Tip: braai with rosemary
With its pungent, resiny aroma, rosemary packs a powerful flavour punch at braais. In its dried form, this woody herb has a wonderful affinity with lamb, beef and chicken – try sprinkling your meat with Robertsons Masterblends Rosemary and Garlic before it goes onto the coals, or crush up Robertsons Rosemary for use in marinades and dry rubs.
If you have fresh rosemary, you can use the woody twigs instead of skewers to impart incredible flavour to kebabs; simply strip off the leaves and use a penknife to sharpen one end of each twig. To make an aromatic basting brush, tie a bundle of rosemary sprigs together with twine and use this to sweep your marinade over the meat as it cooks. You can also use fresh twigs of thyme, sage and bay leaves as basting brushes.