Rosemary’s Baby

Classic film that, and nothing to do with this post.
I stopped cooking with salt years ago, and thanks to our boating couple down the way giving us a joint of lamb, I have got rather attached to rosemary.

rosemaryMy use of herbs in the past has been restricted to parsley and sage, plus a pot of italian herbs for my spag bols or tomato pastas and I’ve also popped a couple of bay leaves in my homemade soups. More recently, thanks to MOH, I have been using fresh ginger and garlic in a lot of my basic savoury dishes.
I’ve experimented with honey glazed carrots, chicken in red cherries, pineapple or peaches, and the other day someone suggested cooking liver with apples!
But when it comes to herbs, well, I’m afraid I’m lacking there.

chops green beans carrot sticks pearl spuds
Tonight, we had a simple meal of boneless pork chops (2 for £1.05), green beans (87p), a carrot (11p) and 4 baby pearl potatoes (76p for a kilo and the bag will be enough for 3 meals). I have started cutting my carrots into sticks rather than discs as I think it looks nicer on the plate.
Knowing that I was going to give Maggie some titbits, I cooked the chops in water in a covered frying pan. I put all the veg in one large saucepan and added a generous sprinkling of dried rosemary (beats air fresheners as the aroma wafts through the boat!).

I put Maggie’s bits in her bowl together with some of the pork water to give her dinner a little oomph, then set about making gravy.
In the cottage, I always had instant gravy granules on hand, but since being here I have gone back to using stock cubes. I buy a pack of 12 (either chicken or veg) from one of the cheaper supermarkets for 36p, and usually only need one to make a ‘sauce’ for the main meal of the day or to use as thickening in my pasta dishes.
As most of the remaining pork water had now evaporated, I added a little from the veg pan with my stock cube. Today I used chicken.
The result was more of a glaze than gravy (I never make a lot since we don’t like our food swimming in the stuff) and the rosemary enhanced the taste of the meat as well as the veg.

Note:
To all you cooks out there, if you have any tips on which herbs to use with what, I would appreciate you leaving a comment, as our diet, although varied, needs a little kick up the backside without breaking the bank!

thanks dog

About pensitivity101

I am a retired number cruncher with a vivid imagination and wacky sense of humour which extends to short stories and poetry. I love to cook and am a bit of a dog whisperer as I get on better with them than people sometimes! We have recently lost our beloved dog Maggie who adopted us as a 7 week old pup in March 2005. We decided to have a photo put on canvas as we had for her predecessor Barney, and now have three pictures of our fur babies on the wall as we found a snapshot of my GSD so had hers done too. From 2014 to 2017 'Home' was a 41 foot narrow boat where we made strong friendships both on and off the water. We were close to nature enjoying swan and duck families for neighbours, and it was a fascinating chapter in our lives. We now reside in a small bungalow on the Lincolnshire coast where we have forged new friendships and interests.
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5 Responses to Rosemary’s Baby

  1. Lovely blog! Love your style of cooking and writing!
    Since you asked, here are few combinations..
    *fresh dill with chicken or fish/ peas/ zucchini/ broad beans/ yogurt
    *dried marjoram with tomato/ zucchini/ aubergines/ string beans/ flat beans/ onion soup/ beef mince/ offal like kidney, liver or tongue
    *dried oregano with lamb/ chicken/ feta cheese/ tomato based sauces and stews/ hard boiled egg for salads
    *dried or fresh mint with lamb stews/ cucumber/ goat cheese/ yogurt/ legumes like chickpeas, Spanish beans/ bulgur wheat, couscous
    *parsley for me pretty much with anything but best finely chopped and rubbed with thinly sliced red onions and a generous sprinkle of sumac to accompany grilled fish or lamb kebab.
    Let me know if you like my combinations. All the best, Ipek

    • Hi Ipek!
      Thanks so much. I’ve put these suggestions in a document file for later reference.
      Some of the stuff we don’t buy, but there is plenty here for me to get my teeth into and ring some changes round our normal menus.
      Watch this space as I tend to post ‘new creations’ or lucky accidents!

  2. A terrific slew of suggestions above from foodsandmoods, so it looks like you’re in good hands with a nice new array of possibilities. A sprinkle of chives over the end of a dish is a lovely perk, as is a drizzle of olive oil and a dusting of Maldon sea salt – that just makes everything come alive. Thyme is very inexpensive (and easy to grow indoors) and also hugely versatile.
    I adore curry powder – and there are so many different kinds, but the combination of spices put into a traditional curry powder blend can be heady and magical. And again, although not a herb, cumin is a spice I think goes spectacularly well with so many dishes.
    If you want something that covers a lot of herbs all within one jar, you can purchase bouquet garni. A little more bang for your buck.
    Here’s to good eatin’, P! Cheers!

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