Cooking thyme! From recipes for garlicky lamb chops to a medicinal tea, this aromatic herb is an all-round wonder
A magic herb in the kitchen and oh-so versatile, thyme is up there as one of my very favourites. Adding a few sprigs of thyme when you are roasting veggies, meat or even fish, brings a unique array of herbal and floral notes that almost tastes like a mixture of rosemary, lavender and mint, with a bit of pepper thrown in.
hough there are many varieties of thyme, the common Thymus vulgaris is the type I use most, however, lemon thyme is just delicious in stuffings for chicken, in Greek-inspired lamb roasts and with pan-fried halloumi.
Not only does it taste delicious in your food, thyme happens to be really good for us too. Thought to contain antibacterial and anti-fungal properties, the herb is also rich in phenol, which is a mighty antiseptic, so brew a nice big pot of thyme tea to help relieve colds, sore throats and bacterial infections — see Rachel Recommends below for instructions.
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“These lamb chops are a simple and classic winning combination. Add a squeeze of lemon juice if you wish for a flavour of Greece.” Ingredients for Rachel Allen’s lamb chops with garlic and thyme. Photo: Tony Gavin
The lamb chops, below, are a simple and classic winning combination. Add a squeeze of lemon juice if you wish for a flavour of Greece.
The leek, thyme and cheese fritters also featured today are yummy and very moreish. Serve as a snack or with a big salad in the side.
Thyme, of course, just loves mushrooms and this soup, below, is just what I crave if I’m feeling under the weather. It’s worth making a big batch and freezing it in small containers for a rainy day.
And if you’re looking for an indulgent accompaniment to a roast lunch this Sunday, then try this delicious gratin of potatoes and leeks with thyme and garlic — it is worth its weight in gold.
Rachel Recommends
To make a medicinal thyme tea, just place a handful of thyme sprigs with all the leaves attached into a teapot and cover them well with boiling water. Allow the herbs to infuse for at least 10 minutes before sipping with or without the addition of honey.
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“To make a medicinal thyme tea, just place a handful of thyme sprigs with all the leaves attached into a teapot and cover them well with boiling water.” Thyme from Ballymaloe’s gardens. Photo: Tony Gavin
Lamb chops with garlic and thyme
Serves 4
You will need:
3 tablespoons olive oil
2-3 large cloves of garlic
2 generous teaspoons thyme leaves
8 lamb chops
Sea salt and freshly ground black pepper
1 Put the olive oil in a wide bowl. Peel and chop the garlic cloves and chop the thyme leaves. Add these to the olive oil in the bowl and mix together.
2 Place the lamb chops in the bowl on the olive oil mixture, then turn them to coat them in the herby, garlicky oil.
3 Place a grill pan or frying pan on a medium heat until it is very hot, then turn the heat up to high. Arrange the chops in a single layer in the pan and cook them until they are deep golden underneath, then season them with sea salt and freshly ground black pepper. Turn the chops over. Now cook them on the other side until they are a deep golden colour again, seasoning with sea salt and freshly ground black pepper. If there’s any thyme and garlic oil left in the bowl, scrape it out over the lamb chops while they’re cooking.
4 Cook the chops for just a few minutes more if you want them pink, or a bit longer for well-done lamb, turning the heat down once they’re golden underneath.
5 Serve the chops on warm plates.
Gratin of potatoes and leeks with thyme and garlic
Serves 6
You will need:
25g butter
300g leeks, trimmed and thinly sliced
3 cloves of garlic, crushed or grated
2 teaspoons chopped thyme
1kg potatoes, peeled and sliced ½cm thick
Sea salt and freshly ground black pepper
350ml cream
1 Preheat the oven to 180C (160 fan), 350F, Gas 4.
2 In a saucepan, melt nearly all the butter (leave a little aside to butter the gratin dish), then add the thinly sliced leeks, the crushed or grated garlic, whichever you’re using, and the chopped thyme. Cover with a butter wrapper or a disc of greaseproof paper and a saucepan lid and cook on a low heat until just soft, about 5 minutes.
3 Meanwhile, place the potato slices into a pot of boiling water, cook them for 3 minutes and drain. Lightly butter a large gratin dish or individual dishes using the leftover butter, then arrange a layer of overlapping potato slices in the dish or dishes. Season the potatoes with sea salt and freshly ground black pepper and then cover them with the sliced leeks and all of the juices from the pot. Next, add the final layer of potato slices on top and season again with sea salt and freshly ground black pepper.
4 Pour over the cream and bake in the preheated oven for 45-55 minutes (less for smaller dishes) or until bubbly and golden.
Leek, thyme and cheese fritters
Makes approximately 12, depending on size
You will need:
2 tablespoons olive oil
200g leeks, trimmed and thinly sliced
1 generous teaspoon chopped thyme
Sea salt and freshly ground black pepper
100g plain flour
1 egg
110ml milk
100g grated cheese (such as mature Kylemore farmhouse cheese, mature Coolea cheese, Emmental or Gouda)
A small pinch of freshly grated nutmeg
10g butter
1-2 tablespoons extra-virgin olive oil
Green salad, to serve
1 Place a saucepan or saute pan on a medium heat and add the 2 tablespoons of olive oil. Add the thinly sliced leeks and the chopped thyme. Season with sea salt and freshly ground black pepper, then cover the pan and sweat the leeks on a low heat until they are soft but not coloured, about 8 minutes. Allow to cool.
2 Sift the plain flour into a bowl, make a well in the centre, add the egg and break up with a whisk. Add the milk gradually, whisking all the time until the batter is smooth and bubbles appear on the surface.
3 Add the cooked, cooled leeks, the grated cheese and the small pinch of freshly grated nutmeg. Season with sea salt and freshly ground black pepper.
4 Place a frying pan on a medium heat. When the pan is warm, add some of the butter and a small drizzle of the extra-virgin olive oil. Drop large tablespoonfuls of the batter onto the pan, spaced slightly apart, and allow them to cook until golden underneath, then flip them over onto the other side and cook for 1-2 minutes more until the fritters feel set in the centre and are golden brown.
5 Repeat with the rest of the batter, adding more butter and extra-virgin olive oil with each batch if necessary.
6 Serve the fritters as they’re ready, straight off the pan, with a delicious green salad.
Mushroom and thyme soup
Serves 6
You will need:
25g butter
2 medium shallots or 1 onion, finely chopped
2 cloves of garlic, finely chopped
350g mushrooms, finely chopped (see my Top Tip, below)
2 teaspoons chopped thyme
Sea salt and freshly ground black pepper
600ml chicken stock or vegetable stock
150ml cream
1 Add the butter to a large saucepan and place the pan on a medium heat. When the butter has melted, add the finely chopped shallots or the finely chopped onion, whichever you’re using, and the finely chopped garlic. Cook for about 5 minutes until they are softened but not coloured. Next, add the finely chopped mushrooms and half of the chopped thyme, stir and cook, seasoning with sea salt and freshly ground black pepper, for a further 5 minutes, until the mushrooms are well cooked.
2 Once the mushrooms are cooked, pour over the chicken stock or vegetable stock, whichever you are using, and bring to a simmer. Continue to simmer gently for about 10 minutes. Next, stir in the cream and the remaining chopped thyme and simmer for a further
2 minutes, then taste for seasoning, adding more sea salt and freshly ground black pepper if necessary.
3 Pour into warm bowls, and serve.
Top Tip
For the mushroom and thyme soup recipe above, I love to use large flat mushrooms for their delicious strong flavour.
