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Posts Tagged ‘Thyme’

This is a fish dish but the star of the show is definitely the Jerusalem artichokes, which soak up all the bacon fat. A stunner of a winter fish dish by Gill Meller who is fast becoming one of our favourite recipe writers.

Wine Suggetion: You need a good white that suits both fish, the rich bacon and earthy Jerusalem artichokes. Soalheiro’s Alvarinho from northern Portugal is a firm favourite and is both minerally-fresh and also texturally full-bodied.

Roast bream with Jerusalem artichokes, onion, smoked bacon & thyme – serves 4

  • 500g Jerusalem artichokes, peeled and cut into large pieces
  • 2 red onions, cut into wedges
  • 250g smoked bacon lardons
  • a small bunch of thyme
  • 4 garlic cloves, bashed, no need to peel
  • 2 tbsp extra-virgin olive oil
  • 1 large bream (about 1kg) or another white fish, we used two small bream to serve 2

Preheat the oven to 180C/350F/gas mark 6.

Scatter the artichokes, onion, bacon, thyme and garlic over a large heavy roasting tray or dish. Drizzle over the olive oil and season well with salt and black pepper.

Cover loosely with some baking parchment, then roast for 35-45 minutes or until the artichokes are tender, give everything a toss occasionally.

Slash the fish 3-4 times on each side, then lay on top of the artichokes. Baste the fish with some bacon fat, then season the fish with salt and pepper. Turn over onto the other side and baste and season again.

Return to the oven and bake for 20 minutes, or until the fish is just cooked through. The flesh should come away easily from the bone.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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We served this tasty potato dish with feather blade steaks braised in port and it would be good with other roast or braised beef dishes.

Potato, Onion & Horseradish Gratin – serves 4

  • 2 tbsp vegetable oil
  • 100g butter
  • 3 onions, thinly sliced
  • a bunch of fresh thyme, remove the leaves from half
  • about 900g of large floury potatoes, sliced very thinly (a mandolin or food processor is best for this)
  • 4 tbsp horseradish sauce
  • 300ml beef stock

Preheat the oven to 200C/180C fan/gas 6.

Heat the oil and 25g of the butter in a large frying pan. Add the onions and season well with salt and pepper. Cook for about 30 minutes, stirring regularly.

Meanwhile, put the stock into a saucepan with a small bunch of thyme and bring to the boil. Cook for a couple of minutes, then remove from the heat and leave to infuse for 10 minutes. Strain into a clean pan and keep warm.

Put the sliced potatoes into a large bowl with the thyme leaves. Melt the remaining 75g of butter and pour this over the potatoes and season well. Toss with your hands to coat the potatoes in the butter.

When the onions are cooked, stir in the horseradish sauce. Spread a third of the potatoes over the base of an ovenproof dish (20cm square is about right). Spread over half the onions and a third of the beef stock. Cover with another third of the potatoes, followed by the rest of the onions and a final layer of potatoes on top. Pour over the remaining stock, then cover with foil and bake for 45 minutes. Remove the foil and cook for another 30 minutes or until golden.

(Original recipe from Marcus Everyday by Marcus Wareing, HarperCollins Publishing, 2019.)

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Fig & Gorgonzolha Tartines

September is when you start to find some juicy figs. These easy tartines show them off perfectly.

Wine Suggestion: A young, fruity Pinot Noir often springs to mind when pairing with figs, but bringing in the Gorgonzola made us swing to a white variant of this grape: Pinot Gris. Our choice was from Forrest Estate in Marlborough, New Zealand and it was fresh and full of joyous fruit to match the mood of this dish.

Fig & Gorgonzola Tartines – serves 6

  • 6 thin slices sourdough
  • 2-3 tbsp of truffle or flower honey
  • 1 tsp thyme leaves
  • 6 slices gorgonzola
  • 5 ripe figs, sliced into 4

Toast the sourdough and spread each slice with a little of the honey and sprinkle with some thyme leaves. Lay a slice of gorgonzola on each and squash down a bit with knife so it reaches the edges of the toast.

Put the tartines under a hot grill for a few minutes until the cheese just starts to melt.

Arrange the fig slices on top, sprinkle with a little salt, some black pepper and more thyme, then grill again for a couple of minutes and drizzle with some more honey before serving.

(Original recipe by Lulu Grimes IN: Olive Magazine, September 2013.)

Figs

 

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