Tag Archives: fresh thyme

Chicken With Saffron And Thyme

The colour of this chicken is amazing, and the taste is just as good!

The quantity of saffron may seem a little odd, the saffron I buy, comes in a tiny box and weighs 0.5g so I use half a box, a really good pinch would be an equivalent. By chopping the saffron you get more colour but it is as light as a feather so be careful not to lose any.

Also, don’t wear your favourite white top, it’s guaranteed to get stained as will your hands so metal spoons and tongs are the go here!

Serves 6.

Ingredients

30mls boiling water

0.25g saffron, chopped 

800g chicken breast, sliced 

2 garlic cloves, roughly chopped

1 tablespoon fresh chopped thyme leaves

Salt and pepper

A little oil for the pan

Method

Pour the water into a non staining bowl, add the saffron and swirl around.

Once the colour has been released by the saffron add the chicken, garlic, thyme, salt and pepper to the bowl, stir with a metal spoon and then pop into the fridge for 1-2 hours.

Heat a large frying pan, I use a 32cm pan, over a medium to high heat and add a little oil. 

Using tongs, lift individual strips of chicken out of the bowl and lay them in the pan, don’t overcrowd them.

Cook for 4-5 minutes and then turn them, cook until cooked all the way through. Set aside somewhere warm and repeat with the remaining chicken.

Caramelised Onion and Potato Pie

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This is one of those comfort potato bakes that everyone loves and they all come back for seconds in our house.

Serves 6-8. You can also make this ahead of time as it freezes very well.

Ingredients

50g butter

3 large onions, sliced thinly

3 cloves garlic, finely sliced

1 shallot, finely sliced

750 g potatoes, finely sliced, I use an mandolin

fresh thyme

8 eggs, beaten

350g sour cream

400mls cream

salt and pepper

parmesan

Method

Melt the butter in a large pan, add the onions and garlic and over a low heat slowly cook down until caramelised, this can take 45-60 minutes but keep an eye on them towards the end so they don’t stick to the pan and burn.

Preheat the oven to 180 degrees Centigrade.

Take a large roasting dish, I use a 30x20cm dish.

Line the base and sides with baking parchment.

Whisk the eggs, sour cream, cream, salt and pepper.

Pour a little egg mix into the base of the dish, top with potato slices, followed by a little of the caramelised onions and a little sprinkle of thyme.

Top with some egg and repeat the previous layers. Keep repeating until you are using your final egg mix.

Finish with a layer egg over the onions, spread over the sliced shallot and  sprinkle over the grated parmesan.

Bake in the oven for 45-55 minutes until the top is golden and the potatoes cooked through.

Allow to cool and set a little before gently removing from the tin and cutting into portions or take this along, just warm for a picnic.

Caramelised Onion Focaccia

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Soup seems to take on a stellar level in our house when it’s served with home made bread.

I tend to cook up an enormous pan of onions and then store the caramelised onions in the sterilised jars in the fridge for moments like this!

The smoked salt flakes are not essential, but salt sprinkled over the top does add a lovely flavour.

Serves 6-8.

Ingredients

400g plain flour

2 teaspoons instant yeast

1/2 teaspoon salt

180g caramelised onions

175mls warm water

fresh thyme leaves

smoked salt flakes

Method

In a large bowl combine the flour, yeast, salt, onions and water, bring together to form a dough.

Knead on a floured surface for 5-7 minutes, place in a floured bowl and cover with plastic wrap.

Set aside, somewhere warm for an hour. Line a baking tray with baking parchment.

Gently remove the dough from the bowl, using a rolling pin, gently roll out to fit your baking tray.

Lift the dough onto the prepared tray and using your fingertips, press indentations all over the bread.

Drizzle with olive oil and sprinkle over some time leaves and salt.

Leave the bread somewhere warm to rise again. While it rises, preheat the oven to 200 degrees Centigrade.

Once the bread has risen again, pop in the oven and bake for 30-35 minutes until golden and the base sounds hollow when tapped.

Allow to cool a little  on a wire rack before cutting.

Slow Roast Leg Of Lamb With Chilli And Herb Marinade

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One of the best ways to cook a leg of lamb with zero stress for the cook and tons and tons of flavour! If you like spoonable meat, this is the recipe for you.

This is one of our regular Sunday roasts, pop it in the oven in the morning and come back to it in the evening to finish it off.

The marinade might look an odd colour but trust me, it will taste fab!

As for stabbing the leg……….I really do mean stab it! Take your largest chopping knife and stab it until nearly through the leg and then turn the blade to make a hole big enough to fit a couple of fingers so you can pack the marinade down it.

Leftovers make a beautiful stuffed bread filling, if you have any!

Serves 6-8.

Ingredients

3kg leg of lamb

70g flat leaf/Italian parsley, leaves picked

6 large sprigs of thyme, leaves picked

2 large sprigs of rosemary, leaves picked

4 cloves of garlic, peeled

1 large green chilli, deseeded

2 tablespoons balsamic vinegar

4 tablespoons olive oil

salt and pepper

Method

Preheat the oven to 140 degrees Centigrade.

Process all of the ingredients, except the lamb, to form a thick paste.

Place the leg in your roasting tin and stab all over it, ideally holes that you can fit 1-2 fingers into but don’t cut all the way through.

Pour the marinade over the lamb and then use your fingers to pack the marinade into the cuts.

Smear the remaining marinade all over the lamb.

Lay the lamb, fatty, meaty side up and pour 500mls water into the tin.

Wet a piece of baking parchment while scrunching it up, spread over the top of the meat.

Seal completely with a piece of tin foil.

Place the roasting tin in the preheated oven and bake for 7 hours.

After seven hours, remove the foil, drain all of the pan juices into a pan.

Turn the oven up to 200 degrees Centigrade.

Spoon the fat from the from the pan juices back over the surface of the lamb and return to the oven.

Bake for a further 40mins, basting regularly with the fat in the pan.

To serve, heat the pan juices and serve the meat with the juices over the top.

Homemade Sausage and Egg Muffins With Mushrooms

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A little weekend treat!

These keep the energy levels up when we are having a full on day running around the boys sporting commitments!

The boys version omits the mushrooms and the gluten free option omits the muffin but adds a sliced avocado, sometimes I really don’t mind having Coeliacs!

Makes 8.

Ingredients

300g minced pork

1/4 onion, peeled

good pinch of chopped fresh thyme

good pinch of chopped fresh sage

salt and pepper

8 muffins, toasted

30mls oil

16 medium mushrooms sliced

8 eggs

Method

Tip the meat into a mixing bowl, season really well.

Process the onion and herbs and add to the meat, mix well, using your hands is ideal.

Form into 8 flat, thin patties.

Heat a large frying pan, add the oil and cook the mushrooms. Set the mushrooms aside.

Cook the patties in the pan and then draw them to the side, heat the egg rings, if using, and cook the eggs.

Return the mushrooms to the pan while the eggs cook to warm through.

Top the base of the muffin with mushrooms, add the pattie and egg and finish with the lid of the muffin.

Sticky Carrots with Thyme

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For years the boys would only eat raw carrots!

This way of cooking carrots brought them back to cooked carrots and the fact that they are called sticky makes them even more attractive to kids!

I like to make these when the oven  is on for something else, maybe a roast chook? I cut my carrots into discs with a corrugated knife to give the cute ridges, regular discs work a treat too or even cut into sticks, just adjust the cooking time to suit the size of your carrots.

Serves 6.

Ingredients

800g carrots, peeled and sliced into 1/2 – 1cm disc

1 tablespoon maple syrup

10mls olive oil

a few sprigs of fresh thyme

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade. Line two baking sheets with baking parchment.

In a bowl, combine the carrots, maple syrup, oil, thyme, salt and pepper.

Spread over the lined baking sheets in a single layer.

Pop in the oven and bake for 20 mins.

Turn the carrots over and return to the oven for a further 15-20 mins until darkening and a little sticky.

Herbed Potatoes with Parmesan Cheese

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Sometimes the garlic and rosemary version of these doesn’t go with the main dish, that’s when I change to this option.

Serves 6-8.

Ingredients

1.5kg potatoes, cut into 1cm cubes

1-2 tablespoons olive oil

1 tablespoon fresh sage, chopped

1 tablespoon fresh oregano, chopped

1/2 tablespoon fresh thyme, chopped

salt and pepper

30 g finely grated Parmesan

Method

Preheat the oven to 200 degrees Centigrade.

Line two or three baking sheets with baking parchment.

In a large bowl combine the potato cubes, oil, herbs, salt and pepper.

Pour onto the trays and spread out into a single layer.

Bake in the oven for 15 mins, remove turn the potatoes over and return to the oven.

Bake for 15 mins again and again, turn the potatoes over.

Cook for a further 10mins, remove, turn the potatoes over and sprinkle with Parmesan.

Return to the oven for 5-10 mins until the cheese is crispy.