rosemary

Search for Recipes

Filtered by

rosemary

Italian Roast Potatoes

Preheat your oven to 200°c. Peel your potatoes and cut into medium chunks. Place a large roasting tray in the oven adding enough olive oil to cover the bottom. Place in the oven and allow to get hot, this should take around 5 minutes. Whilst the oil

Pearl Barley and Walnut Stuffing

Cook the pearl barley in a large saucepan with stock for 45-50 minutes, or until soft. Drain and set aside to cool slightly. Heat the butter in a large non-stick pan and cook the onion and celery for 2-3 minutes, or until soft and slightly colour

Herbed Chicken Marsala

Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3 inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.Put the flour on a medium plate. Heat th

Winter Minestrone

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig

Monster Mushroom Burger

Preheat the grill to medium-high heat. Place the mushrooms in a baking dish or pie plate. Whisk together the vinegar, oil, salt and pepper until blended. Brush the mushrooms with the vinegar mixture; let stand for up to 15 minutes. Place the mushroom

Grilled Tuscan Chicken

Preheat the grill to medium-high heat. Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag. Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone. Oil the

Italian Burger with Caramelised Onions

Chop the herbs and pepper and mix with the meat and the egg in a large bowl. Divide into 4 balls and flatten with the palm of your hand. Grill the burgers for 3-4 minutes on each side. Serve the burgers in toasted Ciabatta rolls with a spoonful of

Toad in the Hole with Gorgonzola and Cumberland Sausages

Preheat the oven to its highest setting (250°C). Blend together all the ingredients for the batter and rest for at least 30 minutes. Meanwhile, pour enough oil to cover the base of a large roasting tin or oven-proof dish. Heat in the oven and

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

1) Preheat oven to 200C. 2) Grease an 28cm x 18cm baking tin with extra-virgin olive oil. Place vegetables in baking tin and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add mor

Stuffing and Gravy from Tristan Welch's Mum

Tristan's Turkey Tips: The best way to cook a five kilogram turkey is from a cold oven. Using this technique will take a minimum of four hours but it’s worth the wait! Always take care to check that the turkey is cooked properly. You can do this by

Pancetta-Wrapped Pork Roast

Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface,

Ciabatta Stuffing with Chestnuts and Pancetta

Preheat oven to 160°C. Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer th

Baked Brie with Cranberry-Pecan-Bacon Crumble

1. Preheat the oven to 160°C. Lay the bacon in a large skillet, then cook over medium heat until golden and crisp, 4 to 5 minutes per side. Drain the bacon on paper towels, let cool, then finely chop. Combine the bacon, pecans, cranberries, apri

Roasted Turkey Breast with Peach Rosemary Glaze

In a large bowl, whisk together 500ml apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator for two hours. Preheat oven to 220°C. For the glaze: In a small saucepan,

Smoked Salmon and Apple Carpaccio

Place an oven rack in the centre of the oven. Preheat the oven to 200°C/gas mark 6. Place the bread on a baking sheet in a single layer. Bake for 10 to 12 minutes until lightly brown and crisp. Cool to room temperature, about 10 minutes. Arran

Crown Roast of Lamb

1) Preheat the oven to 190C/Gas 5. 2) To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 6cm down from the rib ends. Cut through the fat down to the rib bones. 3) Turn the rack on end, with the bon

Griddled lamb chops

1) In a food processor fitted with a metal blade, add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least one

Curried Chicken with Watercress

Pre-heat one large, heavy griddle pan until very hot. The secret to successful griddling is to make the pan REALLY hot. While the pan is pre-heating, make the seasoning paste. Crumble the Knorr Chicken Stock Cube into a small bowl and mix with

Leg of Spring Lamb

Put rosemary sprigs and garlic slivers into small incisions in the lamb. Mix together coating ingredients and brush over the lamb. Place joint on a baking sheet. Bake in preheated oven 180 °C, 160° C fan, Gas 4 for 25 minutes per lb plus 25 minutes

Easy-Carve Roast Lamb

Preheat the oven to 220°C, fan 200°C, gas 7. Rub the lamb all over with the oil and a little black pepper. Put in a roasting tin with the garlic and rosemary. Roast for 20 minutes then turn down the heat to 190°C, fan 170°C, gas 5 an

Slow Roast Lamb

1. Preheat the oven to 140°C. 2. Put the lamb in a roasting or baking dish and make incisions on the top of the lamb leg (small cuts) all over the meat with a sharp knife. 3. Stuff the sliced garlic with some of the thyme and rosemary sprigs into

Roast Potato and Rosemary Soda Bread

1. To make the bread, first heat your oven to 200°C/Gas Mark 6. Line a baking tray with parchment paper. Put both flours, salt and bicarbonate of soda into a large bowl and mix well. 2. Make a well in the centre and add the chopped roast potatoes

Crispy Courgette and Potato Pancakes

Place an oven rack in the center of the oven. Preheat the oven to 230°C / 450°F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels tog

Oven Fried Chicken

Finely grate 1 teaspoon of zest from the lemon; set aside. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add the sprigs of rosemary and garlic. Pierce each chicken

Peppered Tuna with Nicoise Salad

1) To make the black olive dressing, place all the ingredients in a blender and whizz until smooth. Pour into a squeezy bottle. 2) Place the tomatoes, with the stem still attached, in a pan and cover with the olive oil. Add the garlic and rosemary.

Double-Batch Classic Bolognese

You know you love it and you know you make it your own special way if you've ever made it before. Here is my take on the classic, if only to be used as a helpful reminder to make-ahead a batch especially in the winter months.Warm 2 cups milk in small

Scott's short ribs

1) Preheat the oven to 200C/Gas mark 6. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 150C/Gas mark 2. 2) Heat the olive oil in a large Dutch oven a

Slow-Roasted Pulled Pork and Creamed Beans

1. Boil a full kettle and once boiled, pour the water over the pork belly, skin side up. The pork needs to be held up at an angle so the water runs off the pork immediately. This helps to achieve great crackling. 2. Pat dry and rub both sides with t

Simple Lamb Casserole with New Potatoes

1) Preheat the oven to 180°C/Gas 4. 2) Heat half the vegetable oil in a frying pan. Season the lamb pieces and fry for five minutes until caramelised all over 3) Whilst the lamb is cooking, heat the remaining oil in a separate ovenproof cas

Osso buco

1) Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni. 2) For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are d

Grilled Apple & Fennel Salad

For the Cranberry Vinaigrette Simmer cranberries, sugar, onion and rosemary with 1/2 cup water until cranberries “pop”, about 20 minutes. Remove from heat and cool to room temperature. Whisk in Dijon mustard, then slowly whisk in oil. Season t

Focaccia with Garlic and Rosemary

Pour the flour, salt and yeast into the kitchen aid. Start mixing slowly. Add the water and two tablespoons of the oil. Mix well for about 7-10 minutes until smooth and elastic. Take the bowl out and cover with a damp cloth on the warming plate of th

Individual Yorkshire puddings with rare roast beef

For the beef: 1) Preheat the oven to 240C/Gas 9. Place the beef roast on a clean work surface and rub with the olive oil and chopped rosemary. 2) Place the beef into the preheated oven and cook for 15 minutes and then turn the heat down to 180C/G

Spiced Christmas Turkey with Clementine Gravy

Mix the softened butter with the cinnamon, cloves, allspice, star anise, parsley, garlic and salt and pepper, taste and adjust as necessary. Chop the apples and onions. Put them inside the bird along with the garlic, bay leaves and the rosemary. Sm

Roasted leg of lamb with mint and cucumber yoghurt

1) In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt and chilli flakes. Rub the mixture over the surface of the lamb. Place the lamb in a large glass baking dish, cover with clingfilm and refrigerate overnight. 2)

Chicken, Leek and Mushroom Pie

Preheat the oven to 200ºC, fan 180°C, gas 5. Heat the oil in a large pan. Add the garlic and leeks and cook gently for 5 minutes. Stir in the mushrooms, rosemary, roast chicken and the soup. Season with black pepper, then simmer for 5-10 minutes.

Gorgonzola Piccante Pizza with Courgettes and Balsamic Onions

Preheat the oven to 200°C. Melt the butter in a heavy based saucepan and add the onions, sugar and vinegar. Cook over a medium heat for 15-20 minutes until soft and caramelised. Season to taste. Spread the onions over the base and top with rose

Whole Sea Bass with Rosemary and Thyme

Crumble the Knorr Vegetable Reduced Salt Cube into a bowl and mix with 2 tsp olive oil to a paste, stir in the rosemary and thyme. Heat 2 tbsp olive oil in a good quality roasting tray on top of the hob. Spread two-thirds of the seasoning past

Herb-Roasted Turkey Breast

Preheat the oven to 190°C / 375°F. Rinse the turkey breast and pat dry. In a small bowl combine the oil, garlic, herbs, salt and pepper and rub the mixture into the turkey breast. Transfer to a roasting pan and roast until the juices run

Rolled Shoulder of Lamb with Christmas Pudding Stuffing

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. Scatter the rosemary on a large tray. Unroll the joint (reserving any elasticated meat bands and coat each side with the rosemary. Leave skin side down and season. To prepare the Christma

Mini Snowman Pizzas

1. Preheat the oven to 220°C and preheat a pizza stone or inverted baking tray. 2. In a medium bowl combine the ricotta, Parmesan, chopped rosemary, red chilli flakes and garlic; season with 1/2 teaspoon of salt and set aside. 3. Divide the

Baked Turbot, Padstow Crab and Sprouts, Roast Potatoes and Shellfish Gravy

For the turbot: 1. Preheat the oven to 165°C/Gas mark 3. Take a baking tray big enough to fit the turbot, and line the bottom with half of the kelp, thyme and rosemary. Drizzle all over with the oil. Season the bottom of the turbot with salt and p

Savoury Bread and Butter Pudding

1. Heat oven to 180°C/160°C fan/Gas Mark 4. Grease an ovenproof dish with the butter. 2. Cut the bread into large cubes and arrange in the greased dish. Tuck the sliced mushrooms between the bread. Sprinkle over the chopped rosemary and garlic.

Field Mushrooms

1. Melt butter into pan. Add half a whole head of garlic (head cut in half). 2. Gently brush any dirt off mushrooms, then place into melted butter (round side down). 3. Season with salt and pepper and add roughly chopped fresh herbs. 4. Bake at 18

Easy Chicken Under a Brick

1. Spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone. Push the chicken down to flatten it out. Cut the wings of

Confit Shoulder of Organic Lamb with Rosemary and Garlic Poached Plum Tomatoes

1. Cover the shoulder of lamb liberally with salt. Cover and leave overnight (for around 12 hours), then, under a cold tap, wash off the excess salt. Pat the lamb dry with a kitchen cloth or tea towel. 2. Preheat the oven to 140°C/Gas Mark 1.

Crispy Pea and Pearl Barley Balls with Spiced Organic Lamb

1. Mix the spice, rosemary and salt together then rub into lamb, set aside 10 minutes. 2. Mix the cold cooked pearl barley, peas, yoghurt, 1 tablespoon flour and Parmesan together, season with salt and pepper. 3. This can be done and set in fri

Organic Lamb with Blood Oranges

1. Boil the water with the orange zest, add the couscous, cover with cling film and set aside. 2. Heat an ovenproof casserole dish, and d fizzle with a little oil. 3. Season the lamb well with salt and pepper and colour on all sides, add the on

Organic Cheshire Cheese Melt with Apple and Red Onion Relish

1. Preheat the grill to high. 2. Heat the olive oil in a frying pan and add the butter and onion. Cook over a medium-low heat, stirring often, for a few minutes. 3. Add the apple slices and cook until softened. 4. Sprinkle in the sugar and

Creamy French Fry Soup

1. Set the oven to grill with a rack set about 4 inches from the heat source. 2. Peel the zest away from the lemon in long strips, avoiding the white pith. Place the lemon zest, rosemary sprigs and oil in a small saucepan over medium-low heat and

Rosemary Bread in a Flower Pot

Special equipment: six 4-inch unglazed terra-cotta flower pots Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until golden brown, about 8 minutes. Remove the skillet from the h

Patatas A Lo Pobre

1. Mix together the potatoes, onion, pepper, vinegar, herbs and the seasoning in a mixing bowl. 2. Heat the olive oil in a non-stick large frying pan over a medium/low heat and add the onion potato mixture. 3. Cook for around 20 minutes turning

Grilled Rib Eye with Pan-fried Tomatoes and Rosemary, Caper Butter

1. Take the steaks out of the fridge and bring them to room temperature before you cook them. 2. Heat the olive oil in a large frying pan and add the tomatoes, cooking them till the skins burst. 3. Add the rosemary, garlic and capers, and cook

Zesty Rosemary Loaf

1. Preheat the oven to 190°C. 2. Oil and lightly dust the loaf tin with flour. 3. Mix together in a bowl the flour, baking powder, salt, sweet potato, Parmesan, rosemary and lemon zest. 4. Mix the buttermilk, lemon juice and butter and stir

Herb-Roasted Prime Rib

1. Preheat the oven to 260°C. Put the rib roast in a large roasting pan and set aside. 2. Put the olive oil, rosemary, sage, thyme, salt, pepper and garlic in a food processor and pulse until everything is combined but there are still some chunks

Herb-Coated Goat's Cheese

Preheat the oven to 190°C/gas mark 5. Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes. Meanwhile, stir the

Pork and pancetta stuffed mushrooms

1) Preheat the oven to 190C/Gas 5. Grease a baking sheet and set aside. 2) Coat a large frying pan with olive oil, add the pancetta and put the pan over a medium-high heat. Cook until the pancetta starts to become brown and crispy. 3) Add the o

Chicken, celery, and radish salad

1) Drain the yoghurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yoghurt.2) Put the chicken in a saucepan along with the vermouth, garl

White bean and escarole soup

1) In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. 2) Add the garlic, rosemary, and chilli flak

Crispy baked rosemary-garlic chicken legs

1) Preheat the oven to 180C/Gas 4. Put a sheet tray in the oven to preheat. 2) Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternatel

Crispy Parmesan Butternut Squash Crisps

1) Remove the top cylinder portion of the butternut squash and peel with a vegetable peeler. Discard or use the bulb portion for something else. Using a mandoline, finely slice round crisps from the peeled cylinder and hold in ice water for 30 minute

Nutcracker cones

1) Toast nuts on sheet pan for 10 mins in a preheated 180 degrees C/Gas 4 oven. 2) Melt butter with cayenne, sugar and rosemary. Put toasted nuts in large saute pan, add butter mixture, lemon zest, salt and stir over medium heat until thoroughly m

Oven-roasted potatoes

1. Heat the oven to 190C/Gas 5. 2. Cut the Peruvian potatoes in half or in quarters, about the same size as the small new potatoes. Do the same for the red bliss potatoes. Place all potatoes, garlic cloves, shallot quarters and rosemary sprigs on a b

Roasted stuffed onions with bacon and herbs

1) Peel the onions but leave the root end intact. Pour about 5cm of water into a large saucepan and set up a collapsible steamer inside. Steam the onions until easily pieced by a knife, about 30 minutes. (For more tender onions you may steam them a l

Root vegetable hash with horseradish cream

For the horseradish cream: whisk the horseradish into the sour cream and season with salt and pepper, to taste. For the hash: 1) Heat 2 tbsps of the butter in a large (25-cm) nonstick skillet over moderate heat. Add the onion and rosemary an

Rosemary and garlic roasted new potatoes

1) Preheat the oven to 180C/Gas 4. Spray a glass baking dish with cooking spray. 2) Place the olive oil, garlic, rosemary and salt and pepper, to taste, in a large resealable plastic bag. Add the potatoes, seal and toss to coat evenly. 3) Pour in

Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette

Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance

Balsamic glazed fruits

1) Preheat the oven to 120 degrees C. 2) Measure 2 tablespoons lemon juice into a large non-reactive bowl. Add the fruit to the bowl and toss to coat. 3) Melt the butter over medium heat in a non-reactive roasting pan or rimmed baking sheet. Cook unt

Sicilian harvest salad

1) Put the sultanas in a small bowl and pour boiling water over them to cover. Let stand until plump and soft, about 10 minutes. Drain. 2) Put the sultanas, grapes, apricots, rosemary and onion in a large bowl. Add the lemon juice and stir in the ol

Chicken salad and cranberry brie toast

1) Begin by poaching the chicken. Put the chicken in a large stockpot and cover with 4 litres of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. 2) Skim well; then simmer, uncovered, for 45 minutes, ski

Stove-top preserves

1) In a skillet with high sides, add all ingredients and stir to combine. Bring up to a boil and lower heat to a simmer until thick and spoonable, about 30 mins. Transfer preserves to a bowl and let cool to room temperature. 2) Serve with toasted bre

Chicken sausage burgers with balsamic onion barbecue sauce

1) Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the barbecue flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt an

Rosemary potato frittata

1) Heat oven to 230C/Gas 8. 2) Heat the olive oil in medium heatproof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the pota

Chicken with roasted lemon and rosemary sauce

1) Preheat the broiler. 2) Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, and season with salt. Grill 15-cm or more from the heat until brow

Garganelli with boar ragu

1) For the basic pasta dough, mound the flour on a large wooden board. Make a well in the centre of the flour and add the eggs. Using a fork, beat together the eggs and then begin to incorporate the flour, starting with the inner rim of the well. As

America's plate

1) Preheat an oven with a pizza stone to 280C, if possible. If your oven does not go up to 280C, preheat it to the highest temperature possible. 2) In a small bowl, combine chickpeas, 2 tbsps olive oil, garlic, rosemary leaves, and 1 tsp each of

Spicy pork roast with rosemary potatoes

1) To prepare the pork, place the cumin seeds, chilli flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in the garlic powder and salt. Rub the mixture all over the pork. Leave to sit at room tempera

Butterflied chicken

1) Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tbsp olive oil, 2 tsp salt and 1/2 tsp pepper together in a small bowl to make a paste. 2) Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your f

Cheese and wild boar sausage

1) Preheat oven to 190C/Gas Mark 5. 2) In large mixing bowl toss tomatoes (separately) with a light coating of olive oil, a pinch of each of the herbs, 2 tbsp. of the garlic, salt and pepper. Lay in single layer on a baking sheet. Place in preheated

Baby back racks

Baby back racks: 1) Preheat oven to 180C/Gas 4. Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 120ml of the sauce. Lay the rib pieces meat side down in an 25-by-29cm baking dish. The pieces

Beef and guinness stew

1) In a medium size pot, place a knob of butter and sear the beef until brown. Add the diced vegetables and sweat for 5 minutes. Add the thyme, rosemary, about half the bottle of beer and reduce by half. Add the brown sauce and cook for 10 minutes.

Herb crusted fresh ham

1) In a small bowl, combine the thyme, rosemary, tarragon, and lavender. Season the ham with salt and pepper. Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 minutes. 2) Preheat oven to 180C/Gas 4.

Herbed potato and pancetta pizza

Equipment: pizza peel and stoneTo make the dough:1) In a small bowl mix 2 tbsp of the water with the yeast, and set aside until foamy, about 10 minutes. Stir in the remaining water and the olive oil.2) In a large bowl, whisk together 175g of the flou

Chicken sausage burgers with balsamic onion barbecue sauce

1) Put 2 tablespoons extra virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the barbecue flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt an

Fo-sho short ribs with balsamic glaze

1)Preheat oven to 350 degrees F. 2) In a large heavy bottomed pot, over medium-high heat, cook bacon to render fat. Remove bacon and reserve as garnish for parsnips. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included

Peppercorn brisket

1) Season the brisket all over with the salt and crushed peppercorns. In a shallow dish, combine the flour and garlic powder. Roll the brisket in the flour mixture to coat. 2) Heat the oil in a large casserole dish or heavy saucepan over a medium-h

Polpettini

1) Coat a large frying pan with olive oil and place over a medium heat. Add the onions, season with salt, to taste, and saute until they are translucent and aromatic but have no colour, about 5 to 6 minutes. 2) Add the garlic and cook for 2 to 3 m

Red wine braised buffalo pot roast served in potato bones

Pot roast: 1) Preheat the oven to 180C/Gas 4. 2) Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a griddle pan, sear all sides of the roast. 3) Heat a roasting pan. Add olive oil, onion

Roasted red snapper with rosemary

1) Preheat the oven to 200°C. 2) Line a large heavy baking tray with foil. Oil the foil and fish with 15ml of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. F

Skirt steak with maple syrup

1) Season the steak with salt and pepper and refrigerate until ready to use. 2) Heat the butter in a medium saucepan over a medium heat until bubbling. Crush the garlic with the side of a heavy knife. Add the garlic, onion and carrot to the saucep

Stuffed meatloaf

1) Make the stuffing: preheat oven to 180°C. 2) Butter a 33cm x 23cm x 5cm glass baking dish. Melt two tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a

Turkey Cutlets with Sausage and Zucchini and Tipsy Gravy

1) Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the bread crumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and t

Fall-off-the-bone short ribs

1) Preheat oven to 190C/Gas 5. 2) Season the short ribs with salt and pepper. In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well coloured and slightly charred. Remove the ribs from pan to a p

Pumpernickel pastrami panini with rosemary-ale jus

1) To make the rosemary-ale jus, melt 15g of the butter in a medium sized saucepan, over a medium-low heat. Whisk in the beef stock, beer, garlic, rosemary, onion powder and 1/4 teaspoon of the the pepper, and allow to simmer. 2) Meanwhile, melt 30

Steakhouse Sliders and Mini Steak Fries

1) Heat the oven to 500 degrees F. 2) Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning

Braised chuck roast

1) Season the meat liberally with salt and freshly ground pepper. Heat the duck fat in a casserole and brown the meat thoroughly on all sides. Remove the meat from the casserole and set aside. 2) Add all the vegetables and garlic to the remaining h

Crimini ragu with spinach crostini and chicken ragu with whole wheat pasta

1) Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm. 2) Heat oven to 180C/Gas 4. 3) Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 mins. 4) Quarter mushrooms. Hea

Italian barbecued chicken with polenta

1) Preheat the oven to 200C/Gas6. 2) Season the chicken liberally with salt and pepper, poultry grill seasonings. In a medium shallow saucepan heat 2 tbsp of the olive oil and add the chicken. Cook for a few minutes on each side until the juice

Ferndale granola

1) Preheat the oven to 180C/Gas 4. Lightly grease a sheet pan with nonstick spray, or line with greaseproof paper. 2) In a large bowl, combine all the ingredients, except the cranberries, stirring well to combine. 3) Spread the mixture evenly on

Savoury chicken pie

For the chicken: 1) Preheat oven to 180C/Gas 4. 2) Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on t