Rosemary

Recipe 1: Rosemary Baked Chicken

Ingredients

  • 1 whole chicken, washed and dried
  • 1 tbsp rosemary
  • salt to taste
  • 1 tbsp olive oil
  • 2 cloves garlic
  • freshly ground black pepper to taste
  • 1 tbsp butter
  • 2 bay leaves
  • 2 spring rosemary
  • 6 garlic, unpeeled
  • 3 kaffir lime leaves, crushed (optional)
  • Zest of 1/2 Kaffir Lime (optional)
  • 1 lemongrass, smashed (optional)

Method

  1. Pound the rosemary with the salt. Add the garlic and olive oil and pound again. Do not have to be too fine a paste. Add the black pepper and butter.
  2. Rub this mixture all over the chicken including inside  the cavity and in between the skin and flesh of the chicken.
  3. Stuff the cavity with the bay leaves, rosemary, garlic, kaffir lime leaves and zest and lemongrass.
  4. Bake in th oven at 180C in a baking dish for 1 hour.

Recipe 2: Rosemary Mayonnaise

Ingredients

  • 3/4 cup mayonnaise

  • 4 garlics, pounded

  • 1 tablespoon lemon juice

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons chopped fresh rosemary

  • 2 teaspoons Dijon mustard
  • salt and fresh ground black pepper to taste



Method

Mix all ingredients in small bowl to blend.

Makes a great spread for sandwiches or as an accompaniment for fish, meats or vegetables.


Recipe 3: Rosemary Vinegar

Ingredients

  • 2-3 cups cider or white wine vinegar
  • 6 tbsp rosemary leaves, chopped
  • 4 springs of rosemary



Method

  1. Heat the vinegar in a stainless steel pot until it is about to boil and turn off heat. Add the chopped rosemary into the pot, cover and leave it aside for 3 days for the rosemary flavour to infuse into the vinegar.
  2. After 3 days, strain the vinegar into a clean and stearilised glass bottle. Push in the spring of rosemary into the bottle. Close the cap of the bottle.

Use this within a week. If you want to keep it longer, remove the spring of herb and it will keep for 3 months.

Use this to make dressing for salads.

 

 

 

Recipe 4

 

Rosemary Olive Oil

 

Ingredients

2-3 cups light olive oil

2 bay leaves

4 springs of rosemary

Method

1. Pour the oil into a clean and stearilised glass bottle. Push in the bay leaves and springs of rosemary into the bottle. Close the cap of the bottle.

Let the flavours infuse for 1 week before using. It will keep for 1 month.

Use this to make dressing for salads or use it in pasta or in any way you like.