ompletely coat. Then press the herb mixture onto mustard, again coat
n large bowl. Add butter, rosemary, thyme, sage, salt and pepper
.
Serve on platter w/ rosemary sprig and/or mint leaves
In small bowl combine peppercorns, lemon rind and lemon thyme. Pour into grinder.
In separate bowl, combine sea salt, blood orange and rosemary. Pour into grinder.
Use as a replacement for normal salt and pepper to spice up your recipes!
Shake off excess dirt from rosemary.
No water on herbs!<
Combine chopped rosemary and next 4 ingredients in
he oranges, lemons, thyme, and rosemary.
Rinse the turkey inside
he herb paste, in a small bowl, mix together the rosemary, garlic
Put 1/2 cup rosemary leaves, 3 tablespoons of the
0 minutes.
Mix in rosemary and thyme, then flour; stir
To make the herb salt, combine salt, chopped sage, rosemary, garlic and chili. Brush chicken with oil then sprinkle with herb salt. Grill, skin-side down, over medium heat for about 10 mins. Flip over and sprinkle with sage leaves. Close grill lid and cook for 10 mins, or until cooked through.
Serve grilled chicken with any remaining salt mixture. Garnish with watercress, if desired.
he herb rub: In a small bowl combine the chopped rosemary, sage
00b0F. Place the breadcrumbs, parsley, rosemary and 1/2 the garlic
o bowl.
Garnish with herb sprigs.
Mix all ingredients well.
Pour into a jar, seal tightly. Store in a cool, dark place.
This mix is suitable for a variety of Italian recipes, from risotto to spaghetti sauce.
Season dishes to taste.
nd poke garlic slivers and rosemary leaves inside slits. Rub lamb
f not stuffing turkey, place rosemary and sage sprigs in main
resh Rosemary (or 2 Tbsp dried rosemary), 1 Tbsp dried Italian Herb Blend
slices.
To Make Herb Crust:
Combine all the
alt and pepper; fill with herb sprigs.
starting at neck