Menu Planner

I’ll be making the following dishes this week, in no particular order. Chef brought lots of ‘leftover’ goodies from work, which will need to be used soon, so I’ll use them as and when…

Roast Lamb with roasted asparagus  minted peas and baby potatoes

Fillet steaks (rare) with peppersauce

Burritos 

Chicken Makhani

Asparagus Soup

Rack of Lamb

Thai Chicken Fettucine on Lauras menu last week

Tomato Pork Loin Chops

More Menus here

 

I was chuffed when I saw this simple recipe for basil oil on my toolbar. I bought a packet of basil during the week to add to a tomato salad  and didn’t use it all. I don’t like to throw anything out, especially packet herbs, they are so expensive. Today, I’ll make basil oil, bottle it and give it to a ‘herb mad’ friend of mine~she’ll love it. I don’t have the exact amount of basil leaves so I’ll adapt it a little…

3 large bunches of basil
1 garlic clove, peeled
Sea-salt and freshly ground black pepper
200ml/7fl oz extra-virgin olive oil

Pull the basil leaves from their stalks and put them in a food processor with the garlic and a good pinch of salt and pepper. Process until the basil is finely chopped. With the motor running, slowly trickle in the olive oil through the funnel and blend until you have a beautiful, moss-green puree. Leave to stand for a few minutes, then taste and adjust the seasoning. Pour into a jar, cover and refrigerate until ready to use – for up to a week.