Monday, 21 November 2011

Fennel, Rosemary Salt


This is a wonderful home-made seasoning for roasted vegetables, fish, and chicken.

Fennel, Rosemary Salt



Ingredients

3 teaspoons of fennel seeds
3 teaspoons sea salt (I use Himalayan Salt)
3 Tablespoons of fresh Rosemary or 3 teaspoons of dried Rosemary


Chop the leaves of the fresh Rosemary until fine.  Heat a small frying pan over a  medium heat and place fennel, sea salt and rosemary into the pan and cook for 1-2 minutes or until the mixture is aromatic.  Process in a small food processor or I use my good old Pestle and Mortar and grind.

Rub under the skin of a whole chicken and roast, sprinkle on fish before pan frying, sprinkle over roasted vegetables, as well as scattering over breads before baking for a seasoned top.


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