Pesto Rice Salad
This salad can be served warm as a first course and it's extremely good as an accompaniment to fish or chicken main course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet. If you can get Pecorino Romano for the pesto it has a more gutsy flavour than Parmesan but, if you can't, Parmesan will do well. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
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This recipe is taken from Delia Smith’s Summer Collection and Delia's Vegetarian Collection.
To make the pesto sauce, if you have a blender, put in the basil, garlic, pine nuts and olive oil together with some salt and blend until you have a smooth purée.
Then transfer the purée to a bowl and stir in the grated Pecorino cheese. If you don't have a blender, use a large pestle and mortar to pound the basil, garlic and pine nuts to a paste.
Slowly add the salt and cheese, then very gradually add the oil until you have obtained a smooth purée.
Now measure the rice into a glass measuring jug, then add about one quarter of the pesto sauce to it and stir it around to coat all the grains.
Tip the mixture into a shallow saucepan or frying pan with a lid and pour the boiling stock into the jug, then pour this over the rice.
Now turn on the heat and stir with a wooden spoon, adding 1 level teaspoon of salt.
Then, when it begins to boil, put the lid on, turn the heat down to low and let the rice cook for exactly 20 minutes.
As soon as it's ready, tip all the rice into a serving bowl, then simply pour in the lemon juice, olive oil and the remaining pesto sauce.
Combine the ingredients together, stirring and tossing. At this stage taste and season with salt and pepper.
Finally scatter some torn basil leaves, finely chopped spring onion and then some shavings of Parmesan over the surface of the salad as a garnish.
If you want to serve the salad cold, add the basil, onion and Parmesan just before serving.
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For me, mussels are still a luxury food that cost very little money. I don't think anything can match their exquisite, fresh-from-the-sea flavour. In this recipe every precious drop of mussel juice is used, which gives a lovely, concentrated flavour.
Not East meets West this time, but Italy meets Britain. Take a classic Italian sauce, add it to some mash (without the bangers) and what you have is a wonderful accompaniment to fish.
Pesto is traditionally made in Liguria, in northern Italy, where this dish is popular - a real treat for vegetarians. It may sound unusual to combine pasta and potatoes in one dish, but it works really well, so worth a try.
You can cook this from scratch in about 15 minutes, making it ideal for a midweek supper, although it's luxurious enough for entertaining - and no one will believe quite how easy it is to make!
Delia describes this as 'one of the best fish recipes ever' - and who are we to argue? What's more it's a doddle to make and will provide you with masses of lovely omega 3 essential fatty acids.
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