 |
Cookery Class >>> Glossaries |  |
|
Rosemary Light green leaves resembling pine needles. An aromatic shrub native to Mediterranean countries whose evergreen leaves are used either fresh or dried. Rosemary has a very pungent taste, so not much is needed to flavour. It's found fresh or dried. Use: As marinade, in stews or place a sprig under the rack when roasting or grilling for extra flavour. It goes particularly well with lamb, veal, pork and some tomato sauces. A sprig of rosemary gives a delicate flavour to milk used for a dessert. It compliments lamb, braised meats and poultry, soups, tomato and meat sauces. |
 |
10 things to do with Rosemary |  |
|
|
All listings under 'R' in A-Z OF INGREDIENTS | |
- Red onions
- Ras el hanout
- Ravioli
- Rice
- Rice wine
- Rosewater
- Rump
 |
 |
 |
|
|
