| Head Chef –Angelo Sanfilippo
Ange’s Basil Pesto
3 x Bunches of fresh Basil
150ml Extra Virgin Olive Oil
150g toasted Pine
nuts
2 x garlic cloves
50g Pecorino (grated)
Salt and Pepper to taste
Method
It’s as simple as this! Pick and wash basil leaves. Place in food
processor, add all other ingredients and pulse until slightly smooth leaving
a crunchy texture.
Chefs Tips..
Pesto is used great as a dip, an accompaniment to beef or as a pasta
sauce. To preserve the colour longer, do not overwork the basil. Wrap
storage container with Foil to prolong the colour. It really does work Store
up to 3-4 days in the refrigerator.
Garlic chilli Prawns
½ kg Large green Yamba prawns (approx 15)
Zest of 1 lemon
2 x garlic
cloves
1 x red chilli
¼ bunch fresh continental parsley
150ml Extra Virgin
olive oil
Salt and pepper to taste
Method
Clean & peel prawns leaving the tail on. Slice chilli, garlic and parsley
and place in a large bowl with zest and olive oil. Toss in the prawns until
covered. Marinate in the fridge for a minimum of 1hr. Heat pan until
smoking, then add prawns and fry until they have reached a bright white
colour. Serve on jasmine rice or with fresh snow peas.
Chefs Tips…
Do not over crowd your pan otherwise they will start to stew. When
cleaning the prawns, remove the legs and outer shell. Lay them flat, hold
onto the head and the upper body and pull up to remove the head and stomach
lining. |
