Comments on: Good Food Part Three – Rosemary

By: Angie

Angie — Tue, 06 Dec 2005 23:00:00 +0000

Herb-Marinated Chicken Breasts

(I’ve tried many versions of this recipe and this one is, by far, the best.)

-1/4 cup olive oil
-1/4 c white wine (I’ve also used white wine vinegar, and it’s very good)
-1 tablespoon chopped fresh rosemary
-1 tablespoon chopped fresh sage
-1 tablespoon chopped fresh chives
-1/4 teaspoon salt (or to taste)
-1/4 teaspoon coarse ground black pepper (or to taste)
6 boneless skinless chicken breast halves

In a bowl combine oil, wine, herbs, salt and pepper; mix well.

Place chicken in resealable food storage plastic bag. Pour oil mixture over chicken. Seal bag and turn to coat.

Refrigerate at least two hours to marinate.

Grill (use marinade to brush over chicken), broil, or cook chicken in skillet on stovetop to your liking.

By: Julia

Julia — Tue, 06 Dec 2005 17:25:50 +0000

Rosemary is fantatic on a farmhouse ommlette.

Sprinkle finely chopped rosemary and seasalt over your ommlette that contains whatever goodies you have at hand – potato, tomato, mushrooms, capsicum and don’t forget the cheese.

By: Alex Hallatt

Alex Hallatt — Mon, 05 Dec 2005 20:51:24 +0000

I made the union square bar nut recipe from a nigela lawson book, but you can see it online here (they are fab, btw): http://tinyurl.com/b6tv8

By: Helen

Helen — Mon, 05 Dec 2005 15:43:33 +0000

Not a recipe, but standard rosemary (the kind that stands up, rather than the kind that droops and crawls) makes beautiful Christmas wreaths.

By: olga

olga — Sun, 04 Dec 2005 16:37:05 +0000

best ever roast vegies ever. medium roasting tray, fill with desire potatoes, pumpkin, zucchini,and whole garlic scattered but not peeled. sprinkle over 1 1/2 tbsp chopped fresh rosemary, salt & pepper,mild paprika, masterfoods roast chicken seasoning,whole cummin seeds and a good slurp of good extra virgin olive oil and toss. cook in pre-heated oven 230C for about 30 mins (depending on the size of your vegies). nice to serve with any sort of meat or on their own with a salad and some tsatziki (home made of course)chop cucumber and fresh mint and garlic and add s&p and yoghurt. easy & yum

By: Michelle

Michelle — Sun, 04 Dec 2005 06:22:16 +0000

Similar to yours, but roasted potatoes, parsnips, swede and turnip, tossed in olive oil and lost of rosemary sprigs, and garlic cloves (in the skin) tossed in for good measure. I always do my roast vegies this way.

I also make a mean pizza using rosemary – sliced parboiled potato, red onion, rosemary and a little cheese on top of a pita spread with a little pizza sauce. Put in oven for 10 mins, and it’s just delish!

By: Suzie

Suzie — Sun, 04 Dec 2005 00:49:45 +0000

On the growing front, we have two kinds of rosemary in our garden. There is the regular bush variety, but more recently I have come across ‘prone’ rosemary. It grows sideways rather than up and drapes fantastically over the brick walls of our herb garden. It still gets the woody stems of regular rosemary so it’s not a ’soft’ droopy plant, but if you have a raised garden bed you’d like a cascade of blue flowers over, I can highly recommend it! It grows well from cuttings too, and can be used in cooking just the same.

By: Mel

Mel — Sat, 03 Dec 2005 23:14:58 +0000

The rosemary and potato pizza is absolutely delish!

I like pretty much any combination of rosemary and potatoes.

Mum used to make a lovely lamp chops rosemary casserole dish – i just had the gravy with mashed potato. MMM… inspired me to go find the recipes for these things.

By: kellymo

kellymo — Sat, 03 Dec 2005 23:11:09 +0000

Made a rosemary cornbread recipe last week for Thanksgiving that I got from Martha Stewart’s website. Yum…

By: KT

KT — Sat, 03 Dec 2005 23:10:43 +0000

My hubby makes a yummy marinade with olive oil, rosemary, paprika, poppy seeds,celery salt and pepper, balsamic vinegar and brown sugar. We put it on chicken and grill and it’s FAB. Would work well also with pork, methinks.