rosemary Archives | National Dish https://www.nationaldish.co.uk/ingredient/rosemary Recipes and Restaurant Reviews Sat, 07 Apr 2018 09:30:56 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png rosemary Archives | National Dish https://www.nationaldish.co.uk/ingredient/rosemary 32 32 How do you cook Poussin? | Corn fed spatchcock Poussin with fennel | National Dish Recipe https://www.nationaldish.co.uk/recipe/how-do-you-cook-poussin https://www.nationaldish.co.uk/recipe/how-do-you-cook-poussin#respond Thu, 04 Jan 2018 15:34:42 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2699   Poussin is a french word used exactly the same in English, which does not necessarily make this a french dish, so I have credited both countries. But – how do you cook Poussin? Also known as Spring Chicken, Poussin basically means ‘young chicken’, which …

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]]> Fortnum and Mason ingredients to spatchcock Poussin with Fennel and Artichokes | National Dish
You don’t have to get Poussin from Fortnum and Mason, but if you can, why not. All pictures copyright of nationaldish.co.uk

 

United Kingdom of Great Britain and Northern Ireland France

Poussin is a french word used exactly the same in English, which does not necessarily make this a french dish, so I have credited both countries. But – how do you cook Poussin?

Also known as Spring Chicken, Poussin basically means ‘young chicken’, which is less than 28 days old and half a kilo.

My two beauties are corn fed and were acquired from Fortnum and Mason in Piccadilly, London – raaahhhh.

How do you cook Poussin? | Corn fed spatchcock Spring Chicken | National Dish Recipe
This recipe covers the preparation and roasting of the birds and a serving suggestion, but you can do anything with them, maybe post below how you served it. I roasted it with fennel and Lemon, roasted pumpkin with paprika and some roasted fartichokes. In terms of complexity, this is rather simple. If you have some chef's or butchers scissors use those, but make sure you have a decent pair, not nail scissors...that would be stupid!
Servings4 People
Prep Time15 minutes
Cook Time40 minutes
Ingredients
Instructions
Spatchcocking the Poussin
  1. I'll start with the most important element, which is prepping the Poussin for roasting and deal with the sides later. Pre-heat the oven to 175C.
  2. Get a plastic chopping board, slip a damp tea towel beneath if it might slide. Grab a good pair of kitchen scissors and get your Poussin out. DON'T WASH IT - DANGER!
  3. Whip it on to it's front, now that means it's tits...sorry breasts. You'll be cutting lengthwise through it's back (the flat part) and effectively butterflying it. Best to start at the head end.
  4. Now turn it over open side down, flatten your hand across the crown and press hard until you hear and feel the reassuring crack of the legs dis-locating.
  5. You now have a perfectly spatchcocked bird. That's it, told you it was easy, there shouldn't be any mess.
  6. In an appropriate size roasting tray, I'm doing two in the same pan, slice the fennel and scatter, place the Poussin on top. Put a handful of the garlic cloves under each Poussin (oil these), sprinkle some unpeeled ones amongst the fennel too if you like. I've used a mixture of lemon infused and Rosemary infused Cotswold Gold Virgin Rapeseed Oil - cover everything in this.
  7. My Poussin are corn fed and that will add even more golden colour to the finish. Lob the rosemary on top, oil that too. If you can be bothered, soaking sprigs of rosemary in water the night before can help prevent it from catching - I didn't bother.
The Rest
  1. The Poussin will take only 40 minutes to roast, about the same as the Jerusalem Artichokes - get them in together and then prep the pumpkin which will only take 30 mins. This way, it should all finished at the same time.
  2. Peel the Jerusalem Artichokes and cut them in half longways, pop them in an appropriate sized roasting dish, smother with oil and sea salt flakes. TRIVIA - these things make you fart more than any other tuber or vegetable, enjoy.
  3. Now shove the Poussin and the Fartichokes in to the oven at the same time.
  4. Cut your pumpkin in half, de-seed and slice in to segments - see pic. Put them in a roasting dish, some slight bunching is nice, not to much though. Smother them in oil and sea salt flakes then dust with cayenne and paprika.
  5. Put them in the oven. When ready, the Poussin should be a lovely golden colour, the artichokes will take a knife through them and the pumpkin should be nice and gnarly. Serve with a dollop of English mustard. Couple of hours later you can look forward to the fireworks as your ass explodes from the artichokes - enjoy.
  6. Thank you Britain (and France, for the word at least) United Kingdom of Great Britain and Northern Ireland France

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]]> https://www.nationaldish.co.uk/recipe/how-do-you-cook-poussin/feed 0 Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb https://www.nationaldish.co.uk/recipe/roasted-flap-of-lamb https://www.nationaldish.co.uk/recipe/roasted-flap-of-lamb#comments Sun, 29 Oct 2017 19:20:02 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2559 Roasted flap of lamb doesn’t sound particularly appetising, but it is stunning. A shoulder of lamb is a fine cut, but when you buy it de-boned and rolled, it looks gross and would fool anyone in to thinking it’s a shit cut….wrong. Cooking it in …

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]]> Slice your flap of lamb in to steak sized pieces for serving
It might have a gross sounding name, but just look at it – Roasted Flap of Lamb
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
United Kingdom of Great Britain and Northern Ireland

Roasted flap of lamb doesn’t sound particularly appetising, but it is stunning. A shoulder of lamb is a fine cut, but when you buy it de-boned and rolled, it looks gross and would fool anyone in to thinking it’s a shit cut….wrong.

Cooking it in it’s rolled state is fine, but unroll it, turning it in to a flap and when you slow cook it, good things happen.

My baby bro loves this and asked me for the recipe, here it is buddy…

Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb
This is super simple, but you need to be patient and cook it low and slow. The upside, you can spend more time on your PlayStation whilst it cooks - or if your partner is around, play with them instead. Whack the oven on 140 degrees - yup, loooooowwwwwww.
Servings4 people
Prep Time10 minutes
Cook Time3 1/2 hours
Passive Time3 hours
Ingredients
  • 1rolled shoulder of British lambunwrap it, cut the strings and unroll the lamb in to a flap
  • 1good glug rape seed oilget the good stuff, Cotswold Gold
  • 1massive pinch sea salt flakesMaldon and you know it
  • 8sprigs rosemarygot this from my garden, everyone needs a Rosemary bush
  • 1bulb of garliccut in half around the equator
  • 1pinch ground black pepper
Instructions
  1. Grab a roasting tin and lob yer flap in.
  2. Get the oil and sprinkle liberally over the lamb, rub it all over.
  3. Grab a generous pinch of salt and throw it all over, rub it on both side.
  4. Get four of the eight sprigs of Rosemary and cover them in oil too and throw on top of the lamb
  5. Add garlic, sprinkle with a little oil - don't worry about the salt.
  6. Put it in the oven (140 degrees for a fan), it'll be in there for 3 and half hours - set a timer to enable you to check it every hour or so, just to check it's OK and nothing is catching.
  7. When done, remove the cooked rosemary and add the other 4 sprigs. Cover with tin foil and leave it for about 20 minutes to rest - it doesn't need to rest that much.
  8. Grab a nice wooden board and slice it up in to steak sized chunks, serve straight away.
  9. Thank you Great Britain United Kingdom of Great Britain and Northern Ireland
Recipe Notes

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]]> https://www.nationaldish.co.uk/recipe/roasted-flap-of-lamb/feed 2 Fig tree to fork Israeli Spicy Fig Chutney | What is the national dish of Israel? https://www.nationaldish.co.uk/recipe/what-can-i-make-with-figs-from-my-garden-israeli-fig-chutney-national-dish-of-israel https://www.nationaldish.co.uk/recipe/what-can-i-make-with-figs-from-my-garden-israeli-fig-chutney-national-dish-of-israel#comments Sat, 12 Aug 2017 21:54:01 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2069 In sunless England we don’t generally manage to grow exotic ingredients and whilst figs grow well (I grew these myself), they tend not to be as sweet as sunnier climates. So what to do with them. Quartered and covered in honey is stunning, but, make …

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]]> Israeli spicy fig chutney what is the national dish of Israel
Fresh figs straight from the tree and into a spicy chutney for cheese.
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Israel

In sunless England we don’t generally manage to grow exotic ingredients and whilst figs grow well (I grew these myself), they tend not to be as sweet as sunnier climates. So what to do with them. Quartered and covered in honey is stunning, but, make a savoury fig chutney out of them you’d better keep an eye on them, because they are about to elope with all your cheese and get married.

Israeli Fig Chutney | איור צ'אטני
If you want to keep this, you'll need to sterilise some jam jars and their lids or it can be eaten straight away (once it's cooled, obvs) and will last a couple of days in the fridge. This also best made the day before you need it.
Servings3 Normal sized jam jars
Prep Time15 Minutes
Cook Time45 Minutes
Passive Time30 Minutes
Ingredients
Instructions
  1. First of all, pick the figs (or take them out of the packaging. If you are picking your timeframe is short - if it looks almost ready you can expect the insects to get to it by morning. Ready is when a drop of juice is appearing at the bottom.
  2. Start by reducing the red wine in a saucepan, bring it to the boil and let it simmer for 10 minutes.
  3. Whilst that's doing, chop up with the figs and tangerines and have your other ingredients on standby.
  4. When the wine is ready lob everything in to the pot with the water and stir whilst bring back to the boil.
  5. Let it simmer for about half an hour, until the liquid has reduced and thickened and then turn off the heat and let it cool. When cooled remove the rosemary, star anise and bay leaves.
  6. If preserving, using ultra clean hands and a spoon, fill the jars, put lids on and refrigerate. If you're gonna eat it that day or tomorrow - put in a bowl, cover with clingfilm and refrigerate. It's best served chilled.
  7. Thank you Israel Israel

    תודה לישראל

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]]> https://www.nationaldish.co.uk/recipe/what-can-i-make-with-figs-from-my-garden-israeli-fig-chutney-national-dish-of-israel/feed 2