Sunday, July 17, 2011

An Over-Abundance of Rocket

Long time between posts. It’s been a crazy few months at the Casa - we moved house, had no internet for 2 months, the Parentals visited from Oz for 5 weeks, and then we went to Ireland for a week for me to finally meet Hussybands extended family *phew*.

When we moved in, the garden had not been touched in over a year, it had the Laura Palmer thing going (she's dead - wrapped in plastic!), I spent the first 2 weekends pulling out vines, weeds, strange orange slugs, dandelions and my never-ending battle against the dual scourge of Charlton - blackberries and stinging nettles.

Then I started planting - lettuces, rocket, tomatoes, corn, peas, leeks, radishes and strawberries, plus some assorted herbs mint, thyme, and surprising coriander. Some things are doing better than others - the birds eat more strawberries than I do, and the radishes went a bit nuts after all the rain a month ago and split.

The rocket went nuts, we can’t eat it fast enough and I have been trimming off flower heads for weeks. We have had rocket pasta, salads, tarts...rocket coming out of our asses! I love rocket, dont get me wrong, but being continually innovative with it is starting to get difficult.

Last night I put into action a plan that has been building, a rocket pesto with cashews.

Grabbing my trusty sheers, I gave the garden a much needed haircut before retiring to the kitchen to strip the leaves, you don’t want any stems (or as few as possible) in this. 

Now here I get lazy, I know, pesto should be made slowly in a mortar and pestle with love and brute force. Me, I love my food processor too much to deny it the pleasure of going whirrrr and cutting up its own frustrations.

So, into the bowl of the food processor went a nice layer of cashews (you can use any sort - roasted, salted, or in tonites case sea salt and cracked pepper!), your rocket leaves, a couple of cloves of crushed garlic and a good shaving of parmesan. After a good blitz, I start drizzling in some good olive oil. I also like to add the juice of 2 lemons for kick at this stage. Just keep adding and blitzing until you get to your preferred consistency. I don’t measure, I just taste as I go. (If you really want some kick, at the first stage before you start blitzing - add a few sliced birds eye chillies....yum!)

I am on the start of (another) health kick, so will be off the booze and cooking/eating out doesn’t seem the most exciting thing to blog (hence my silence the last few months)...but lets see what I can come up with eh? If Hussyband will eat it I can’t be doing too badly.

Oh yeah...we had this with some fresh spaghetti and crusty sourdough, and a glass of lemonade with raspberries....oh the Rockstar life I lead!

1 comment:

Lorraine @ Not Quite Nigella said...

Good luck with the health kick! I should go on one myself after this Winter! Thank you for the lovely offer to hook me up with the CWA. I'd love to although I'm mindful that my book comes out then and I'm not sure what I will have to commit to publicity wise. But I love the idea! :)

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