Category Archives: Thyme

Recipe: Pastry “Pizza”

Pastry Pizza
Pastry Pizza

Ingredients;

1 packet of puff pastry
5 – 6 tomatoes, as ripe as possible, diced roughly with the majority of the seeds removed
10 – 12 black olives, finely chopped
Shredded Parma ham (or other dried meat)
Mini mozzarella balls (or shredded mozz)
Handful of basil leaves, roughly torn up
Strong cheese, such as Red Leicester or vintage cheddar, finely grated
Fresh rocket (or oregano, thyme or similar)
Plain flour
Vegetable oil

Serves 2 as a main course, 4-6 as a snack/starter


Preheat the oven to 200 C.

Flour your worktop well and roll out the pastry to fit the size of a large baking tray. Place it carefully on the baking tray and brush all over with the vegetable oil.

Dress the pastry to 1 centimetre from the edge with your toppings, starting with the tomatoes, then moving onto the olives, basil, parma ham and mozzarella. Sprinkle the grated cheese over the top and place in the oven to bake for 20-25 minutes, until the edge of the pastry is golden brown.

Remove from the oven, cut into large slices and sprinkle with the rocket before serving.

Recipe: The Tastiest Roast Chicken

The Tastiest Roast Chicken
The Tastiest Roast Chicken

Ingredients;

1 whole chicken, best quality you can afford
30g butter, softened
Mixed herbs, finely chopped (should give approx 1 handful when chopped)
1 lemon, zested and cut in half. Zest finely diced
Coppa di Parma (or Parma ham)
Root vegetables (carrots, parsnips, onions)
Potatoes


Heat your oven to 180 C.

This is a beautiful and simple one tray dinner. Start by preparing your chicken – check it has been thoroughly cleaned out internally, trim away any excess fatty skin from the openings. Begin to delicately tease the skin away from the flesh of the breast area, creating a pocket under the skin.

Mix your chopped herbs, lemon zest and some salt & pepper with softened butter. Rub this into the chicken flesh inside the pocket you created by lifting the skin. Also rub it all over the outside of the chicken, covering all of the skin. Next, take your pieces of coppa di parma and place in the skin pocket of the chicken. Place one half of the lemon in the cavity of your chicken, this will help to keep your chicken moist.

Chicken should be roasted for 20 mins per lb plus 20 mins. Your vegetables and potatoes will take about 1 hour to cook, so place the chicken in a large roasting tin and place it in the oven. Now, begin to prepare your vegetables and add them to the roasting tin when there’s one hour of cooking time left.

Peel your vegetables as needed and cut into similar sized chunks. Toss them in a little olive oil (add a little dried herbs if you like) before adding to the roasting tin.

Ensure that the juices of the chicken are running clear, by cutting into the bird with a sharp knife, and then rest for 10 minutes before carving.

Recipe: Frittata Chistorra

Frittata Chistorra
Frittata Chistorra

Ingredients;

1 Handful of fresh herbs (parsley, oregano, thyme) finely chopped
2 x onions, finely diced
2 cloves garlic, finely diced
1 stick of celery, finely diced
1 x sweet pepper, finely sliced
Approx. 20cm Chistorra finely sliced (substitute other dried meat if unavailable)
4 x eggs
30g Pecorino cheese, grated
30g goat’s Gouda cheese, grated
30g Red Leicester cheese, sliced

Serves 2


Get your frying pan on to a medium high heat with a little olive oil. Add the onions and fry them gently for ten to fifteen minutes or until they begin to caramelise.

While you wait, beat your eggs well, trying to incorporate as much air as possible, add in the grated cheeses as well as the fresh herbs and beat some more.

Once the onions have started to caramelise add in the garlic and fry for about a minute before adding the celery and continuing to fry gently for about five minutes. At this point you want to add the sweet pepper and fry for about a minute more, before pouring the egg mix over and stirring well. You will need to be quick doing this as the egg will start to cook as soon as it hits the pan. I use a plastic whisk to keep everything moving as I add the eggs and try to make sure that all the ingredients are evenly distributed around the pan.

Now leave this mixture to cook in the pan until you see the eggs start to cook at the very edge of the pan. Now, quickly add the sliced Chistorra over the top of the frittata and crumble the Red Leicester cheese over as well.

Place under a preheated grill and continue to cook until the centre of the frittata has solidified and the cheese has just started to brown at the edges. Divide the Frittata into slices just like you would a pizza and serve with a small side salad.

Recipe: Sweet Potato & Parsnip Fries

Sweet Potato & Parsnip Fries
Sweet Potato & Parsnip Fries served with Steak and Onion Relish

Ingredients;

4 medium-sized parsnips
3 sweet potatoes
3 cloves of garlic
Handful of fresh herbs, as available (suggest thyme, oregano, mint, chives, parsley)
3 tablespoons olive oil
Pinch of rock salt


When I first saw the recipe this one is based on over at Donal Skehan’s blog, I wanted to make it immediately! I adore sweet potatoes, but I’ve quickly tired of simply baking them in the oven, and while they are gorgeous in stews, it’s not exactly the weather for it!

This weekend I had a batch of parsnips to use up, and some sweet potatoes in the basket too – so I figured that I’d try them together for a change, served alongside a deliciously tender fillet steak with hubbie’s onion relish. I think the addition of the parsnips made the fries even more special – it was so sweet it was practically like eating candy!

Start by picking your herbs, plucking leaves from stalks where necessary. Roughly chop up the garlic cloves and toss the herbs, garlic & salt into your pestle & mortar and bash until you have a paste – you can use your food processor if you don’t have a pestle & mortar. Add in the olive oil and stir well.

Preheat your oven to 200C.

Peel your parsnips and sweet potatoes and then chop into fry/chip shapes – I find for parsnips the best method is to top & tail, then cut in half horizontally, then split the bottom section into 4 vertically, and the top into 6-8 sections vertically – trust me, that will make sense as you are chopping! With the sweet potatoes, the important thing is to try and split them evenly – if you have thin, scraggly fries then they won’t cook evenly. Aim for similar size to your parsnip fries.

Drop the fries into a large bowl as you cut them, and once finished add the mix from the mortar to the bowl and mix it in well, until all the fries are coated evenly.

Spread the fries out onto a baking tray in one layer (use 2 trays if needed) and bake in the oven for 40-45 mins, turning once. The fries should end up soft on the inside and just charred on the edges.

Recipe: Quick and Tasty Pasta

Ingredients;

150g dried pasta (the smaller the pieces the better)
40g butter
2 cloves of garlic finely diced
1 tablespoon of fresh thyme, chopped
Juice of half a lime
Handful of grated parmesan

Serves 2


Begin by preparing the pasta as per the packaging. Then when you drain the pasta get your pan back onto a high heat and add the butter to the pan.

Once the butter has melted add the garlic and fry this for about one minute, then add the thyme and stir it in well. Finally, add the lime juice and stir for about thirty seconds before adding the pasta back in, mixing together well and serving with some grated parmesan.

You can also add some chopped salami, pepperoni or even chorizo at the same time as the garlic if you want some additional flavour.