Thyme

 

 

 

 

Fry 10 cloves of garlic, slivered, in 4 Tbs olive oil; add 1 other clove of garlic, crushed, the leaves from 1 sprig of parsley, finely chopped, 1 tsp thyme leaves and 6 peppercorns, crushed. Stir a couple of times. Add the juice of 1 lemon. Stir to mix well and pour this sauce, still hot, over small pieces of deep fried chicken.

Cooks have been experimenting for hundred of years, so you know you can use thyme in many ways; some extra tips:

• Add thyme leaves to a roasted chicken, just a little, about 20 minutes before it will be ready. Add a Mediterranean touch to your fish soup by adding some thyme.
• Mix ground thyme, salt and pepper; rub this mixture onto veal or pork meat before roasting.
• Add chopped thyme leaves to melting butter. Use this sauce for boiled or steamed seafood.
• For a subtle aroma, add a sprig of thyme or basil to tomato juice. Chill. Retire before serving.