Basil Fries Recipes

Steps:

• Heat oven to 425°F. Cut potatoes into 1/4-inch-thick strips. In medium bowl, mix remaining ingredients. Toss potatoes with mixture.
• Spray large cookie sheet with cooking spray. Place potatoes on cookie sheet in single layer. Bake 15 minutes; turn potatoes, and bake 15 to 20 minutes longer or until tender.

Steps:

• In a large resealable plastic bag, combine the Parmesan cheese, oil, basil and garlic powder. Cut potatoes into 1/4-in. sticks. Add to bag, a few pieces at a time, and shake to coat., Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 15-20 minutes on each side or until crisp and tender.

Steps:

• Place garlic, salt, peppercorns and lemon juice in pestle and mortar and blend well into a paste, pepper should be like cracked pepper.
• Blend olive oil and basil well in a liquidiser.
• Mix paste and basil oil together in a large bowl.
• Add potatoes to this mix, turn until well coated and leave in mixture until needed ( no more than 4 hours).
• When ready to cook, grease a heavy baking tray with olive oil and tip potatoes and marinade into pan.
• Cook in preheated oven mark 180 degrees C for approx 50 mins or until cooked through and edges crispy (time will depend on thickness of potatoes).

Steps:

• Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
• Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
• Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
• Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
• Push ingredients in the wok/pan aside and quickly scramble the egg.
• Add the oyster sauce mixture and stir everything together.
• Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
• Add more soy, oyster, or fish sauce, if necessary (or to taste).
• When everything is blended together and rice is hot, remove from heat and stir in the basil.
• Garnish with cilantro, if desired.

Steps:

• In a shallow bowl, whisk the flour and water together to form a smooth, milky consistency.
• Pour 3/4 inch of olive oil into a heavy saute pan and heat until a drop of the batter rises to the top immediately.
• Dredge the basil leaves in the batter and fry in small batches, about 1 minute per side or until golden brown.
• Transfer to paper towels and immediately season with salt.

Steps:

• In a wok or skillet, heat oil until hot but not smoking.
• Add garlic and chilis and fry until garlic is light brown.
• Add mushrooms and onions and stir quickly.
• Add cooked rice; stir thoroughly.
• add long beans, peppers, and soy and stir thoroughly.
• At the very end, stir in basil leaves and immediately turn into a serving bowl.

Steps:

• Put the oven rack in the middle position and preheat oven to 375 degrees F.
• Toss the yam fries with 1 tbsp of the olives oil, 1/4 tsp of the salt and the garlic.
• Arrange in one layer on a baking sheet and roast them for 20 minutes.
• Meanwhile whisk together the other tbsp of olive oil, the lemon zest, lemon juice, basil and remaning 1/4 tsp salt -- and red pepper flakes if using.
• Remove the yam fries from the oven, drizzle over the olive oil/lemon mixture then flip the fries over. You want to flip the fries at this point to help them crisp up as well as distribute the lemon/basil seasonings.
• Return to oven and cook for about another 20 minutes until done. I like mine to crisp up a bit so I like to turn on the broiler for the last few minutes.
• Spinkle with a little extra salt if you like.

Steps:

• Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
• Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
• Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

Steps:

• In a bowl, combine Parmesan cheese, oil, basil and garlic powder.
• Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
• Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.