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Posts Tagged ‘thyme’

What you need:

10 slices of French stick or ciabatta about 2cm thick
3tbsp olive oil
2 small leeks, washed and finely sliced
2 garlic cloves, 1 crushed 1 left whole
100ml white wine
200ml cream (double or whipping)
½ tsp fresh thyme
1tbsp chopped fresh parsley
20g parmesan cheese
5 rashers of streaky bacon
Small handful of fresh chopped mint

What you do:

Cook the bacon under the grill until crisp, cool and chop into small pieces. In a medium frying pan heat 1tbsp of the olive oil and cook the leeks over a moderate heat for 2 minutes.

Now add the crushed garlic, thyme and continue frying for a further minute before adding the white wine and reduce to almost evaporated. Next pour in cream and bring to the boil, season with salt and milled pepper add the parmesan and chopped parsley and keep warm until needed.

Drizzle the remaining olive oil over the slices of bread and cook either under the grill or ideally on a griddle pan until crisp and golden. Take the whole piece of garlic and rub a little over one half of the bread and lay them onto a serving plate. Top each with a spoonful of the creamed leeks, crispy bacon and finally a little chopped mint and a drizzle of olive oil.

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What you need:

300g  extra fine green beans
75g  dry cured un-smoked back bacon
4 shallots, finely sliced
2 garlic cloves, thinly sliced
1tsp thyme, chopped
2tsp  basil infused olive oil
2tsp toasted pine nuts

What you do:

Place a small pan of water on the stove and once bubbling pop the beans in for 2-3 minutes, drain into a colander and refresh under cold water.

Place a large frying pan onto a medium heat and add the basil infused oil. Then add the bacon and shallots and cook for 5 minutes until soft and the bacon has crisped up a little.

While this is going on add the sliced garlic and fry for a minute or so until you have a wonderful aroma of bacon, garlic and shallot. By which time add the beans and cook for 2-3 minutes along with the fresh thyme. Once you feel the beans are hot enough, season to taste and serve garnished with toasted pine nuts.

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What you need:

4 1 1/2- to 2-inch-thick bone in pork rib chops
2 tsp coarse kosher salt
2 tsp chopped fresh thyme
1 tsp finely chopped fresh rosemary
1 tsp freshly ground black pepper
2 bacon slices, coarsely chopped
Olive oil (optional)
4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
3 garlic cloves, minced
1/4 cup brandy
1 cup low-salt chicken broth
2 tsp finely chopped fresh sage
2 tbsp Dijon mustard
1/3 cup crème fraîche or sour cream

What you do:

Pat chops dry with paper towels. Mix 2 tsp coarse salt, thyme, rosemary, and 1 tsp pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.

Heat a large frying pan or large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to the pan. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.

Pour off all but 3 tbsp drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.

Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.

Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche; do not boil. Season with salt and pepper. Spoon over chops.

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What you need:

1.8kg boneless, rolled leg of pork
3 cloves garlic, halved
3/4tsp /3.75ml  dried thyme
2 onions, cut into wedges
3 1/2oz /100g  apple sauce
1tbsp /15ml   brandy
3 heaped tsp /20ml chicken gravy granules
2tbsp /30ml double cream

What you do:

Preheat the oven to 180C / 350F /  gas mark 4.

Place the pork in a roasting tin and pat dry. Make 6 slits in the fat and press in the garlic. Sprinkle with 1/2 tsp /2.5ml  thyme and salt. Add onions and roast for 2 hours 40 minutes  or until cooked throughout.

Meanwhile, mix the apple sauce with the remaining thyme and brandy.

Drain off excess fat from roasting tin. Pour juices into a measuring jug and add boiling water to make 10 floz /300 ml  Place granules in a pan and whisk in the liquid. Bring to the boil, stirring until thickened. Stir in the cream .

serve with the pork and apple sauce.

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What you need:
1 medium  pumpkin (cut into quarters)
2tsp curry powder
1tsp cumin
1tbsp olive oil
300g lean minced beef or lamb
1 onion, finely chopped
2 garlic cloves, crushed
1 leek, finely chopped
100g frozen peas
1 tin of chopped tomatoes
10ml Worcestershire sauce
1tbsp tomato puree
200ml beef stock made from concentrate cube
1tsp thyme

What you do:

Pre-heat the oven to 200C /400F /gas mark 6.

Place the pumpkin onto a roasting tray, drizzle over a little olive oil, season to taste and cook until soft and golden, then cool.

Meanwhile, heat the olive oil in a large frying pan and cook the lean minced beef until browned then remove from the pan. In the same pan fry the onions and leek until soft. Add the mince back to the pan with the garlic and thyme, fry for 2 minutes.

Now add the tin tomatoes, Worcestershire sauce and beef stock and simmer for 25 minutes.

Now add the tomato puree and frozen peas and stir, season to taste and transfer to small oven proof dish. Take your cooled, roasted pumpkin and with a spoon, scoop the flesh into a bowl then mash with a fork.

Mix in the curry powder and cumin, spread the pumpkin over the minced beef and bake  in oven around for 20-25 minutes.

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What you need:

1 tbsp olive oil
500g boneless pork shoulder cut into 2.5cm pieces
1 large or 2 small onions peeled & chopped
1 large carrot peeled & chopped
3 celery stalks chopped
3 garlic cloves peeled & chopped
zest of 1 lemon ( keep 1/2 for the topping)
2 sprigs of thyme
500ml chicken or pork stock
2x 400g tins of cannellini beans( drained & rinsed)

For the topping:
1tbsp butter or margarine
50g fresh breadcrumbs
1 garlic clove peeled & chopped
1 small sprig fresh thyme or a pinch of dried herbs

What you do:
preheat the oven to 160C / 325F / gas mark 3
Heat the oil in a flame proof dish & brown the pork in batches until all cooked.
Remove the pork with a slotted spoon & set aside.
Turn down the heat to medium, then add the onions, carrots, celery & garlic & cooked for around 5 mins until softened.
Add half of the lemon zest & thyme.
Return the pork to the pan, then add the stock & bring to the boil.
add 1 tin of beans & stir.
Cover & cook in the oven for around 2 1/2 hours.
Pour the other tin of beans into a blender along with 3 tbsp of the cooking liquid & whizz until smooth.
Remove the thyme sprigs from the casserole, then pour in the pureed beans to thicken the sauce.
Just before serving, melt the butter in a frying pan & fry the bread crumbs, garlic & remaining lemon zest & thyme ( or herbs) until golden.
Scatter over the cooked pork & beans.

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What you need:

1 kg chicken pieces
11 oz /300g button mushroom
2 1/2 oz /50 g butter
18 fl oz / 500 ml milk
1 tbsp. chopped parsley
1 red onion, finely diced
3 tbsp flour
2 tbsp olive oil
Salt and pepper
2 sheets short crust pastry cut into 4 squares
2 sheets puff pastry
1 egg (egg wash)

dried thyme ( for sprinkling the tops)

What you do:

Pre heat the oven to 190C / 375F / Gas mark 5

Baste the chicken with olive oil, salt and pepper then place onto a baking tray and roast for 35 minutes then remove from oven and set aside to cool.

Heat a Fry pan add a splash of olive oil and the butter and fry the mushrooms for 5-10 minutes then add the onions and flour and cook for a further 5 minutes.

Gradually stir in the milk until you have a nice thick sauce then tear the chicken into chunks and add to the sauce, mix in the chopped parsley and allow the mix to cool.

Place 1 square of short crust pastry onto a baking paper lined and crimp the edges to form a shallow pie, fill with chicken and mushroom mix then top with a square of puff pastry, brush with egg wash and bake for  15- 20 minutes or until golden brown.

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What you need:

1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/3 cup lemon juice
¼-1 tsp chilli powder ( according to paste)
Zest of 1 lemon
1 tbsp olive oil
1 tbsp smoked paprika
1/8 ground black pepper
2 cloves garlic, peeled and crushed
1 x size 12 or 14 chicken
1 cup boiling water or liquid chicken stock.

What you do:

Mix together the marinade ingredients in a bowl. Then rub over the chicken.
Marinate for 1-4 hours in the refrigerator.
Over a medium to high heat, place the pressure cooker pan.
Cook the chicken. Brown all sides and pour over any extra marinade.
Place and lock the lid on the top of the pressure cooker.
Set to high pressure, bring up and stay for 20-25 minutes.
Remove from heat.Allow to cool.

To make the gravy:

Pour any excess fat from cooking liquid.
Add 2 tsp of corn flour and smooth paste with cold water.
Bring to the boil then simmer.
Serve with potatoes or rice.

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What you need:

12oz / 350g  dried haricot beans
1 tbsp olive oil
8 Toulouse sausages
9oz /250g  piece of pancetta or a whole chorizo sausage, cut into small pieces
2 onions, peeled and finely chopped
1 carrot, peeled and chopped
4 garlic cloves, crushed
4 chicken legs
1 sprig of thyme, plus ½ tbsp chopped leaves
1 bay leaf
salt and freshly ground black pepper
2 tbsp tomato purée
400g tin chopped tomatoes
7fl oz /200ml white wine
½ day-old baguette
1 tbsp chopped parsley

What you do:

Preheat the oven to 220C / 425 F/ Gas mark 7

Place the beans in a pan, cover with plenty of cold water, bring to the boil, and boil for 10 minutes. Remove from the heat and soak for 2-3 hours, then drain.

Heat the olive oil in a frying pan and brown the sausages for 7-8 minutes, turning occasionally. Remove from the pan and set aside. Add the pancetta to the pan, and cook for 5 minutes. Remove and set aside with the sausages. Add the onions and carrot, and cook gently for 10 minutes, or until soft. Then add three-quarters of the garlic and cook for 1 minute.

Prick the chicken legs all over with a fork and roast for 30 minutes. Remove from the oven. Reserve the chicken fat, and reduce the oven to 140°C (275°F/Gas 1).

In a heavy casserole, layer the ingredients, beginning with half the beans, then onions, carrot, sausages, pancetta, and chicken  legs, followed by the remaining beans. Push the thyme sprig and bay leaf in among everything and season well with salt and pepper.

Mix together 900ml (1 ½ pints) hot water with the tomato purée, tomatoes, and wine, then pour into the casserole. Cover, and cook in the oven for 3 hours, adding a little extra water if required.

Cut the crusts off the baguette, then tear the bread into pieces and place in a food processor with the remaining garlic. Process into coarse crumbs. Heat 2 tbsp of the duck fat in a frying pan and fry the crumbs over a medium heat for 7-8 minutes, or until crisp and golden. Drain on kitchen paper and stir in the herbs. Remove the cassoulet from the oven and stir. Sprinkle the breadcrumb topping over in a thick, even layer, and serve.

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What you need:

5 lb chicken, rinsed, patted dry, cut into 6 large pieces
2 medium carrots, cut into chunks
2 medium white onions, chopped
1 stalk celery, chopped
1 medium tomato, chopped
2 gloves garlic, crushed
½ tsp dried thyme
1 bay leaf
2 tbsp chopped fresh parsley
½ tsp ground black pepper
5 cups dry red wine
¼ cup Cognac
¼ canola or extra-light olive oil
1 tsp salt
2 tsp sugar
8 oz pearl onions
8 oz mushrooms, cleaned and sliced thin
6 oz good-quality sliced bacon, chopped
2 tbsp butter, softened
2 tbsp all-purpose flour

What you do:

Preheat the oven to 220C / 425F / gas mark 7.

Place the chicken in a large, deep, non-reactive casserole dish. Layer the carrots, onion, celery, tomato, garlic, thyme, bay leaf, parsley, and pepper evenly over the chicken pieces. In a small bowl, mix together the red wine, Cognac, and oil. Drizzle the wine mixture over the vegetables and chicken, and then marinate the mixture overnight, for 8-12 hours.

Melt 3 tbsp of butter in a large frying pan or skillet over medium-high heat. Remove each piece of the chicken from the marinade, reserving the liquid, and brown them on each side. Set aside the chicken, scoop the vegetables out of the marinade, and cook them in the frying pan or skillet for 5 minutes, until they begin to get tender.

Arrange the chicken in a deep, glass casserole dish, layer the vegetables over the chicken, and pour the reserved liquid over the casserole. Sprinkle the salt and sugar over the mixture, cover, and bake it in the preheated oven for 20 minutes.

While the chicken is baking, fry the bacon in the skillet until it is crispy and set it aside to drain. Pour off all but approximately 2 tablespoons of the bacon grease and sauté the mushrooms and onions over low-medium heat for 6-8 minutes, until they turn tender. When the chicken has cooked for 20 minutes, remove it from the oven and add the bacon, mushrooms, and onions. Cover and return the casserole to the oven for 20 minutes.

Mix together the 2 tbsp softened butter and the all-purpose flour until they form a smooth paste. Add the butter-flour mixture, or beurre manie, to the chicken and vegetables for the last 5 minutes of cooking. Remove the casserole from the oven and stir the beurre manie throughout the dish.

Allow it to sit and thicken for a few minutes before serving.

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