Fresh Basil Pesto

Fresh Basil Pesto

Ingredients:
1 cup fresh Basil
1/2 cup Pine Nuts
3-4 Cloves Garlic
1/2 cup Olive Oil
1/2 cup good quality Parmesan Cheese
1 small red chilli
Seasoning

Method:

Blitz all of the above together in a blender with 2 tbsp of the olive oil. With the motor running, drizzle the rest of the oil as you continue to blitz.

This will make a good batch so you can keep covered in the fridge drizzled with additional olive oil for up to 2 weeks.

Red Pesto

Red Pesto
Ingredients:
1/2 Cup Oil-packed sun-dried tomato
1/2 Cup Pine nuts
3 Cups Fresh Basil
1/2 Cup Olive Oil
3 Garlic Cloves
Pinch Salt
1/2 Cup Fresh grated Parmesan
1/4 Teaspoon
Freshly ground pepper

Method:
Drain and chop the sun-dried tomatoes. In a food processor process the sun dried tomatoes with the basil and garlic, pulsing the motor until the mix is chopped coarse. Add the Parmesan, pine nuts, and around 2 tbsp of the oil and process for 10 seconds. With the motor running add the remaining oil, little salt, and the pepper. Scrape down the side of the processor bowl, and process the mix until it is well combined.

Tartar Sauce

Tartar Sauce

Ingredients
1 cup good quality mayonnaise
1 teaspoon mustard
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
2 tablespoons chopped gornochi/gerkin pickle
1 tablespoon chopped drained capers
2 teaspoons chopped fresh parsley

Method
Blend well; refrigerate and chill thoroughly. Makes about 1 1/4 cups of tartar sauce

Blue cheese sauce

Blue cheese sauce

Ingredients:
80g butter
50g (1/3 cup) plain flour
500ml (2 cups) milk
100g blue cheese, crumbled
40g (1/2 cup) finely grated parmesan
1/2 cup loosely packed finely chopped fresh chives
Salt & freshly ground black pepper

Method
Melt the butter in a saucepan over medium heat until foaming. Add flour and cook, stirring constantly with a wooden spoon, for 1 minute or until mixture bubbles and begins to come away from the side of pan. Remove from heat.

Gradually pour in half the milk, whisking constantly with a balloon whisk until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.

Place saucepan over medium heat and bring to boil, stirring constantly, for 2 minutes or until sauce thickens and coats back of the spoon. Remove from heat. Add blue cheese, half the parmesan and chives. Stir until cheese melts and sauce is smooth. Taste and season with salt and pepper. Cover surface directly with non-stick baking paper. Great served with small pieces of good quality steak.