Posts Tagged ‘Rosemary’

Serves: 4

12 scallops
4 rosemary stalks, leaves removed, but kept
pared zest and juice of 2 amalfi lemons
12 bay leaves
2 tbsp olive oil
Sea salt and freshly ground pepper

Thread 3 scallops onto each rosemary stalk, alternating with three pieces of lemon zest and three bay leaves. Put the skewers in a roasting tin.

Pound the rosemary leaves and oil together (in a pestle and mortar if you have one) until fine and pour over the scallops. Sprinkle with the lemon juice and leave to marinate for 20 minutes.

Then preheat the oven to 200C. Season the rosemary skewers and put the roasting tin in the oven to bake for eight minutes only.

Enjoy!

This deliciously aromatic bread is really easy to make and amazingly tasty….

350ml water
500g 00 flour
25g fresh yeast
200ml extra virgin olive oil
15g salt
10g sugar
1 red onion
2tsp chopped rosemary

Slice the onion very thinly and gently fry in a little olive oil until soft. Allow to completely cool down.

Prepare the dough: melt the yeast with the sugar in 100ml of lukewarm water, mixing gently. Leave for a few minutes until a light foam appears on the surface. Knead the sifted flour with the remaining water, yeast mixture, salt and chopped rosemary for 15-20 minutes until the dough is elastic but still sticky. Place in a bowl to rest for  at least 2 hours, covered with a tea towel, at a temperature of around 24*C. Make sure there isn’t any draft around the dough, or it will not rise properly.

Grease an ovenproof dish with oil, then mix the remaining oil with the same amount of water. Work the dough on the dish, then pour the oil/water mixture over it, sprinkle the onions and push them lightly inside the dough making small holes. Leave to rest for another hour. Sprinkle with fleur de sel, and cook in a very hot oven (the maximum temperature your oven allows) for 15-20 minutes. Never open the oven while cooking!

These are amazingly fragrant and buttery. Don’t be put off by the rosemary – this woody herb adds a special something!

340gr Unsalted Butter, at room temperature
85gr Sugar
2 Tablespoons Fresh Rosemary
290gr 00 Flour
65gr White or Brown Rice Flour

Cream the butter in a large bowl until pale yellow and light. Add the sugar, and continue mixing until the mixture is fluffy. Mince the rosemary and add it together with the two flours and the salt, to the butter mixture. Mix well and refrigerate for one hour.

Heat the oven to 190ºC. Roll out the dough 1/2 cm thick, then cut into your favourite shapes. Place them about 1cm apart on the prepared baking sheets. Sprinkle them with sugar topping if desired, and bake in the center of the oven until they are gold at the edges, 12 to 15 minutes.

Remove the cookies from the oven, and transfer them to wire racks to cool. Pack in an airtight container. The cookies will keep, their flavour improving, for at least a week.

Try them today!

Vibrant, herby, spicy oils will add a hit of flavour to salads, pastas, pizzas and most fish and meat dishes. Here we’ll show you how to create your very own at home. They’ll make a fantastic home-made gift for foodie fans or are simply a great thing to have around the kitchen!

Lemon Oil

2 Lemons
500ml Extra Virgin Olive Oil

Zest the lemons carefully, making sure not to get any of the pith. Then lightly crush the zest to release some of their natural oils. You can use a pestle and mortar or the side of a knife.  Now all you need to do it pour the extra virgin olive oil over the lemon zest and preserve for at least 3 weeks in a dark place. After this time you can sieve the contents and transfer to a bottle.
Good For: Fish, Grilled Meats, Salads

Rosemary Oil

2 Sprigs of Rosemary
500ml Extra Virgin Olive Oil

First wash the rosemary and leave to dry. You can pat it lightly with a towel or leave out to dry naturally. This is to stop it from growing mould. Put the rosemary and the olive oil in a bottle and leave for 2-3 months.
Good For: Roast Meats, Soups

Chilli Oil

Dried chillies are best (whole or flakes). Put as much as you like according to strength of chillies!
500ml Extra Virgin Olive Oil

Simply pour the oil in a bottle with the chillies and leave for 2-3 months.
Good For: Pasta, Pizza

Now you know the basics, why not experiment with your flavours? There’s so many to try…thyme, garlic, bay leaves, cloves…view our range of herbs for some inspiration!

Top Tips for Great Tasting Oils

1) Use only good quality extra virgin olive oil
2) Only use untreated ingredients, wash thoroughly and perfectly dry them before preserving
3) Wash and sterilise any bottles and jars
4) Store for a minimum of 3 weeks in a cool, dark place, with the bottle tightly closed
5)If you notice some “activity” in the oil (for example if you start to see some little bubbles) discard the oil as something went wrong and could be carrying bacteria.
6) Use within 4-6 months
7) If possible, store in dark glass bottles or if only clear glass bottles are available, store in dark place

Serves 4

250g Pumpkin (you can use delica or violina, or even butternut squash if you prefer)
3 Shallots
A handful of Fresh Rosemary
180g Arborio Rice
Salt and Pepper
2 tbsp Olive Oil
1 pint Stock (chicken or vegetable)
50g Butter
Parmesan for serving

First dice the pumpkin, and finely chop the shallots and rosemary. Heat the stock in a pan until almost boiling, then turn onto a very low heat. In another saucepan, sweat the shallots in the oil until soft and translucent. Add the rosemary and cook for a couple of minutes. Now add the rice and stir well to coat all the grains. Pour in a third of the stock and bring to a simmer. Leave cooking until almost all the stock is absorbed.

Now add that delicious pumpkin and a little more of the stock and again simmer until the stock is absorbed. Continue to add a little stock at a time, until the pumpkin is soft and the rice is al dente. The texture should be loose and creamy – you might need more or less stock to get it to this consistency. When ready, stir in the butter and season well. Serve and sprinkle over grated parmesan.