Latest news with #thyme
The Guardian
6 days ago
- General
- The Guardian
Georgina Hayden's recipe for grilled peach, gorgonzola and thyme tartine
Essentially a fancy name for 'things on toast', a tartine is a topless sandwich that can be piled high with delicious things with no threat of being squished together. I love the simplicity and elegance of this recipe: it is the perfect balance of sweet and sour, spicy and salty, and it feels special at the same time. Griddle and marinate the peaches ahead of time, if you like, and feel free to switch them for nectarines, apricots or whatever you have to hand that looks good for griddling. Prep 5 min Cook 20 min Serves 2 2 peaches (about 200g)Olive oilSea salt and black pepperA few sprigs fresh thyme1 tbsp honey 1 pinch red chilli flakes 1 small ciabatta, or half a large one1 garlic clove, peeled and cut in half150g gorgonzolaA handful of rocket leaves Put a griddle pan on a high heat. Halve the peaches, remove the stones and cut the fruit into wedges. Put the wedges in a small bowl, drizzle with a tablespoon of olive oil and season generously. Add the leaves from the thyme sprigs, toss to coat, then griddle the peach slices for a minute or two on each side, until they take on dark char lines and soften slightly. Return them to the bowl, add the honey and chilli flakes, toss again and set aside. Heat the grill to high. Cut the ciabatta in half horizontally and toast under the hot grill for a couple of minutes, until golden and very lightly toasted. Drizzle each slice with olive oil and rub with the cut side of the halved garlic clove. Cut the gorgonzola into ½cm-thick slices and lay these over one side of the ciabatta halves. Return to the grill for just a minute, until oozy, then top with the dressed peaches. Toss the rocket with any remaining dressing in the peach bowl, arrange on top of the tartines and tuck in.
Yahoo
12-06-2025
- General
- Yahoo
Quick & Easy Grilled Pork Chops with Pineapple Relish Recipe is a Taste of the Tropics
In my opinion, everything tastes better on the grill! So when summer rolls around, I'm excited to cook up some delicious meals. Chicken and beef and are some of my go-to grilling foods, but I like to experiment with different proteins. That's why I was excited to get my hands on this grilled pork chops with pineapple relish recipe. Hearty chops are so good when they're grilled! Their slightly smoky flavor combines perfectly with our sweet pineapple relish, which really gets a pop from some lime juice, mint and just a bit of chopped chile pepper for a little extra zing. Yum! This dish is easy to make, too, so it's a dinner winner all around. You can prepare the pineapple relish up to a day ahead, then cover and chill until ready to serve — the flavors get even better the longer it sits. Give it a try and see for yourself. 4 servings 45 min 25 min 20 min 2 tsp. fennel seeds 1 Tbs. chopped fresh thyme 1/2 tsp. salt 4 (1' thick) pork loin rib chops, about 3 lbs. 1/2 cup diced fresh pineapple 2 Tbs. finely chopped red onion 2 Tbs. finely chopped fresh mint 2 Tbs. lime juice 1 Tbs. seeded and chopped red chile pepper Mint leaves (optional) Prepare grill for medium direct-heat cooking. In small food-storage bag, using rolling pin or heavy-bottom pot, gently pound fennel seeds until lightly crushed. In small bowl, mix thyme, fennel seeds and salt; rub over all sides of pork chops. Let stand at room temp. 30 min. Grill chops, flipping once, until slightly pink near bones, 8–10 min. per side. Transfer to serving platter; cover with foil and let rest 5 min. Meanwhile, in small serving bowl or glass jar, combine pineapple, red onion, mint, lime juice and chile pepper; stir until evenly coated. Serve pork chops with pineapple relish. If desired, garnish with mint leaves. Calories: 389 kcal Fat: 22 gram Saturated Fat: 7 gram Protein: 41 gram Carbohydrate: 5 gram Fiber: 1 gram Cholesterol: 111 mg Sugar: 2 gram Sodium: 384 mg Main Dish, Dinner, Fruit, Pork Edit list
Telegraph
30-05-2025
- Health
- Telegraph
Minute sirloin steak panini
This is all about big flavours packed into a neat little package. Minute steaks are used in these paninis, but the real magic is in the layers. Tomatoes add freshness, rocket brings peppery zing, and the shallot mustard mayo has a sharp acidity that ties everything together. Requires marinating and cooling time. Overview Prep time 15 mins Cook time 20 mins Serves 4 Ingredients 4 minute steaks, about 120g each (you could also use frying steak) 3 tbsp light olive oil 2 garlic cloves, finely chopped 4 sprigs of thyme, leaves picked and finely chopped 4 banana shallots, halved and thickly sliced 8 tbsp mayonnaise 2 tsp hot English mustard 2 tsp hot horseradish sauce To assemble 4 paninis, split in half 2 Vesuvio or heritage tomatoes, sliced 4 handfuls of rocket 1 tbsp red wine vinegar Method Step Lay 4 minute steaks on a tray, rub them all over with 1 tbsp light olive oil and generously season both sides. Sprinkle over 2 finely chopped garlic cloves and 4 finely chopped sprigs of thyme and leave to marinate for a few minutes. Step Meanwhile, heat 2 tbsp light olive oil in a medium frying pan. Add 4 banana shallots, halved and thickly sliced, and cook for about 15 minutes on a medium/low heat until softened, browned and well caramelised. Remove from the heat and leave to cool. Step Transfer the caramelised shallots to a small bowl, add 8 tbsp mayonnaise, 2 tsp hot English mustard and 2 tsp hot horseradish sauce, and mix well. Set aside. Step When you're ready to eat, lay the steaks on a very hot part of the barbecue and cook for 1 minute on each side (or to your liking) or until well charred. Remove from the barbecue and place on a tray to rest. Step Now you're ready to layer up your sandwich. Spread the bottom half of each panini with some shallot mustard mayo. Slice the steaks and arrange over the mayo. Season 2 sliced Vesuvio or heritage tomatoes and lay on the steak. Dress 4 handfuls of rocket with 1 tbsp red wine vinegar and pile on top of the tomato. Spread the remaining shallot mustard mayo on the cut surface of the panini tops, position over the filling and press down. Cut each panini in half, if you like, and serve.
