Tag Archives: rosemary

A Little Aside: Rosemary and Garlic Parmentier Potatoes

I have been making these gutsy little potatoes, served as a side dish, for years and have been asked several times why they have not been blogged so, here they are…..! They are a delight to make (translate to ‘dead easy’) and even more lovely to enjoy: cooked so that they’re like the crispiest triple-cooked chips you’ve ever had but flavoured with the bliss that is the combination of garlic and rosemary. Just yummy!!!!! (Also, they get on with cooking themselves whilst you do other things).

What you need…

2 largish red potatoes, chunked

1½ tablespoons olive oil

2 garlic cloves, chopped

2 teaspoons dried rosemary

Sea salt to season to your taste

What to do…

Preheat your oven to 200°c / 400°f / gas 6.

Tip all the ingredients into an ovenproof dish and toss around so that all the potatoes are evenly covered in the other ingredients.

Pop in the oven to cook for 40 minutes, removing half way through to shove the potatoes around a bit so that they don’t stick to the dish and cook evenly.

Remove your crisp, fragrant and ever so tasty potatoes from the oven and serve as an accompaniment to fish or meat (kitchen prepared or on the barbie) or in bowl as naughty finger food!

Inspired by…

Delia does a version with fresh rosemary so I guess it was her. I’ve been doing these for so long, I can’t remember.

How easy…

An absolute doddle to prepare and then they cook themselves whilst you’re dealing with the main event.

Rhubarb and Amaretti Cake with Orange and Rosemary Glaze

Once finished, I thought that this was quite an unassuming looking cake, but once tasted – WOW – I completely changed my mind. It is the reason the word ‘luscious’ was invented, surely! This cake is moist and the combination of the rosemary and orange is a marriage made in heaven. Ground almonds, as part of a list of cake ingredients, are fast becoming a favourite as their inclusion automatically guarantees a lovely moist, moreish sponge. And then the rhubarb: just yum, yum, yum: another one to add to your ‘must try’ list.

Serves 10-12

What you need…

1 x 23cm loose-bottomed fluted tart tin, lightly buttered and lined on the bottom with Bake O Glide or parchment paper

225g unsalted butter, cut into chunks

200g golden caster sugar

1 teaspoon vanilla extract

4 eggs, lightly beaten

Zest of 2 oranges, finely grated

200g ground almonds

50g plain flour

1 teaspoon baking powder

8 amaretti biscuits, broken into small chunks

2 sticks rhubarb, trimmed, cut into 6cm pieces and halved lengthways to produce 12 – 16 lengths

Granulated sugar to sprinkle

for the glaze

Juice of 1 orange

2 fresh rosemary sprigs

20g granulated sugar

Squeeze fresh lemon juice

What to do…

Into your food processor, chuck the butter and sugar and whizz until they are combined, pale and fluffy. Add the vanilla extract and whizz some more to disperse. Whilst whizzing, gradually add the eggs, making sure that each addition is fully mixed in before pouring in some more.

Tip in the orange zest, almonds, flour and baking powder and whizz to evenly combine. Remove the plastic blending blade from your food processor and then gently stir in the amaretti chunks.

Tip the lot into your tart tin. Gently push in the rhubarb pieces in a spoke pattern, leaving them two thirds uncovered (they will sink in the oven).

Bake for 40 minutes or until an inserted skewer comes out clean. If the cake becomes mainly golden brown before the cake is properly cooked through, loosely cover with foil for the remaining baking time.

Leave to cool in its tin for 15 minutes or until cool enough to handle the tart tin. Remove from the tin (whilst still on its base) and allow to cool completely on a wire rack.

Whilst the cake is cooking, make the syrup: into a saucepan, tip the orange juice, rosemary and sugar. Heat and gently simmer for 5 minutes. Remove from the heat. Cool. Add a little squeeze of lemon juice. Taste. Add more if the syrup is still too sweet for your taste.

Once both the cake and syrup are cool, pierce the cake all over with a skewer and then gently and slowly pour over the syrup, pausing whilst it sinks in, if necessary.

Sprinkle with granulated sugar and then take your first slice…OMG…just so luscious. It’s moist and completely delicious. Prepare to take a second slice – you won’t want to say ‘no’!.

Amaretti cake 2 w

Observation…

In the original recipe, the rhubarb could clearly be seen from the top of the cake, but mine had sunk to the bottom. To be honest: who cares? Mine was still attractive and the cake was absolutely luscious, moist and gorgeous!

Inspired by….

Delicious magazine

How easy…

Very: measure out, whizz, arrange rhubarb, bake and then pour over syrup and sprinkle sugar. Most taxing part: saying no to more!

Pistachio, Orange and Rosemary Biscotti

I was introduced to these gorgeous biscotti last September at a Macmillan coffee morning hosted by my lovely friend, Sue. Lots of scrumptious homemade cakes graced her table but it was the biscotti that I enjoyed the most. That very afternoon, I was on the email to request the recipe. It turns out that Sue’s son, Josh, had made the biscotti and on contacting him, I discovered that the recipe originated from 2012 Great British Bake Off winner, John Whaite. A perfect accompaniment to a good, strong cup of coffee, the combination of pistachio, orange and rosemary is simply exquisite and the recipe is so very, very easy. So, ‘thank you’ to Sue and Josh for the recipe and for prompting me to buy the John Whaite Bakes cookery book. Try these biscotti – best shared with friends.

Makes 20ish

What you need…

125g plain flour, plus extra for dusting

75g caster sugar

1 teaspoon baking powder

Zest of 1 large orange

50g dried apricots, roughly chopped

80g pistachios, roughly chopped

1 sprig rosemary, finely chopped

1 egg

1 tablespoon milk

What to do…

Preheat oven to 180°c / 350°f / gas 4.

Into your food processor tip the flour, sugar, baking powder, orange zest, apricots, pistachios and rosemary. Whizz until all the ingredients are evenly mixed.

Beat the egg and milk together and then add to the other ingredients. Whizz again until a dough is formed. Turn out onto a lightly floured surface and give the dough a quick knead to bring it all together and roll it out to form a long, fat sausage, maybe 23cms in length.

Place on a baking sheet lined with Bake O Glide or parchment paper and then pop in the oven to bake for 25 minutes or until light golden brown.

Remove from the oven and, using a really sharp serrated knife, cut into 1cm-thick slices. Pop back in the oven and reduce the temperature to 130°c / 250°f / gas ½ and bake for a further 15 minutes.

Allow to cool completely on a wire rack. Then make yourself a lovely strong coffee and sit back and enjoy these delicious, crunchy biscotti – just yummy and very moreish!

Biscotti close up w

Inspired by…

Josh initially and then John Whaite

How easy…

Dead easy. Got up, showered. Made biscotti. Had coffee. Lovely morning!

 

 

Baked Lamb with Rosemary and a Little Aside of Redcurrant & Mint Sauce

What can I tell you? Succulent, full of flavour, just falls off the bone – a real treat – and not just for Easter either – this recipe will be revisited on several spring and early summer Sundays – it is delicious, very moreish and cooks itself, allowing you to do other things! The redcurrant and mint sauce is simply the best and emphasises the lovely flavour of the lamb perfectly. If you haven’t tried this Delia-inspired recipe, give it a go – it’s an absolute winner!

What you need…

1 x 1.8 – 2kg leg of lamb

2 tablespoons chopped fresh rosemary leaves plus 3-4 sprigs

1 clove garlic, chopped

2 tablespoons olive oil

½ teaspoon rock salt

Black pepper

for the sauce & the gravy

250ml jar redcurrant jelly

3 tablespoons red wine vinegar

4 tablespoons chopped fresh mint

Sea salt and black pepper

275 ml dry white wine

1 x lamb stock cube

A good shake of Bisto lamb gravy granules

Glug of milk/splash of double cream

What to do…

In a small food processor, whizz together the rosemary leaves, garlic, olive oil, salt and pepper. (Use a pestle and mortar to crush and the salt and rosemary if you don’t have a small food processor).

Spread a large sheet of foil in a roasting tin and place the lamb on it. Stab the fleshy parts of the joint with a skewer. Spread the rosemary mixture all over the upper surface of the lamb and tuck in the sprigs of rosemary.

Bring the edges of the foil up over the lamb, make a pleat in the top and scrunch the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for two hours, then open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. (This cooking time should produce the lamb very slightly pink: you can cook for less or more time according to how you like the joint served).

Meanwhile, make the sauce by combining 3 tablespoons of the redcurrant jelly with the vinegar in a small saucepan over a gentle heat. Use a balloon whisk to help dissolve the jelly into the vinegar. Add the chopped mint and some seasoning and pour into a jug – the sauce doesn’t need to be served warm.

When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Discard the foil, spoon off the fat and make some gravy with the juices left in the tin: in a saucepan, combine the juices with the white wine and the remaining redcurrant jelly from the jar. When the gravy is hot, crumble in the lamb stock cube to intensify the flavour. To create a lovely consistency, add gravy granules until it looks how you would like it to. Taste. Add milk and/or cream to tone down any slightly acidic flavours and to ensure the gravy becomes rich and silky.

Serving suggestion…

Rosemary-roasted root vegetables, John’s Yorkshire Puddings (both previously blogged) work well with spring greens, peas or broccoli.

Inspired by…

Delia Smith

How easy…

Dead easy: baste it, pop it in the oven and it cooks itself!

 

Roasted Fish with Lemon, Anchovies, Capers and Rosemary

A lovely family supper dish, this fish dish ticks all the boxes in terms of taste, ease of preparation, minimal washing up and being really quite healthy! The combination of the soft rosemary, zingy lemon, edgy anchovies and sharp capers works brilliantly to jazz up even the most mundane of fish – I use whatever fish is hanging about in the freezer, sometimes mixing up three different types – it doesn’t matter – it’s still great!

Serves 4

What you need…

1 x baking dish, lightly buttered (mine is 26 x 17 x 7cms deep)

Handful rosemary, leaves picked

4 tablespoons olive oil

4 – 6 x fish fillets, both hake and cod work well (quantity depends on how hungry you are!)

Sea salt and black pepper, for seasoning

2 large unwaxed lemons, thinly sliced

Handful capers

8 anchovy fillets

What to do…

Preheat oven to 200°c / 400°f / gas 6.

Bruise the rosemary in a pestle and mortar to bring out the flavour. Add the olive oil and squash the rosemary some more to flavour the oil.

Wodge your fish into the baking dish and then pour over half the rosemary/oil mixture, spreading it evenly over the fish. Season with salt and pepper.

Cover the fish in the lemon slices, scatter over the capers and then drape over the anchovies.

Drizzle over the remaining rosemary/oil mixture and pop in the oven for 20 minutes. That’s it – done – a really quick, healthy and tasty family supper – we enjoy our roasted fish with lemon, anchovies, capers and rosemary with steamed mixed cabbage and either Parmentier or buttery new potatoes.

Inspired by…

Jamie Oliver, Happy Days with the Naked Chef

How easy…

Very easy, just an assembly job really!

Lemon Polenta Cake with Rosemary Syrup

My absolute favourite dessert: the sponge is soaked in sweet rosemary syrup – a perfect foil to the summer raspberries piled up in the middle and the clean, crisp Greek yogurt it’s served with. Once tried, this recipe will be with you forever!

Serves 10-12

What you need…

175g polenta

50g plain flour

1½ teaspoons baking powder

¼ teaspoon salt

5 tablespoon plain yogurt

5 tablespoon rapeseed oil plus extra for greasing

Grated rind of two lemons

2 tablespoon lemon juice

2 eggs, plus 2 egg whites

600g caster sugar

400ml water

3 heaped teaspoons dried rosemary

Fresh raspberries

Greek yogurt to serve

What to do…

Heat oven to 180°c / 350°f / gas 4.

Sift polenta, flour, baking powder and salt into a bowl.

Place yogurt, oil, lemon rind and juice into a jug and stir until combined.

In a separate bowl, beat the eggs and egg whites with 200g of the sugar for a few minutes until creamy. Beat in the yogurt mixture until smooth and then fold in the dry ingredients until just combined – don’t overmix.

Pour the mixture into a 1.2 litre/2-pint lightly oiled ring cake tin. Bake for 40-45 minutes until a thin skewer inserted into the centre comes out clean.

Meanwhile, place the remaining 400g of sugar in a pan with 400ml water and the rosemary. Bring to the boil, reduce the heat and simmer for 10 minutes. Leave to cool completely and then strain through a sieve.

When the cake is cooked, place on a wire rack to cool for 15 minutes, then ease a blunt knife around the outside to separate the cake from the tin. Invert cake onto a serving plate.

When completely cool, prick all over with a thin skewer and, using a tablespoon, drizzle over half the rosemary syrup so that it completely soaks into the cake, making it lovely and moist (tip: this part can take quite a while – I do it slowly, sometimes whilst watching TV).

Pour the remaining rosemary syrup into a pretty serving jug and pop in the fridge until ready to use.

Tip raspberries into the hole in the middle and serve your lemon polenta cake with rosemary syrup with dollops of Greek yogurt and the chilled rosemary syrup. Decorate with rosemary sprigs if desired. Divine!

Inspired by…

The Top 100 Recipes from the Food & Drink Series

How easy…

Really easy – a pleasure to create and so stunning on the eye and the taste buds!