Serve in the parcel with the lime garnish and unwrap. Place the parcels into the oven for 20 minutes, then remove from the oven and let them sit in the parcels for at least three minutes before serving. Fold over the paper, sealing in the fish to make a parcel.
Splash over the sesame oil, soy sauce and top with the chopped chilli. Place the fish on top, adding the rest of the vegetables onto the fish. Place the greaseproof on top of the tinfoil and, in the centre of the sheet, add in half of your sliced vegetables. I recommend using a sheet of greaseproof paper wrapped within a sheet of tinfoil. En papillote is an Italian method of cooking whereby food is cooked within a small sealed or wrapped parcel. Lay the chicken thighs on a baking sheet and generously season with salt and pepper. Blot each piece of chicken with a paper towel to remove any excess moisture. 2 x 100g fillets of sea bream or seabass In a bowl, stir together the dijon mustard, olive oil, balsamic vinegar, minced garlic and fresh thyme.Sea Bream and Ginger En Pappilotte (serves two) James St Recipes: Niall McKenna's simply delish shellfish dishes James St Recipes: Spice up your barbecue this weekend with some veg Pour the buttery mixture over the baby gem and pop into the oven, cooking for four minutes.Īfter four minutes in the oven, remove and serve. It's a tried-and-true pairing with chicken, as well.
Lastly, in a pan, add butter and place on the hob. 18 Delicious Thyme Recipes By Bridget Hallinan Updated on MaPhoto: SANG AN Earthy and aromatic, thyme adds depth to any dish. Place the grilled baby gem onto a baking tray. After 10 minutes, turn the baby gem over, removing the charred exterior when cool. Thyme can be used fresh or dried, and works well in soups, roasted vegetables, pasta, sauces, pizzas and more We love garnishing a recipe with a few sprigs of thyme: it looks lovely and adds a fresh herbaceous flavor. To begin, place the baby gem onto a hot BBQ, grilling on a high heat. Therefore, the baby gem will be initially placed on the BBQ, and then finished off in the oven. This recipe will use both the BBQ and the oven. Split the baby gem lettuce in half, giving it a thorough wash. It's a fantastic opportunity to learn new BBQ culinary techniques or have a fun night out with friends.įor more information: waterman.house/products/bbq-masterclass BBQ Baby Gem (serves two) Why not join us at Waterman House cookery school for a BBQ Masterclass? You can book through our website or register interest if it's fully booked. This week's recipes use a BBQ to grill the baby gem lettuce, whilst the en papillote can be cooked on a BBQ or in the oven. So, when I get the opportunity, I tend to use a mix of both, as the flavours of both methods enhance and complement the dish. Personally, I love how grilling can really enhance the flavours in food in a way that a regular hob pan cannot. Pascal Aussignac adds lemon thyme to his shortcrust pastry for a strawberry tart, while Robert Thompson combines thyme with peaches in his roast peaches recipe.ONCE summer hits, it's difficult not to get the BBQ out and use it at every given opportunity. Thyme can also be used to add interest to puddings and is a surprisingly good match for fruit, particularly berries and stone fruits. Or go for Marc Dodson's salt cod recipe, where thyme features in the cod seasoning and its accompanying tomato vinaigrette. Try thyme in Nathan Outlaw's red mullet recipe with oven-dried tomatoes and fennel. Dried thyme is also a handy friend to have in any kitchen pantry to add some extra flavour to an array of sauces, stews and soups.įish dishes are an apt way to experience thyme in its Mediterranean guise.
Marcus Wareing uses this approach in his roast beef recipe, as does Tom Aikens' in his braised lamb. Fresh, whole sprigs of thyme are useful for adding to roasts and casseroles. Thyme comes in numerous varieties, but the most common in the kitchen are 'garden' thyme and lemon thyme, both of which can be purchased fresh or dried. Browse through our wonderful collection of thyme recipes, including Galton Blackiston's lemon thyme and mint ice cream, Paul Ainsworth's venison carpaccio, and Pascal Aussignac's pissaladière.
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