When it comes to herbs, rosemary and thyme are the king and queen. While many might advocate parsley and oregano, nothing can beat the former two in versatility and panache.
Rosemary, Thyme Roasted chicken
We have used almost all regularly used herbs in this recipe. Feel free to deduct some but leave the rosemary and thyme in as they give the unique taste to this dish.
Ingredients
600 gm chicken, quartered
Olive oil
1/4 cup flour
1/2 tsp salt
1/8 tsp pepper
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp rosemary
2 tsp fresh parsley, minced
3 cloves garlic
1 large onion, chopped
1/2 cup chicken stock
Method
Preheat oven to 180°C. In a heavy-bottomed pan, heat six tbsp of olive oil and add the whole cloves garlic and chopped onion.
Mix the flour, salt and pepper thoroughly by hand with the chicken and brown the chicken evenly on both sides in olive oil. Transfer the chicken and onion slices to a casserole dish or baking pan.
Combine herbs and the chicken stock. Baste chicken with the stock and a little olive oil and roast chicken for 50 minutes or until its tender. Remember to continue basting during the cooking process.
Roasted shrimp with Rosemary and Thyme
This is a superb dish for an informal dinner. Serve it with bread so guests can mop up the herb infused oil with it.
Ingredients
6 tbsp extra
virgin olive oil
6 fresh thyme sprigs
3 large fresh
rosemary sprigs
Freshly ground black
pepper
500 gm large prawns, peeled and de-veined
1/2 tsp salt
2 tbsp white wine vinegar
Method
With the rack in the centre position, preheat oven to 200°C. Pour the olive oil into a casserole or baking dish and add the fresh herbs and black pepper. Bake until the herbs are fragrant.
Add the prawns and gently move them around to coat them in the scented oil. Bake until prawns are pink.
Remove the prawns, leaving herbs and oil behind. Sprinkle prawns with salt and white wine vinegar and toss gently for the flavours to combine.Drizzle the prawns with the herb infused olive oil and serve with crusty bread and potatoes.