Cooking with Rosemary

Before I stepped into the world of blogging, I have never cooked anything with herbs. I don't even use local Asian ones, not even Chinese parsley's or spring onions commonly available in the wet markets here. I am totally clueless when it comes to herbs and spices. It was only recently that I started adding some dried mixed herbs to ready-made pasta sauce, and have since ventured into cooking with fresh herbs.


I have chosen to use rosemary as my first fresh herb in cooking and baking...just so that I can make a Rosemary & Garlic Focaccia bread ;) When I first placed a sprig of fresh rosemary under my nose, I didn't really like the smell of it at all! It was only when the loaf of bread was baking in the oven, the distinct aroma from the rosemary filled my entired kitchen...this herb has since won my heart.


I made another loaf of rosemary focaccia last week. Once again, I was attracted to a recipe by the beautiful photo of the bread baked in a rustic looking skillet. Since I don't have a proper skillet to bake this bread, and even if I have one, it won't fit into my small oven, I halved the recipe and used a 20cm round pan to do the job...hoping I could duplicate the effect effortlessly ;)


Although this Italian bread was baked beautifully to a golden hue, taste wise I much prefer the first one I tried...maybe that one has got garlic in it, making it a winner compared to this one. Nevertheless, the crusty bread tasted really good on it's own when served warm and freshly baked. It should go really well alongside a bowl of clear soup or salad. If they were left over night, toast them a little just before serving to crisp it up. By the way, this recipe calls for proofing the dough not just twice, by three times, making it a light an airy bread.


The first dish I cooked with rosemary was roast chicken. I experimented with chicken thighs as my family would not be able to finish a whole chicken. This time I made roasted chicken wings instead. The wings were rubbed all over with some salt, pepper, chopped rosemary, some dried mixed herbs and lemon rind, and left to marinate over night. Half an hour before I was ready to roast the wings, I took them out from the fridge and rub with some cold butter all over, before baking at 200degC for about 45mins~1hr. I must say I prefer roasted chicken thighs than wings, as they are more meaty and juicy...although both types of chicken parts roasted in this manner yield nice, crispy & yummy skin.


With the leftover rosemary sprigs, I made this very simple and yet very very delicious oven-roasted Rosemary Potatoes. These were baked by adapting a recipe by Jamie Oliver. If you love potatoes, I strongly recommend that you give this a try...I am certain you will be rewarded with a tray of potatoes that are slightly crispy on the outside and yet fluffy on the inside.


Rosemary & Olive Oil Focaccia
(make one small loaf)

Ingredients

250g bread flour
3.5g instant yeast
1/2 tablespoon chopped fresh rosemary, plus extra for sprinkling
1/2 tablespoon sea salt, plus extra for sprinkling
137.5 ml water
1 tablespoon extra virgin olive oil, plus extra for drizzling

Method:

1. Combine flour, yeast rosemary and salt in a mixing bowl. Make a well in the centre and add the water and oil. Mix with hand to form a soft dough.
2. Transfer dough to a lightly floured surface and knead for 8 ~ 10 mins until the dough is smooth and elastic.
3. Shape in to a ball and place in an oiled mixing bowl, cover with cling wrap and leave to rise for 1 hour or until double in bulk.
4. Knock back the dough on a lightly floured surface and roll out to form a round. Press the dough into a 20cm (8") round pan. Cover with cling wrap and leave to rise for 1 hour.
5. Using your fingers, press indentations over the dough. Cover with cling wrap and leave to rise for a final 30mins until well risen.
6. Sprinkle dough with a little sea salt, drizzle with a little oil and scatter over some rosemary.
7. Bake in a preheated over at 200degC for about 25mins until risen and golden.
8. Cool on a wire rack and serve warm.

Recipe source: adapted from Fresh Baked by Louise Pickford