Pittwater Life January 2018 Issue

Food Life
In Season
Basil
Tomato, feta & basil tarts
Makes 32
Food Life
Basil is one ingredient;
no matter what you put
it in, it makes dishes come
to life. It’s considered the
herb of summer and has
long been regarded as an
anti-depressant. There are
many types of basil, the most
common being sweet basil.
Buying
Look for fresh basil with
bright-coloured, blemish-free
leaves.
Storage
Wrap in dry paper towel and
store in a sealed plastic bag
or an airtight container in the
fridge for up to five days.
Goes well with
Bread, pasta, tomatoes, peas,
Also In Season
January
Apricots; Berries
(blackberries, blueberries,
raspberries & strawberries);
Cherries; Lychee; Lime,
Mango; Melons Nectarines;
Peaches, Plums &
Pineapple. Also Avocado;
Asparagus, Beans (green
& flat); Eggplant; Celery,
Cucumbers, Capsicum;
Lettuce; Peas; Radish, Corn
on cob & Tomatoes.
lamb, seafood, eggplant,
cheese, balsamic vinegar.
Nutrition
Basil is high in beta-carotene,
vitamin C, iron and calcium.
1/3 cup finely grated parmesan
2 sheets frozen shortcrust pastry, partially thawed
Olive oil cooking spray
200g marinated feta
375g solanato tomatoes, halved
Macadamia basil pesto (Makes 1 cup)
1½ cups firmly packed basil leaves
½ cup roasted salted macadamia nuts
1 garlic clove, roughly chopped
½ cup extra virgin olive oil
60g parmesan cheese, finely grated
1. For the pesto; place basil, macadamia nuts and garlic into a
small food processor. Process until chopped. With processor
running, pour oil down feed tube in a slow and steady
stream. Process until all oil is combined. Transfer pesto into
a bowl. Stir in parmesan and season with salt and pepper.
Use immediately or spoon pesto into a clean sterilized jar.
Cover top with a thin layer extra virgin olive oil and store in
the fridge for up to 3 months.
2. Place two flat baking trays into the oven. Preheat oven and
trays to 200°C fan forced. Sprinkle 2 tablespoons parmesan
over each pastry sheet, using a rolling pin, roll over the
parmesan to press into the pastry. Cut pastry sheets each
into 16 squares. Quickly spray the hot trays with oil and
top with pastry squares. Bake 10-12 minutes or until light
golden. Set aside to cool on the trays.
3. Drain the feta and mix until smooth. Spread over the
pastry squares, top with tomato then spoon over pesto.
Season and garnish with micro herbs if desired.
68 JANUARY 2018
The Local Voice Since 1991