Chicken and Basil Coconut Rice

For this dish, the rice is partially boiled before being simmered with coconut so that it fully absorbs the flavor of the chilies, basil and spices. Recipe serves 4.

Ingredients:

1 1/2 cups Thai fragrant rice, rinsed
2-3 tablespoons groundnut oil
1 large onion, finely sliced into rings
1 garlic clove, crushed
1 fresh red chili, seeded and finely sliced
1 fresh green chili, seeded and finely sliced
Generous handful of basil leaves
3 skinless, boneless chicken breasts (about 12 ounces/350 g), finely sliced
1/4 inch (5 mm) piece of lemon grass, pounded or finely chopped
2 ounce (60 g) piece of creamed coconut dissolved in 2 1/2 cups boiling water
Salt and freshly ground black pepper

Method:

1. Bring a saucepan of lightly salted water to the boil. Add the rice to the pan and boil for about 6 minutes, until partially cooked. Drain.
2. Heat the oil in a frying pan and fry the onion rings for 5-10 minutes until golden and crisp. Lift out, drain on kitchen paper and set aside.
3. Fry the garlic and chilies in the oil remaining in the pan for 2-3 minutes, then add the basil leaves and fry briefly until they begin to wilt. Remove a few leaves and set them aside for the garnish, then add the chicken slices with the lemon grass and fry for 2-3 minutes until golden.
4. Add the rice. Stir-fry for a few minutes to coat the grains, then pour in the coconut liquid. Cook for 4-5 minutes or until the rice is tender, adding a little more water if necessary. Adjust the seasoning. Pile the rice into a warmed serving dish, scatter with the fried onion rings and basil leaves, and serve immediately.

Barbecued Corn

Any herb combination can be substituted for the sage and basil in this recipe. Serves 6.

Ingredients:

6 cobs of corn
5 ounces (150 g) butter, softened
1 bunch of fresh sage
1 bunch of fresh basil

Method:

1. Peel back husks, leaving attached at the base, and remove silk. Immerse corn with husks in water for 15 minutes. (This will aid in a steaming process when cooking and prevent the kernels from becoming charred.)
2. Drain corn and spread butter over the corn kernels. Stick sprigs of herbs around cobs against the butter and pull back husk to encase the cob in its original position.
3. Wrap each cob in an oiled 12 inch (30 cm) square piece of foil. Place on grill over medium heat and cook for 30 minutes, turning occasionally. Remove foil and serve immediately, allowing guests to peel away the charred outer husks.

Pesto

Although pesto is traditionally served as a sauce for pasta, it goes well with cold meats, grilled or broiled fish, in soups or on salads with a little extra oil and a dash of lemon juice. You can buy pesto but if you can lay your hands on a plentiful supply of fresh basil it really is worth making your own.

Ingredients:

3/4 cup fresh basil leaves, finely chopped
2 tablespoons pine kernels
1/2 cup Parmesan cheese, finely grated
3 cloves of garlic, finely chopped
6 tablespoons olive oil

Method:

1. Combine the basil, pine kernels, cheese and garlic in a blender, and reduce to a thick, green, aromatic paste.
2. Add the oil, a little at a time, until well incorporated.

Variation: For Walnut Pesto, replace half the olive oil with walnut oil and use chopped walnuts instead of the pine kernels.

Macaroni Salad with Basil, Tomatoes and Chickpeas

If fresh basil isn't available, substitute 1/4 cup fresh parsley mixed with 1 teaspoon dried basil. Recipe serves 6.

Ingredients:

8 ounces (250 g) elbow macaroni or medium-sized pasta shells
1 1/4 pound (600 g) canned chickpeas, drained and rinsed
2 egg tomatoes, cut into 1 inch (2.5 cm) pieces
2 spring onions including tops, sliced
1/4 cup firmly packed basil leaves, coarsely chopped
3 tablespoons lemon juice
1/4 teaspoon black pepper
1/3 cup olive oil
3 cloves garlic, halved
1/4 teaspoon each dried rosemary and marjoram, chopped

Method:

1. Cook the pasta according to the packet directions. Drain, rinse under cold running water to stop the cooking and drain again; then transfer to a large bowl. Add the chickpeas, tomatoes, spring onions, basil, lemon juice and pepper, and toss together.
2. In a small frying pan heat the oil over low heat and add the garlic, rosemary and marjoram. Cook for about 5 minutes, turning the garlic as it colors until it is golden and the oil is fragrant. Strain the oil onto the pasta mixture, discarding the garlic and herbs, then toss to combine. Serve either at room temperature or chilled. Will keep, refrigerated, for 2 days.

Risotto with Ricotta and Basil

This is a well-flavored Italian risotto, which benefits from the distinct pungency of basil, mellowed with smooth ricotta cheese. Recipe serves 3-4.

Ingredients:

3 tablespoons olive oil
1 onion, finely chopped
1 1/2 cups risotto rice
4 cups hot chicken or vegetable stock
3/4 cup ricotta cheese
Generous 1 cup fresh basil leaves, finely chopped, plus extra to garnish
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Heat the oil in a large saucepan or flameproof casserole and fry the onion over a gentle heat until soft.
2. Tip in the rice. Cook for a few minutes, stirring, until the rice is coated with oil and is slightly translucent.
3. Pour in about a quarter of the stock. Cook, stirring, until all the stock has been absorbed, then add another large spoonful. Continue in this manner, adding more stock when the previous spoonful has been absorbed, until the risotto has been cooking for about 20 minutes and the rice is just tender.
4. Spoon the ricotta into a bowl and break it up a little with a fork. Stir into the risotto along with the basil and Parmesan. Taste and adjust the seasoning, then cover and let stand for 2-3 minutes before serving, garnished with basil leaves.