3 ways to use our Head Chef’s favourite herb
With a plentiful supply of fresh herbs, fruit and vegetables, Jemima’s Kitchen Garden provides the ingredients for many of our dishes at The Glasshouse. For cooking at home though, our Executive Head Chef Stephen Wheeler has shared three different recipes which showcase the versatility of his favourite herb, basil. He says: “Basil is one of my favourite herbs because it has a unique fragrance and flavour that can be used in such a wide variety of dishes. My Chef’s tip is to always chop, tear or rip the basil at the very last minute and then add to the dish, you will then get the maximum flavour from the herb.”
Fresh and flavoursome, each of these recipes are quick and easy to prepare, making them perfect additions for your next summer BBQ.
- 1kg Heritage tomatoes
- 2 cloves of garlic
- 40g diced red onion
- 80g fresh basil leaves
- 4 anchovies
- 10ml red wine vinegar
- 50ml Extra Virgin Olive Oil
- 180g sourdough bread
- 120g cucumber
- 60g kalamata olives
- Core and then cut a small cross on top of each tomato.
- Place the tomatoes in boiling water for 20 seconds, then remove and place in ice water.
- Once cooled, peel the skin and cut tomatoes into 4 wedges, removing the middle part so there’s no seeds left.
- Place the tomatoes into a colander and squeeze through using your fist or a ladle. Save this tomato juice.
- Make the dressing by placing the garlic, basil, anchovies, red wine vinegar and tomato juice into a blender. Blend until smooth then slowly add the olive oil.
- Tear the sourdough bread into 2cm rustic chunks to create croutons.
- To serve, place tomatoes, cucumber, olives, red onion and croutons in a serving bowl, top up with fresh torn basil and drizzle over the dressing.Note: This salad needs to be made just before eating.
Grilled Halibut with Mango, Basil and Chilli Salsa
- 6 150g halibut portions
- 20ml olive oil
- Pinch of salt
- 2 sprigs of lemon thyme
For the salsa
- 1 whole mango
- 1/2 finely chopped red chilli
- 10ml vegetable oil
- 10ml apple juice
- 4 fresh large basil leaves
- 1 tbsp chopped parsley
- Marinate the halibut in olive oil, a little salt and the lemon thyme sprigs for 30 minutes.
- Peel and cut the mango into very small dices.
- In a mixing bowl combine the diced mango, basil, chilli, oil, apple juice and chopped parsley.
- Season to taste and chill in the fridge until needed.
- Grill the marinated halibut on a BBQ for 2-3 minutes each side then leave to rest for 10 minutes.
- To serve, arrange the fish in the centre of a flat plate, brush with warm olive oil, add a twist of black pepper and spoon over the mango and basil salsa. Garnish with baby basil leaves.
Peach, Ricotta, Honey and Crostini
- 4 thick slices of sourdough bread
- Olive oil to drizzle on bread
- 120g ricotta
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 ripe peaches
- 1 tbsp honey
- 8 basil leaves
- Preheat a grill pan or a grill, drizzle the bread with a little olive oil on each side, and grill until toasted on each side.
- Mix ricotta with salt, pepper, thinly sliced peaches and roughly chopped basil.
- When the bread is grilled, spread each slice with about 30g of ricotta, peach slices, a pinch of basil and a drizzle of honey.Note: This is best served right away or else the bread will eventually get soggy.
Ready for a break from cooking? Take a look at The Glasshouse’s new a la carte menu and book a table.