Karen's Purple Pak Choi
De-base and peel off individual leaves. Heat sesame oil in pan with ginger and soy sauce to taste, then quickly stirfry seasame seeds and pak choi until just wilted. Serve while hot, a great accompaniment with fish or chicken.
Lemon Risotto with Rosemary Chicken
1 shallot, skin removed
2 sticks of celery
60g / 2oz unsalted butter
1 tablespoon of olive oil
300 grams of aborio rice
1½ L / 2½pints vegetable stock,
Zest of 1 Lemon
50ml / 1.75 fl.oz of lemon juice
1 tablespoon of fresh rosemary needles, roughly chopped
½ of a small red chilli, deseeded and chopped very finely
1 egg yolk
80g / 2½oz of fresh parmesan, grated
5 tablespoons of double cream
Salt & pepper to taste
2 chicken breasts, skin removed
4 tablespoons of olive oil
60ml / 2fl.oz of lemon juice
5 tablespoons of fresh Rosemary needles, roughly chopped
- Heat the vegetable stock in a saucepan, keep it at simmering point
- In a food processor whiz together the shallot and the celery until it becomes a fine paste. Alternatively, if you don’t have a food
- processor, chop the shallot and celery very finely until well combined.
- In a separate bowl combine the egg yolk, lemon juice, parmesan, cream, salt and pepper. Mix well and set aside for later use.
- Heat half the butter, oil and the celery mixture in a heavy based saucepan and cook uncovered for 3 to 4 minutes until the mixture softens.
- Add the rice to the celery mixture and stir well to give it a good coating of oil.
- Pour a ladleful of stock over the rice and stir with a wooden spoon until all the stock is absorbed.
- Continue adding stock until rice is al dente, just cooked. You may find you don’t need to use all the stock, or may even need to add some additional hot water. The risotto should resemble runny porridge and the rice should still be firm to the touch, but not chalky.
- Mix the lemon zest, chilli and the chopped rosemary into the risotto. Cook for a few minutes then remove the risotto from the heat.
- Add in the remaining butter and the lemon juice and parmesan cheese mixture and stir well.
- Cut chicken breasts into long bite sized strips and pierce each piece a few times with the knife.
- Combine half the oil and remaining ingredients with the chicken and allow to marinate for a few minutes
- Heat the remaining oil in a fry pan and add the chicken
- Cook chicken over a medium heat until it is golden brown on both sides, about 1 ½ minutes each side.
- Remove from the heat and serve with the lemon risotto.
Recipe from Herb Herbert.
Parsley grows best in rich, moist, well-drained soil in full sun to partial shade. However it can also be grown successfully in pots and containers plus can be grown all year round!
A useful herb to have at your finger tips for year round use!
High in nutritional and medicinal value, parsley is so much more than a garnish. Parsley is an excellent addition to most recipes – a rich source in antioxidants, full of vitamins and minerals and helps fight bad breath.
1 cup dry bulghar wheat
1 ½ cups boiling water
1 tsp salt
¼ lemon juice
1 tsp crushed garlic
½ cup spring onions
½ tsp dried mint
medium tomatoes chopped
¼ cup extra virgin olive oil 2
1 packed cup of freshly
¼ cup fresh mint chopped
Freshly cracked pepper
- Begin soaking the bulghar wheat at least 3 hours before serving time to give it time to marinate.
- Combine bulghar, boiling water and salt in a bowl. Cover and let stand for 20 minutes or until bulghar is chewable.
- Add lemon juice, garlic, oil and mint and mix thoroughly. Refrigerate for 2-3 hours.
- Just before serving add the vegetables and mix gently. Adjust seasoning.
- Other additions include feta cheese, olives, grated carrot, cooked chickpeas, or cucumber.
- Great served in a pita pocket.
Recipe from Moosewood cookbook (with modifi cations).
Click here to download this great recipie as a pdf.