BUTTER FRIED ONIONS WITH VINEGAR AND THYME
Halve 4 medium red onions and slice them about 3/8 inch thick. Melt 4 tablespoons butter in a pan. When it foams add the onions, and sauté briskly over high heat, stirring them frequently. After 5 minutes they will be lightly browned, sweet and a little crunchy. If you want them softer continue to cook until they are done, then add 2 to 3 tablespoons sherry vinegar, balsamic vinegar or red vinegar. Stir quickly as the vinegar cooks off, and season to taste with salt, a generous grinding of pepper, and several bunches of thyme leaves, roughly chopped.
GRILLED SALMON WITH FRESH THYME
Preheat a charcoal grill or the broiler. Sprinkle 4 salmon steaks about 900g total, each about 1 inch thick with salt and pepper on both sides. Pour 2 tablespoons olive oil in a flat dish and add 4 sprigs fresh thyme or 1/2 teaspoon dry, 2 teaspoons minced garlic, 2 teaspoons lemon juice, 1 teaspoon grated lemon rind, and 1/4 teaspoon red pepper flakes. Place the salmon in the marinade and coat well on both sides. Cover with plastic wrap and let stand in a cool place, not in the refrigerator for 5 minutes. Remove salmon from the marinade. Add 2 tablespoons melted butter to the marinade and keep aside. If the salmon is to be cooked on a grill, place it directly on the grill and cook, turning often, 5 to 6 minutes per side. If it is to be cooked under a broiler, arrange the salmon on a rack. Broil about 2 inches from the heat, leaving the door partly open. Cook 5 minutes and turn; continue cooking for about 5 minutes more. Transfer the salmon to the marinade. Turn the steaks to coat it on both sides and serve at once.
LEMON CHICKEN IN THYME
In a plastic bag combine 3 tablespoons flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Shake to mix. Add 4 skinless, boneless chicken breast halves and shake to coat. Save leftover seasoned flour. Heat 1 tablespoon olive oil in a pan. Brown chicken on one side for about 5 minutes. Add 1 tablespoon olive oil, turn chicken over and brown on second side for 5 minutes. Remove chicken. Add 1 tablespoon butter to the pan. Add 1 medium onion, chopped and cook until softened. Stir in any leftover seasoned flour and cook for about 1 minute. Add 1 cup chicken broth, 2 tablespoons lemon juice, 1/2 teaspoon thyme and 2 tablespoons chopped parsley (optional). Bring to a boil. Return chicken to the pan; reduce heat and cover it. Cook until chicken is tender. Serve chicken with sauce over top with some green vegetables.
ROASTED NEW POTATOES WITH LEMON AND THYME
Preheat oven to 190C degrees. Quarter 1.4kg small new unpeeled potatoes. Butter a roasting pan. Add potatoes. Generously add salt and pepper. Heat 1/2 stick unsalted butter and 1/4 cup olive oil together until butter is melted. Add 6 tablespoons fresh lemon juice. Pour over potatoes and toss to cover potatoes. Sprinkle 2 teaspoons thyme over potatoes. Bake 45 minutes to an hour. Sprinkle 1 tablespoon grated lemon peel and 3 tablespoons fresh parsley over potatoes and bake for 10 minutes.
THYME - FIG FRUITCAKE
Combine 1/2 cup unsweetened apple juice, 1/2 teaspoon dried thyme and 1 cup finely chopped dried figs in a bowl. Set aside for 10 minutes. Stir together 1 1/4 cup flour, 1/4 cup cornmeal, 2 teaspoons baking powder and 1/4 teaspoon baking soda in a bowl. Beat 6 tablespoons vegetable oil, 2 tablespoons sugar and 1 egg until well blended. Pour the egg mixture into the flour. Add 1/4 cup pine nuts, toasted and fig mixture. Beat well. Pour the batter into an oiled and floured baking pan. Bake in a 175 C degree oven for 40-50 minutes. Cool for 5 minutes in the pan. Remove from the pan and cool thoroughly. —[email protected]