A selection of classic recipes with thyme as one of the main ingredients. |
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Welcome to our thyme recipe page.
Including seared scallops with tomato and thyme, potato rosti with garlic and thyme, and grilled sardines with thyme.
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This page is © Copyright helpwithcooking.com |
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Seared Scallops with Tomato and Thyme |
If you are trying to impress with a dish that is a cut above the rest, try this Mediterranean recipe for seared scallops.
Ingredients
- 16 freshly shelled scallops
- 6 large plum tomatoes
- 6 tbsp of olive oil
- 2 tbsp of freshly chopped thyme
- 2 cloves of garlic
- 3 sprigs of rosemary
- juice of 1 lemon
- rock salt and pepper
Method
- Preheat the oven to 350°F (175°C).
- If you have shelled the scallops yourself, then make sure you rinse them thoroughly afterwards. Pat them really dry with some kitchen paper and place in a medium-sized bowl.
- Add 3 tbsp of the olive oil together with the chopped garlic, thyme and a little salt and pepper. Mix well to coat the scallops, cover and place in the refrigerator whilst you prepare the rest of the ingredients.
- Cut the tomatoes in half lengthways and place next to each other in a large, shallow roasting tray.
- Season the tomatoes liberally with the rock salt and drizzle with the remaining olive oil. Place the rosemary sprigs into the tin also.
- Place the roasting tray in the preheated oven and cook the tomatoes for between 35 - 45 minutes until the tomatoes are soft.
- 30 minutes into cooking time, heat a tiny amount of olive oil in a large frying pan until the pan is fairly hot.
- Add the scallops and cook for 2 minutes at the most on each side and then turn over and cook for the same amount on the other side. Do not overcook the scallops, as it will ruin the texture and flavour. They will be done as soon as they turn opaque white and are lightly browned.
- Remove the roasted tomatoes from the oven and serve onto warm plates with the scallops.
- Tip the juices from the roasting tray into the frying pan that contained the scallops, add the lemon juice and mix well in the pan. Pour the juice over the tomatoes and the scallops and serve immediately.
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Potato Rösti with Garlic and Thyme |
These delicious herby potato rösti can be served as an accompaniment to roast meat. Rösti is the national dish of Switzerland, where it is often eaten for breakfast.
Ingredients
- 1 lb (450 g) potatoes
- 3 oz (85 g) butter
- 4 crushed cloves of garlic
- 1˝ tbsp of freshly chopped thyme
- salt and pepper
Method
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes and peel them. Place them in a bowl of cold water as you go along. Once all the potatoes are peeled, drain them and cut into thin slices. Then cut the slices into sticks.
- Place the sticks into a bowl and add the crushed garlic and thyme. Season well with salt and pepper.
- Clarify the butter. Melt the butter in a saucepan over a low heat. Remove from the heat and allow to stand. The unwanted sediment should sink to the bottom. Spoon or pour off the golden-coloured butter from the top and transfer to a clean dish.
- Pour 2 tbsp of the clarified butter into a heavy-duty frying pan that is suitable for oven use and add the potato sticks. Press the potatoes down so that they are slightly compressed.
- Pour over the rest of the butter and cook on a medium heat until the potatoes have browned on the underside.
- Cover the pan with a lid or a sheet of aluminium foil and bake in the oven for 25-30 minutes or until the potatoes are cooked.
- Remove the lid from the pan and place a plate over the top. Turn the pan over so that the rösti is inverted. Slide the rösti back into the pan and cook for a further 5 minutes so that the other side browns nicely.
- Once the rösti is cooked transfer to a warmed plate and cut into individual pieces and serve.
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Grilled Sardines with Thyme |
If you are unsure of how to prepare sardines, try our recipe for grilled sardines with a twist. Serve as a starter or as a main meal with a fresh green salad.
Ingredients
- 12 fresh sardines (cleaned and gutted)
- 12 sprigs of fresh thyme
- 4 tbsp of olive oil
- 3 tbsp of lemon juice
- salt (rock salt if possible) and pepper
Method
- Rub the sardines with kitchen paper in order to remove the scales from the skin and wash and pat dry with a paper towel.
- Take one sprig of thyme and insert it into the body cavity of one sardine. Repeat with the remaining sardines and thyme sprigs.
- Place the sardines into a dish and season with salt and a little pepper.
- In a separate small mixing bowl, blend together the olive oil and the lemon juice and pour evenly over the sardines.
- Cover the dish and place in the refrigerator for about 30 minutes to marinate.
- Preheat the grill or barbeque to fairly high and place the sardines on the rack. Cook for about 5 minutes on each side until done.
- Serve immediately with the remaining marinade juice or just with a lemon wedge if you prefer.
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