We are the cooks at Incredibly Fed and we like to think of ourselves as foodies. Food topics of one form or another do indeed tend to dominate much of the consciousness of our waking hours. This blog relates a highly personal view on food related issues, recipes, restaurant and eating experiences, health, shops, markets, ideas, influences and memories. We welcome comments which you can submit by clicking on the 'comments' link below each post.
31 August 2012
"Oh oh oh it’s magic you know
Never believe it’s not so ….."
There are a few things we always like to have in the fridge
which can be lifesavers when you are caught on the hop and have to prepare
something to eat unexpectedly. Pesto is one of those. It is a wonder ingredient
which is sure to inject flavour magic and zing to many recipes. When made, as
long as the Pesto is covered with olive oil to prevent oxidation and kept is
the fridge it will keep for ages and is an excellent way of turning left over fresh herbs into a
flavoursome and useful paste.
At the very least a spoonful of pesto can transform bland
pasta or mash potato and when added towards the end of cooking to a casserole
or stew will lift the dish to a new dimension. Mixed with a little breadcrumb
pesto will make an excellent crust to cover and flavour grilled salmon or sea bass. It is also fantastic for presentation and interest when let down with a little more olive and used as a garnish drizzled around dishes.
Most people associate pesto with the soft herb Basil and
this is indeed a lovely one but in reality it can be made with any single soft
herb or combination. You can even use a strongly flavoured leaves such as
spinach, wild garlic or rocket. We suggest you try to make your own personal version which
will help stamp your own personality on each dish you prepare. Traditionally toasted pine nuts are used as an ingredient but these days we find them quite expensive and tend to use them in dishes only where they can be seen. Roasted peanuts, cashews or walnuts are a reasonable substitute. Just blitz the ingredients and store in a jar, covered with olive oil.
Any mix of the herbs below...
I bunch coriander
1 bunch flat leaf parsley
1 bunch mint
1 bunch basil
1 bunch dill
1 bunch rocket
Small bunch spring onions
Small can anchovies
1 clove garlic
Juice of one lemon or lime
3 or 4 tbsp olive oil
Handful of capers
2 or 3 tbsp white Wine vinegar
Handfull grated parmesean
Handfull roasted nuts
Whizz together and test. Adjust and season to taste.
Rigatoni with pesto, yogurt, spinach, crumbled feta, edamame beans, chopped walnuts and sun blushed tomatoes.