Latest news with #basil
Telegraph
a day ago
- Health
- Telegraph
Burrata with asparagus, Parma ham and basil dressing
I love handling this type of dish, especially when I have good ingredients. It's an assembly of components. Dishes with burrata are a bit difficult. One globe per person seems too much, but once you split them the cream inside starts to come out. Go for split or whole, depending on your appetite. There's nothing wrong with using frozen peas, especially petits pois – they're little pops of sweetness. Ingredients For the dressing 125ml extra-virgin olive oil (not a bitter Tuscan one), plus extra for drizzling 1 tbsp white balsamic vinegar, or as needed ½ tsp Dijon mustard 20g basil leaves (no stalks) ½ small shallot, diced For the salad 175g asparagus 30g fresh or frozen peas, defrosted if frozen 25g pea shoots 4 slices Parma ham, torn into pieces 2 burratas Method Step To make the dressing, add 125ml extra-virgin olive oil, 1 tbsp white balsamic vinegar, ½ tsp Dijon mustard and 20g basil leaves to a food processor with ½ tbsp water and some seasoning, and whizz. Step Add ½ small diced shallot – it will flavour the dressing as it sits – and pulse until you get a thickness similar to pesto. Taste to see whether you want to fiddle a bit with the seasoning, oil or white balsamic. This makes more dressing than you need but it keeps well in the fridge. Step Prepare 175g asparagus by snapping off the tough woody end of each spear. Steam the asparagus for about 7 minutes, or until just tender – the timing will depend on the thickness of the spears. Dry in a clean tea towel to absorb the moisture clinging to them. Step Divide the salad components – the asparagus, 30g fresh or frozen peas, 25g pea shoots, 4 slices torn Parma ham and 2 burratas – between your plates. Season everything and spoon some of the basil dressing over the top. Add a swirl of extra-virgin olive oil and serve.
The Guardian
23-05-2025
- Entertainment
- The Guardian
Cocktail of the week: Elements' earth – recipe
The inspiration behind this drink was a basil sour I had when I was working in Trondheim, Norway. I loved the flavour combinations, and was keen to incorporate similar herbaceous notes into a drink that would represent one of the four elements, as well as our new restaurant. I've used citrus in the form of yuzu to introduce another flavour dimension that blends in harmoniously. At the restaurant, we make big batches of the citrus syrup from spent lemons and limes, to save on wastage. Serves 2 For the syrup 100g finely chopped mixed lime and lemon peel 50g finely chopped basil 100g sugar For the drink80ml gin – we use Downpour Original 30ml yuzu liqueur – we use Choya 150ml basil and citrus syrup – see above and method 30ml lime juice 40ml egg white (from about 1 large egg) 4 slices dehydrated lime, to garnish Put all the syrup ingredients in a medium pan, add 100g cold water and put on a medium heat, stirring to dissolve the sugar, for six to eight minutes. Take off the heat, leave to cool and infuse overnight or, better still, for 48 hours, then fine-strain into a clean jar, seal and store in the fridge, where it will keep for about three weeks. To build the drink, measure all the liquids into a shaker, add the egg white, then dry shake to set the white. Add ice, shake again, to chill and dilute, then fine-strain into two coupes, garnish each drink with two slices of dried lime and serve. Connor Wren, bar manager, Elements, Glasgow
CTV News
09-05-2025
- General
- CTV News
RECIPE: Cucumber-Basil Sandwiches and Smoked Salmon and Radish Dip from Emily Richards
Colton Wiens and Emily Richards in the CTV Kitchener kitchen. Cucumber-Basil Sandwiches Here is a classic tea sandwich, with a twist of course! Using English cucumbers means less seeds and a crunchy crispness for your sandwiches. Ingredients: 10 slices white bread, crusts removed 1/4 cup (60 mL) salted butter, very soft 1 tbsp (15 mL) mayonnaise 2 tbsp (30 mL) chopped fresh basil or mint Half an English cucumber, peeled and thinly sliced Fresh ground black pepper (optional) Lay bread slices down on work surface. In a bowl, stir together butter, mayonnaise and basil until well combined. Spread over bread slices. Lay cucumber on half of the bread slices. Sprinkle with pepper, if desired. Top with remaining bread. Cut each sandwich in half on the diagonal. Makes: 20 Smoked Salmon and Radish Dip Tuck a few Everything Bagel-spiced pretzel chips alongside this dip. Veggie sticks or thick kettle chips would also be great crunchy dipper ideas. Ingredients: 1 cup (250 mL) smooth cottage cheese 3/4 cup (175 mL) sour cream Pinch each salt and pepper 4 oz (125 g) smoked salmon, finely chopped 1/2 cup (125 mL) finely chopped red radishes (about half bunch) 1 clove garlic, minced In a large bowl, beat together cottage cheese, sour cream, salt and pepper. Stir in salmon, radishes and garlic. Transfer to a serving bowl. Yield: 2 cups (500 mL) Make-ahead: Cover and refrigerate in airtight container for up to 2 days; let stand at room temperature for 30 minutes before serving. This recipe is from Emily's cookbook Best of Bridge 5-Ingredient Cooking, Robert Rose 2020.
