FRESH THYME LEAVES RECIPES
GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME ...
Provided by Bobby Flay
Categories main-dish
Total Time 1 hours 55 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
- Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
- Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
- Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.
CABBAGE AND BACON RECIPE | JAMIE OLIVER VEGETABLE RECIPES
The combo of sliced white cabbage, bacon and fresh thyme is a total classic and has bags of lovely flavour.
Total Time 15 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Pour the stock into a large pan, then add bacon and pick in the thyme leaves. Place over a medium heat and bring to the boil.
- Meanwhile, discard the tatty outer leaves from the cabbage, then halve and very finely slice the rest, discarding the tough core.
- Once boiling, add the cabbage to the stock, mix well, pop the lid on and boil furiously for 5 minutes.
- Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water, if needed.
- Add the butter and a good lug of extra virgin olive oil, season to taste with sea salt and black pepper, then serve immediately.
Nutrition Facts : Calories 174 calories, FatContent 13 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 8.4 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 2.51 g salt, FiberContent 3.9 g fibre
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CABBAGE AND BACON RECIPE | JAMIE OLIVER VEGETABLE RECIPES
The combo of sliced white cabbage, bacon and fresh thyme is a total classic and has bags of lovely flavour.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 174 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 174 calories per serving
- Pour the stock into a large pan, then add bacon and pick in the thyme leaves. Place over a medium heat and bring to the boil.
- Meanwhile, discard the tatty outer leaves from the cabbage, then halve and very finely slice the rest, discarding the tough core.
- Once boiling, add the cabbage to the stock, mix well, pop the lid on and boil furiously for 5 minutes.
- Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water, if needed.
- Add the butter and a good lug of extra virgin olive oil, season to taste with sea salt and black pepper, then serve immediately.
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THYME BAVETTE STEAKS WITH POTATOES AND SPINACH RECIPE ...
Bavette is the French word for flank steak. You could use whichever cut of steak you prefer, but this flat steak is full of flavour. It is often called the ‘butcher's cut’ as they love to keep it for themselves.
From bbc.co.uk
Reviews 5
From bbc.co.uk
Reviews 5
- Season the spinach and spoon into the centre of a long serving platter. Slice the steak into long strips and arrange on one side. Spoon the potato, onions and tomatoes on the other side and serve immediately.
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Oct 15, 2020 · When adding a whole sprig of thyme to soups, stews, or other recipes, the leaves usually fall off during cooking and the woody stem can be removed prior to serving. If a recipe calls for "fresh thyme," the leaves need to be pulled off of the stem. To remove the leaves from a sprig of fresh thyme…
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Jan 17, 2020 · If you purchase it fresh, it can last a week or two in the refrigerator. Dried thyme should be stored in a cool, dark place and ideally used within six months. The dried version can be substituted for the fresh kind in most recipes. One teaspoon of dried leaves is equivalent to one tablespoon of chopped thyme leaves.
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