HOW TO USE THYME RECIPES
THYME & GARLIC TURKEY CROWN RECIPE | BBC GOOD FOOD
Enhance your roast turkey with the flavours of thyme, garlic and lemon this Christmas. Serve this crowd-pleasing festive main with our stuffing balls
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Total Time 2 hours
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- If you have the time, do this step the day before you want to roast the turkey crown. Strip the leaves off most of the thyme, reserving a few sprigs, and mash with the garlic, lemon zest and a small pinch of salt using a pestle and mortar. Put half the mixture in a bowl, then add more salt and continue mashing. Sit the crown in a roasting tin and season with the mix, rubbing it all over the skin and under the crown. You can cover and chill the crown for up to 24 hrs at this stage. Work the butter into the remaining mix and chill this, too. If you don’t have enough time, you can do this prep on the day.
- Remove the turkey crown and the flavoured butter from the fridge an hour or two before roasting. Heat oven to 200C/180C fan/gas 6. Smear the butter all over the turkey skin and roast the turkey for about 1 ½ hrs, basting every 30 mins or so until golden and cooked through – a digital cooking thermometer should read 70C when inserted in the thickest part of the breast. Leave to rest for at least 20 mins before carving.
- Save the juices from the tin to add to the gravy, which can be made ahead (alternatively, make the gravy in the tin). As an optional flourish, halve more lemons and sear the cut sides in a hot pan until lightly charred. Serve the turkey crown surrounded by fresh thyme sprigs, the charred lemon halves, if you want, and stuffing balls.
Nutrition Facts : Calories 283 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 0.1 grams sugar, FiberContent 2 grams fiber, ProteinContent 42 grams protein, SodiumContent 2 milligram of sodium
THYME-ROASTED VEGETABLES RECIPE: HOW TO MAKE IT
The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..—Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 10 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 151 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 274mg sodium, CarbohydrateContent 24g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch
More about "how to use thyme recipes"
ROASTED CARROTS WITH THYME RECIPE: HOW TO MAKE IT
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Side Dishes
Calories 73 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Side Dishes
Calories 73 calories per serving
- Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes., ,
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ROASTED CARROTS WITH THYME RECIPE: HOW TO MAKE IT
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Side Dishes
Calories 73 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Side Dishes
Calories 73 calories per serving
- Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes., ,
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GLAZED CARROTS WITH THYME RECIPE | JAMIE OLIVER RECIPES
These beautifully glazed carrots make the perfect side to any roast dinner.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 115 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 115 calories per serving
- Trim most of the leafy green stalks off the carrots, then peel them.
- Melt the butter and dripping or goose fat (if using) in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
- Pick and sprinkle in the thyme sprigs, squeeze over the clementine juice, then add the honey or sugar and a splash of water.
- Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
- Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed.
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SEMOLINA ROAST POTATOES WITH GARLIC & THYME RECIPE | BBC ...
Try this easy side dish for Sunday lunch - toss in semolina flour and roast with garlic and thyme until perfectly crisp and golden
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Side dish
Cuisine Italian
Calories 271 calories per serving
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Side dish
Cuisine Italian
Calories 271 calories per serving
- Pour the remaining 3 tbsp olive oil into a shallow roasting tin and add the potatoes, garlic and thyme. Bake for 45 mins-1 hr until the potatoes are crisp and golden.
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The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what’s convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 537 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 537 per serving
- To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.
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CREAMY MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER ...
I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it's a classic.
From jamieoliver.com
Total Time 45 minutes
Calories 148 calories per serving
From jamieoliver.com
Total Time 45 minutes
Calories 148 calories per serving
- Brush the mushrooms clean, then finely slice.
- Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
- Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
- Spoon out 4 tablespoons of mushrooms, and keep for later.
- Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
- Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
- Pour in the cream, bring just back to the boil, then turn off the heat.
- Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
- Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
See details
ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY ...
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what’s convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 537 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 537 per serving
- To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.
See details
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