Donal Skehan

Basil and Sweetcorn

I picked this recipe up while staying with my lovely Auntie Annie in Florida, and it’s a real discovery! The combination of Basil and sweetcorn works together to create a really interesting taste and a perfect side dish to grilled meat or chicken. The recipe itself is fairly straight forward but this one is definitely worth trying.

Serves 4
A Good Handful of Fresh Basil
4 Corn on the Cob (Fresh if available)
1 Tablespoon of Butter
A Good sprinkle of Salt and Pepper

In a large bowl, slice the the corn off the cob- if your using fresh, don’t bother straining any of the excess juice that comes out, it all adds to the flavour.

Chop the Basil roughly and put to the side. Place a sauce pan over a medium heat and add the butter until melted. Add the corn, toss, and then add the basil. Keep the mixture moving by stirring for about 3 Min’s.

Season with the Salt and Pepper and serve piping hot!

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Sundried Tomato, Basil and Goats Cheese Pasta

This is a tasty variation on my mushroom and goats cheese pasta, for those of you who just can’t stand fungi! I actually originally made this with sunblushed tomatoes but I think sundried give a more intense flavour to the dish.

Serves 4
150g of sundried tomatoes (plus a little of the oil they are stored in)
75g of goats cheese
25g of fresh basil leaves
250g of wholemeal penne pasta
A good pinch of sea salt

Bring a large pot of water to the boil and add the pasta.

While the pasta is cooking, remove the tomatoes from the oil they are stored and set aside to add to the pasta later. Roughly chop the basil leaves and sundried tomatoes and set aside.

When the pasta is cooked drain in a colander and put back in the pot.  Drizzle with the sundried tomato oil and add the basil and sundried tomatoes, stir to combine. Crumble in the goats cheese and using a large serving spoon stir the cheese through the pasta.

Serve straight away or this also works really well as a tasty lunch box filler.

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