Weekend Top Tip

Rosemary Skewers

Bank holiday barbecuing for a truly  tantalizing taste bud treat use 12 – 15 cm pieces of woody rosemary stem to skewer meat or fish and vegetables for grilling and barbecuing. The skewers look great and add a fantastic flavour to your dish. Cut off the rosemary stems and pull off most of the lower leaves leaving around 2 cm at the top. Then soak the prepared stems in cold water for a couple hours, this will help prevent any skewer not covered with food from burning on the grill. Thread on your ingredients and cook.

Use marinated shoulder of lamb and peppers,  Monk fish and cherry tomatoes or king prawns and scallops wrapped in bacon.

Published by

Christian Gott

Christian Gott

I am a Chef, restaurant manager and now writer with over twenty-five years of cooking experience. I live and work in the Channel Islands with my beautiful family. I’ve now worked on six islands hence the title of the blog. I have worked in probably just about every type of restaurant you can imagine, from beachside burger joints to famous pizza restaurants and in more than a few really good food pubs, historic country inns, and a former RAC Blue Riband UK Hotel of the Year. Along the way, I have helped to create a small informal restaurant group, demonstrated at food festivals and contributed to the Real Food Festival Cookery Book, Manner and Frost magazines.

Please leave a comment I'd love to hear from you

This site uses Akismet to reduce spam. Learn how your comment data is processed.