So now i do try to keep aside(read hide away),atleast a portion & though it aint easy for a hand dats fidgety to shoot in artificial light(read nights),am making it so far.
I love thyme(u'll catch me saying this for all herbs mind ya!!!),whether fresh or dry & almost always have a little stock of mc cormick thyme,the only thyme me tried so far-it has to be close to the fresh original taste.
i love that thyme,a delicately framed ,almost lacey herb that packs in a punch-yeah bursting with flavourfull aroma,we love we love !!!
Here,am working with a thyme based dinner,fitting in the TDLA(READ tiny, dainty, lacey, aromatic )power packed THYME with both fresh & dried herb & believe me ,it was wonderfull & dont blame me(then who to?? :-))) ) if u find me playing with these intricately lacey flavours ,again & again & again(stay tuned to ----WHB---i'll be there with more)
For the fresh version we begin with a herbed clear veg soup thats so so simple & quick to make.
A stock & fresh crunchy toppings,thats it.And whatever flavours the stocks made up of are brought out prominently in the crunchy garnish....
Oh surely u can fix this one up with stock powder but believe me ,its delicious from the scratch making stock.
You either use a bouquet garni or just simmer all of the following in a pot of water,till the flavours are released. Just leave it simmering & begin with ur main course.
The following can be used in any quantity u love & its a 'herbed' clear soup remember so we have more herbie flavour lending here too.& add any veggie u wanna serve along ,to the broth,like i added cauliflowerlets & chineese green beans.
1) Stalks of parsely & celery(i saved the leaves for building the garnish & rubbed the stalks well to release flavours)
2) Finely sliced pink onion.
3)Loads of thyme(as per ur favoured flavour)
4)Stalks of the spinach(leaves for the garnish)
5) CLoves,cinnamon or star anise for the flavouring
6) Salt to taste(u can add pepper too but i added the sides of the red & yellow peppers leaving some for garnish)
7)A FEW cloves garlic
SIMMER TILL ALL THE FLAVOURS ARE RELEASED(AND FINALLY TIP IN CAULIFLOWER & CHINEESE BEANS)
AND SERVE WITH A GARNISH OF THYME,AROMATIC PORTUGUESE OLIVES,
RED & YELLOW PEPPER.CELERY & PARSELY,SPINACH,SPRING ONION,
ALL FINELY SLICED/CUBED &
YEAH A GOOD DRIZZLE OF
EXTRA VIRGIN OLIVE OIL.
I make fillets all the time. Whenever chicken is brought i request to keep the breast whole or bring breast whole so i can indulge in what i call carving fillets. Fillets have been instrumental in inspiring many a gourmet dinner & its a pity that i have never really been clicking pictures but now i wont give in to a pity party & cry over spilled milk but this oct'09 on ,there are few a fillet inspirations that'll miss being clicked away!
I love herbs too,fresh or dry. Some time back i pick'd a little bottle of thyme (simmered some itln weddn soup too),dried ,coz the last time i managed to lay my hands on fresh thyme has been awhile. I miss my kitchen garden with fresh produce coz we are in the midst of moving home & this place is temp so no garden really but may tag along some goan mud pots & have fresh produce again....but till then my love for herbs, diminshes not , and the the last week i've re-created thyme feasts for a few dinners.And to top that on a recent visit to the dentist(not me,was the encouraging daughter accompanying my parents) browsed thru a Good Housekeeping issue & there was nice list of recipes ,quick to put by.So a few weeks later ,got recreative on the kitchen island with tango playing in the background,on my new mini speakers for my ipod....
I thought this would be the perfect entree toweekend herb bloging,a lovely weekend herbie virtual party & i do hope am getting this right,if yes i sure could have an entry every so often coz i simply,and we all at home do,love working with herbs.
This weeks host host is paulchens food blog as also my first entry & would love to be aasociated with WHB often now.
That is here bringing together my 2 loves,fillets & thyme /herbs ,working with onion sauces & wines & buttery lemony frenchy mashed potato & very filling suppers to ruminate about over coffee later ,under the cool moonlight,star studded skies,later that night...& happy to bed with a smile on our lips & chicken in our tummies ,with an espresso to top that.
The whole flavour for this is based on dried thyme which lends an aromatic flavourfull aroma & is simply delicious!!!!U'll have requests to work around this,i did(stay tuned-coming up soon)
HERBIE GOES CHICKEN-CHICKEN HERBED FILLETS with AN ONION WINE SAUCE
I usually keep a fillet per person & plate 'em according to personal preferrence of the sides & accompaniments.
So here goes,the followin are for a single fillet & u can increase accordingly.And dont skip the sauce(recipe below),its excellent with the chicken& makes for a great dipping sauce to for wraps & alike,I find myself browning onions for this sauce ever so often.
WHAT U NEED
(1)---skinless& boneless chicken breast fillets--1
(2)---dried herbs--1 tbh
(3)---freshly crushed pepper & salt to taste
(4)---dash of lime/vinegar
(5)---2 tsp olive oil
~~~u can try this with drumsticks too ,or chicken pieces but works best for fillets
~~~use any herbs u like or have,thyme has a flav i love.use fresh or dry or combi.
~~~pepper too can be adjusted,i love a combi of white & black,freshly pounded
---a few hours before or the prev day or even just an hour earlier is fine,prick the fillets all over(u can pound 'em a wee bit too inbetwenn 2 plastic wraps or a ziplock pouch) and rub with salt ,lime,crushed pepper & herbs to season on both sides.
---cover with cling foil & refrigerate
----Heat the oil in a non-stick pan & brown chicken well on both sides & cook till done(doesnt take more than 10mins really)
---Transfer chicken to a casserole or platter covered with foil to keep warm.
ONION WINE SAUCE.
----to the same pan add 2tsp oil,heat and add 2 ONIONS,finely sliced lenghtwise & 2-3 cloves of garlic ,crushed.
---Cook till tender & lightly browned.
---add 1TSP HERBS
----tip in 1CUP WATER/STOCK & 1/4 CUP RED WINE OR BALSAMIC VINEGAR OR COMBINE BOTH.
---now u can personlise this sauce to suit the flav u'll most love-honey with pepper,fresh chives,cinnamon or 5 spice powder or a piece of lemon grass for a oriental flavour,or a star anise for warmth.feel free to experiment,its worth the try.
---reduce sauce by simmering for a few mins(2-3)
---Turn heat off,(i add baby spinach here at times)add a nice blob of butter/extra virgin olive oil & thats done.
To serve ,either serve whole with the onion sauce spooned over.........
or slice each fillet,plate 'em & spoon the onion sauce over. sliced some local bread rolls too,sprinkled herbs,grilled & spread a little butter.
coverin the chicken with foil when making the sauce,seals in the moisture keeping it warm & steamy & ofcourse tender.....everybody loves these ,anywhich way with any combi.......
AND JUST PAIRS UP EXCELLENTLY WITH THIS HERBED FRESH THYME SOUP & GARLIC TOASTEES