A nice accompanient to grilled meats is a salad. This recipe is one of my regular salads and is very simple to make. It consists of lettuce, halved cherry or small tomatoes and thinly sliced pointed red pepper. This time I also added some basil leaves.
I dress the salad with olive oil, white wine vinegar and ground black pepper.
Simple, refreshing with a hint of heat from the pepper (red and black).
Take some fresh herbs and mince finely. I used flat leaf parsley, rosemary, sage and basil (basically what I had available).
Add to a bowl of chicken thighs and drumsticks, add olive oil and back pepper. Though you can use a spoon, generally your hands work better, mix the chicken in the oil and herb mix until all the chicken is coated. Leave for at least ten minutes, thirty is better.
Roast on a bed of root vegetables for about 30-40 minutes.
I served the chicken with roasted potatoes and steamed broccoli.
This is a nice dish for a dinner party and can be prepared quickly and easily.
Take some pork medallions (thick slices of pork tenderloin) and place them on slices of apple – I peeled and cored the apple. Place a basil leaf and then wrap round a slice of pancetta bacon.
Place in a roasting dish and splash with olive oil and season with ground black pepper.
Roast in the oven for twenty to thirty minutes until cooked. I made one mistake which was to roast them in a pan, when they really needed a grill pan.
This is a quick and easy salad or starter.
Take a mozzarella ball and cut into thin slices, arrange on a plate.
Add some sliced tomatoes, I actually used halved cherry tomatoes. You can either interleave the tomato with the mozzarella or place the tomato halves in the middle of the plate.
Scatter some small basil leaves across the cheese and tomato.
Dress with some white wine vinegar, some fine olive oil and freshly ground black pepper.
Trofie Pasta with fresh basil pesto, pine nuts and grated parmesan.
Fresh Trofie pasta.
Into a pan of boiling water (no salt, no oil).
Cook for ten minutes.
In a blender/grinder, handful of basil leaves, olive oil, blitz and blend. Add more basil leaves and more oil, blitz.
Dribble olive oil in.
Toss and coat pasta.
Add basil pesto, handful of pine nuts, handful of grated parmesan.