I once stayed in a farmhouse in Italy and the garden was planted with huge borders of rosemary and each bedroom had, instead of a flower arrangement, a little bouquet of fresh herbs. It was quite charming and gave a great aroma to the room. Rosemary, along with sage was used frequently in their recipes and these little roasted new potatoes are just perfect with roast meats or grilled steaks and with many other things too – I can imagine them with eggs or a selection of roasted vegetables. Easy to make – really all you need is a good hot oven. I would only use fresh rosemary for this recipe.
Pre-heat oven to 400 degrees Fahrenheit
1 1/2 pounds new potatoes – rinsed, skin left on, cut into quarters
2 tbsp. fresh rosemary – finely chopped
3tbsp. olive oil
Salt and freshly ground black pepper
Place all ingredients in a mixing bowl and toss well together.
Transfer to a metal baking tray or dish and cook for 45 minutes to an hour, turning once or twice to make ensure they are evenly browned.
Serve potatoes straight away.
Hopefully you see this before you have planned your menu for a summer BBQ and if you are serving it with lots of other dishes it may serve more than 4 people. It takes about an hour or so for the rosemary and the olive oil to amalgamate and create a flavored oil. To do this several twigs of rosemary are place in a zip loc bag along with olive oil, salt and freshly ground black pepper. When the ingredients are in the bag bend or snap the twigs of rosemary and massage the leaves (or roll with a rolling pin). After an hour (or longer) place the sprigs of rosemary in the bottom of an oven proof pan, place the meats on top and tip the remaining contents of the zip loc bag over the meats and roast in the oven for 20 minutes. Depending on how you like your steak you can add it in later so it will be rarer. The chicken sausage and steak will have a delicious undertone of rosemary. Goes very well with my recipe for ‘Summer Potatoes’.
Pre-heat the oven to 350 degrees F.
6 sprigs of rosemary
2 tbsp. olive oil
Salt and freshly ground black pepper
2 x chorizo sausages or German or Polish sausages – pricked with a fork
1 large (approx. 8 oz.) chicken breast – cut into slices
8 oz rib eye steak – cut into slices
Place rosemary, olive oil, salt and pepper in a zip loc bag, then bend or snap the rosemary and crush the leaves with your hand and massage or use a rolling pin to release the flavor. Leave in the closed zip loc bag for an hour or more – out of the fridge.
When the ingredients are in the bag bend or snap the twigs of rosemary and massage the leaves (or roll with a rolling pin). After an hour (or longer) place the sprigs of rosemary in the bottom of an oven proof pan, place the meats on top and tip the remaining contents of the zip loc bag over the meats and roast in the oven for 20 minutes. Depending on how you like your steak you can add it in later so it will be rarer.
To serve, remove the meats from the pan and arrange on a serving platter. Pour over any juices and rosemary leaves but discard the sprigs.
The herb crusting of lightly chopped rosemary and sage takes pork tenderloin to another level and it is so easy to prepare.
1 pork tenderloin (mine was smallish and weighed around 1 pound)
2 tbsp. olive oil seasoned with salt and freshly ground pepper
1 tbsp. lightly chopped rosemary – enough so smell is released
1 tbsp. lightly chopped sage – strip leaves away from the tough stem in the middle of the leaf
Mix together seasoned oil and herbs in a roasting tin and roll the tenderloin in in the mixture so it is coated on all sides. Cook in oven at 350 degrees according to weight of the tenderloin.
Inspired by my lunch overlooking the Tuscan countryside.
2 slices of prosciutto – cut into small pieces
1/2 tbsp. olive oil
1 tbsp. roughly chopped sage
1 x 15.8 oz. can of Great Northern beans – rinsed and drained
1/2 cup chicken broth
1 tbsp. chopped and crushed rosemary
Pinch of white pepper (no salt needed as prosciutto is salty)
Heat a skillet/frying pan and when hot add pieces of prosciutto and let them crisp, then remove from pan and set aside.
Pour 1/2 tbsp. olive oil into skillet and add the chopped sage and let it crisp before removing it from the skillet and placing aside.
Place beans, chicken broth and rosemary in the skillet, bring to the boil then simmer for 5 minutes.
Remove from heat and add the prosciutto and sage.
Serve immediately – great with pork.