#dried thyme

~Chicken Biscuit Bake Casserole~

These fragrant and beautifully spicy Gamberi all'Arrabbiata make a simple yet flavourful lunch to celebrate the end of the week! Happy Friday!

Ingredients (serves 2):

2 tablespoons olive oil

1/2 teaspoon fennel seeds

1/2 teaspoon dried thyme

1/3 Garden Chilli 

1 large garlic clove, minced

a dozen fresh prawns

¼ teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 large,  ripe Garden Marmande Tomatoes, rinsed

1 large lemon

1/2 tablespoon caster sugar

Heat olive oil in a large, nonstick skillet over medium-high heat. 

Add fennel seeds and dried thyme, and fry, 1 minute.

Thinly slice Garden Chilli, and stir into the skillet. Cook, a couple of minutes more.

Add minced garlic, and cook, another minute.

Peel prawns and stir them into the skillet, coating well in oil and spices. Cook until bright pink, and starting to brown, about 4 minutes. Season with fleur de sel and black pepper.

Dice Marmande Tomatoes, and stir them in the skillet, along with all their juice. Bring to the boil.

Thoroughly squeeze the juice of the lemon over the prawns, and reduce heat to medium. Stir in caster sugar. Simmer, about 5 minutes more. 

Chef’s Note: I like this. Hearty, but also with some veggie. And I love the crunchy fluffy potato 

Original recipe [link]

Makes: ~ 3 quart

Ingredients

1 lb ground turkey

1/2 tbsp light brown sugar

1/2 tsp kosher salt

1/2 tsp garlic powder

1/4 to 1/2 tsp dried thyme

1/4 to 1/2 tsp ground sage

(opt.) 1/4 tsp onion powder

8 oz sliced baby bella mushroom

4 cups fresh spinach

6 large eggs

1 cup milk

Dash salt

2 cups shredded cheddar cheese

6 cups frozen tater tots {{these don’t need to be defrosted}}

Instructions

0. Preheat oven to 375°F. Grease/spray a 13x9-inch baking dish

1. In a large skillet (at least 3 quart), cook turkey over medium heat until no longer pink, 5-7 minutes, breaking into crumbles. Add seasonings and mix together

seasoning: brown sugar, salt, garlic powder, dried thyme, ground sage, onion powder

2. Add mushrooms and spinach to the skillet. Cook until mushrooms are tender and spinach is wilted.

3. Transfer the sausage mixture into a greased baking dish, careful to try not to get any liquid in the dish.

4. In a large bowl, whisk eggs, milk, and dash salt until blended

5. Pour egg mix over sausage mixture.

6. Layer with 1 cup cheddar cheese, then tater tots, then 1 cup cheddar cheese.

Insta : valvet.days

On a cold day, this beautifully crispy, generously fatty and deliciously flavourful Honey and Herb Roast Pork Belly makes a splendid lunch! It's a cheap cut of meat, too! Happy Thursday!

Ingredients (serves 3):

1 onion

800 grams/1.75 pork belly

1 large garlic clove, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon olive oil

1/2 cup water

1 heaped tablespoon pure honey

Preheat oven to 200°C/395°F.

Peel onion and cut it into thin slices. Scatter onion slices at the bottom of a roasting tin.

Using a sharp knife, remove the thick pig skin from the pork belly, so you are left with a layer of fat. With the knife, score the fat in a criss-cross manner.

Combine minced garlic, dried thyme and oregano, fleur de sel and black pepper in a small bowl. Stir in olive oil until well-blended. Generously rub oil and herb mixture all over the pork belly.

Sit pork belly, fat-side up, onto the onion slices, and pour water at the bottom of the tin.

Place roasting tin into the hot oven, and roast, at 200°C/395°F, for 30 to 35 minutes, until golden brown on top.

Generously brush pork belly all over with honey, and return to the hot oven.

Roast, at 200°C/395°F, for another 10 minutes.