Recipes - Thyme & Envy

Chocolate Tiffin

Paul Phillips — Sun, 27 Feb 2022 19:13:57 +0000

This is a great recipe to make with kids as it involves very little actual cooking and lots of spoons and mixing bowls to lick along the way!

Ingredients

For the base

100g unsalted butter
30g caster sugar
40ml golden syrup
20g cocoa powder
75g milk chocolate
200g crushed digestives
50g raisins
50g dried sour cherries
100g roasted pecans

For the chocolate layer

125g dark chocolate
125g milk chocolate

Instructions

Grease and line a 22cm square tin.
In a saucepan melt the butter, sugar, golden syrup, chocolate and cocoa powder. When melted stir in the biscuits, nuts and dried fruits.
Spoon the mixture into the tin and press down firmly - chill in the fridge (approx 1hr).
Melt the two types of chocolate together and pour over - leave to set at room temperature.
Remove from the tin and cut into pieces.

Details

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins (plus chilling)

Yield: 20 pieces

Tomato & Chilli Jam

Paul Phillips — Mon, 12 Apr 2021 09:16:45 +0000

print recipeTomato and Chilli Jamby Paul Phillips Apr-12-2021An addictive taste explosion! I usually serve with cheese, but this incredible jam is also great with cold meats, in a sandwich or alongside a roast. My mum has been making this for at least 25 years but I think she originally picked up the recipe from an old Peter Gordon cookbook.Ingredients

350g ripe tomatoes
1 long red thai chilli
2 cloves garlic, sliced
1 thumb ginger, roughly chopped
135g caster sugar
3 tbsp red wine vinegar

Instructions1. Finely dice half the tomatoes. Blend the rest with the chillies, ginger and garlic until smooth.2. Bring the blended tomatoes to a boil with the sugar and vinegar, stirring continuously. 3. Reduce the heat to low, add the diced tomatoes and simmer gently for 1hr 15mins, stirring occassionally. 4. Transfer to a sterilized jar. Refrigerate when cool and eat within 2 months. DetailsPrep time: 10 mins Cook time: 1 hr 15 minsTotal time: 1 hr 25 mins (plus cooling) Yield: 1 x 250ml jar

Classic Mint Sauce

Paul Phillips — Sun, 11 Apr 2021 18:29:14 +0000

print recipeClassic Mint Sauceby Paul Phillips April-11-2021The classic roast lamb accompaniment - so simple, there's no need to buy pre-made. Ingredients

150ml cider vinegar
1 shallot, finely chopped
50g caster sugar
15g mint leaves, finely chopped

Instructions1. Boil the vinegar, sugar and shallot until the sugar has completely dissolved. Cool slightly before adding the mint. Infuse for at least 30 minutes. DetailsPrep time: 5 mins Cook time: 5 mins Total time: 10 mins Yield: serves 6

Quick Pickled Onions

Paul Phillips — Sat, 10 Apr 2021 18:41:30 +0000

print recipeQuick Pickled Onionsby Paul Phillips April-10-2021This is a great base recipe, to which you can add other herbs or spices if you like. The onions will be ready in a couple of hours but improve with age. Ingredients

100ml cider vinegar
1 tbsp caster sugar
1 tsp sea salt
1 small red onion, thinly sliced

Instructions1. Bring the vinegar, sugar and salt to a boil, then simmer until clear. 2. Put the onion in a sieve, pour over boiling water, then add to a sterilised jar with the pickling solution. Cool, then chill and leave for a minimum of 2 hrs.DetailsPrep time: 5 mins Cook time: 5 mins Total time: 10 mins Yield: 1 Jar

Apple tarte fine

Paul Phillips — Thu, 01 Apr 2021 16:44:27 +0000

print recipeApple Tarte Fineby Paul Phillips March-31-2021A simple apple tart that kids love - but sophisticated enough to impress at a dinner party.Ingredients

FOR THE COMPOTE:
25g unsalted butter
200g Granny Smith apples - peeled, cored and chopped
25g caster sugar
1/2 vanilla pod
FOR THE TART:
1 sheet all butter puff pastry
3 small Cox's apples - peeled, cored and thinly sliced
25g unsalted butter, melted
3 tbsp caster sugar

Instructions1. Melt the butter for the compote, then add the apples, sugar, vanilla seeds and pod. Simmer for 30 minutes, stirring from time to time. 2. Remove the pod, blend, then pass through a sieve. Cool and reserve for later.3. Preheat the oven to 200°C. 4. Cut two 20-cm circles from the pastry, using an upturned plate. Prick all over, to stop the pastry rising, leaving a 1cm border. 5. Spread the compote over the tarts, leaving the border clear, then arrange the apple slices on top. Brush the border and apples with melted butter and sprinkle over a little sugar.6. Bake for 25 minutes, until the pastry is fully cooked.7. Sprinkle over the remaining sugar and caramelise with a kitchen blow torch (or hot grill).8. Serve warm with vanilla ice cream.DetailsPrep time: 10 mins Cook time: 55 mins Total time: 1hr 5 mins Yield: Serves 4

Chicken Chow Mein

Paul Phillips — Sat, 23 Jan 2021 09:17:24 +0000

print recipeChicken Chow Meinby Paul Phillips Jan-23-2021Proper fast food. Once your vegetables are prepared this will be on your table in less than 10 minutes.Ingredients

FOR THE SAUCE:
60ml soy sauce
60ml oyster sauce (sweet chilli sauce makes a nice alternative)
2 tsp caster sugar
1 tbsp dark soy sauce
1 tbsp sesame oil
TO SERVE:
6 tbsp vegetable oil
4 cloves garlic, finely chopped
400g chicken breast, thinly sliced
1/2 savoy cabbage, shredded
1 small carrot, grated
1 red pepper, sliced
1 red chilli, seeds removed and finely chopped
450g fresh egg noodles
3 spring onions, sliced

Instructions1. Mix the sauce ingredients and keep to one side. 2. Heat the oil in a large wok or fying pan and briefly fry the garlic, being careful not to burn it.3. Seal the chicken in the flavoured oil then add the vegetables (except for the spring onions) and stir fry for 1 minute. 4. Add the noodles and sauce. Continue to stir fry until everything is combined and the chicken is cooked through. 5. Sprinkle over the spring onions, season and serve. DetailsPrep time: 10 mins Cook time: 5-10 mins Total time: 15-20 mins Yield: Serves 4

Perfect fried eggs

Paul Phillips — Wed, 20 May 2020 09:08:35 +0000

print recipePerfect Fried Eggsby Paul Phillips May-16-2020This is my method for the best fried egg and involves steaming them in their own glass dome. Soft but set whites with cooked but runny yolks. Perfect.Ingredients

1 very fresh egg
Sunflower oil
Unsalted butter
Sea salt flakes

Instructions1. Warm a frying pan over a low heat for 5 minutes. 2. Add a splash of oil and a little butter.3. Once melted, carefully break the egg into the pan and cover with a glass saucepan lid. 4. Cook for 4-5 minutes until the white has set but the yolk remains runny. 5. Season and serve.DetailsPrep time: n/a Cook time: 5 mins Total time: 5 mins Yield: Serves 1

Burnt Caramel Ice Cream

Paul Phillips — Sun, 17 May 2020 15:58:48 +0000

print recipeBurnt Caramel Ice Creamby Paul Phillips May-17-2020I first ate this at the River Cafe in London and this recipe is adapted from theirs. This is my favourite ice cream ever. Period.Ingredients

160ml full fat milk
600ml double cream
1 vanilla pod, seeds removed
7 large egg yolks
120g caster sugar
FOR THE CARAMEL
110g caster sugar
40ml water
3/4 tsp sea salt flakes

Instructions1. Add the milk, cream, vanilla seeds and pod to a pan and bring to the boil. Remove from the heat and set aside.2. Whisk the egg yolks and sugar until pale and thick. Temper with a little of the warm cream, then return to the pan with the remaining cream mixture. Heat gently, stirring constantly until starting to thicken. Transfer to a bowl set over ice to cool completely.3. Dissolve the sugar in the water. Add the salt and boil until you have a dark, almost burnt, caramel. Immediately remove from the heat and, whisking continuously, pour into the cooled custard (being extremely careful as it will spit). Set aside to cool for 20 minutes. Sieve and churn in an ice cream maker.DetailsPrep time: 20 mins Cook time: 15 mins Total time: 35 mins Yield: 1 litre

Mashed Potato

Paul Phillips — Sat, 16 May 2020 08:38:20 +0000

print recipeMashed Potatoby Paul Phillips May-16-2020Delicious, fluffy and buttery. This simple mashed potato is the perfect side dish or topping for a shepherd's pie. Ingredients

1kg Maris Piper potatoes
125g cold unsalted butter, diced
150ml full fat milk, hot
Sea salt

Instructions1. Peel the potatoes and cut into rough 2" cubes. Add to a pan of boilng salted water. 2. Reduce the heat and simmer the potatoes for 20 minutes until soft.3. Drain well and return to the hot pan for a few minutes to dry. 4. Mash well, until there are no lumps left, then beat in the cold butter. 5. Finally stir in the hot milk and serve.DetailsPrep time: 5 mins Cook time: 25 mins Total time: 30 mins Yield: Serve 4

Buttermilk pancakes

Paul Phillips — Sat, 09 May 2020 08:28:16 +0000

print recipeButtermilk Pancakesby Paul Phillips May-09-2020A lovely way to start the day. These light pancakes are so easy to make, requiring little more than the ability to mix some ingredients in a bowl and heat them up. Ingredients

1 large egg, separated
250ml buttermilk
4 tbsp full fat milk
75g unsalted butter
200g plain flour
1 tbsp caster sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp bicarbonate of soda

Instructions1. Whisk together the milk, buttermilk and egg yolk in a large bowl. Slowly melt the butter and add to the mix.2. Fold in the dry ingredients before adding the egg whites, stirring until you have a nice thick batter. Rest for 5 minutes.3. Add a tbsp of sunflower oil to a large frying pan and heat until almost smoking. Reduce the heat and drop in heaped heaped tablespoonfuls of batter (leaving plenty of room as they will spread).4. Cook for 2 1/2 mins then flip and cook on the other side until the bottom is golden brown, another couple of minutes.5. Serve immediately, with berries and warm maple syrup. Alternatively, simmer seasonal berries with a little sugar until their juices are released but there is still some structure for a delicious fresh berry sauce.DetailsPrep time: 15 mins Cook time: 5 mins Total time: 20 mins Yield: 10-12 pancakes

Pavlova

Paul Phillips — Thu, 07 May 2020 20:42:32 +0000

print recipePavlovaby Paul Phillips May-08-2020The perfect way to use up left over egg whites. Ingredients

FOR THE MERINGUES:
3 large egg whites
175g caster sugar
1 tsp lemon juice
1 tsp cornflour
1/2 tsp vanilla extract
TO SERVE:
325ml double cream
Seasonal berries
Strawberry coulis

Instructions 1. Preheat the oven to 120C and line a tray with baking parchment. Draw 4 x 6cm circles on the paper to act as a guide. 2. Rub a cut lemon around the inside of a mixing bowl, add the egg whites and whisk to soft peaks. Slowly add the sugar a little at a time and continue until the meringue is stiff and glossy. 3. Add the cornflour, lemon juice and vanilla and whisk for a few minutes more. 4. Divide the mix equally between each circle. Carefully spread to the edges and smooth until the sides are high with a slight hollow in the middle to hold the filling. 5. Cook for 10 minutes, then reduce to 90C and continue baking for another 50 mins. Turn off the heat and allow to cool completely in the oven. 6. Top each meringue with whipped cream and berries, drizzle over some coulis and serve. DetailsPrep time: 15 mins Cook time: 1 hour minsTotal time: 1 hour, 15 mins Yield: Serves 4

Steak tartare

Paul Phillips — Thu, 07 May 2020 12:36:53 +0000

print recipeSteak Tartareby Paul Phillips May-07-2020I know that raw meat is divisive but if you can get past that, this is a delicious way to use the thin end of a beef fillet. Ingredients

300g beef fillet, refrigerated
25g shallot, finely chopped
3 cornichons, finley chopped
2 tbsp capers, finely chopped
1/2 red chilli, finely chopped
5 tbsp tomato ketchup
1 tbsp Dijon mustard
6 tbsp mayonnaise
6 drops tobasco sauce
1 tbsp brandy
1 tsp finely chopped chives
1/2 tbsp chopped parsley
1 tsp freshly gound black pepper
1 tsp sea salt
4 egg yolks

Instructions 1. Chop the steak as finely as possible, without actually mincing it. 2. In a large bowl, mix with the other ingredients until the mixture starts to bind. Shape into 4 portions using a chefs ring. 3. Make a slight hollow in the centre of each patty, drizzling with any remaining sauce from the meat bowl. Break an egg yolk into each hollow. Season with sea salt flakes and serve immediately. DetailsPrep time: 20 mins Cook time: n/a minsTotal time: 20 mins Yield: Serves 4

Wild garlic pesto

Paul Phillips — Wed, 06 May 2020 21:12:25 +0000

print recipeWild Garlic Pestoby Paul Phillips May-07-2020We're lucky to have access to a glut of wild garlic every March and April. This is one of the many delicious recipes we make with the leaves that we forage. Ingredients

100g wild garlic, thoroughly washed
20g curly parsley
55g pine nuts, toasted
55g parmesan cheese, grated
140ml olive oil
3 tbsp lemon juice
Salt and freshly ground pepper

Instructions1. Add the wild garlic leaves to boiling water and blanche for 30 seconds. 2. Plunge into iced water to remove the harsh flavour, stop the cooking and preserve their deep green colour. 3. Dry the leaves then blend for 2 minutes with all the remaining ingredients, except the oil. 4. With the blender still running, slowly pour in the oil until blended. DetailsPrep time: 10 minsCook time: 5 minsTotal time: 15 mins Yield: 400g

Candied pecans

Paul Phillips — Wed, 06 May 2020 11:39:11 +0000

print recipeCandied Pecansby Paul Phillips May-06-2020These glass-like nuts are beautiful as well as delicious. Just be careful not to overcook or they can quickly turn bitter. Ingredients

200g pecan halves
150g caster sugar
150ml water
fine sea salt

Instructions1. Heat a deep fat fryer (or a deep sauce pan 1/2 filled with sunflower oil) to 180C.2. Add the sugar and water to a large frying pan and bring to the boil. 3. Add the pecans and cook to 110C. 4. Carefully transfer the nuts to the oil and fry for 1 minute. 6. Carefully remove to parchment paper using a slotted spoon, ensuring that all the nuts are separated. Sprinkle with a little sea salt and leave to cool. DetailsPrep time: n/aCook time: 10 minsTotal time: 10 mins Yield: 1 large jar

beef carpaccio

Paul Phillips — Mon, 04 May 2020 09:29:57 +0000

print recipeBeef Carpaccioby Paul Phillips May-04-2020Allegedly invented at Harry's Bar in Venice, Carpaccio is all about the quality of the meat so make sure you have a great relationship with a good butcher! Ingredients

250g middle cut beef fillet, trimmed
50g rocket leaves
3 tbsp lemon juice, plus a squeeze for the salad
120ml extra virgin olive oil
1 tsp dijon mustard
1 tsp runny honey
Sea salt & freshly ground pepper
50g shaved parmesan
4 tsp baby capers

Instructions1. Wrap the beef tightly in cling film to make a neat cylinder. Put in the freezer for 1 hour to set and make easier to slice.2. Using a sharp knife, cut the meat across the grain into very thin slices. Place between sheets of baking parchment and gently roll with a heavy rolling pin until paper thin. 3. Arrange on individual chilled plates, or one large serving platter, and refrigerate for 15 minutes. 4. When ready to serve, dress the rocket with 4 tablespoons of olive oil, and a squeeze of lemon juice. Pile the dressed leaves in the centre of each plate. 5. Make a dressing by putting the remaining oil, lemon juice, mustard, honey, salt and pepper into a jar. Screw on the lid and shake vigorously until emulsified and creamy. Drizzle a little over each plate. Garnish with capers and parmesan shavings. Season with black pepper and flakes of sea salt. Serve immediately. DetailsPrep time: 1hr 15 mins Cook time: n/aTotal time: 1 hr 15 mins Yield: Serves 4

Cream cheese and smoked salmon pasta

Paul Phillips — Sat, 02 May 2020 16:36:10 +0000

print recipeCream Cheese & Smoked Salmon Pastaby Paul Phillips May-02-2020A great recipe to get kids eating oily fish and, with an almost instant sauce, a simple weeknight supper that takes as long to prepare as your pasta takes to cook. Ingredients

320g tagliatelle
340g cream cheese (e.g. Philadelphia)
3 tbsp milk
1/2 tsp dijon mustard
1/2 lemon, zest and juice
200g smoked salmon, cut into ribbons
4 tbsp dill, chopped
4 spring onions, thinly sliced
4 tsp capers, finely chopped
Freshly ground pepper to taste

Instructions1. Bring a large pan of salted water to the boil and cook the pasta al dente.2. Meanwhile, put the cream cheese into a pan with the milk. Stir over a gentle heat until melted, then stir in the mustard, lemon juice and zest.3. Drain the pasta, reserving a little of the cooking water. 4. Toss in the sauce, adding a splash of the cooking water to loosen, if necessary. Stir through the smoked salmon, dill, spring onions and chopped capers. Season with black pepper and serve immediately. DetailsPrep time: 5 mins Cook time: 12 minsTotal time: 17 mins Yield: Serves 4

Cream of chicken soup

Paul Phillips — Sat, 02 May 2020 09:54:50 +0000

print recipeCream of Chicken Soupby Paul Phillips May-02-2020Who needs modern medicine when you have a good chicken soup to warm you through? Ingredients

1 large onion
2 celery stalks
1 medium leek, trimmed and washed
1.3l chicken stock
50g unsalted butter
1 red chilli, finely chopped
1 clove garlic, mashed
1 tbsp thyme leaves, chopped
6 tbsp plain flour
125ml double cream
15g parsley leaves, chopped
1 cooked chicken breast, sliced

Instructions1. Roughly chop the vegetables and add to a large pot with the stock. Bring to the boil, cover, then gently simmer for 1 hour.2. Melt the butter with the chilli, garlic and thyme. Cook for 2 mins then add the flour. Cook out for a further minute, then whisk in the stock mixture and cream do this gradually to prevent lumps).3. Cover and bring to the boil, then reduce the heat and simmer for a final 15 mins. Season well and stir through the cooked chicken and parsley. Serve. DetailsPrep time: 5 mins Cook time: 1hr 15 minsTotal time: 1 hr 20 mins Yield: Serves 4

Simple poached egg

Paul Phillips — Sat, 02 May 2020 07:28:12 +0000

print recipeSimple poached eggby Paul Phillips May-02-2020One of the most simple things a cook can make. As well as being delicious served with buttered toast they also provide an instant crack-at-the-table sauce to finish dishes and soups. If you need to cook loads in one go, just cook each egg for a minute less, then store in ice water (even overnight!). You can then warm through all the eggs in simmering water for one minute before serving. Ingredients

1 large, very fresh, egg
2 tbsp white wine vinegar
Sea salt

Instructions1. Bring a pan of water to the boil, then reduce the heat until barely bubbling and add the vinegar. Create a vortex by whisking around the edge of the pan.2. Crack the egg into a ramekin and ease into the water. Cook for 4-5 minutes, enough to set the white, but keep a runny yolk.3. Once cooked, remove from the pan with a slotted spoon, trim any whispy bits, dab with kitchen paper to dry and season with a few flakes of crunchy sea salt.DetailsPrep time: n/a Cook time: 5 minsTotal time: 5 mins Yield: Serves 1

Quick pasta sauce

Paul Phillips — Fri, 01 May 2020 09:23:43 +0000

print recipeQuick pasta sauceby Paul Phillips May-01-2020Tinned tomatoes, tomato puree, stock cubes, ketchup?!? I can hear the abuse already, but I will tell you that my wife and kids eat this a couple of times a week and absolutely love it. Give it a try before you judge… Ingredients

1 tbsp olive oil
1 red onion, finely chopped
1 tbsp rosemary, finely chopped
2 garlic cloves, finely chopped
1 tbsp tomato puree
2 x 400g tins, san marzano tomatoes
1 tbsp tomato ketchup
2 tsp caster sugar
1 tsp red wine vinegar
Pinch dried chilli flakes
1 chicken or vegetable stock cube
1 tbsp torn basil leaves

Instructions1. Heat the oil in a small pan and saute the onion, rosemary and garlic until fragrant and just starting to soften. 2. Add the tomato puree, tinned tomatoes, ketchup, sugar, vinegar, chilli flakes and stock cube. Then simmer gently for 15-20 mins, adding a little water if the sauce becomes too dry.3. Season to taste and stir through the basil.DetailsPrep time: 5 mins Cook time: 15Total time: 20 mins Yield: Serves 4

Classic Guacamole

Paul Phillips — Thu, 30 Apr 2020 10:22:12 +0000

print recipeClassic Guacamoleby Paul Phillips Apr-30-2020The classic accompaniment to all your favourite Mexican dishes and the definitive answer to my wife - whose version has no coriander or chilli but includes mayonnaise! Ingredients

1 tsp sea salt
1 tbsp fresh lime juice
1/2 red chilli, roughly chopped
10g coriander leaves, roughly chopped
1/2 small red onion, very finely chopped
2 hass avocado (ripe but not mushy!)

Instructions1. Grind the chilli, salt, lime juice and half the coriander to a rough paste. 2. Mash the avocado with a fork to your preferred consistency (I like mine slightly chunky). Mix through the chilli paste, remaining coriander, and red onion.DetailsPrep time: 5 mins Cook time: n/aTotal time: 5 mins Yield: 1 serving