ROSEMARY
ROSEMARY is a very powerful herb in both smell and flavor therefore people tend to shy away from this herb but used in the right dishes and right amounts rosemary can make a dish come alive.
It’s a fragrant perennial evergreen herb that is actually part of the mint family and used widely in Mediterranean cuisine. It gets its name from the Latin meaning “dew of the sea” because in some areas the only source of water the rosemary gets is the humidity carried by the sea breeze.
As its widely known rosemary pairs well with lamb but it also pairs exceptionally well with beans, chicken, oil fish, pork potatoes and mushrooms.
Rosemary is rich in iron, calcium and vitamin B6, it also gives off a smoky mustard flavor when burned so it often place on the braai to flavor food.
Rosemary had a reputation in the old days for improving memory and has since been used as a symbol of remembrance. People often used to throw a sprig of rosemary into the grave as a way of telling the dead that they will always be remembered.
Another very sweet story linked with rosemary is that in the middle ages the bride and groom used to wear a crown of rosemary with all the guests wearing a sprig on their clothes. Once the couple are married they then plants baby rosemary to symbolize their unity and it has since become a symbol of love.
RECIPE:
Rosemary and caramelized onion focaccia
Ingredients:1kg flour
10g dry yeast
5ml salt
5ml sugar
2 sprigs rosemary
2 onions, finely sliced
50g butter
Method:
· In a bowl combine the flour, yeast, sugar and salt, add enough tepid water to form dough and knead for 10 minutes. Place into a greased bowl, cover and allow the dough to rise for an hour.
· In a pan melt the butter, add the onions and on a really low heat allow them to cook until their natural sugars are released and they are golden in colour.
· Knock back the dough and spread out on a greased baking tray, sprinkle with olive oil then place the rosemary and caramelized onion all over, finish with a sprinkle of course sea salt and bake at 180’C until golden.
The picture used is from www.stockfoods.com
