rosemary Archives

Beef recipes

Bolognese with gnocchi

2 1/2 hours

Great value

Roast tomato soup with cheesy phyllo sandwiches

1 1/4 hours

Beetroot recipes

Rosemary lamb lollipops with beetroot tzatziki

12 minutes

Roast chicken

Roast chicken pieces with rosemary and roast cauliflower

45 minutes

Chops recipes

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

10 minutes

Cooking with

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

10 minutes

Brisket ragu with tomato, barley and olives

4 hours

Boards and

Grape, walnut and rosemary breadsticks

30 minutes

Italian recipes

Italian meatballs with tagliatelle

1 hour, 10 minutes

Polenta recipes

Herbed tomato mince with cheesy polenta

1 hour

Cooking with

Hogget shanks

3 hours

Baked whole trout

Serves 4

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

2 T olive oil
1 large onion, roughly chopped
1 clove garlic, chopped
2 t rosemary, chopped
100 g walnuts, toasted
60 g raisins
50 g anchovy fillets, chopped
1 x 400 g chickpeas in a can, drained
80 ml Cabernet Sauvignon
Maldon salt, to taste
1 x 800 g whole trout
1 whole large fennel with bulb and stalks
1 lemon, sliced

Method

Preheat the oven to 200°C.

Heat the olive oil in a medium-sized saucepan and cook the onion, garlic and rosemary until tender. Add the walnuts, raisins, anchovy and chickpeas and fry for 2 minutes.

Add the wine to deglaze the saucepan, stirring well. Season to taste. Set aside to cool.

Fill the fish with the stuffing, top with the lemon slices and secure with string.

Place the fennel stalks in a roasting tray and top with the fish.

Bake for 20 to 25 minutes, or until the skin is crisp and the fish is cooked.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Bolognese with gnocchi

Roast tomato soup with cheesy phyllo sandwiches

Rosemary lamb lollipops with beetroot tzatziki

Roast chicken pieces with rosemary and roast cauliflower

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

Brisket ragu with tomato, barley and olives

Grape, walnut and rosemary breadsticks

Italian meatballs with tagliatelle

Herbed tomato mince with cheesy polenta

Hogget shanks

Baked whole trout

Baked whole trout

Ingredients

Method