The Best Family Restaurant in Melbourne - The Boathouse
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Best Family & Italian Restaurant

>Best Family & Italian Restaurant
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.

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