and flour. In a heavy-bottomed saucepan bring the milk and bay leaves to the boil. Remove from the heat once it bubbles. Slowly add the egg mixture, whisking constantly. Cook over a low heat for 4 to 5 minutes until no lumps remain. Remove the bay leaves, cool and cover with cling film.

Just before serving, stir the mascarpone into the bay cream. Fill the pastry cases with the cream, top with berries and serve immediately.

Yield: 4 servings
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CHIVE BISCUITS
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
4 ounces butter (1/2 cup)
2 tablespoons chives, chopped
2/3 to ¾ cup heavy cream (160 millilitres)

Preparation time is 20 minutes
Ease of preparation is easy
Preheat oven to 425 degrees Fahrenheit

Combine the flour, baking powder and salt. Cut the butter into the flour mixture until it has the consistency of small peas. Mix in the chives. Add the cream and stir with a fork until the ingredients come together to form soft dough.

On a floured surface, roll out the dough to 1/2 –inch thickness and cut into rounds with a cookie cutter. Place the rounds on an ungreased cookie sheet about 1 inch apart. Bake until golden brown, about 8 to 10 minutes.

Yield: 12 to 15 biscuits
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Recipe compliments of Chef Ned Bell.