PRODUCT SUMMARY
The name Rosemary Leaf, oddly enough, has no connection to roses or the name Mary, it got its name from the Latin term ros marinus, which means "sea-dew". It is native in the Mediterranean and is resistant to both drought and insect pests. Rosemary leaf is a staple of French and Mediterranean cuisine, mates well with a wide range of foods from chicken and cheese to tomatoes and cabbage. It can also be used as condiment and contains essential nutrients such as iron, calcium and Vitamin B-6 as well as several antioxidant compound.
RECIPE
Rosemary has this fragrant aroma which why it is usually a hit in the culinary world. You can make your dish with this fragrant spice, try this unique twist to a Filipino dish, Rosemary and Balsamic Adobo Recipe.
Ingredients:
- 1/4 cup extra virgin olive oil
- 2 whole heads garlic, unpeeled and sliced in half crosswise
- 1 1.2 kg chicken, cut into parts
- 2 pieces bay leaf
- 6 to 7 peppercorns
- 1/4 cup balsamic vinegar
- 1/4 tsp dried rosemary
- 1/4 cup soy sauce
- 1/4 cup dry white wine
Instructions:
- Heat olive oil in a pan over medium heat. Saute garlic until fragrant.
- Add chicken, bay leaves, peppercorns, balsamic vinegar, and dried rosemary. Bring to a boil.
- Add soy sauce and white wine. Once boiling, lower heat and simmer for 40 to 45 minutes or until chicken is tender and cooked through.
