Tag Archives: pine nuts

Basil pesto

A wonderfully fresh and versatile sauce that you can simply toss through some pasta, or add a touch of cream to tszuj up pan-fried chicken. One jar will keep in the fridge for two weeks. Easy-peasy as pie to make as well.

Ingredients makes enough to fill a jam-sized jar

  1. 60g basil leaves
  2. 60g toasted pine nuts
  3. 60g grated fresh parmesan
  4. 1-2 garlic cloves
  5. 1/2 – 3/4 cups extra virgin olive oil
  6. Generous pinch of salt

Method

  1. Pop the basil leaves, pine nuts, parmesan and garlic into a food processor and slowly add the olive oil to help loosen the mix until you have a thick sauce consistency
  2. Season to taste with salt
  3. Store in a airtight jar in the fridge or freeze portions so you always have something fresh and green when you want

Dolmades

Dolmades with tzatziki

After a week of eating out with my parents while they’ve been visiting, I felt like I needed to a) eat something home-cooked and b) spend some time fiddling around in the kitchen.  The answer: make dolmades.

Healthy and time consuming, it’s the perfect panacea for me, and adding that my office is closed between Christmas and New Year, meant that I had all the necessary ingredients to make them – food as well as time.

Dolmades – Greek stuffed vine leaves are delicious and adaptable to what you feel like on the day.  Tonight I felt like pork in the stuffing.  You can substitute that for any other kind of meat (it’s traditionally made with beef or lamb mince) or take it vegetarian and leave the meat out altogether.  Serve with a good dollop (or bowl!) of tangy tzatziki.

Ingredients (to make around a dozen average sized dolmades)

  • 1/2 cup of uncooked shortgrain rice – you can use white or brown (I used brown tonight)
  • 1 cup water for white rice, 1 1/2 cups water for brown rice
  • Handful pinenuts
  • 1 onion, minced
  • 150g pork mince (or more if you prefer a meatier version.  Leave out for a vegetarian option)
  • Handful dill
  • Salt and pepper
  • Vine leaves x 12 plus a few extra to line the bottom of the saucepan
  • Juice of 1 lemon
  • 1/2 cup olive oil
  • Tzatziki to serve (recipe below)

Method (for stuffing):

  1. Cook the rice by simmering the rice in the water for 10-15 mins for white rice, 40 mins for brown rice
  2. Toast the pinenuts in a frying pan.  Set aside
  3. Brown mince.  Set aside
  4. Gently sweat the onions
  5. Add the browned mince, rice, pinenuts and dill and season lightly

Method (for wrapping):

  1. Line a heavy-based saucepan with a few vine leaves
  2. Take a vine leaf and place on a large plate with the raised veins of the leaf underneath and the stalk away from you.
  3. Place a spoonful of the stuffing in the middle across the leaf
  4. Fold the bottom part of the leaf up first, then roll, wrapping the parcel with the left and right sides of the leaf, until you have a little parcel
  5. Place on top of the vine leaves in the saucepan.
  6. Continue to pack them snugly in the base of the saucepan as you make them
  7. Once you have wrapped them all, pour over the olive oil and lemon juice – you can also add some of the brine from the jar of vine leaves (which will add salt, hence seasoning the stuffing lightly)
  8. Weigh down with a plate
  9. Cover with a tight-fitting lid and simmer for an hour
  10. Once the hour is up, turn off the heat and let them cool in the saucepan with the lid on
  11. Store in the fridge with a generous drizzle of olive oil

Tzatziki – mix in a large bowl:

  1. 1 x 500g tub natural yoghurt – look for the ones which are naturally set in the tub as they are thicker – strain out excess liquid
  2. 3 medium lebanese cucumbers (or equivalent), skin and seeds removed and then grated – sprinkle salt over to draw excess liquid out and then squeeze the grated cucumber to get rid of as much liquid as possible
  3. 1/4 cup extra virgin olive oil
  4. Juice of 1/2 – 1 lemon
  5. 1-2 cloves garlic, minced
  6. 2 – 4 tbs finely chopped mint or dill
  7. Salt and pepper to taste
  8. Cover and let sit in the fridge for a few hours for the flavours to develop