rosemary Archives

Butternut recipes

Chilli-and-orange roast leg of lamb

40 minutes to 1 hour 20 minutes, depending on how you like your lamb done

Chilli recipes

Lamb boerewors baked in batter with chilli spiked tomato and onion sauce

20 minutes

Apple recipes

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

30 minutes

Roast chicken with whole mushroom gravy

1 hour

Broccoli recipes

Pasta with braised cauliflower and broccoli, rosemary and olives

15 minutes

Egg recipes

Eggy mushroom tart

10 minutes

Spring onion confit with Gorgonzola soubise

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

8 purple spring onions
Sea salt and freshly ground black pepper
8 baby onions
1 bulb garlic, halved widthways
2 large sprigs rosemary
8 sage leaves
4 bay leaves
80 g butter
3 T balsamic vinegar
2 T water
baby leaves, to garnish

For the Gorgonzola soubise

300 g white onions, finely sliced
40 g butter
2 bay leaves
4 sprigs fresh thyme
Sea salt, to taste
2 cups cream
150 g Gorgonzola

Method

Preheat the oven to 150°C. Rinse the spring onions well under running water. Dry with a clean tea towel and season. Peel and halve the baby onions and place them, and the spring onions, on a large sheet of tin foil, along with the remaining ingredients, except for the vinegar, water, and baby leaves.

Fold up the sides of the tin foil, add the water and balsamic vinegar and seal. Bake for 30 minutes, or until the onions are soft.

Transfer to a pan and reduce the liquid over a medium heat until the liquid emulsifies and thickens slightly, about 15 minutes.

Gently heat the soubise and spoon onto a plate. Scatter over the onions and sauce and garnish with the baby leaves.

To make the Gorgonzola soubise, sweat the onions in the butter with the herbs and a good sprinkling of salt. Add the cream and bring to the boil. Simmer until slightly thick. Blend well, adding the Gorgonzola while blending. Adjust the seasoning and strain.

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Shredded lamb shank with beetroot mash and syrup

Radicchio salad with clementines

Chicken and butternut roast

Chilli-and-orange roast leg of lamb

Lamb boerewors baked in batter with chilli spiked tomato and onion sauce

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Roast chicken with whole mushroom gravy

Pasta with braised cauliflower and broccoli, rosemary and olives

Eggy mushroom tart

Roast turkey with pear stuffing and roast potatoes

Spring onion confit with Gorgonzola soubise

Spring onion confit with Gorgonzola soubise

Ingredients

Method