Tag: chives

• 

  Chive And Garlic Oil Seasoning

  Chive oil is a great way to add a zing to a wide range of dishes. 

  It is so easy to make and extends the life of your fresh chives for weeks in the fridge.  See how below 🙂

  

  Simply

  Take a good handful of chives, wash them and pat dry.  Now add them to a blender with your choice and quantity of oil. I used mostly pure olive oil with a splash of garlic infused olive oil.

  

  I went for this ratio to get a real kick. 

  

  You can use it straight away and store the rest it in the fridge.

  Here is a little tip if you are using the oil where you don’t want to add extra water. Wait for the paste to separate (see left picute below) and then scoop the tiny fraction of water that will rise to the top. Then shake and you are good to go  for salads , toasted sandwiches and the like.

  Serving

  It might be easier listing  where this paste can’t be used 🙂

  However here  are some of my favourite uses:

  • drizzled on pizzas, toasted sandwiches etc
  • mixed through pasta and noodles
  • on cheese platters
  • a dipping sauce for spring rolls, chicken wings, wontons ….
  • drizzled on salads

  Enjoy,

  PK

  Here are some more cooking ingredients and and a range of my favourite sauces: 

  Written by

  PK

  ·

  October 2, 2020

• 

  PK’s Simple Nachos

  This is one of my favourite family meals. Everyone gets their own dish of the nacho base and once these come out of the oven, we put our favourite toppings on.

  The secret to making awesome nachos is to layer the corn chips then some nacho sauce then some cheddar cheese and repeat. Pop them in a say 180 °C until the cheese has melted and that is it.

  There is only one other rule to making awesome nachos: Sour Cream!

  Magic 🙂

  

  

  

  Enjoy,

  PK

  Pair this with my guacamole (see PK’s You..Can’t.. Handle..The..Gwock).

  Written by

  PK

  ·

  October 6, 2016

• 

  PK’s NoRecipe Nachos

  This is one of my favourite family meals. Everyone gets their own dish of the nacho base and once these come out of the oven, we put our favourite toppings on.

  The secret to making awesome nachos is to layer the corn chips then some nacho sauce then some cheddar cheese and repeat. Pop them in a say 180 °C until the cheese has melted and that is it.

  There is only one other rule to making awesome nachos: Sour Cream!

  Magic 🙂

  

  

  

  Enjoy,

  PK

  Pair this with my guacamole (see PK’s You..Can’t.. Handle..The..Gwock).

  Written by

  PK

  ·

  October 6, 2016

• 

  Lorelle B’s Stuffed Mushrooms

  This reader submitted mushroom recipe is so good. Lorelle recommends changing the stuffing each time to keep it exciting. I love it and your guests will too. 🙂 – PK

  Ingredients:

  • 4 large portabello mushrooms
  • 8 slices of stale bread
  • 2 Tbsp of plain flour
  • 2 Tbsp of garlic chives
  • 1/2 cup of grated parmesan
  • 1 egg
  • 1/2 cup grated cheese
  • 1/2 tsp minced garlic
  • pinch of onion salt
  • squirt of lemon juice
  • oil for frying
  • 2 Tbsp of butter
  • milk for the rue

  Steps:

  1. Clean mushroom cups with damp paper towels,  remove stalks, set aside.
  2. Blitz bread crumbs with chives and Parmesan, put in bowl.
  3. Whisk egg with garlic and lemon juice.
  4. Dip mushrooms in egg mix then crumbs.
  5. Deep fry till golden, set aside.
  6. Melt butter in saucepan, then add flour, whisk until a rue has formed.
  7. Add some milk and continue to whisk till desired thickness, add cheese, let cool.
  8. Then fill mushrooms with sauce, add whatever ingredient you want to sauce, eg: prawns or chicken, place mushrooms on baking tray and grill till golden
  9. Serve hot with a crunchy salad or fries, yum.

  Thanks,

  Lorelle B.

  ---

  YOU MIGHT ALSO LIKE

  MORE MUSHROOM DISHES

  ---

  Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

  [mc4wp_form id=”15771″]

  ---

   

  Written by

  PK

  ·

  July 7, 2016

• 

  Make Your Own Herb And Garlic Butter

  A really simple chives and parsley flavoured garlic butter that goes well with anything. You can even add some dill to make it the perfect partner with seafood.

  Bring together your desired amount of butter or margarine or butter blend and add some:

  • parsley
  • chives
  • dill (optional and great for seafood use)
  • thyme
  • minced garlic

  I bring the butter to room temperature to make it soft and workable. Then I finely chop the rest of the ingredients and fold them in. I then roll it all into a ball shape and pop the mix into the fridge to solidify.

  

  

  Enjoy,

  PK

  Here are more ways to use butter and ingredients posts. 

  Written by

  PK

  ·

  March 14, 2016

• 

  PK’s NoRecipe Garlic Butter

  A really simple chives and parsley flavoured garlic butter that goes well with anything. You can even add some dill to make it the perfect partner with seafood without fear of it taking over in the taste department. I suppose it would probably keep for a while in the fridge but I have only ever made enough to use straight away.

  Bring together your desired amount of butter or margarine or butter blend and add:

  • parsley
  • chives
  • dill (optional and great for seafood use)
  • thyme or lemon thyme
  • minced garlic

  I bring the butter to room temperature to make it soft and workable. Finely chop the rest of the ingredients and fold them in. I then roll it all into a ball and chill the whole lot again.

  

  

  Roll and chill (it will last a few days in the fridge):

  

  My usage suggestion:

  

  Enjoy,

  PK

  I like making infused butters and here are some other butter posts.

  Written by

  PK

  ·

  March 14, 2016