Before I start sounding 'medicinal', I must say this is my first time using fresh rosemary. I love using dried rosemary leaves, from infusing them into my pasta sauces to sprinkling onto grissini, the aroma never fails to 'intoxicate' me. I managed to get a packet of fresh rosemary from the supermarket, at about fifty cents a sprig. Too bad I don't have 'green fingers', otherwise I could have grown them at home, for a ready supply of my favourite herb.
Used up all the four sprigs for two items. First up - Panmarino, or Potato Rosemary Loaf, recipe from.....where else? The Bread Baker's Apprentice. This loaf has a tender moist crumb due to the use of mashed potato, coupled with a slightly chewy crust and fresh herb flavour.
Next was a tender and juicy rosemary roast chicken. I marinated the chicken overnight to develope the flavours and it was certainly worth the time. I was rewarded with a dozen 'thumbs up' from hubby. I served it with potato salad and sauted sesame green beans.