Tag Archives: Basil

Salmon, Mushrooms & Aglio Olio

Seared fillet of salmon, on top of aglio olio with carrot, chives and mushrooms.

  1. Get the linguine boiling away in a pot of water.
  2. Meanwhile, cut carrots up to a brunoise, chop up some chives, quarter a couple of mushrooms and minced garlic.
  3. Toss a knob of butter into a hot skillet and once foaming subsides, toss in garlic, carrots and mushrooms.
  4. Once that’s done, move it to the side of the pan and sear the fillet of salmon, skin-side down. Flip and cook briefly when skin is crisp.
  5. Remove salmon as soon as its done, and let it rest while you drain the pasta.
  6. Add pasta to mushroom and carrot mixture. Toss in chives.
  7. Add basil and oregano, season with salt and pepper and drizzle with olive oil. Mix.
  8. Serve with a small squeeze of lemon.

I will never get sick of the basil-oregano combination.


Mushroom & Tomato Bruschetta

Remember this?

Mushrooms, tomatoes and basil are a winning combination.

  1. In a hot skillet, melt a knob of butter till it foams. When the foaming subsides, it means the pan is hot enough and ready.
  2. Toss in the chopped brown chestnut mushrooms and sautéed them till almost brown.
  3. Then add the chopped cherry tomatoes.
  4. Crack in a pinch of sea salt and black pepper.
  5. Add a small pinch of basil.
  6. Also, add in a small clove of garlic, finely minced.
  7. Mix it all up, and remove from the pan once the tomatoes have shrivel slightly.
  8. To deglaze the skillet and toast up some bread, toss in a small knob of butter and swirl it round.
  9. Likewise, once the foaming subsides, place the pieces of bread on. Flip as soon as they’re golden.
  10. In the meantime, roughly chop up some mixed salad leafs.
  11. Serve the bruschetta (pronounced as [brusˈketːa]) with a small drizzle of good extra virgin olive oil.

This was just an excuse to use the new plate, really.


Pork Sausage & Asparagus Spaghetti

There’s something about asparagus and pork that’s very pleasant; remember how it’s lovely with bacon? (King’s Asparagus, Asparagus & Bacon Penne)

Inspired by Aglio Olio and the lovely pork and asparagus combination, here’s a quick spaghetti dish to whip up that’s sure to satisfy your craving for that saltish non-slurpy pasta.

  • 1 portion quick cook spaghetti
  • 2 pork sausages, skinned
  • 6 stalks asparagus
  • 1/4 yellow pepper, sliced
  • 1 chilli, finely sliced
  • 1 clove garlic, minced
  • 1 handful fresh arugula
  • 1 pinch dried basil
  • 1 pinch dried oregano
  • sea salt, freshly ground
  • black pepper, freshly ground
  • olive oil
  • fresh Parmesan
•••
  1. As always, first get your spaghetti into a pot of boiling water.
  2. Drizzle the wok with a little bit of olive oil, and toss in the sausages. Make sure the skin’s removed. Let it sizzle for a bit, so the fat gets rendered out.
  3. Then, in goes the garlic, fried till golden.
  4. Toss in the peppers and asparagus.
  5. Add the herbs and seasoning now, then stir about till the veggies are done. (Personally, I like my peppers and asparagus is little overdone, if you can get them be slightly charred, even better. The minute tang of bitterness will go a long way.)
  6. Your spaghetti should be about done now, if not already done. Drain and add to the wok.
  7. Mix everything together thoroughly.
  8. Dish it out onto a pretty plate, with a generous pinch of arugula atop.
  9. Using a speed peeler, strip a more than a couple of slices of Parmesan on.
  10. Drizzle a round of olive oil and serve. To yourself, of course.

Sausage Penne Bolognese

Even though I think the best way to have Bolognese is with spaghetti, sometimes penne is a pretty good change. Served in a deep bowl, all you need is a fork to stab and shove.

INGREDIENTS:

  • 2 pork sausages
  • 1 small handful of frozen peas
  • 2 inches of a medium carrot, diced finely
  • a quarter of an onion, diced finely
  • 1 small small knob of butter
  • 1 clove of garlic, minced
  • chilli, minced (optional)
  • 2 tsp of double concentrate tomato puree
  • a pinch of dried basil
  • sea salt, freshly ground
  • black pepper, freshly ground
  • freshly grated Parmesan,
  • a couple of fresh basil leaves
  • 2 handfuls of quick cook penne
COOKING:
  1. Get your pasta boiling in a pot.
  2. In a hot wok, toss the peas in.
  3. Once they’ve defrosted for a bit, dump the carrots in, together with the small small wad of butter. Toss.
  4. Then add the garlic and onions. Let them fry away happily, tossing occasionally.
  5. If you want it slightly spicy, add in the chilli now.
  6. Peel of the skin of the sausages and throw them into the wok. Cut them erratically with a spatula whilst stirring everything together.
  7. Scoop out some of the starchy pasta cooking water and pour into the wok.
  8. Stir in the tomato puree and add more pasta cooking water accordingly.
  9. When you’ve got the consistency you want, and the sausages cooked, pinch in the dried basil, salt and pepper. Stir and turn off the heat.
  10. Drain pasta.
  11. Serve with bolognese. Garnish with Parmesan and fresh basil leaves.

15-minute meal for the famished soul.


Asparagus & Bacon Penne

Remember King’s Asparagus? We know from that meal that bacon and asparagus are a match made in heaven. Now, we’re gonna have it with pasta.

Here’s what you’ll need:

  • 2 streaks of smoked bacon, cut up into one-inch bits
  • 3 large stalks of asparagus, sliced in half lengthways (Don’t be like me and forget to buy asparagus. I used dwarf beans instead. I am ashamed.)
  • a quarter of a yellow pepper cut into bite sized pieces
  • 2 handfuls of quick-cook penne
  • 1 tsp of vegetable oil
  • 1 small small knob of butter
  • Cheddar, finely grated
  • dried basil
  • dried oregano
  • sea salt, freshly ground
  • black pepper, freshly ground
  • chilli, minced (optional)

Here’s how you do it:

  1. Get the pasta cooking in a pot of boiling water.
  2. In a hot skillet with vegetable oil, toss in the bacon to render the fat out.
  3. Then, in goes the butter, garlic and asparagus.
  4. If you like spice, now’s the time to toss in the chilli.
  5. Fry till bacon browns and asparagus wilts slightly.
  6. Welcome the Aroma Fairies into your kitchen, they’ve missed you sorely.
  7. Season with basil, oregano, salt and pepper.
  8. Drain the pasta and mix it altogether in the skillet.
  9. Add more salt if necessary.
  10. Serve with an abundance of shaved Cheddar atop.

Aglio Olio

I’ve posted this recipe before, and we’re all pretty familiar with Aglio Olio and how it tastes. Yesterday, for a friend’s housewarming party, I made some with fusilli, as opposed to the conventional spaghetti. I guess the key really is about garlic-olive oil mixture and getting it right. Once you’ve got the seasoning right, any pasta works in this crowd-pleaser.

Here’s what makes up that awesome garlic flavour:

  • garlic, minced
  • red chilli, minced
  • basil leaves, minced
  • dried basil leaves
  • dried oregano leaves
  • fresh parsley, minced
  • freshly ground black pepper
  • crushed sea salt
  • olive oil
  • shaved parmesan
A winner. (:

Bovril Boogie

It’s past ten at night and I’m hungry. But too lazy to make an elaborate meal. The bottle of Bovril catches my attention when I open the cupboard door in the kitchen.

Oh yes, Bovril Pasta.

Remember, Marmite Power? This is a brilliant alternative.

  • 1 portion of pasta
  • 1 thumb-sized knob of butter
  • 2 shallots, sliced finely
  • 2 inches of carrot, sliced into small inch-long pieces
  • 1 small pinch of dried basil
  • 1 small pinch of ground coriander
  • 1 dash of black pepper
  • half tbsp of Bovril
  1. While the pasta is cooking away in a pot of water, melt the butter in a saucepan.
  2. Toss in the carrots and shallots, and cook till they’re done.
  3. Add in the basil, ground coriander and black pepper.
  4. Steal a ladle full of the water from the pasta pot and add to the saucepan.
  5. Stir in the Bovril and lower the heat. Let it simmer.
  6. Once the pasta is cooked till al dente, drain briefly and add to the sauce. Mix thoroughly and serve.
  7. If you’re greedy like me, have it with a slice of honey baked ham. Happy nights.