Category: thyme

Categories
chicken cream food mushroom thyme wine

creamy chicken pot-roast

creamy pot-roast chicken with boiled potatoes

Another weekend, another slow-cooker recipe. Another from delicious magazine, this rich, soupy casserole certainly packs flavour. But is it too intense? A little oily, but certainly filling.

Creamy pot-roast chicken:

6 rashers streaky bacon, cut into lardons

8 chicken pieces (I used a mixture of thighs and drumsticks)

2 tablespoons flour

1 onion, sliced

200g baby onions, peeled

3 garlic cloves, sliced

200g button mushrooms

300ml white wine

Handful thyme leaves

Handful parsley

100ml double cream

  1. Fry the bacon and chicken in a frying pan to brown everything. Put these into the slow cooker.
  2. Fry the leeks, onions, garlic, mushrooms and flour in the same pan for 5 mins to allow some colour to develop. Add these to the slow cooker too.
  3. Add the remaining ingredients and slow cook for 6 hours. Serve with potatoes (I boiled thick potato slices in water infused with garlic and thyme).
Categories
food polenta thyme

polenta cake

I was making lamb and cauliflower puree again, though I had no carbs to hand. I found some polenta in the cupboard and though I’d make some firm polenta pieces as something to mop up juices with. Crisp on the outside, chewy in the middle, this is just the thing to partner with excess sauce or gravy.

Polenta cake:

1 teaspoon thyme leaves

Ground polenta

Lamb stock

*For quantities, use a ratio of 3:1 liquid to polenta. I just used a ramekin to dole it out.

  1. Preheat an oven to 180C, with a shallow baking dish in it. Preheating the dish ensures a crisp base.
  2. On the hob, whisk the stock and polenta together for a couple of minutes until thickened.
  3. Season, add the thyme and pour into the baking dish.
  4. Back for 25mins or until the top is crispy.
Categories
courgettes food pancetta peas thyme vermicelli

vermicelli with pancetta, pea and courgette

I get home from work and realise I am cooking for one. This means invention time!

I know I have some vermicelli I want to use, so water goes on to boil while I rummage for goodies. I scavenge pancetta and a lonely courgette, so that’s as good a start as any. I chuck the vermicelli in salted water while I fry garlic and pancetta together in a hot pan. When that browns I throw in a diced courgette and toss well. Then I dash out to the window box to trim off some thyme leaves, which go in. I then add a splash of marsala for sweetness then add some chicken stock. The pasta’s done so that is drained and then swirled in the frying pan, and topped up with a little more stock and some frozen peas.

A lovely 8 min din.

Vermicelli with pancetta, pea and courgette:

200g vermicelli pasta

1 pack diced pancetta

1 clove garlic, sliced

1 courgette

1 teaspoon thyme leaves

2 tablespoons marsala

500ml chicken stock

2 teaspoons frozen peas

Boil vermicelli in salted water until tender and drain.

  1. Fry garlic and pancetta until meat is coloured.
  2. Add thyme leaves and courgette and continue to fry.
  3. Add marsala and allow to bubble for a minute.
  4. Add half the stock and allow to bubble for a bit.
  5. Add the pasta to the pan with the rest of the stock, seasoning as necessary.
Categories
chicken food mushroom potatoes thyme

chicken and mushroom hotpot



Wow, this was a Jamie great. Very pleased with the results.

Started with chicken legs: skinned, then trimmed the meat off and diced. The skin was then put into a hot pan and allowed to render the fat out. Then browned the leg meat, and added onion, garlic and celery. Once this had all sweated a little I chucked in some sliced chestnut mushrooms and seasoned well. Then, a spoon of flour mixed through to help thicken it up. I added some chicken stock until soupy, then lovely wood thyme.
I poured this into a casserole pot and topped with lightly-boiled sliced potatoes and baked in the oven for half an hour. Thick, savoury and a lovely blend of textures. Nice!
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