Pickled or Cured Eggplant

Ingredients:=

1. 0.5kg of eggplant
2.  1- 2 teaspoon salt (for degorging)
3. ½ cup white vinegar
4. ½ cup water
5. 6 garlic cloves (left whole or cut in half)
6. 1 tablespoon dried oregano
7. Ground Pepper to taste
8. 1/2 cup fresh basil leaves
9. fresh hot pepper(s), or 1 medium red capsicum
10. 1 whole bay leaf
11. Extra Virgin Olive oil to cover

or for alternate method:-

      1 to 2 cups apple cider vinegar


Method:

1. Cut eggplant into strips or steaks and place on a trivet or in a large metal colander,liberally salt and place a weight on top of the eggplant and degorge for a few hours.
2. Remove the eggplant and squeeze any remaining liquid out of the eggplant.
3. In a large pot, bring the vinegar and water to a boil and add the eggplant. Cook for 2-3 minutes only, to retain its crunch.  Alternatively, cover eggplant with apple cider vinegar and marinate for 2 - 4 days in a cool place.
4. Drain with weights or squeeze by hand and remove all excess liquid.
5. Place all the ingredients into a1litre jar and cover with extra virgin olive oil completely submerging the eggplant.  Place a weight to keep it submerged if needed.  Ready in 2 - 3 days, but improves with age.  Refrigerate after opening.  Use the leftover oil for salads or aromatic cooking.
6. Warning.  Ensure all equipment is completely clean (sterile) to avoid contamination/poisoning.

Inspiration:  The Italian Life for Everyone ; Green Earth Institute

Braised Chicken

• 6 skinless, boneless chicken breast halves
• ground black pepper, to taste
• 1 teaspoon garlic salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 cup balsamic vinegar (this is what the recipe called for, but I found it too strong.  Next time I will try 1/4 cup.

• 1 (400g) tin diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

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Directions

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium frypan and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear; about 15 minutes.

Garlic Salt

If you don't have any garlic salt use plain salt and a crushed garlic clove. Brown the garlic with the onions.

Inspiration:  Allrecipes

Broccilli Pesto**********

Serves: 4 (with Pasta)

See  my other Pesto recipes for variations.  This photo reflects opportunism in good buys.  Today, I got a great buy on broccoli and kale and a reasonable one on cashews, whilst basil and walnuts were quite expensive.  This turned out really, really good with a mash up with my Linguine recipe.  I just swapped the pesto and beans in it, with this!  Yum...

Ingredients

    Salt
    4 cups broccoli florets/spinach (packed)
    ½ cup grated Parmesan cheese, plus extra for grating
    ½ cup walnuts
    3 Garlic Cloves
    ½ cup extra-virgin olive oil
    ½ cup packed basil leaves
    Ground black pepper

Instructions

Bring 1 tablespoon of salt and 3 litres/quarts of water to boil in a large soup kettle. Add broccoli and cook until just tender and still bright green, 4 to 5 minutes. Remove with a slotted spoon and transfer to a food processor.

Add the Parmesan, nuts, oil, basil, and a generous sprinkling of salt and pepper and process to pesto texture.

Add 227grams, ½ pound bite-size pasta, such as penne and  2 ears corn, kernels removed (about 1 cup) for a pasta meal.  Other pasta forms and veggies can be used for variety.

Source:  Top 10 ways to cook Broccilli

Basil Pesto

Preparation Time: 3 min,  Cooking Time: 3 min,  Yield:  1.5 cups.


This recipe can be quite versatile by swapping out seasonal greens for the basil and more economical nuts.  For example you could use kale or spinach and cashews, walnuts or almonds.

Ingredients:

3 cups fresh basil, packed
½ cup extra virgin olive oil
½ cup Parmesan cheese, grated
1/3 cup pine nuts
3 medium cloves of garlic, minced
¼ tsp. salt
¼ tsp. ground black pepper


Method:

1.  As an option for enhanced flavor, toast your nuts and unpeeled whole garlic cloves until golden, tossing the pan occasionally.  Leave the garlic in a little longer. Peel the garlic when cooled.

2.  Rinse your basil leaves and pat dry.

3.  Add them to the food processor with the pine nuts and pulse several times.

4.  Next, add the olive oil and blend until smooth.

5.  Add the Parmesan cheese and pulse.  You may need to scrape any ingredients that have stuck to the side of your processor throughout the blending process.

6.  Mince garlic cloves before adding to the processor and pulse again.

7.  Once you’ve added your garlic, add the salt and pepper, blending one last time.

Transfer your pesto to a clean jar. A thin layer of olive oil should begin to accumulate on top of the pesto and refrigerate.  For the pesto to keep up to a year,  add a thin layer of olive oil to coat the top between uses or it will go moldy.  The pesto may also be refrigerated.

Linguine, Potato, Green Bean and Basil Pesto**********

This is a cheap and quick "peasant" style meal with the unusual combination of pasta and potato, making it a filling and hearty meal.  Great after a long day with  a bottle of your favorite.  If possible, I don't peel spuds as much of the nutrition is in the skin.

Serves 4:     Preparation time 15 mins:     Cooking time 25 mins

Trimming and slicing the beans is the time consumer here.

Ingredients:-

    4 Liters of salted water
    1- 2 large potatos diced
    350 g green beans, trimmed and sliced lengthwise
    500 g dried linguine or trenette
    190 ml basil pesto
    knob of butter
    1/2 cup freshly grated parmesan

Method:-

    Bring salted water to boil in a pot.
    Add the potato first and simmer for 12 minutes.
    Add the beans 5 minutes after the potato, to continue to simmer for 7 minutes.  (Total of 12 mins)
    Add the pasta to cook according to packet directions, bring to boil and then simmer until al dente.
    (Total approx 23 mins)
    Drain, reserving 2 tablespoons of cooking water.
    Put half the pesto in a large bowl.
    Add the cooking water, potatoes, beans and pasta, and the butter, and toss well.
    Spoon the rest of the pesto on top, sprinkle with parmesan, lightly toss and serve immediately.

Inspired by the recipe from SBS:- Trenette with pesto, potato and green beans