Rosemary has been used in cooking for thousands of years. It is a wonderully aromatic herb that will add flavour to many dishes.
On this page we present some of our favourite recipes for you to try.
Rosemary complements the robust flavour of shiitake mushrooms. We like to cook the mushrooms fast to seal in the flavour. To prevent the distinct flavour of the shiitake mushrooms being overwhelmed in the cooking we add the stronger flavoured ingredients at the end.
100g shiitake mushrooms
large sprig of rosemary, finely chopped
clove of garlic, bruised
1 tablespoon olive oil
small knob of salted butter
Heat the olive oil to a high temperature in a frying pan
Add the shiitake mushrooms and rosemary
Cook for a few minutes tossing them occaisionally until any juices cook out
Add the butter and garlic
Cook for another 30 seconds (or until the butter just starts to brown)
Plain noodles or pasta cooked to your taste, or just enjoy on its own.
Cardigan Bay is visible from our nursery. In season fresh scallops are landed by a local fisherman. These scallops have lovely pink coral and are best cooked simply. If you cannot get fresh scallops you can use frozen ones. Please try and use "dived for" scallops.
large sprig of rosemary, 'Green Ginger' finely chopped
1 tablespoon avocado oil or other high temperature oil
teaspoon of grated fresh ginger
pinch of cayenne pepper
Heat the oil in a large frying pan until it is just smoking.
Add the scallops and sear for about 30-45 seconds.
Quickly turn the scallops over and cook for another 30-45 seconds. They should just be lightly caramelised top and bottom.
Add the remaining ingredients and cook until the butter just browns - about 5-10 seconds.
Plate up 3 scallops per person onto warmed (not hot) plates, spoon a little of the pan juices over each scallop, garnish or drizzle a light dressing on the plate.
The recipe presented here is about as simple as a roast gets. The key to a good roast is starting with a quality meat - and here in Wales we have superb mountain and salt marsh reared lamb. This recipe uses leg but any roasting joint can be used.
1.5kg to 2kg leg of lamb
20 slices of garlic (3 large cloves should do)
20 sprigs of rosemary
coarse sea salt
Cut 20 slits, about 15mm deep, into the skin all over the surface of the lamb.
Into each slit put a slice of garlic and a sprig of rosemary. Make sure they are pushed well in.
Rub the sea salt over the surface of the joint.
Roast for about 1¼ to 1½ hours according to taste.
Remove from the oven, allow the meat to rest for about 15 minutes, carve!
Serve with vegetables of your choice on to hot plates. Avoid fights over the crispy bits!
One of the simplest and tastiest meals is good bread with good cheese! This recipe is for a focaccia-style rosemary bread. Preparation time is about two hours (mostly waiting for the dough to rise).
For the dough
500g of strong white bread flour
400ml of tepid water
40ml olive oil
2 teaspoons salt
2 packets dried yeast
For the topping (to own taste)
rosemary leaves (from 2 large sprigs)
olive oil for drizzling
coarse sea salt
Put the flour, 300ml of the water, the olive oil, the two teaspoons of salt and the dried yeast into a large bowl. Mix to form a dough and knead in the bowl for five minutes. Continue kneading while slowly adding the rest of the water.
Next stretch the dough in the bowl by folding the sides to the middle, rotate the bowl a quarter turn and repeat the folding. Do this for five minutes.
Place the dough on an oiled board and knead for another five minutes. Put the dough back in the bowl, cover and leave to rise until the dough has doubled in size.
Divide the dough in two. Place each piece on a baking sheet/tray. Shape and flatten the dough. Leave for an hour for the dough to prove.
Preheat oven to 220℃.
When the proving has completed dimple the surface with a finger, place a few leaves of rosemary in each dimple, drizzle the surface of the dough with olive oil and sprinkle with the coarse sea salt.
Bake in the oven for about 20 minutes.
Serve bread warmed. Dip it in extra virgin olive oil or serve with cheeses, olives or sliced meats.