Rosemary |
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This great herb has a strong but very pleasant taste when used in moderation. It is best used when very finely chopped with roast lamb, and half a teaspoon is sufficient for a whole leg. It also complements vegetables such as tomato, capsicum, eggplant and zucchini.
Rosemary is used in roast and broiled lamb, beef, veal, poultry; salmon; deviled eggs; cheese sauces; sauteed mushrooms, boiled potatoes, green peas, squash; creamed seafood; chicken soup, split pea soup. Fresh sprigs make a delightful garnish.
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