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Posted by spicewest on 07-Nov-2009 19:49 Report
Herbs and Spices - Week 2 Part 3
Make some Rosemary butter by finely chopping some Rosemary leaves and mix into the butter (NOT marg -BLERK). Leave it to infuse for a couple of hours before use. Next time your making roast chicken put some of this butter under the skin before roasting.

Make some Rosemary infused oil and Vinegar. Its sooooo hard to make. Take a liter of your favorite oil (I use grapeseed) – now bung in 2 -3 largeish sprigs of Rosemary and leave for a week or 2 giving it shake from time to time. Next time your cooking lambe chops – cook them using this oil. YUMMO!

Now do the same with some apple cider vinegar. Makes a brilliant base for a dressing or just pour some over a salad.

Ok here is a quick and easy recipe to try.


Ported Lamb cuttlets.

3-4 lamb cutlets
1/3 of a cup of Port. (Remember the trick with choosing a port for cooking
is – If you wouldnt drink it – dont cook with it)
1 clove of garlic finely chopped.
Zest of half a lemon
level teaspoon of fresh Rosemary.
Salt and pepper
Tin Foil

Lay your tinfoil down and put half of your Rosemary, garlic and lemon zest. Next add your salt and pepper and lay your lamb cutlets on top. Now bring up the sides of the tin foil to make a litlle boat type container that will hold the port. Gently pour in your port. Now add the rest of the Rosemary, garlic and lemon. Using another bit of tinfoil make a lid and fold the sides together to make a envelope that is air tight. Now put the packet onto a low / medium heat (In the frypan or the edge of the BBQ plate) and let it got for about 20 mins to half an hour. Serve with a salad or some boiled veg and mashed spuds.


I hope you enjoyed this weeks offering. Next week we look something a bit different. Not your run of the mill herb but one everyone should at least have a look at – Tarragon!
 
Replied by earths-emporium on 07-Nov-2009 19:53 (Ref 1976561) Report
Oh yes, it's a herb we use, not a lot, but it is so nice
Replied by mother-goose on 07-Nov-2009 19:55 (Ref 1976564) Report
Wow thanks for the tips spice. I love rosemary! I also take some bruised sprigs and put them in a bowl of boiling water to breath in for my migranes- works very well!

Or use half stripped sprigs as skewers for greek style lamb- yum so hungry now

x0xkitz
Replied by mother-goose on 07-Nov-2009 19:57 (Ref 1976566) Report
woops sorry just saw pt 2 about the skewers lol

x0xkitz
Replied by aussiebrat69 on 07-Nov-2009 20:03 (Ref 1976572) Report
Thank you thank you!!!!! Love reading this :)
Replied by skintec on 07-Nov-2009 20:22 (Ref 1976604) Report
These threads are wonderful.............ta
Replied by awomanstouch on 07-Nov-2009 20:54 (Ref 1976666) Report
spicewest  Thankyou once again, very informative. AWT
Replied by spicewest on 08-Nov-2009 08:56 (Ref 1977043) Report
No probs folks. I love doing them as it is turning into a refresher course for me too. One thing Im finding strange is the number of views. Part 1 has had 76, part 2 48 and part 3 102 (At time of writting) ??? I would have thought all parts would have got equal views . Oh well (scratches head and moves along)
Replied by wen-ever on 16-Nov-2009 15:33 (Ref 1986943) Report
perhaps if you put all the parts into one thread Dean??

Might work better maybe
Replied by spicewest on 16-Nov-2009 20:20 (Ref 1987433) Report
Would if I could. The messages are too big and have to be broken into sections otherwise it wont post them I think its 3000 characters per message. These run at in some cases well over 5000+

Cheers, Dean
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