Basil and Mango Curry

“Deftly arrange the” *Throws spoon at pan*

It’s very humid today, Dear Reader, I’m feeing better, but the heat is still extreme, we’re really not suited to these temperatures. Still, even though I had to shovel this into myself, I do have a recipe, that on any other day would’ve been savoured, but with the rising heat it was a race between my eating the curry or passing out into it. It was close. So, we’ve done basil in various ways, mango too, we recently had both in a cold sauce so naturally I had to look at developing a hot combination. This is mixture of various recipes here, search either basil or mango and you’ll find them. Jack is too hot to hyperlink, which sounds like a terrible autobiography title. So, let’s try to do the food blogger thing that I do

“Okay, just scatter the leaves a” *Hurls basil at sauce*

So, today I’m using a mixture of Blue Spice and Red Rubin, very strong aniseed overtones, they contrast well with the mango, bringing the sweetness out more along with the salt. The curry’s preparation is very simple, the spices are basic, but warming, I wanted the sweetness of the mango to be the sole sweet element. I read this at times, Dear Reader and hope it never comes off as pretentious or ostentatious, but having an actual description of what you’ll be eating is a great indication of whether it’s worth trying and knowing why ingredients are chosen can help you understand them and use them yourself in various ways. I use a pan because this needs reducing, I made a double batch above, I froze the second for a very hot day when I’ll need a quick dinner. The mango and the fatty coconut cream add a richness and thickness, which are pretty similar and why most commercial products love those gums. We don’t need them, Dear Reader, we have real richness.

“Gently stir i” *Scrambles curry*

Eating it is very similarly textured to a spinach curry as there’s so much basil you have to notice it there’s going to be a lot of different flavours depending on your basil and how fresh it is. I like the aniseed flavoured herbs mingling with the garam masala. They compliment each other really well, the mango is very prominent too, which I enjoy, it must be in season right now because the mangoes in the shops are very sweet, ripening much too fast though. So, there we go, Dear Reader, the basil harvest was well worth the effort, the last of the blue spice will be added to cold brew teas, which I think are helping with my hay fever/histamines. If not they’re doing no harm and the worms are still alive thanks to the moisture in the tea leaves, at least one is, I hope others are too! Until later, Dear Reader.



1 Chicken Breast, Chopped
100g Fresh Mango, Chopped
160ml Coconut Cream
15g Basil, Roughly Chopped
1/2 Yellow Onion, Chopped
2 Cloves Garlic, Diced
1/2 Tbsp Grated Ginger
1 Tbsp Olive Oil
1 Tsp Garam Masala
1/4 Tsp Turmeric
1/4 Tsp Sea Salt


1. Blend Mango, Coconut Cream, Garam Masala, Tumeric and Sea Salt until smooth. Set aside.

2. In a frying-pan fry Onions, Garlic and Ginger in Olive Oil under Onions are tender, about 10 minutes.

3. Add Sauce, loosen with a little water if necessary, to pan and bring to a gentle simmer, do not boil. Add Chicken and cook for 10-15 minutes.

4. Add in basil and stir to combine, cook for a further 10 minutes.


Mango and Basil Dip

Original here.

Couple of points before I begin, Dear Reader. The recipe is vegan even if my  use for it isn’t, the original looks nothing like mine, mine is bright green!, no idea why, I’ll report back on the frozen version, I topped it with more EVOO to stop the basil turning black. Once you cut out acid and nightshades dressings and sauces start to become scarce, Dear Reader, but here I am in the year of 2018 with a sauce featuring fresh basil. Every year I wonder if I’ll find anything new to do with my limited list of edibles and I somehow muddle through. This is made with a mixture of genovese and Thai basil, you can use anything you’d like naturally.

I had too much so I’m freezing half as a test.

My mango had started to go bad, but I had enough, this was already cut down a lot and when I cut it down further I still had to much for one serving. Not a bad complaint, I’ll update this with the frozen option when I get around to it, could be a while, though I see no reason as to why it shouldn’t be fine, I’ve frozen all he ingredients in different ways before and they came out just fine. I like t be absolutely certain of things before I tell you about them, Dear Reader, I might not be much, but I’m responsible.

I used the Jerk Rub with a little honey.

Not a great deal goes into this and because it’s unheated you lose none of the freshness, there’s a beautiful balance of fruitiness and sweetness from the mango and a spicy fresh kick from the basil and raw garlic combination. I honestly don’t know how you’d use it, over a salad freshly picked from the garden perhaps?, as for me letting it cut through the flavour of warmly spiced chicken strips and soaking into fresh rice seemed just right. With my hay fever, I think that’s what this is, wonder where I’m getting the pollen from? A mystery for the ages, Dear Reader, fresh and fruity is best, besides this heatwave isn’t doing wonders for my appetite, I still have to eat, but I’m feeling pretty indifferent towards food. This was nice and bright for a warm Summer’s day.  See you sooner than you think, Dear Reader.


1/2 Ripe Mango, Peeled and Cubed
17g Fresh Basil Leaves
4 Cloves Garlic, Peeled
30ml Extra Virgin Olive Oil
Salt and Pepper to Taste

Makes Two Servings. Can be frozen, just top with Olive Oil.


1. Add everything to a blender, layering the basil and mango in alternating layers, finally topping with the oil, then pulse until everything is smooth, no need to add extra water. Use right away or cover and leave in the fridge for a few days.

Herb Butter

I just had enough sage.

Original can be found here. You know this recipe, you’ve seen it dozens of times, there’s nothing new here, it’s just that I’ve never had a reason to make it before. Herb butter sounds great, but I don’t often use better when coking, at least not when I’m using herbs. But, I figured out a use. My mother makes stuffing and uses fresh sage, but often the sage isn’t ready when she’s making it, so since she fries her onions in butter I thought this would be an ideal solution. I did tweak it one way as you can see below. You’d be best to use freshly picked herbs, the smell of the fresh sage is intense, even for a older plant. I hate to make something like this without reason, last year I froze herbs in olive oil and struggled to use them, I think a fair few went into the bin, this is ideal as they’ll be used up fairly quickly. If you want really fast stuffing you can also blitz the onions and freeze them the same way. A quickie, but handy to know. See you later, dear reader.

Already popped and bagged.


110g Butter, Softened
1/4 Fresh Herbs, Chopped
1/2 Tsp Sea Salt
1/2 Tsp Freshly Ground Black Pepper

Can be frozen.


1. Add everything to a bowl and stir together until Herbs have been evenly distributed throughout the butter. Scoop in a container, roll into a clingfilm log or fill into ice-cube trays.

Savoury Strawberry and Basil Sauce

Adapted and cut down from: Running To The Kitchen

There’s a reason I so rarely pair berries with eat, it’s because it’s disgu…oh, way, no, it’s the vinegar that seems to be prevalent in so many of the recipes that use berries in a savoury application. I can’t tolerate vinegar, as to why, ours is not to question why, dear reader, ours is to find recipes that we can use or tweak into usefulness. Now, first things first. I tweaked this by cutting it down, but also by adding double the basil and removing the mint, I’m just not partial to mint, I think I like it in hard-boiled sweets and that’s about it, I also topped it with Thai and Dark Opal, which of course you can’t skip, no, no changing recipes ever! I had it to hand, use what you have, I’ll be making this with yellow strawberries eventually. I’m just listing the sauce, you can use it on chicken, or whatever, just dribble it on everything. Or, don’t, people might get angry as you spread the sauce with a flourish if the wrist across their balding pate. I wasn’t sure how strawberries would pair with meat, so I opted for the all-in approach and even went with the classic paring of peanut butter (Amaranth) and strawberries. I’m as eating more of my yellow beetroot. This is really a from the garden type of dinner.

Now, how did it fare? Well, it was really delicious, the hit of the aniseed from the Thai basil was perfect to accompany the slight sweetness of the strawberries, which lost none of their fresh taste in being cooked down. It’s very mild and just adds a pleasantly fresh undercurrent to a dish. I thought it’d be like jam on top of meat, but it just had a subtle taste that I really enjoyed. If you like cranberry sauce then this is right up your alley, there’s no need for sugar in this as the strawberries are sweet enough in themselves and as there’s not much sweetness outside of them you avoid a cloying sweetness that would spoil a savoury dish. It’s simple, but a wonderful way to use strawberries. Okay, I’l be back later , dear reader, smelling faintly of onion. Mysterious, huh? Until then, take care.


50g Strawberries, Either Fresh or Frozen
1/2 Tbsp Chopped Fresh Basil
1/2 Tbsp Orange Juice
Olive Oil to Fry
Fresh Thai and Dark Opal Basil to Serve


1. Heat Olive Oil in a pot or pan and when hot add Strawberries, Basil and Orange Juice. Simmer over a medium heat until strawberries have released their juices and the Sauce has thickened. Pour over meat or vegetables and top with Thai and Dark Opal Basil.

What I’ve Learned in Three Years Growing Basil: A Rough Guide

 photo WP_20170618_005_e_zpsti6yl0nl.jpg

Absolutely nothing. I’m joking, but the temptation to just post that remains. Seriously though, I think there are a few pointers that I can share to growing many successful harvests of basil. These are just anecdotal tips from your forever friend Jack, nothing more than the summation of my experiences. The reason why every guide here is rough is because I’m constantly learning and the me sharing my experiences in the here and now will be a very different person in the future. There does have to come a point where I’ve learned as much as I can, but you can never be sure. So whether you’re new to basil an old hand or just vaguely interested in these little herb, here are a few tips, in the now ubiquitous list format, for getting a large, healthy and delicious harvest. I’ll even point out a few tips for pesto, I’m still new-ish to pesto, but now I’ll only make it using he freshest herbs, my own in other words. I never ate it before I couldn’t eat any commerical pesto so take my tips as you will.

 photo WP_20170618_004_e_zps5ycdqney.jpg

Basil Tips:

Not too Tall.

You’ll enjoy watching you basil get bigger and bigger, but one of the problems is that when it grows very tall is that it can get weak stemmed, if you’re not cutting it and letting it bush out the basil can end up wobbly. The other issue is that when it reaches it’s maximum height it will start to flower and as pretty as they are you don’t want them spoiling the taste of your basil. Either pinch them off or just cut below them. What you want is a basil that isn’t too tall, has no flowers and has leaves from everywhere on the stem.

Light prune, heavy prune.

Now this does assume you have basil ready, whether you buy it as a seed, like Jack, or you buy it from the shops and propagate it via cuttings, like last year’s Jack. The best way I’ve found is alternating between light harvests, small amounts taken with careful hand, and heavy harvests, large amounts taken with rough cuts. The idea is that you do need to keep basil pruned, removing the light, small leaves when healthy is great as you can use them, rather than letting them wilt, this will let the plant feed itself and grow. For heavy the best time is when there’s too much top growth, way too many leaves, you can just cut it down a few inches, at the growth node of course, and the plant should have sufficient leaves to grow again. The best way to determine the stage is by how many leaves are on a stem. If they’re mostly empty then you don’t want to take too much. All crowded and hen it’s time to take a heavy hand. Basil is tough, but smart pruning means you get more out of each plant.

Feed when scraggly.

Like you and me, dear reader, plants need to feed to grow. The thing about herbs is that they release their flavoursome oils when they struggle, the less for it to draw upon the better tasting it is. So naturally feeding isn’t advised, but you should do it. Huh? Bear with me. You want the basil to be at it’s peak when harvesting, just wet enough to be healthy, the smell will spread throughout any room,  it’ll taste best then. After a few harvests you’ll want to add a little plant feed, this will help the plant grow again and stay strong. The only issue is that the taste will be almost non-existent while the nutrients are in the soil so don’t over-feed it or use slow-release pellets. A little liquid feed is all you need.

Consistently Warm.

Now this pertains to Ireland wacky weather. I had basil last year in a plastic greenhouse that was just ready for harvest so I let it until the next day, the next day’s weather was a cold snap and the basil wilted and died. Now that I have a well insulated greenhouse that holds heat better, and keeps out some of the cold, there’s a world of difference in my basil. You might be best to keep your basil indoors if you don’t have a greenhouse. It’s very disheartening to see basil just die suddenly. I did find the Thai a tougher basil, but that may have been a fluke.

Pesto Tips

Not too smooth.

I use to blend my pesto to a smooth consistency and I feel that that’s a disservice to the basil. I find that a rough blend, where the nuts are just broken up and there are few shreds of leaf left gives  much better texture and even improves the taste. You’re not disguising stems or hiding poor quality leaves, this is your harvest and you should use it the best way possible. I don’t recommend using the stems, they’re okay when very young, but become rubbery in time and eventually woody when the weather changes to cooler temperatures.

Not too much oil.

This is more of a preference, but if you are freezing, and topping with oil naturally, then I find making a thick paste, topping it before freezing leads to a pesto that clings perfectly an doesn’t end up with pasta that’s floating in oil. I love oil and rich pasta dishes, but I think the freshness is where pesto shines, overwhelming the basil is a mistake I’m glad to say I no longer make.

Mixing and Match.

I’ve mentioned that I grow a few varieties of basil, the sweet is the most versatile, but the others offer a unique taste in dishes. The issue I find is that some overwhelm while others fail to stand out enough on their own. I’ve found that mixing the Thai (They call it cinnamon on the packet, but it’s Thai) with the dark opal gives the Thai’s aniseed a slight undercurrent of something sweeter, the lighter flavour of the dark opal is still present, more so thanks to the contrast in flavours. It’s also helpful if you just don’t have enough basil to make pesto, a little Thai with sweet is really fun and different ratios make really different pesto.

Coconut Basil Chicken

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Red Rubin, Blue Spice and Lemon basil.

It’s hot and I’m starting to miss the days of rain based gardening. Joking of course, but a little light rain wouldn’t go amiss. Poor Jack is starting to melt slightly. I’m still pondering about the grow your own herb garden guide, problem being I keep forgetting to write anything down and consequently I forget it all. We’ll see how things go, no promises, but if I do it I’d like it done well. That all assumes anyone would be interested, there are no doubt an abundance of guides already available out there. I’d like to share a little something, nothing extraordinary, just a slice of life with multiple allergies and intolerances, not that I’m complaining, well I would if you’d let me. I was fortunate to win a voucher for Aldi and they happen to have a gluten free list on their website. Foods that happen to be gluten free but aren’t marked as such. There are barcodes and it’s kept up-to-date, really useful. You can imagine my choices were limited, I opted for nuts and sesame seeds. That should keep me in cheap nut and seed butters for a while. So I have to make the trip there by bus. Thus the “fun” starts. I can’t eat or drink, with the exception to some soft drinks and soda, so I have to plan ahead. How much time would I be spending up there? What should I eat before hand and how much of a drink should I bring? (I dehydrate easily) You can see how this goes. It’s a great deal of work and keep in mind this is just a bus trip to do some shopping. A holiday would be so far out of the question I couldn’t even think of it. It’s  a sad bit of truth, but it’s my life. I didn’t choose to be like this and thus I can only live as much as I can within my limitations. I admit I almost went on the defensive in this ramble, attacking the questioners, but why bother? Believe  it or not. The good will accept and understand as best they can., the others will, well, bite me. Okay, recipe time.

It’s so green! A nice green, not sno…erm…*Flees*

Now what can you do with basil? Why make pesto! Which I also did.I used Brazil nut for a change. They’re really delicious roasted. I had to use nine grams of parsley to bulk it up, but that’s why it’s handy to have a lot of parsley growing. It doesn’t seem to flower when left there. Then again, all pesto and nothing new makes Jack a dull boy, no comments about my already apparent dullness, snarky reader. So I looked up a lot of recipes and found this a straightforward recipe, that uses a lot of basil. I cut this down to a quarter and it still used a wealth of basil. (I keep calling it pesto like my nephew, he loves my pesto and asked me to grow “pesto” for him) The rest is fairly basic and it does seem like it might jar, it is eclectic,  but the end result worked really well. You can really taste every element while they also work in harmony with one another. It’s a little on the light side, I had no vegetables at hand that I could add in. The original uses carrot, but I’d have liked sweet potato. Maybe next time. One warning: Don’t use too much oil, I had to to fry the chicken, but when you add a lot to coconut milk it remains separate and is unpleasant. Also: Don’t boil it, the coconut milk may split and, again, unpleasant. I just used a blender to mix it all up, I rinsed it out with a dash of water, waste not want not profligate reader, and tossed that in too. So, if you can get, or do have this much basil to hand, or foot, I won’t judge, then maybe you’ll give this a try. I enjoyed it and if I end up with way too much basil, no such thing, then I may come back. I’m still searching for new recipes to use these herbs, still in the garden, too often these days, but the sun is unforgiving and plants need their nurture. I almost lost my sunflowers, thankfully they’re okay. So you’ll see me when you see me. I’ve also been notified that I’ve reached 100 followers and 1337 (Really? How old are we, WordPress?) likes. Um, wow, thank you everyone. This really means the world to me. I’m just one person doing my own thing, that it resonates with others on this scale is tremendous. Please stick with me, we’ve got a long way to go still. Until later, take care.

The coconut milk makes it surprisingly creamy.


2 Chicken Breasts, Cubed
160ml Coconut Milk
25g Fresh Basil
1/2 Tbsp Fresh Ginger, Grated
2 Cloves Garlic
1 Lime

Spice Blend

1/4 Tsp Turmeric
1/4 Tsp Cumin
1/4 Tsp Garlic Powder
1/8 Tsp Sea Salt
1/8 Tsp Cinnamon


1. In a bowl mix together Spices and Juice from half the Lime. Add Chicken and stir until completely coated. Place in fridge and marinade for an hour.

3. Blitz together Basil, Coconut Milk, Garlic and Ginger and the rest of the Lime Juice.

4. Heat 1 Tbsp Olive Oil in a non-stick pan on a medium heat. Add Chicken and cook until cooked through, about 15 minutes.

5. Add Sauce and let warm up (Don’t boil!). Stir everything together. It should take around 10 minutes to thicken and reduce. Adjust cooking time to preference.


Turmeric and Ginger Tea (Single Serving) (From: Here)


240ml Water
1/4 Tsp Ground Turmeric
1/4 Tsp Ground Ginger
Milk and Honey to Taste


1. Bring Water to the boil in a small saucepan, then add Turmeric and Ginger and stir to combine. Reduce to a simmer and boil for ten minutes.

2. Add Honey to a cup and strain tea using a fine mesh sieve, add Milk and stir to combine everything.

Cold Brewed Tea/Coffee (Single Serving)


1 Teabag (Or equivalent in loose Tea) per 250ml Water or 2 Dessert Spoons Ground Coffee

1. Place Teabags and Water in a jar and close the lid. Place in the fridge and leave for 12 hours. (Strain with Cheesecloth if using Ground Coffee)

Chai Tea Latte (Single Serving)


240ml Low Fat Milk or 120ml Full Fat Milk and 120ml Water
1 Tsp Black Tea or Rooibos Tea
1/2 Tbsp Sugar or to Taste
1/2 Tsp Chai Masala


1. Add everything to a pot and bring to a boil, then reduce to a simmer and let cook for 5 minutes.

2. Strain using a fine mesh sieve into a cup and top with Frothed Milk if desired.

Basil Tea (Single Serving) (From: How to Brew Fresh Basil Tea)


240ml Boiling Water
2 Tbsp Fresh Basil, Chopped (More for a Stronger Tea)
Honey or Sugar if Desired


1. Add Water and Basil to Teapot or Cup and let sit for 7-10 minutes.

2. When time is up, strain Tea into cup and add Sweeteners if using.