Prosciutto wrapped Asparagus
- A photographic recipe -
Bake (15 @ 400 degrees), Broil (2 minutes per side) or Grill (until done! 2 minutes per side)
Well summer is here and Basil is becoming more readily available. I know I’ve posted this before but I think its about time for an updated recipe, why not?
Basil Pesto
Add the garlic to the bowl of a food processor and chop for ten seconds. scrape the sides down add the pine nuts, basil, salt and pepper. Turn the processor on and slowly add the olive oil, about fifteen seconds. Scrape the sides of the bowl down add the zest and grated parm; Process for five seconds until combined.
Pesto is done! Toss with hot pasta and serve!
… or roast new potatoes tossed in pesto !
Rolled Crepes with Chardonnay poached chicken, Prosciutto, Chevre and Chardonnay cream sauce. Served with a Seared Pesto Marinated Salad.
Crepes
Combine all ingredients in a blender until a smooth batter is formed. Remember to scrape down the sides to avoid any lumps. Transfer into a container and refrigerate for an hour.
Heat a small pan over low heat and brush with a small amount of melted butter. Add approximately one oz to the middle of the pan and swirl the batter around to achieve an even layer. Cook for thirty seconds and gently turn over to the other side for another fifteen. Remove to a wired rack to cool. Continue until all the batter is gone, or reserve remaining batter for up to two days covered in the refrigerator. Alternatively, once the crepes are cooked and cooled they can be stored in a plastic freezer bag with wax paper in between each crepe for a week, or frozen for a month in the same way.
Chardonnay Poached Chicken
Melt the butter in a shallow pan over medium heat, add shallot and garlic. Add chicken and sear on both sides. Reduce temperature to low, add wine. Cover with a piece of parchment paper cut to fit inside the pan right on the surface of the chicken and wine. Place lid on the pan and let simmer for 20 minutes. Set chicken aside to cool and reserve liquid for sauce.
Chardonnay Cream Sauce
Melt butter over low heat in a saucepan, whisk in flour and constantly stir for approximately five minutes until the flour and butter have become a roux. Whisk in wine, reserved liquid and cream and increase the temperature to medium low. The sauce should start to thicken immediately. Continue to whisk, add Parmigiano. Once the sauce has finished thickening and is smooth finish it off by whisking in another half tablespoon of butter to add a nice shine to the sauce.
Seared Marinated Pesto Vegetable Salad
Sear Courgettes and red pepper over high heat in a lightly oiled pan. Remove from pan into a bowl and toss with pesto. Marinade for about an hour. Build Spinach, pea shoots and arrange marinated veg around.
Put a large pot of salted water on to boil. Cook pasta until al dente. Drain in a large colander.
Preheat a pan over medium heat, melt one tablespoon of butter. Sear salmon skin side down, add wine, reduce heat to low and cover for seven minutes. Remove salmon and reserve liquid. Add butter to pan increase to medium heat and Sautee onions, and garlic until onions become translucent. Add courgette, red pepper and carrot. Sauté for five minutes, then stir in spinach and remove to a bowl. Add reserved cooking liquid to the pan, whisk in pesto and cream until warmed and begins to thicken, season with salt and pepper to taste.
Toss pasta into the pesto sauce and serve vegetables and salmon on top.
A quick and easy recipe, layer on a piece of doubled cling film prosciutto, then parmesan, pesto and chicken. Wrap tightly, then bash the piece of chicken to about ½ an inch thickness. In a preheated medium heat pan, place the chicken Prosciutto side down and cook about seven minutes a side. Serve over a bed of leafy lettuce and tomatoes with reserved pesto tossed in.
Warm summer air, sipping on patron, easy island life… and an abundance of fresh basil. Summer is the perfect time to add fresh herbs into your food, and why not pack the punch when its available!
Pesto is a great way to add that punch, its great on pasta, or as a marinade for grilled vegetables. Make one batch of this vibrant green sauce and you’ll be hooked.
Simply Summer Pesto
In a blender, pulse garlic a few times to chop up. Add pine nuts, basil and salt and pepper. Turn blender on and slowly add olive oil. Be sure to turn the blender off and scrape down the sides with a spatula if there are larger pieces not combining. Add parmesan and pulse a few times more just to combine. Voila! Fresh pesto in less than five minutes.
Variations – Add some diced red chillies into your pesto to add some heat. Or some fresh lemon zest to play off the citrus undertones in the basil. You could even replace the pine nuts for walnuts if you are so inclined.
