Among the aromatic herbs that we use the most in the kitchen in our country, rosemary is undoubtedly one of our favorites. That is why it is not surprising that we use it frequently in recipes for meat, fish, rice dishes, stews and other preparations.
As fresh rosemary works very well giving its perfume to our dishes and also to our kitchen, we have selected our best 11 recipes with this ingredient, so that you have them on hand when you want to cook with this aromatic herb.
Rosemary works very well in the kitchen, being common in recipes for roast and stewed meats. It is also a common ingredient even in paella, to which it aromatizes if you place a sprig on top of the rice, shortly before serving. With this herb with a powerful aroma, we can make many traditional dishes, such as roasts of chicken, fish such as cod, and of course side dishes. All the dishes that we are going to tell you earn a lot with this herb.
Potatoes with cod: keys to make them come out like grandmother
Rosemary chicken recipes
The chicken looks great when cooked with herbs Provençal or aromatic. My grandmother always stuffed the herbs between the chicken meat and the skin before grilling the chicken. Rosemary can also be used in chicken stews, to give your special touch to the sauce.
Rosemary chicken recipe with olives
- Ingredients: 1 kg of chicken stilts, extra virgin olive oil, 30 ml, 1 chives, 1 red pepper, 1 green pepper, 1 tomato, sweet paprika, 1 teaspoon, bacon, 50 g, white wine, 250 ml, black olives , 90 g, Capers, 2 tablespoons, Fresh rosemary to taste, Salt and pepper to taste
- Elaboration: We will start by heating the oil in a saucepan. On the other hand, we salt the meat and add black pepper. Chop the fresh rosemary often. Sauté the chicken for five minutes together with the rosemary. Once golden, we remove it to a tray. Add the sliced peppers, the chopped chives and the bacon to the pot. Sauté it for another five minutes, add the paprika. We put the chopped tomatoes with their juice, the wine, the olives and the capers in the casserole. Bring to a boil. We add the chicken stilts. We cover with the lid and cook for 20 minutes. Remove the lid and cook for 10 more minutes.
See full recipe | Rosemary chicken recipe with olives
Roast chicken recipe with fine herbs
- Ingredients: Whole chicken of approximately 1,800g, 1 Lemon, 1 Onion, Provencal herbs to taste (I used rosemary and a little basil and thyme) 10 g of Lard, 3 Potato for garnish
- Elaboration: Once the chicken is well cleaned and any nibs it may have removed, we salt and pepper inside and put half an onion and half a lemon inside, and a good branch of each of the fresh herbs, so that the chicken perfume while it is roasting . On the other hand, we prepare a “bed” with potatoes cut into thick slices and onion cut in julienne, arranged on a baking tray. On the potatoes we also distribute some aromatic herbs to increase their presence. On that bed we put the chicken, smearing its exterior with lard to achieve a spectacular flavor and color. On top we put some leaves of thyme and rosemary and put it in the previously preheated oven. Bake for 80 minutes, at a temperature of 190º, turning the chicken every 20 minutes so that it browns all over. At the end, we au gratin for 5 minutes to give the dish that nice final color. When turning the chicken, we remove the potatoes so that they are also done everywhere
See full recipe | Roast chicken with fine herbs
Rabbit recipes with rosemary
Because it is an element very typical of its natural habitat, rabbit and rosemary always work well together both in stews and roasts as well as in rice and paellas.
Rabbit stewed in Cuba free of rum and cocacola
- Ingredients: A rabbit cut into pieces, 1 can of Coca-Cola, 4 tablespoons of rum, crispy fried onion, salt, French fries for garnish
- Elaboration: In a wide frying pan, we fry the pieces of rabbit that we will have bought in small pieces so that they can be done quickly. We put the fire alive and we go around each prey as it turns golden. Once golden brown, add the rum, stir well to evaporate the alcohol but leave its aroma and then add the can of Coca-Cola. If we want, we can flambé the rum so that the stew takes on a greater aroma, but it is not necessary. Once the sauce is cooking, we lower the heat and add 4 tablespoons of crispy fried onion, so that it rehydrates in the Coca-Cola and is as if it were caramelized onion. In about ten to fifteen minutes, the sauce will have reduced a lot and will be ready. Meanwhile we prepare the garnish, frying some potatoes cut into thin sticks that we will fry in very hot oil so that they are very crisp. We taste the rabbit and rectify the salt, and we pass it to a clay source to make it more rustic.
See full recipe | Rabbit stewed in Cuba free of rum and cocacola
Recipe of confit rabbit with garlic and rosemary
- Ingredients: 1 rabbit cut into small pieces, 250 ml of olive oil, 300 ml of dry white wine, 5 sprigs of rosemary, 20 unpeeled garlic cloves, 100 g of flour, olive oil for frying, salt and pepper.
- Elaboration: Begin by seasoning the rabbit and passing it through flour, shaking off the excess. In a frying pan, fry the rabbit pieces in batches and reserve on a plate. Once the meat is fried, place it in a heavy-bottomed casserole over the fire, adding the rosemary and garlic cloves. Pour the olive oil and the dry white wine over the meat and leave to confit over a low heat, but keeping a low boiling point and with the casserole partially covered, for two or two and a half hours, depending on the tenderness of the meat. the meat.
See full recipe | Confit rabbit with garlic and rosemary
Rosemary pork recipes
Iberian Presa Rice and Artichokes Recipe
- Ingredients: 300 g of Bomba rice, Meat broth, measure three times the volume of the rice, approx, 750 ml, 3 Artichoke, Presa (Iberian pork meat), 400 g, 1 Tomato, 1 Garlic clove 1 Italian green pepper, Saffron a few strands and fresh rosemary, two sprigs
- Elaboration: We start by preparing a sauce, mincing the garlic and pepper well and cooking them over high heat in the bottom of the paella. While they are being made, we chop the tomato well into small cubes and add them as well. During that time, we cut the Iberian prey into cubes adding them to the paella so that they brown and release their fat. Next, we add the rice, stirring continuously so that it is impregnated with the flavors of the sauce and takes on a slightly pearly color. Then we add the artichokes and a minute later, the well-measured broth -three times the amount of rice-. At that time we stir the ingredients to distribute them in the paella and we no longer touch them. We let our Iberian prey rice and artichokes cook over high heat for 8 minutes and we lower it to medium heat to keep it boiling, leaving another 8 minutes more. After that time, we turn off the fire, place the sprigs of rosemary on top and cover with a kitchen towel, letting it rest covered for ten minutes before eating it.
See full recipe | Iberian prey rice and artichokes
Lean pork recipe in carrot and orange sauce with rosemary
- Ingredients: Lean pork cut into pieces in one bite, 350 g, 4 French onions, 1 Garlic clove, 2 Carrot, 1 Small orange, 1/2 tablespoon fresh rosemary, White wine, 100 ml, Liquid cooking cream, 120 ml , Ground black pepper, salt and extra virgin olive oil
- Elaboration: Chop the lean pork meat into pieces in one bite, removing any possible excess fat. Peel the vegetables and chop. Chop the garlic clove. Season and brown the meat in a saucepan with a couple of tablespoons of olive oil. Remove and reserve. In the same oil, brown the carrots over high heat for a couple of minutes. Add the onions and the garlic clove, half the rosemary and cook over medium heat for 10 minutes. Add salt and pepper, add the wine and the orange juice. Let it reduce for a couple of minutes. Add a little broth or water if it is very dry, cover and simmer until the carrots are tender. Blend with the mixer and add the meat. Cover and cook for 10-15 minutes. Add the cream and keep over low heat for another 5 minutes.
See full recipe | Lean pork with rosemary orange sauce
Rosemary baked ribs recipe
- Ingredients: Pork ribs (better if it is Iberian), 2, Garlic clove, 2, Extra virgin olive oil, 60 ml, Lemon juice, 0.5, Salt and fresh rosemary
- Elaboration: We fill a pressure cooker with water up to 2/3 of its capacity and bring it to a boil. We introduce the ribs in it, cover, put the valve in position 2 and, as soon as the steam begins to come out, we count 10 minutes. We remove the pot from the heat and let it lose steam by itself before opening it. Remove the pork ribs from the water, being careful not to burn ourselves as they will be very hot. We place them on absorbent paper and dry them. Let them temper a bit before cutting the ribs, separating the ribs and placing them on a baking tray covered with aluminum foil (so as not to stain more than necessary). We peel the garlic cloves and we pass them through the garlic press or we chop them very finely. We place them in a bowl and water them with the extra virgin olive oil and lemon juice. We beat with some rods until all the ingredients are integrated. Season the ribs and brush them with the mixture, using it all. We wash the rosemary branch and separate the leaves from the stem, discarding the latter. Finely chop the leaves and spread them over the ribs. We put the tray in the oven pre-heated to 240 ºC and roast the ribs for 15 or 20 minutes. We withdraw, transfer to a source and serve immediately.
See full recipe | Baked ribs with rosemary
Rosemary fish recipe
The rosemary is also very good with fish, as you can see in the recipe that we tell you below.