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Prue Leith Herb Project Essay

1193 words - 5 pages

Cooking/Preparation Time: 25 minutes
Yield: 4 Servings
Equipment: Chopping board, Large knife, Mixing bowl, Salad spoons
Serving Dish: Large salad bowl
Cost per Portion: R15.00
Nutritional Value (per 100g):
o Carbohydrate: 12g
o Protein: 3g
o Fat: 23g
• 6 Israeli cucumbers, diced
• 4 plum tomatoes, seeded and diced
• 5 green onions, sliced
• 1 red bell pepper, seeded and diced
• 1205ml chopped garlic
• 250ml chopped fresh parsley
• 125ml minced fresh mint leaves
• 125ml olive oil
• 30ml fresh lemon juice
• 15ml salt
• 15ml ground black pepper
• Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl.
• Drizzle the olive oil and lemon juice over the salad and toss to coat.
• Season with salt and pepper to serve.
• Serve with Pita bread and Hummus.

Cooking/Preparation Time: 10 minutes (drying for 2 weeks)
Yield: 4 Servings
Equipment: String, Drying area, Spice grinder, 2 Bowls, Large knife, Convection oven
Serving Dish: Spice jar
Cost per Portion: R15.00
Nutritional Value (per 100g):
o Carbohydrate: 6g
o Protein: 27g
o Fat: 1g
• 125ml fresh thyme
• 60ml sesame seeds, lightly toasted
• 30ml dried sumac, ground
• 2ml sea salt
• 25ml extra virgin olive oil
• 4 pita breads
• Hang thyme in small bunches in a cool, dry place or inside a paper bag, then allow them to dry for two to three weeks.
• When the leaves are completely dry, strip them from each hardy stem. Crush to release the oils, and crumble by hand or in a spice grinder.
• Combine with all the other ingredients in a small bowl. Mix well.
• Taste and adjust ingredient proportions to your liking.
• Store in a well-sealed spice jar or plastic bag in a cool, dry place for up to 3 months.
• On service, mix with olive oil and spread lightly over pita bread which has been toasted in a low oven.

Cooking/Preparation Time: 60 minutes
Yield: 6 Servings
Equipment: Convection oven, Foil, Baking sheet, Knife,
Serving Dish: Serving bowl or Arranged platter
Cost per Portion: R15.00
Nutritional Value (per 100g):
o Carbohydrate: 8g
o Protein: 15g
o Fat: 20g

• 2 bunches medium-sized beets, scrubbed and ends and tops removed
• 750ml basil leaves, washed and dried
• 2 cloves garlic
• 60ml pine nuts
• 2ml salt
• 60ml parmesan cheese (or nutritional yeast, if making Parev)
• 125ml olive oil
• Preheat oven to 200 degrees Celsius.
• Wrap individual beets in foil and use a fork to pierce a few holes into each foil-wrapped beet. Place the beets on a baking sheet and roast in the oven until a knife easily pierces through the beets, about 40 minutes.
• Allow beets to rest until cool to the touch, then unwrap the beets and use a paper towel rub off the skin, exposing the bright jewel-toned flesh.
• Slice beets into 2cm circles and arrange in a bowl or on a platter.
To Make Pesto:
• Place all ingredients except the...

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