Parsley, Currant and Brazil Nut Pesto

Just a variation on a popular theme.

All ingredients are estimates. You really need to test the mixture as you go to get your desired taste, as the flavour of the ingredients will change as per the season.

Serve with vegetables, over pasta, or as a dip.

Parsley, Currant and Brazil Nut Pesto

Ingredients:

a bunch of fresh parsley (I use curly-leaf, but flat-leaf is also fine)
1/2 cup of currants
1/2 cup of grated parmesan cheese
dash of olive oil
1-2 cloves of garlic
a good handful of Brazil nuts
rock salt (to taste)
juice of half a lemon

Method:

1. Combine all ingredients in a food processor. Check at regular intervals to make sure you have the desired taste and consistence. Stop when you're happy!

Rating: 4.5

Creamy Polenta with Parmesan

This dish is GREAT as a side dish, or as a replacement for mashed potato.

As a young person who suffers from Rheumatoid Arthritis, the nightshade family of foods (including potato) can really cause my body pain at times. This dish has been a great replacement.

Creamy Polenta with Parmesan:

Ingredients:

1 tsp salt
2 cloves garlic, crushed
1 cup instant polenta
1/2 cup cream
40g butter, chopped
1.3 cup grated fresh Parmesan cheese
1/4 tsp paprika, and extra to garnish
Parmesan shavings to garnish

Method:

1. Bring 3.5cups of water to the boil in a large, heavy-based saucepan. Add the salt and crushed garlic. Stir in the poleta with a wooden spoon, breaking up any lumps. Book over medium heat for 4-5 minutes, or until smooth, stirring often.

2. Add half the cream and cook for 2-3 minutes, or until the polenta is thick and comes away from the pan. Stir in the butter. Remove from the heat and stir in the Paremesan, paprika and the remaining cream. Transfer to a warm serving bowl and sprinkle with paprika. Garnish with Parmesan shavings and serve at once.

NOTE: Polenta must be served hot to keep its creamy, light consistency.


Serves: 6 (you can halve it easily)

Rating: 4 stars