ROAST LEG OF LAMB WITH BASIL & MINT PESTO
Score the skin of your lamb and marinate with a herby, garlicky pesto for an extra special Sunday roast
Provided by James Martin
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 10
Steps:
- First, make the pesto. Put all the ingredients (except the olive oil and lemon juice) and a pinch of salt into the small bowl of a food processor. Pulse until very finely chopped. While the processor is on, drizzle the olive oil in to make a paste. Tip the pesto into a small bowl and stir in the lemon juice.
- Heat oven to 200C/180C fan/gas 6. Put the scored lamb leg in a large roasting tin and use half the pesto to generously coat the skin and flesh, pressing it between all the cracks for extra juiciness. Put the rest of the pesto in the fridge, covered with cling film, and remove just before serving.
- Roast the lamb for 1 hr 45 mins. Check during cooking that it's not drying out - if the base of the roasting tin starts to look dry, spread a little more pesto over the top of the lamb.
- Remove the lamb from the tin, cover with foil and leave to rest for 30-40 mins before serving on lemon slices and fresh garden herbs, if you like. Carve at the table and serve with the remaining pesto to drizzle over.
Nutrition Facts : Calories 644 calories, Fat 49 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 51 grams protein, Sodium 0.4 milligram of sodium
JUMBO SHRIMP WITH BASIL AND MINT PESTO
Provided by Giada De Laurentiis
Categories appetizer
Time 26m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
- Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
- Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
- Transfer the shrimp to a platter and serve.
GRILLED STEAK KABOBS
Tender hunks of sirloin steak with oregano, lemon juice, and garlic make these incredible Grilled Steak Kabobs. Serve alongside a basil and mint chimichurri for the ultimate summer meal.
Provided by Courtney
Categories Beef
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat the grill to medium high heat (about 400 degrees).
- In a bowl, combine the olive oil, oregano, lemon juice, and garlic. Season the beef generously with salt and pepper then add it to the olive oil mixture, making sure it is well coated. Cover and refrigerate for at least 30 minutes or up to 3 hours.
- Thread the beef onto skewers (this should make 4-6 skewers depending on the size).
- Place the skewers on the grill, cover, and cook until the meat is seared on each side, about 2 minutes a side.
- Combine the olive oil, vinegar, mint, basil, and garlic in a food processor and pulse until the herbs are in small pieces. Season with salt and red pepper flakes, to taste. Chimichurri can be made in advance and refrigerated until ready to use.
BASIL-MINT CHICKEN THIGHS
You're going to love plunging fork first into this juicy grilled chicken bursting with the flavors of cilantro, basil, mint and chili pepper. Toss the extras in tacos or salads for quick meals. -Karen Naihe, Ewa Beach, Hawaii
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place chicken thighs in large resealable plastic bag. In a blender, combine the remaining ingredients. Cover and process until pureed. Add to bag. Seal and turn to coat. Refrigerate overnight., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4-6 inches from the heat for 3-4 minutes on each side or until a thermometer reads 170°-175°.
Nutrition Facts : Calories 202 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
GRILLED PINEAPPLE WITH BASIL AND MINT
My favorite thing thing to make on the grill is pineapple. Grilling fresh pineapple brings out the sweetness of it. This recipe really takes it up to another level in flavors. It is fancy enough for guest and easy enough to make anytime. I like it with spiced rum too.
Provided by LilPinkieJ
Categories Dessert
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut the tops off the pineapples and set aside some of the leaves for garnishing later. Carefully peel of the skin with a serrated knife and cut off the bottoms. Slice into 4, 1 inch thick circles, then with an apple corer, remove the core of each round of pineapple.
- Together place the brown sugar, butter, mint, basil into a small saucepan and melt together. Bring to the boil for 1-3 minutes or until syrupy then set aside.
- Heat a griddle until it gets so hot it begins to smoke. With a pastry brush, brush a thin layer of the sauce onto each piece of pineapple and griddle in 2 batches for 4-5 mins on each side or until the pineapple rings are slightly charred.
- Serve 2 rings per person with a drizzle of the hot sauce and a scoop of vanilla ice cream.
BASIL OIL SAUCE
Delicious homemade basil oil recipe made with fresh basil, garlic, and olive oil. This fresh basil and garlic sauce is great for salads, vegetables or as dipping sauce for bread.
Provided by Layla Pujol
Categories Condiments Sauce
Number Of Ingredients 4
Steps:
- Place the basil, olive oil, garlic, and salt in a blender or mini-food processor, mix until you have smooth sauce. Taste and add additional salt if needed. You can also adjust the amount of olive oil if you want a more liquid sauce.
- The basil oil can be used immediately or refrigerated until ready to use. For freshest flavor, use the basil garlic oil within 24-48 hours.
BASIL-MINT PESTO
From Bon Appetit The Best of the Year issue January 1996. The original recipe served this pesto with fresh fettuccine and grilled shrimp. Go ahead and use it with whatever you wish: pasta, fish, chicken, etc. Feel free to play around with the basil/mint ratio.
Provided by COOKGIRl
Categories European
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor.
- Gradually add the olive oil through the feed tube and process until pesto is well-blended.
- Transfer to bowl and season with salt and pepper to taste.
- Cover tightly and chill. Bring to room temperature before using.
- Yield is estimated.
TOMATO-MINT SAUCE RECIPE
In essence, this is a simple marinara with the addition of mint, but that one minor change makes a big difference.
Provided by Joshua Bousel
Categories Condiments and Sauces Sauce
Time 30m
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat until shimmering. Add shallots and cook until softened, about 5 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.
- Stir in tomatoes and bring to a boil. Reduce to low and simmer until sauce has slightly thickened, 15 to 20 minutes. Remove from heat.
- Stir in mint, basil, and lemon juice. Season with salt and pepper to taste. Use immediately or transfer to an airtight container and store in refrigerator for up to a week. This Recipe Appears In Sauced: Tomato-Mint Sauce
Nutrition Facts : Calories 56 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 203 mg, Sugar 3 g, Fat 4 g, ServingSize makes about 4 cups, UnsaturatedFat 0 g
BASIL-MINT SAUCE
Provided by Michel Richard
Categories Sauce Herb No-Cook Yogurt Backyard BBQ Mayonnaise Mint Basil Summer Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 7
Steps:
- Whisk all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
SCALLOP "PORCUPINES" WITH BASIL-MINT SAUCE
Provided by Michel Richard
Categories Herb Shellfish Appetizer Fry Cocktail Party Mint Basil Seafood Scallop Curry Fall Party Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (appetizer) servings
Number Of Ingredients 7
Steps:
- Stack phyllo sheets atop one another on work surface. Cut crosswise into 2-inch-wide strips. Stack strips atop one another; cut crosswise into 1/4-inch-wide strips. Place strips in medium bowl. Using fingers, toss strips to separate. Mix flour and curry powder in pie dish; add salt and pepper. Whisk egg to blend in small bowl. Coat scallops 1 at a time with flour mixture. Dip into egg, then into phyllo strips, coating completely. Place on plate.
- Preheat oven to 350°F. Pour enough oil into heavy medium saucepan to reach depth of 3 inches; heat to 350°F. Working in batches, deep-fry scallops just until coating is golden, about 25 seconds. Using slotted spoon, transfer scallops to baking sheet. Bake scallops just until opaque in center, about 6 minutes. Drain on paper towels. Divide Basil-Mint Sauce among 4 plates. Top each with 3 scallops.
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- Put all of the ingredients except the oils into a blender and pack the leaves down toward the blades with a spatula or a spoon. Blend the ingredients into a puree, turning off the blender and pushing and stirring when necessary.
- With the blender running on low, slowly add the oil. When completely incorporated, taste and adjust the seasoning. It should be just a little sweet, have a nice acidic bite and be balanced. Adjust the seasonings per your taste.
- Pour into a container that has a good seal and refrigerate. It will separate in the fridge, just let it warm up a little on the counter and shake or stir before serving.
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5/5 (23)Total Time 15 minsCategory Chicken And PoultryCalories 229 per serving
- Heat 1 tablespoon oil in a wok over high heat. Add the chicken, and stir-fry until opaque. Remove the chicken from the wok and set aside.
- Add another tablespoon of oil in the wok, and add the garlic, onion, and chilies. Stir-fry for 1 minute. Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint.
- Stir-fry for about 30 seconds, until the basil and mint leaves are wilted. Serve immediately with steamed rice.
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Category Healthy Chicken RecipesCalories 215 per servingTotal Time 5 hrs 20 mins
- To prepare buttermilk brine: Combine buttermilk, sugar, shallots, 8 cloves garlic, 2 tablespoons salt, oregano, thyme, rosemary, Worcestershire sauce and 1 teaspoon pepper in a bowl. Stir until the sugar and salt dissolve.
- To marinate chicken: Place chicken in a sealable gallon-size plastic bag. Pour in the brine mixture, seal and refrigerate for at least 4 hours and up to 12 hours.
- To prepare sauce: Combine basil, mint, 1 clove garlic, vinegar, oil, coriander, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Let stand at least 1 hour before serving (or cover and refrigerate for up to 3 days).
- To prepare chicken: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).
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- Tomatoes. Tomatoes are the most classic pairing with basil. Perhaps one of the most well-known dishes with basil is the Caprese salad. In this salad, basil leaves are layered over tomato slices and mozzarella cheese and lightly drizzled with olive oil.
- Olive Oil. As in the Caprese salad described above, basil pairs well with olive oil. A good way to use basil is to infuse your favorite olive oil with it.
- Garlic. Along with olive oil, basil is often paired with garlic to make pesto. Pesto is a sauce made with basil, olive oil, garlic, some type of nuts such as pine nuts or walnuts and sometimes lemon and Parmesan cheese, all blended into a thick, green paste.
- Balsamic Vinegar. Basil paired with balsamic vinegar, olive oil and garlic makes a savory, delicious vinaigrette that is perfect on salads, pasta and veggies.
- Fruit. Strawberries aren’t the only fruit that pairs well with basil. Basil also goes well with fruit like watermelon, lime, lemon, oranges, mango and other stone fruits.
- Mint. Since basil is part of the mint family, it makes sense that basil and mint go well together. You can add a combination of the two herbs in any recipe that uses mint such as this Raw Kiwi Tart with Ginger, Mint and Coconut.
- Lemon. Speaking of zucchini, you definitely want to make these Zucchini Fritters with Lemon Basil Cashew Cream. Basil and lemon pair well together and add a bright, refreshing taste to any dish.
- Eggplant. Speaking of lemon and basil, there is a type of basil that is called Lemon basil. It is also called Thai lemon basil and Lao basil. Lemon basil is used in Indonesian and Thai cuisine.
- Vegetables. Besides eggplant, zucchini and squash, basil pairs well with artichokes, mushrooms, and green vegetables including salad greens. Tear basil into shreds or roughly chop it and add to a salad with mixed greens, romaine lettuce, red leaf lettuce, frisee or watercress.
- Peanut Butter. Last but not least, basil pairs well with peanut butter. People actually make peanut butter and jelly sandwiches with fresh basil leaves.
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