Earlier this year I made a couple of batches of rosemary jelly, one of which did not set. It wasn't wasted however. Instead of a jelly I ended up with a thick rosemary treacle and I have been using it as a marinade. In this photo I coated some wild boar sausages with the rosemary marinade. The rosemary leaves were picked fresh from the garden. Tomorrow we are having a roast pork joint and we will marinade that with the rosemary. I'm rather looking forward to trying it out.
1 comment:
With the rosemary marinade, try some ginger. Just a thought.
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