PARSLEY CHIMICHURRI
This chimichurri recipe is full of bright, garlicky flavor! This classic Argentinian sauce is ideal with steak, fish, vegetables and more.
Provided by Sonja Overhiser
Categories Sauce
Time 10m
Number Of Ingredients 8
Steps:
- Combine water and kosher salt in a small saucepan and heat until dissolved. Remove from heat and allow to cool.
- In a large bowl, stir together the minced garlic, finely chopped Italian parsley, finely chopped oregano and red pepper flakes. Whisk in red wine vinegar, followed by olive oil and then the salt water. Taste and add additional red pepper flakes if desired. Serve immediately. Store refrigerated for 2 to 3 weeks.
PARSLEY POTATOES
These potatoes are so good and are great with rib eye steaks.
Provided by Hallie Guilfoyle
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
- Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
- Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
- Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g
PASTAI PERSLI (PARSLEY PIE) WELSH
Make and share this Pastai Persli (Parsley Pie) Welsh recipe from Food.com.
Provided by Sackville
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cold boiled bacon may be used instead of steaky bacon.
- Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven.
- Gas Mark 6 (400F) for 15 minutes.
- Blend the flour with a little milk.
- Break the eggs into a basin and beat well, add the blended flour and remaining milk, seasoning and parsley.
- Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture.
- Bake at Gas Mark 3 (325F) for 30-35 minutes.
Nutrition Facts : Calories 281.1, Fat 19.9, SaturatedFat 6.5, Cholesterol 123.9, Sodium 320.2, Carbohydrate 16.7, Fiber 1.1, Sugar 0.2, Protein 8.6
PARSLEY PASTIES
Here, a golden jacket of parsley pastry encloses a juicy parsley-and-potato filling, which is fortified with egg, cheese and cream. These make perfect picnic food, or you could serve them for lunch in the garden, with pickles and a tomato salad on the side.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h30m
Yield 4 large pasties
Number Of Ingredients 13
Steps:
- Sieve the flour and salt into a bowl. Work in the butter with your fingertips until the mix looks like fine crumbs.
- In a liquidizer, purée the parsley with the egg yolk and 2 tbsp cold water.
- Drop this into the flour mixture and work in, adding enough cold water to make a firm dough.
- Cover and chill for 30 minutes. Preheat the oven to 350°F
- Cut the pastry into 4 pieces. Press each into a ball and roll out on a lightly-floured board to make a circle about the size of a dessert plate.
- Transfer to a non-stick baking tray. Mix the potato with the onion, parsley, cheese and hard-boiled egg.
- Lightly beat the egg yolk with the cream and stir into the potato mixture. Season.
- Divide the mix between the dough circles, leaving a rim round the edge. Dampen the edges and fold the dough over the filling. Crimp the edges together. Prick each pasty with a fork and paint with beaten egg if you like.
- Bake for 45-50 minutes, or until the pastry is gilded and the interior soft (test with the tip of a knife). Serve warm or cold, with English mustard.
Nutrition Facts : Calories 1029, Fat 56.8, SaturatedFat 34.4, Cholesterol 288.5, Sodium 792.8, Carbohydrate 109.5, Fiber 6, Sugar 1.6, Protein 20.6
PARSLEY POTATOES
The fresh flavor of parsley is perfect with hot buttered potatoes-it adds a little extra zip. I used this recipe when I did all the cooking at our restaurant, and customers loved it.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.
Nutrition Facts :
FRENCHY'S PASTIES
Steps:
- Using on/off turns, coarsely chop meat in processor. Melt butter in heavy large skillet over medium heat. Add potato, rutabaga, carrot, onion, parsley, thyme and garlic. Sauté until vegetables are just tender, about 12 minutes. Add meat. Sauté until meat browns, about 10 minutes. Mix in cream. Season filling to taste with salt and pepper. Cool filling completely. (Can be prepared 1 day ahead. Cover; refrigerate.)
- Preheat oven to 425°F. Unfold crusts on work surface. Spoon half of filling onto half of each crust. Fold other half of each crust over filling. Seal edges with fork. Transfer turnovers to baking sheet.
- Bake turnovers until golden, about 30 minutes. Cut each in half and serve.
CLASSIC PARSLEY POTATOES
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place the potatoes in a saucepan with salted water to cover. Bring to a boil, reduce heat to a simmer and cook about 20 minutes, until the potatoes are tender. Drain them and return to the saucepan.
- Add the butter and roll the potatoes in it until it melts. Gently toss the potatoes in the parsley, season with salt and pepper and serve at once.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 1 gram, TransFat 0 grams
STARGAZY PASTIES
A spin on the traditional Cornish pie- sardines 'gaze' out of puff pastry parcels filled with a bacon, egg and parsley mix
Provided by Barney Desmazery
Categories Fish Course, Snack
Time 55m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Cook 2 of the eggs in boiling water for 8 mins. Drain and cool under cold water, then peel and roughly chop. Heat a frying pan until hot and sizzle the bacon until crisp. Mix the eggs and bacon together in a bowl with the parsley and seasoning.
- Dust your work surface with a little flour, divide the pastry into 6 and roll out circles just a little shorter than each sardine fillet. Brush the sardines with a little mustard and stuff with some of the egg-and-bacon mix. Lay each fillet on a circle of pastry. Beat the remaining egg and brush a little over the edges of the pastry. Bring the 2 sides together firmly to encase the sardines, leaving the heads and tails poking out - tilt the head a little so that's it's pointing upwards. Pinch the edges to look like a Cornish pasty and place on a baking tray. Brush all over with beaten egg and bake for 25-30 mins until golden. Cool slightly before serving.
Nutrition Facts : Calories 615 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Protein 37 grams protein, Sodium 1.9 milligram of sodium
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