I literally have a forest of basil in my garden, Janet, who helps me in my garden has not yet quite got the hang of only planting a few seeds at a time so we have feast or famine! This time I am quite stuck on what to use all my basil for, I have been making jars and jars of basil oil. This is a sludgy, verdant sauce that tastes clean, punchy and pure. I have been adding it to all sorts of dishes-and it is delicious with a tomato risotto.
Basil Oil:
3 large bunches of basil-proper bunches, not the mean little ones sold in supermarkets
1 clove of garli, peeled
sea salt and black pepper
200ml extra virgin olive oil
Pull the basil leaves from their stalks and put them into a food processor with the garlic and a good pinch each of salt and pepper. Process until the basil is finely chopped. With the motor running trickle in the olive oil through the funnel and continue to blend until you have a beautiful moss green puree. Leave to stand for a few minutes, and then taste and adjust the seasoning.
Pour into a jar, cover and refridgerate until ready to use. It keeps in the fridge for up to a week.
Tomato Salad:
I am always amazed by how many types of tomatoes are available-little, big, long, yellow, thin, round-so go crazy!
4 big handfuls of mixed tomatoes
sea salt and freshly ground black pepper
Extra virgin olive oil
Herb or balsamic vinegar
1 fresh red chilli, halved, deseeded and finely sliced
1 tbsp fresh chopped marjoram
1/2 clove of garlic, peeled and thinly sliced
a big handful of fresh basil leaves-picked and divided into big and small ones
Chop up the tomaotes in an irregular fashion. Season from a height with sea salt, using slightly more than you normally would, this will draw out the yummy flavour and intensity of the tomatoes. Put the tomatoes in a colander over a bowl and leave for 20 minutes to let any excess water and salt drip out. Pour the liquid away, dry the bowl and out the tomaotes in it. Dress them with a glug of olive oil and a slash of vinegar. Add some pepper, the chilli, marjoram, and the large basil leaves, torn up. Toss together, correct seasoning. tumble the tomaotes onto a large platter, drizzle with a little extra olive oil and sprinkle over the little basil leaves.
Tomato and basil risotto:
This is an adaption of Jamie Olivers one which he uses ricotta cheese in. It is so yummy with basil oil drizzled over it.
1 litre veg stock
2 tbsp olive oil
1 large onion -peeled and finely chopped
4-5 sticks of celery, thrimmed and finely chopped
600 grms risotto rice
250ml vermouth or dry white wine
Put the olive oil in a large pan, add the onion and celery and cook very gently over a low heat for about 15 mins, until soft. Add the rice and turn up the heat. Dont let the rice or veg catch on the bottom of the pan so keep stirring.
Quickly pour in the vermouth or wine, keep stirring until it is has evaporated. Add the stock to the rice, a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesnt cook too quickly., and continue to add ladlefuls of stock until it has all be absorbed-about 15 mins, the rice should still be a little bit al dente.
700ml extra veg stock.
4 hndfuls of ripe tomatoes-I use the tomato salad above.
Add 1/2 the extra stock and 2/3rds of the tomatoes. Gently bring to the boil, stirring all the time, turn down the heat until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time. Be careful not to overcook the rice, it should be soft, creamy and oozy!
Turn off the heat (at this point you can add in grated parmesan or ricotta) add a tbsp of the basil oil. Check the seasoning then stir in the rest of the marinated tomatoes. Put a lid on the pan and let it rest a min or two. Serve with bsil oil.
Basil Oil:
3 large bunches of basil-proper bunches, not the mean little ones sold in supermarkets
1 clove of garli, peeled
sea salt and black pepper
200ml extra virgin olive oil
Pull the basil leaves from their stalks and put them into a food processor with the garlic and a good pinch each of salt and pepper. Process until the basil is finely chopped. With the motor running trickle in the olive oil through the funnel and continue to blend until you have a beautiful moss green puree. Leave to stand for a few minutes, and then taste and adjust the seasoning.
Pour into a jar, cover and refridgerate until ready to use. It keeps in the fridge for up to a week.
Tomato Salad:
I am always amazed by how many types of tomatoes are available-little, big, long, yellow, thin, round-so go crazy!
4 big handfuls of mixed tomatoes
sea salt and freshly ground black pepper
Extra virgin olive oil
Herb or balsamic vinegar
1 fresh red chilli, halved, deseeded and finely sliced
1 tbsp fresh chopped marjoram
1/2 clove of garlic, peeled and thinly sliced
a big handful of fresh basil leaves-picked and divided into big and small ones
Chop up the tomaotes in an irregular fashion. Season from a height with sea salt, using slightly more than you normally would, this will draw out the yummy flavour and intensity of the tomatoes. Put the tomatoes in a colander over a bowl and leave for 20 minutes to let any excess water and salt drip out. Pour the liquid away, dry the bowl and out the tomaotes in it. Dress them with a glug of olive oil and a slash of vinegar. Add some pepper, the chilli, marjoram, and the large basil leaves, torn up. Toss together, correct seasoning. tumble the tomaotes onto a large platter, drizzle with a little extra olive oil and sprinkle over the little basil leaves.
Tomato and basil risotto:
This is an adaption of Jamie Olivers one which he uses ricotta cheese in. It is so yummy with basil oil drizzled over it.
1 litre veg stock
2 tbsp olive oil
1 large onion -peeled and finely chopped
4-5 sticks of celery, thrimmed and finely chopped
600 grms risotto rice
250ml vermouth or dry white wine
Put the olive oil in a large pan, add the onion and celery and cook very gently over a low heat for about 15 mins, until soft. Add the rice and turn up the heat. Dont let the rice or veg catch on the bottom of the pan so keep stirring.
Quickly pour in the vermouth or wine, keep stirring until it is has evaporated. Add the stock to the rice, a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesnt cook too quickly., and continue to add ladlefuls of stock until it has all be absorbed-about 15 mins, the rice should still be a little bit al dente.
700ml extra veg stock.
4 hndfuls of ripe tomatoes-I use the tomato salad above.
Add 1/2 the extra stock and 2/3rds of the tomatoes. Gently bring to the boil, stirring all the time, turn down the heat until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time. Be careful not to overcook the rice, it should be soft, creamy and oozy!
Turn off the heat (at this point you can add in grated parmesan or ricotta) add a tbsp of the basil oil. Check the seasoning then stir in the rest of the marinated tomatoes. Put a lid on the pan and let it rest a min or two. Serve with bsil oil.
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