Tuesday, 15 May 2012

Gourmet Garden Blog Off/Cook off Part 2

Among the lovely Gourmet Garden goodies were Basil Paste, Garlic paste and Hot Chilli Paste.  I love basil. Don't like it when I buy it, use a little and then it turns to slimy mess in my fridge.  Or worse, I buy a live one, sit it on my bench and kill it.  I love garlic too, I hate peeling it and cutting it and getting that garlic aroma all over my fingers! I love chilli, a lot more than some in my house. I hate cutting it and later forgetting until I go to rub my eye - ouch!

If I had known about Gourmet Garden when I made my Tuna Fritters (recipe here) I would have used two teaspoons of their Basil paste instead of yucky dried basil.  Fresh is so much better!

These first two recipes are fantastic for the morning after the night before. Or for brunch, or even for a light dinner.

Savoury French Toast




2 eggs
Gourmet Garden Basil Paste
Gourmet Garden Garlic Paste
Gourmet Garden Chilli Paste
Dash of milk
Stale sliced bread (at least day old)
Grated Tasty Cheese.

Break two eggs in a bowl, add tsp each of basil, garlic and chilli.  If you like more heat (like I do), add an extra tsp or two of Chilli Paste.  Add dash of milk, whisk together.

Heat heavy based pan over medium heat, add enough oil to coat base of pan. You need a pan large enough to take two slices of bread at once.

Take one slice of bread, dip one side into egg mix, then the other, place in pan - repeat for second slice. 



It takes about one minute to brown, then turn over,  and add handful grated tasty cheese on top of one slice.  



 Let brown for a minute or two, remove from heat.  Place one slice on top of the other to make a 'cheese' sandwich.



If using large eggs, this generally makes enough for two french toast sandwiches, or 4 slices of bread.

Slice, and eat!

Variation:

Omelette with an extra hit of heat - Chilli Paste!!


Use mix and make an omelette. Maybe add some mushrooms and diced tomato and topping with grated cheese just before cooked.

I would also replace the milk with cream, add an extra two eggs and use in a quiche. Will be very delish!

Steamed Fish With Capers



200g Redfish Fillets (a meater type of fish such as swordfish steaks would work well too)
Gourmet Garden Basil Paste
Gourmet Garden Garlic Paste
Gourmet Garden Chilli Paste
Drizzle Olive Oil
Baby Capers in brine
Few tablespoons Passata




Take baking paper. Drizzle some olive oil, and about a tablespoon each of Gourmet Garden basil, garlic and chilli pastes.  Swirl around with back of spoon to mix and spread out.



Place fish fillets on top.  



And then, top with a few tablespoons of passata

Wrap into a parcel, and steam on rack. This parcel took 5 mins.  

Serve topped with a teaspoon or two of capers

Makes enough for one individual serve. The best thing about making it this way is you can omit the chilli for younger kids, or add more for the grown ups.

Would be lovely served with some creamy polenta.




3 comments:

  1. Your french toast had my mouth watering. I would love to test it out for myself. If you want to join in my link up this weekend I am linking up with other bloggers who entered the Blog off/Cook off. Go to www.mummysundeservedblessings tomorrow and join in.

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  2. Thanks for linking up this recipe sorry this comment is so late we just got our home internet back. Hope to see you at another weekend cookbook link up

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