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Country Pea Soup with Rosemary

photo of country pea soup with rosemary
Country Pea Soup with Rosemary

If you are wondering if split pea soup can be improved ask Rosemary, she has the answer. This delightful recipe by Carolyn Dille and Susan Belsinger is even better with the addition of smoked ham. Any pea soup improves in flavour when made in advance; thin it with a little water when reheating.

Country Pea Soup with Rosemary
 
Cook time
Total time
 
By:
Recipe type: Main
Serves: Serves 8
  • 700g split peas, washed and sorted
  • 1 large rosemary sprig
  • 1 bay leaf, preferably fresh
  • 2 medium carrots, diced
  • 1 large potato, diced
  • 3 celery stalks, diced
  • 1 small onion, diced
  • ¼ cup olive oil
  • 1 tsp salt
  • 3 cloves garlic, minced
  • 2 Tbs fresh rosemary, chopped
  1. Place split peas in a large soup pot and cover them with 5cm of water.
  2. Add the rosemary sprig and bay leaf.
  3. Cover and bring to a boil, reduce the heat and simmer for 20 minutes.
  4. Sauté the vegetables in the olive oil for 10 minutes, and then add them to the peas with the salt garlic and rosemary.
  5. Cook the soup over low heat for about 25 minutes, or until the peas are done, stirring occasionally.
  6. Adjust the seasoning and serve hot.

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Pork Fillet Roast with Dried Fruit

pork roast with dried fruitThis recipe by Lynn Roblin is a great way to bring out the best flavour in pork.

The dried fruits go well with the pork and increase the fiber content.

Pork can handle all the sweet spices, including allspice, cinnamon and clove so feel free to play around with these if you’d like to spice this recipe up a bit.

I like serving this recipe with rice.

Pork Fillet Roast with Dried Fruit
 
  • 750g pork fillet
  • 50ml brown sugar
  • 50ml orange marmalafe
  • 50ml beef stock
  • 50ml red wine
  • 50ml chopped dates
  • 50ml chopped dried apricots
  • 50ml raisins
  1. Place fillet in roasting pan. In a small saucepan, heat sugar and marmalade, brush over pork.
  2. Add stock, wine, dates, apricots and raisins to the roasting pan.
  3. Bake, covered, for 35 to 45 minutes, or until required doneness is reached.
  4. To serve, slice meat and spoon sauce and fruit over meat.

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Colourful Chicken Casserole with Sage

This chicken casserole is real comfort food and a firm family favourite. It’s ideal for a mid-week family meal but equally suited for special guests. If you don’t have fresh sage rather omit it as dried sage is just to overpowering for chicken. Or substitute the sage with tarragon, thyme or rosemary.

chicken casserole

Colourful Chicken Casserole
 
By:
Recipe type: Main
Serves: 4
  • 1 tablespoon sunflower oil, or home-made rosemary or tarragon oil
  • 4 chicken breasts
  • 1 medium onion, sliced
  • 3 fresh sage leaves, bruised
  • 2 cloves garlic, crushed
  • 1 red bell pepper, thickly sliced
  • 1 yellow bell pepper, thickly sliced
  • ½ cup mayonnaise, preferably homemade
  • ½ cup fruit chutney
  • 3 heaped tablespoons flat-leaf parsley, finely chopped
  1. Preheat the oven to 180 degrees C.
  2. Heat the oil in a large frying pan. Brown the chicken pieces on both sides. Remove the chicken from the pan and set aside.
  3. Add onion and fresh sage (or other herbs) and sauté for one minute, then add the garlic and cook 30 seconds. Remove from the heat.
  4. Transfer the chicken pieces to an ovenproof casserole dish. Add the bell pepper slices.
  5. Mix the mayonnaise and chutney and stir in the onion mixture. Spoon mixture over the chicken and bell peppers. Cover the dish with a lid or aluminium foil and bake in preheated oven till done. About 20 to 25 minutes.
  6. Remove from the oven and season with salt and freshly ground black pepper. Sprinkle with parsley and serve with rice or noodles.