Archive for rosemary

Toad in the hole with apple and rosemary

Posted in Food with tags , , , , , , , , , on June 15, 2011 by Robin Gosnall

2 tbsp vegetable oil
2 red skinned apples, washed and cored
8 pork and leek sausages
a few springs of fresh rosemary
100g plain flour
pinch of salt
2 large eggs
150ml half-fat milk
150ml water

Preheat the oven to 200°C. Place the oil in a large roasting tin and place in the oven to heat up.

Cut each apple into about 8 wedges.

Remove the hot roasting tin from the oven and add the sausages, apple wedges and rosemary and roast for 10 mins or until beginning to brown.
Whilst the sausages cook, place the flour in a bowl with the salt. Make a well in the centre and break in the eggs. Gradually whisk in the milk and water until the mixture is smooth. Set aside.

Remove the roasting tin from the oven and shake well, pour over the batter then return to the oven and bake for 30-35 mins or until golden and risen. Serve with vegetables and gravy.

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Ribs

Posted in Food with tags , , , , , , , , , , , , , , on November 7, 2010 by Robin Gosnall

3kg pork spare ribs

For the marinade:

300ml tomato ketchup
300ml soy sauce
125g clear honey
5cm piece fresh ginger, peeled and finely grated
4 garlic cloves, crushed
5 tbsp dry sherry
1 tspn ground star anise
1 tbsp chopped rosemary

Do not buy ready marinated foods – they are pretty average and you can do better yourself without too much time or hassle. You can buy sheets of spare ribs, which can be left whole or cut into manageable lengths for cooking, then cut into individual ribs once they have been barbecued. Serve with potato skins and chargrilled corn on the cob, with napkins and finger bowls on hand for those sticky fingers.

Put all the marinade ingredients in a large shallow dish, then mix thoroughly to combine. Add the ribs and turn them in the mixture to coat evenly. Cover and leave to marinate in a cool place for 2-4 hours, or in the fridge for up to 24 hours.

Put the ribs in a large, deep saucepan – you may have to split the sheet in half to fit. Pour over the tomato ketchup mixture and add just enough water to cover the ribs completely. Bring to a simmer, then cover and cook over a medium heat for about 1 hour until completely tender. Remove the ribs from the heat and transfer to a large, shallow, non-metallic dish. Allow the ribs to cool in the marinade, then chill until ready to put on the barbecue. They can be kept in the fridge for up to 24 hours.

When ready to use the ribs, carefully scoop off the fat from the top of the mixture and discard, then allow the mixture to come back to room temperature. Drain off all the marinade and pour some into a large, wide saucepan. Cook it over medium heat, stirring occasionally, until reduced to a sticky coating consistency.

Set the ribs on the barbecue grill over medium-high heat and cook for 8-10 minutes each side, occasionally basting or painting the ribs with the reduced marinade until lightly charred.

Cut into single ribs to serve.

Remember, marinade is a noun, marinate is a verb.

Blood oranges with warm honey and rosemary

Posted in Food with tags , , , , on December 15, 2009 by Robin Gosnall

Half Hour Meals

This is one of my favourite dishes with which to end a meal: perfectly ripe blood oranges drizzled with a little honey and a scattering of dried chillies and rosemary.

6 blood oranges
130ml fragrant honey, such as acacia
3 tbsp water
3-4 rosemary stems, plus extra sprigs to finish
1 small dried chilli, deseeded and very finely sliced (optional)

With a sharp knife, slice off both ends of the oranges and stand upright on a board.

Running the knife from top to bottom, cut away the peel and pith, following the fruit’s contour. Now slice the oranges across into pin wheels – I usually get five slices from each orange. Set aside and warm the honey.

Put the honey and water into a small saucepan. Lay the rosemary on a chopping board and, using a rolling pin, gently pound the stalk and leaves to bruise them and release the flavour.

Add the rosemary to the pan and place over a very low heat. Allow the honey to warm through very gently for a few minutes, stirring from time to time; don’t let the mixture boil. Take off the heat and set aside to infuse for 10 minutes, then take out the rosemary.

To serve, arrange the orange pinwheels on individual plates. Sprinkle with the dried chilli if using, and spoon over the infused honey. Scatter over a few fresh rosemary sprigs and serve.

Roasted vegetables with goat’s cheese and smashed tomatoes

Posted in Food with tags , , , , , , , , , , , , on October 24, 2009 by Robin Gosnall

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Half Hour Meals

This makes a lovely lunch dish on its own, or can be served as an accompaniment to simply grilled meat. The sweet zingy topping is delicious on just about anything. Sometimes for a snack I spread it on toast, perhaps with a little ricotta.

For the smashed tomatoes:
12 cherry tomatoes
salt and freshly ground black pepper
200ml extra-virgin olive oil
2 sprigs of rosemary, leaves only
3 good-quality anchovies packed in salt
1 garlic clove, peeled
1 tbsp good-quality red-wine vinegar

For the vegetables:
1 sweet potato
1 tbsp olive oil
1 tbsp maple syrup
1 tbsp tamari or soy sauce
4-5 stalks of sprouting broccoli, trimmed but leaving some dark leaves attached
the juice of one lemon
80ml extra-virgin olive oil
sea salt and freshly ground black pepper
120g little cooked white beans, such as cannellini
160g soft goat’s cheese

Preheat the oven to 200°C. Place the tomatoes in a roasting tray with a little salt and pepper and drizzle with a tablespoon of olive oil. Place on the middle shelf and roast for 20 minutes or until the tomatoes are bursting from their skins. Remove from the oven and allow to cool.

In a large mortar and pestle, place the rosemary leaves, anchovies and garlic and pound until you have a rough paste; now add the tomatoes two or three at a time, pounding in small increments, otherwise they tend to go everywhere.

Keep adding until all the tomatoes are incorporated, then add the vinegar. Stir well, then pour in the remaining olive oil, stirring as you go. Set aside to allow the flavours to become acquainted.

To make the vegetables, keep the oven at 200°C. Place the sweet potato in a roasting tray, pour over the olive oil, maple syrup and tamari, toss together with your hands and roast in the oven until caramelised, which should take 20-25 minutes. Remove and set aside to cool to room temperature. Boil a large pan of well-salted water and plunge the broccoli in; cook for two minutes. Drain, dress with the olive oil and lemon juice and season with the salt and pepper. Arrange the broccoli, beans and sweet potato attractively on a plate, crumble over the goat’s cheese, spoon the crushed tomato over the top and serve.

St George’s Day: Roast rib of beef

Posted in Food with tags , , , , , , , , , on April 23, 2009 by Robin Gosnall

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2 x 800g fore rib of beef cutlets
1 small picked sprig of thyme
1 small picked sprig of rosemary
75g beef dripping
½ tsp Colman’s English mustard powder
½ tsp Maldon sea salt
½ tsp freshly milled or ground white peppercorns
2 tsp cornflour
1 bunch of English watercress

For the gravy:
150g of finely diced onions
150g finely diced carrots
150g finely diced leeks
500ml homemade beef stock or boeuf bouillon stock cube
300ml good red wine

Preheat the oven to 240°C. Calculate the beef’s cooking time at 7-10 minutes per 800g for rare, 13-16 minutes for medium and 20-25 minutes for well done. Allow 15-20 minutes for resting.

Mix the milled pepper, mustard powder and sea salt, rub over all sides of the beef.

Put the dripping in a metal frying pan (no plastic handles) on full heat until it slightly smokes.

Place the beef cutlets in the pan and brown quickly on all sides, sprinkle the herbs and garlic over the beef and place frying pan on the middle shelf in the oven.

Lower the oven temperature to 190°C after the beef has sizzled for 8 minutes and cook as required.

Remove the beef from the oven and increase the oven temperature to 220°C for the Yorkshire pudding. Drain the cutlets on a cooling rack, covered with foil with a tray underneath to collect the juices and allow to rest.

Make the gravy by draining most of the dripping from the frying pan (reserving it for your roast potatoes). Place the diced vegetables in the pan and brown on top of the stove for five minutes until slightly caramelized. Stir in the cornflour and mix well with the vegetables, gradually adding the wine and stirring well until the mixture thickens. Bring to the boil and reduce by half before adding the stock. Stir well and simmer the gravy for 15 minutes. Pass through a sieve to remove the vegetables and keep warm until needed.

Tip juices from the beef into the gravy. Place the beef on a chopping board and carve across the grain, placing the slices on a warm platter. Drizzle around some of the gravy, garnish with watercress and serve with Yorkshire pudding and roast potatoes.

Rosemary roast potatoes with olives and garlic

Posted in Food with tags , , , , , , , on April 20, 2009 by Robin Gosnall

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1kg Jersey Royals, halved, or quartered if large
100ml olive oil, plus extra
a few sprigs of fresh rosemary
1 head garlic, cloves separated and peeled
100g pitted dried black olives with herbs, roughly chopped
zest of 1 lemon, finely grated

Heat the oven to 200°C. Put the potatoes in a roasting tin with the olive oil, rosemary, some sea salt and freshly milled black pepper. Mix well, then roast for 40 minutes until the potatoes are tender, adding the whole garlic cloves halfway through the cooking time.

Remove from the oven and stir in the olives and lemon zest. Serve hot, drizzled with extra olive oil and sprinkled with sea salt and fresh black pepper.

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