![]() ![]() While the dish was executed properly, my companion would have liked more texture, such as something crunchy to compliment the soft food on the plate. The Chimichurri Marinated Flat Iron Steak ($18) was perfectly cooked and tender, laid over a white bean cassoulet with peppercorn sauce. The featured special, a New Zealand Salmon ($18) with corn and black bean salad seemed to fly out of the kitchen almost as fast as the Bistro Burger ($13). The flatbread was fairly pedestrian, but the chorizo, packed full of flavor, improved the taste and texture.Įntrees were reasonably priced between $13-18. Our Spanish chorizo and red pepper flatbread ($9) arrived shortly after. The warm baguette pieces tasted freshly baked the butter was soft and easy to spread. We were seated in a modern banquette and began our meal with two glasses of Prosecco, bread and butter. The wait staff supports one another and is very knowledgeable about the menu and food preparation. The dining room combines round banquettes and tables. A few leather couches, tables, and bar seats are perfect for a quick drink after work or for watching a game. The centerpiece of the dining room is a rustic fireplace that leads the eye to the well-stocked bar. The restaurant was busy when we arrived on a Thursday evening although thoughtfully placed partitions kept noise levels down. Chef Caryl Hosler came over from Jen's Garden to command the stoves at Thyme, setting expectations high. While the menu is not overly ambitious, it is creative enough to remind us of Thyme's lineage the McCrystals, owners of Jen's Garden, aren't building a fine-dining empire, they are responding to the needs of the town that has spawned their success. Serve in the parcel with the lime garnish and unwrap.With its warm hearth-like interior, Thyme's setting parallels its menu - bistro food that's comforting, rustic and modern. Place the parcels into the oven for 20 minutes, then remove from the oven and let them sit in the parcels for at least three minutes before serving. Fold over the paper, sealing in the fish to make a parcel. Splash over the sesame oil, soy sauce and top with the chopped chilli. Place the fish on top, adding the rest of the vegetables onto the fish. Place the greaseproof on top of the tinfoil and, in the centre of the sheet, add in half of your sliced vegetables. ![]() I recommend using a sheet of greaseproof paper wrapped within a sheet of tinfoil. En papillote is an Italian method of cooking whereby food is cooked within a small sealed or wrapped parcel. 2 x 100g fillets of sea bream or seabass.Sea Bream and Ginger En Pappilotte (serves two) James St Recipes: Niall McKenna's simply delish shellfish dishes James St Recipes: Spice up your barbecue this weekend with some veg Pour the buttery mixture over the baby gem and pop into the oven, cooking for four minutes.Īfter four minutes in the oven, remove and serve. Lastly, in a pan, add butter and place on the hob. Place the grilled baby gem onto a baking tray. After 10 minutes, turn the baby gem over, removing the charred exterior when cool. To begin, place the baby gem onto a hot BBQ, grilling on a high heat. Therefore, the baby gem will be initially placed on the BBQ, and then finished off in the oven. This recipe will use both the BBQ and the oven. Split the baby gem lettuce in half, giving it a thorough wash. ![]() It's a fantastic opportunity to learn new BBQ culinary techniques or have a fun night out with friends.įor more information: waterman.house/products/bbq-masterclass BBQ Baby Gem (serves two) Why not join us at Waterman House cookery school for a BBQ Masterclass? You can book through our website or register interest if it's fully booked. This week's recipes use a BBQ to grill the baby gem lettuce, whilst the en papillote can be cooked on a BBQ or in the oven. So, when I get the opportunity, I tend to use a mix of both, as the flavours of both methods enhance and complement the dish. Personally, I love how grilling can really enhance the flavours in food in a way that a regular hob pan cannot. ONCE summer hits, it's difficult not to get the BBQ out and use it at every given opportunity. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |