Day 3 - Recipes
The herb and vergtable gardens beside the Ballymaloe Cookery School are bursting with myriad of lettuce and salad leaves and edible flowers. Herb leaves eg. lemon balm, mint, flat parsley, golden marjoram, annual marjoram, tiny sprigs of dill, ... [... more]
Garden Gurus |
Blissful Rosemary Chicken
Preheat oven to 220C. Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes. Layer the inside of each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly and ... [... more]
All Recipes AU |
Lentil Minestrone
Aromatics: 2 bay leaves, 8 parsley branches, & 6 thyme sprigs Saute over high heat, stirring frequently, until lightly browned, about 10 minutes. Add tomato paste, parsley, garlic, and vegetables, and cook 3 minutes more. Add 2 teaspoons of salt ... [... more]
International Vegetarian Union |
Marinated duck and kasha salad
Remove the skin and fat from the duck breasts. With a sharp knife, score the flesh on both sides in a crisscross pattern. Put the breasts in a bowl and add two-thirds of the garlic, the lemon juice, half of the thyme sprigs, the rosemary and 1 ... [... more]
All Recipes AU |
Tabbouleh with fish in lemon dressing
Place burghul in a large heatproof bowl and add 2 cups boiling water. Let stand 45 minutes, or until grains are tender and water has been absorbed. Meanwhile, place fish fillets in a large pan, add lemon slices, parsley sprigs and peppercorns and ... [... more]
All Recipes AU |
Sautéed Scallops
In a medium sized frying pan, melt butter over medium-high heat. Add garlic and rosemary with the scallops. Cook for 2 minutes on each side (or until desired doneness). Remove the rosemary from pan before serving. 2 sprigs fresh rosemary 500g ... [... more]
All Recipes AU |
Roast Leg of Lamb with Garlic and Rosemary
Cut slits in the top of the leg of lamb every 3cm apart deep enough to push slices of garlic down into the meat. Sprinkle salt and pepper generously all over the top of lamb. Place several sprigs of rosemary under and on top of the lamb. Roast ... [... more]
All Recipes AU |
Greek lamb kebabs with yoghurt and lemon mint sauce
Remove the rosemary leaves and soak the rosemary sprigs in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate ... [... more]
All Recipes AU |
Rosemary or thyme jelly
Dip the rosemary or thyme sprigs into boiling water for 2-3 seconds, rinse under cold water and pat them dry with paper towels. Set aside. Pour the apple juice stock into a large, heavy-based saucepan, add the sugar and the larger herb sprigs and ... [... more]
All Recipes AU |
Tarragon chicken salad
Place chicken in a single layer in a frying pan. Cover with stock. Remove leaves from tarragon sprigs; set aside. Lightly crush stalks with a rolling pin, then add to pan. Using a vegetable peeler, remove a wide strip of rind from lemon. Add to ... [... more]
All Recipes AU |
Watercress soup
Set aside four sprigs of watercress to use as a garnish, then finely chop half of the rest. Tip the unchopped watercress into a saucepan of lightly salted, boiling water and cook for 5 minutes. Drain, reserving the cooking water. Allow the ... [... more]
All Recipes AU |
Olives marinated in rosemary
Place the olives in a large bowl and add the olive oil, lemon juice, chunks of orange, rosemary sprigs and chilli. Stir together, then cover (or transfer to a jar and seal). Place in the refrigerator. For the next 2 days take the olive mixture ... [... more]
All Recipes AU |
