Best Basil Broth Recipes

SPICED CHICKEN MEATBALLS WITH NOODLES, BASIL & BROTH

Steps:

• Whizz the onion, ginger, chillies, garlic, white pepper and half of the coriander stalks, roots (if using) and leaves in a food processor until finely chopped. Mix the milk and breadcrumbs together in a large bowl. Add the onion mix and chicken into the breadcrumbs, then season. Now, really mix - I mean mix - until the whole thing becomes a paste rather than lumpy. If you have a tabletop mixer, then use that instead of your hands. Shape into small balls around the size of a 50p piece. Place a large frying pan or casserole over a medium heat, add a drizzle of oil then fry the balls until well coloured - about 10 mins. You'll need to do this in batches, adding more oil each time. Set aside.
• For the broth, put the stock into a large saucepan, bring to the boil, then simmer. Add the sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns. Simmer, covered, for 20 mins. Add the spring onions, noodles and chillies, if using. Take 6 large bowls, then divide the noodles between them - tongs are the best tool. Drop in the warm meatballs then ladle in the stock. Scatter with coriander and basil leaves then tuck in.

BASIL RICOTTA RAVIOLI WITH PEACHES, TOMATOES AND CRAB IN A SWEET CORN BROTH

Steps:

• 1. For the pata dough, in a food processor mix together the wet ingredients, and then add in 2 cups of the flour,(reserving 1/3 cup for rolling the dough) Mix until the dough comes together and then turn out onto a floured surface 2. knead the dough about 15-20 minutes The dough should be smooth and soft, but not sticky, when it is ready, wrap int in plastic and let it rest for at least 1 hour 3. In a mixing bowl, combine all of the ravioli filling ingredients with a whisk, seasoning with salt and pepper to taste. Allow the mixture to chill in a fridge 4. Cut the kernels off the cornand reserve. Put the cob in a large pot with 1/2 of the fennel bulb, 1/2 of the onion and 2 1/2 stems of each herb. Cover with water by 2 inches. Simmer over medium heat for 1 hour. Cover and let the broth steep for 30 min. Strain the liquid and reserve, removing the veggies. 5. Julienne the remaining 1/2 onion and fennel bulb. Finely slice the equivalent of 2 T of each herb. 6. To roll out the pasta dough, set the pasta roller on the largest setting and run the dough through 8-10 times folding it in half every other time 7. when the dough is done, take a ring cutter and cut out 32 circles placing each on a clean work surface. In a small bowl, make an egg wash by mixing together the egg and milk. continued above

MUSSELS IN ZUCCHINI BASIL BROTH

Steps:

• Purée zucchini, basil, shallot, garlic, water, salt, pepper, and oil (in batches if necessary) in a blender until smooth, 1 to 2 minutes per batch.
• Transfer zucchini purée to a wide 6- to 7-quart heavy pot and add mussels. Bring to a simmer, uncovered, over moderately high heat, then cover and cook, stirring occasionally, until mussels just open wide (check frequently after 5 minutes and discard any mussels that remain unopened after 8 minutes).

PAVE OF TOMATO AND CABBAGE WITH BASIL BROTH

Steps:

• Preheat the oven to 300 degrees. Remove the stems from the cabbage and plunge them into boiling water for 45 seconds. Drain and cool completely under cold water. Pat the leaves dry and set aside.
• Use a sharp knife to cut the tomatoes into 1/4-inch slices. Lightly oil a baking sheet; put the tomatoes on the sheet and put in the oven for 35 minutes. Remove and set aside. Increase oven to 350 degrees.
• Use the remaining oil to grease an 8-by-12-inch baking pan; line the pan with foil. Line the bottom of the pan with the cabbage leaves. Sprinkle a layer of crumbled goat cheese on top of the cabbage. Put a layer of tomatoes on the cheese, and repeat with layers of goat cheese and tomatoes until all ingredients are used. Top with additional cabbage leaves. Cover with foil and bake 40 minutes.
• Remove pan from oven. Put a pan of equal size on top of this pan, bottom side down, weigh it down with several bricks or heavy cans of food and refrigerate for several hours. Remove weights and foil and cut the pie into 3-inch diamonds. To serve, put 1 diamond in the bottom of each of 4 oven-proof serving dishes and warm in oven. Ladle in 1/2 cup of basil broth and serve immediately.

FLOUNDER POACHED IN COCONUT, GINGER & BASIL BROTH

Steps:

• Spread the fillets on a work surface, skin side down. Season lightly with salt and white pepper. Divide the 1 Tbs. grated ginger among the fillets and spread as evenly as you can. Sprinkle about 1 Tbs. of the chopped basil over the fillets. Roll each fillet, starting at the thicker end. Secure each roll with a toothpick (or green scallion tops (see the tip below). Sprinkle the rolls lightly with a little more salt and white pepper. Set aside.
• In a small (4-quart) Dutch oven with a tightfitting lid (or other heavy-duty pot just large enough to hold the fish snugly), heat the oil over high heat until it shimmers.
• Add the shallot, ginger matchsticks, and garlic. Sauté for 1 min., stirring constantly. Add the celery and sauté for 30 seconds, stirring constantly. Add the chile and continue to sauté, stirring, until the celery starts to soften, about 2 minute Add the chicken broth and heat for 2 minutes. Turn off the heat and arrange the rolled fish in a single layer over the celery mixture. Pour the coconut milk over the fish and turn the heat to high. As soon as the coconut milk comes to a simmer, reduce the heat to medium low and cover. Simmer until the fish is opaque and cooked through, 8 to 10 minute If you're unsure, flake apart a section to see if it's done. Remove the pot from the heat.
• Carefully transfer the fish with a slotted spoon or fish spatula to a small, warm platter.
• Return the pot to high heat. Add the remaining basil, along with the scallions, fish sauce, lime juice, mirin, and lime zest. Bring the broth just to a simmer. Taste the broth and add more salt or mirin if needed.
• For each serving, place a small mound of hot jasmine rice in a shallow bowl, top with a fish roll, and remove the toothpick. Ladle the hot broth over each fish roll and serve immediately.

BASIL BROTH

Steps:

• Put all ingredients but the basil in a large pot over medium heat and simmer 1 1/2 hours. Strain, and discard the vegetables. Return the broth to a pan over medium heat and continue cooking until it cooks down to 1 quart.
• Remove from heat, add the basil to the broth and steep 1 minute. Strain. Discard the basil. In a well-covered container in the refrigerator, the broth will keep for up to 5 days.