Wednesday, April 23, 2014

A - Z Blog Challenge: R

A-Z Blog Challenge: R

Rosemary is the quintessential herb, a must have in any cook's garden. When I see one growing outside a person's home, I can't help but wonder what meals they make using it. Rosemary growing in a garden is a sure sign that a 'cook' lives here...a true cook, one that cares enough to grow and nurture their own ingredients.
Did you know that Rosemary keeps the critters away at a BBQ - next time you are getting eaten to death at a barbecue, throw some Rosemary leaves / stems onto the embers - the smell of Rosemary smoke in the air keeps the insects away from the vicinity. If you are an insect magnet ( as my husband is) and they still bite you, rub Rosemary onto your legs and arms - you will small like a roast but it beats getting eaten alive, right!  
Rose's Rosemary & Lamb-Ball Sticks serves 4-6

  • 500gm Lamb Mince 
  • 1 onion finely diced
  • 2 tablespoons Tomato Paste/puree 
  • 1 teaspoon Italian Herbs
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon dried Rosemary 
  • Seasoning - salt & pepper  
  • 1 small egg 
  • 4-6 fresh Rosemary stems ( stripped of leaves) Soak these for at least 2 hours in cold water.

  • Preheat BBQ
  • Place all ingredients in a large bowl adding egg last
  • Use hands to combine the ingredients into the mince, thus ensuring even distribution.
  • Spray non stick spray on one hand, rub hands together. Also spray a teaspoon
  • Using the teaspoon, pick up small portions of mince and form into a small balls
  • Thread 4 -5 small balls onto Rosemary Skewers that have pre-soaked in water to prevent them burning on bbq
  • Cook for 5-10 minutes turning frequently 
  • Serve with a home-made yoghurt mint sauce = 150 gm fresh plain yoghurt, 3-4 sprigs finely diced fresh mint, 1 tablespoon mint sauce.
Delicious as a starter too:
  • cook balls loosely in fry pan on stove top, leave to cool on rack  
  • once cooled skewer each ball on a toothpick 
  • Serve with yoghurt/mint sauce as a dipping sauce

No comments:

Post a Comment