Posts Tagged ‘Rosemary’

Roast leg of lamb with anchovies and rosemary

Posted: February 11, 2017 by nietize in Beef, British, Lamb
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From Great British Chefs
Serves 4




1 leg of lamb
12 anchovies
12 garlic cloves
12 sprigs of rosemary, small
sea salt
cracked black pepper, smoked
olive oil

Preheat the oven to 160°C/gas mark 3


To prepare the lamb, cut 36 small holes into the upper, fleshy part of the leg. Push the garlic cloves, rosemary sprigs and anchovies into the holes, equally distributing the ingredients across the meat

Lay the leg onto a roasting tray and sprinkle over some sea salt and smoked pepper.

Drizzle with olive oil and rub lightly into the flesh

Roast for 60 minutes, or until the lamb reaches a core temperature of 58°C.


Allow to rest in a warm place for 15-20 minutes before carving and serving


Roast pork loin with garlic and rosemary

Posted: December 24, 2015 by nietize in Meat, Pork, Uncategorized
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Serves 8




4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil.


Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer.


Remove from oven; let stand 10 minutes. Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.


Serves 1
2 pork loin steaks
2 slices of bacon
2 rosemary sprigs
2 tsp chilli flakes
Olive oil

Green beans
2 onions


Place the bacon on one of the steaks. Place the rosemary leaves and the chilli flakes on the other. Drizzle olive oil over the pork. Season with salt and pepper.

Combine the two pork steaks


Add the green beans and onions halved to a baking dish.


Place the pork steaks on top and roast in a pre heated oven (220 degrees) for 20 minutes.



From Delicious Magazine
Serves 4


1kg white potatoes, cut into 1cm slices
1 garlic bulb, separated into cloves
2 fresh rosemary sprigs, leaves picked
1 lemon
½ tsp coarse sea salt
Good knob of butter
1.5kg whole free-range chicken
150g pancetta, cubed
300ml white wine

Preheat the oven to 200°C/fan180°C/gas 6. Put the potatoes into a large saucepan of cold water and bring to the boil. Simmer gently for about 5 minutes, until just tender. Drain and set aside.


Meanwhile, place the peeled garlic cloves and rosemary leaves in a mini food processor. Pare the lemon zest into the processor and add the salt. Whizz until it forms a paste. Add the butter and a good grinding of black pepper and whizz again until well blended.


Starting from the neck end of the chicken, loosen the skin with your fingers, then with your hands, being careful not to tear it. Spread the paste between the flesh and the skin, smoothing it down and around the bird as far as you can – make sure you get plenty on the breast, which is the driest part. Quarter the pared lemon and tuck it into the body cavity.


Layer the potatoes and pancetta in a roasting tin, sit the chicken on top and pour over the wine. Season and roast for 1½ hours, until the chicken is golden and cooked through. Rest for 5 minutes, then carve and serve with the flavour-packed potatoes.


I love a good roast chicken. Been experimenting with different ways of cooking it for the last couple of weeks. So this is the first time I have stuffed a chicken between the skin and flesh and it worked quite well. Flavour definitely packs a punch with the pancetta and white wine. Really enjoyed this. Still have two portions left -the breast meat to cook with pasta, and the leg, and wings for another meal. I also saved up the carcass for chicken stock; it’s safely tucked away in my freezer.

Braised pork with rosemary

Posted: April 25, 2010 by nietize in Italian, Pork
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From the Silver Spoon
Serves 6

Needles from 1-2 rosemary sprigs
1 kg loin of pork, boned
25g butter
6 tbsp olive oil
1 garlic clove, crushed
1/2 onion chopped
175 ml dry white wine
1 tbsp white wine vinegar
1 teaspoon dijon mustard
salt and pepper

Push half the rosemary needles into the meat and tie neatly with kitchen string. Heat the butter and 4 tbsp of the olive oil in a pan, add the pork and cook, turning frequently, until golden brown all over. Add the garlic, onion and remaining rosemary then pour in the wine and cook for a 2 minutes. Season, cover and simmer for about 1 1/2 hours.

Remove the pork from the pan and leave to stand for 10 minutes, then untie.

Carve into fairly thick slices and place on a warm serving dish. Meanwhile stir the vinegar, the remaining oil, the mustard and a pinch of pepper into the cooking juices. Pour into a sauce boat and serve with the meat.

I was feeling guilty about eating this because I didn’t manage to go for my run today due to the London marathon (as it turns out, my normal jogging route is part of the London marathon route; they are basically running circles around canary wharf). However, after I tasted the pork, all guilt was lifted (or rather ignored).

This recipe really brings out the natural flavours of the pork and the braising makes the pork all moist inside. I suspect i overcooked it a little because the outside of the pork loin is a bit dry (the browned parts) but the white slices are really succulent. I am going to use the leftovers for sandwiches (with brown bread and rocket salad).

Roast loin of pork (Arista Al Forno)

Posted: December 25, 2009 by nietize in Italian, Pork, Roast
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Taken from The Silver Spoon

25g butter
3 tbsp olive oil
1 fresh rosemary sprig
1kg hind loin of pork, chined
175ml dry white wine
4-5 tbsp hot milk
salt and pepper

Preheat the oven to 180 degrees. Heat the butter, oil and rosemary in an oval roasting tin, add the pork and cook, turning frequently, for 5-10 minutes until browned all over. Add the wine and cook until it has evaporated, then season with salt and pepper. Transfer to the oven and roast, turning occasionally and basting with hot milk, for 1 hour, or until cooked through.

Remove the pork from the oven and leave to stand for 10 minutes, then carve.

My Christmas lunch. In an odd way, I am relatively traditional with regards to what I eat on festive days. Pasta for Christmas lunch just doesn’t seem appropriate. There’s just something homey with roasting a nice slab of meat; natural flavours, and eating it with vegetables and potatoes.

Rainbow trout with garlic and herbs

Posted: October 25, 2009 by nietize in Trout
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Taken from the BBC website


For the fennel oil
1 tsp fennel seeds
3 bird’s-eye chillies
250ml/9fl oz extra virgin oil
For the fish
2 large rainbow trout, gutted and cleaned
1 head of garlic, cloves roughly chopped
3 banana shallots, sliced lenthways
2 sprigs of rosemary
salt and freshly ground black pepper


1. To prepare the fennel oil, lightly toss the fennel seeds in a dry frying pan over a high heat until they release a lightly toasted aroma – don’t let them burn or even colour. Pour into a small tightly sealed bottle with the olive the oil and the chillies.

2. Get your barbecue going a good half an hour before you want to use it. You want the flames to have died down and a strong generalised heat to be emanating from the coals.

3. Wash the fish inside and out. Place the garlic and shallots inside the cavity of the fish with the rosemary and plenty of salt and freshly ground black pepper. Drizzle the fennel oil inside the fish and secure the edges with a small skewer. Smear some of the oil on the outside of the trout, season generously and place on the grill. Cook each side until the flesh is only just cooked through. The skin should be crispy and golden brown.

I don’t have a BBQ and so the solution to this is the grill. Same timing and at the highest setting (at least for my grill) I love the salty crispy skin of the fish which goes along so well with the zingy olive oil dressing. It’s also quite a revelation for me that rosemary goes well with trout. The fish was easily consumed with yesterday’s braised red cabbage as a side dish.


Taken from Waitrose recipes

15g pack fresh tarragon, chopped
3 tbsp extra virgin olive oil
½ bulb of garlic cloves
6 Waitrose Fresh Organic British Free Range Chicken Legs
2 tbsp dry white wine
6 bay leaves
15g pack fresh rosemary
15g pack fresh thyme
300ml chicken stock
In a pestle and mortar, pound the tarragon with ¼ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon oil and 3 cloves garlic into a paste.

Make a little pocket under the skin at the top of each chicken thigh and stuff 1 teaspoon of the tarragon mixture into it. Spread the rest over the legs.

Place the chicken pieces in a plastic food bag with the wine and remaining garlic, thickly sliced, and expel as much air from the bag as possible. Marinate in the fridge for about an hour. Then remove the chicken and pat dry on kitchen paper. Strain the marinade and reserve the garlic, but discard the wine. Preheat the oven to 180°C, gas mark 4.

In a large flameproof casserole, heat the remaining olive oil over a medium-high heat and fry the chicken legs skin-side down in 2 batches until the skin is golden brown. Remove and set aside.

Allow the pan to cool down, then place the herbs and reserved garlic in the casserole. Add the chicken pieces, skin-side up, then pour in the stock.

Cover with greaseproof paper. Place in the oven, then immediately turn the temperature down to 140°C, gas mark 1. Cook for 1 hour 30 minutes, or until the chicken is cooked through and there is no pink meat. Serve the casserole, minus the herb sprigs, with the mixed bean and rocket salad.

Baked rosemary chicken with homemade croutons

Posted: March 8, 2009 by nietize in Chicken
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From Jamie at Home

4 whole free-range or organic chicken legs, skin on
1 loaf ciabatta bread (about 9 ounces), torn into thumb-sized pieces
3 sprigs fresh rosemary, leaves picked and roughly chopped
Olive oil
Sea salt and freshly ground black pepper
12 thin slices pancetta or bacon

Preheat the oven to 400 degrees F.

Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.

After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. 

When they’re cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly. 

Serve with a salad on the side

This JO recipe is actually for a Caesar salad, the chicken was to be shredded and the croutons added to the salad but I thought that they were just too tasty to be mixed in with vegetables.