Pork Gyoza

Serves 6 - 8

Procedure

1. Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
   

2. Place remaining filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
   

3. Use your hands to mix the filling.
   

4. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
   

5. Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
   

6. Place 1 slightly heaped tbsp of filling on the wrapper. Fold the wrapper over and use your right hand, assisted by your left-hand thumb, to create 4 pleats. Press to seal and place on the tray. Repeat with the remaining wrappers.
   

1. To Cook:

1. Heat 1 tbsp oil in a large skillet (that has a lid) over medium-high heat.
   

2. Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
   

3. Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.

Ingredients

Filling: 

1 1/2 cups green cabbage, very finely chopped

1 tsp salt, separated

1 lb / 500g ground pork (mince)

1 cup garlic chives, finely chopped 

1 garlic cloves, crushed

1 tsp ginger, grated

1 tsp sesame oil

1 tbsp cornstarch / corn flour

2 tsp soy sauce

Gyoza:

1 tsp cornflour (cornstarch) - for tray

40 - 45 round wonton wrappers

3 tbsp vegetable oil 

Dipping Sauce:

Soy sauce

Rice wine vinegar

Honey or sugar

Chilli flakes (optional)

Korean Baked Chicken Lollipops

Serves 10

Procedure

1. Rinse the chicken in cold water, drain well, and put it into a bowl. Add the lemon juice, salt, black pepper, ginger garlic paste, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. (Leave any rosemary residue on the chicken as it is; it will add a nice aroma once baked.)
   

2. Put the chicken in a large bowl and add the sauce, reserving 1/3 cup worth of sauce for later use. Massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hours in the fridge.
   

3. Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken. Make sure they are not stacked up on top of each other.
   

4. Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken lollipops are saturated with much liquid (their own juice).
   

5. Transfer the chicken lollipops to a new tray. Coat the chicken lollipops with the remainder of the sauce (from step 2) using a basting brush. Switch the oven to broil and cook for 2 minutes or until the skin is charred. Flip the lollipops and coat with the sauce, broil for 2 minutes or until the skin is charred.
   

6. Garnish with some sesame seeds and/or green onion (optional). Serve.

Ingredients

1kg (2.2 pounds) chicken lollipops

1 lemon, juiced

1 tbsp ginger garlic paste

1/4 tsp fine sea salt

1/4 tsp ground black pepper

1/2 Tbsp dried rosemary leaves

(Optional) toasted sesame seeds, to garnish

(Optional) green onions, thinly sliced, to garnish

MARINADE (MIX THESE TOGETHER IN A BOWL)

1.5 Tbsp Korean chili flakes (Gochugaru)

3 Tbsp Korean chili paste (Gochujang)

2 Tbsp brown sugar

2 Tbsp honey

2 Tbsp soy sauce

1 Tbsp oyster sauce

1 Tbsp tonkatsu sauce

1 Tbsp rice wine 

1 tsp minced garlic

1 to 2 bird’s eye chili, seeded and minced

Spiced Cranberry Spritz

Ingredients:

2 inches fresh ginger
2-3 pieces of cinnamon sticks
tsp of orange zest
1 1/2 cups of water
1 cup of sugar
1/4 tsp Kashmiri Garam Masala

Procedure:

To make the spiced simple syrup:

1. Take heavy bottom saucepan on medium heat, put all ingredients

2. Once it boils, put on low and simmer for about 10 to 15 minutes until the flavors get infused

3. Sieve the liquid and keep in refrigerator cold

Make a Cranberry Spritz

1. Add an ounce of the spiced simple syrup, then 4 ounces of the cranberry cocktail base, top with sparkling cider

2. Best served in a champagne glass

Spiced French Apple Cake

Ingredients:

8 tablespoons (1 stick) salted butter, plus more for pan

2 teaspoon Garam Masala spice blend

1 1/2 pounds Granny Smith apples, peeled, cored and cut into ¼-inch slices

1 pound Braeburn or Golden Delicious apples, peeled, cored and cut into ¼-inch slices

9 tablespoons white sugar, divided

1/2 teaspoon kosher salt

2 tablespoons brandy or Calvados

95 grams (⅔ cup) all-purpose flour, plus more for pan

1 teaspoon baking powder

2 large eggs

2 teaspoons vanilla extract

Procedure:

1. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. Pour into a small heatproof bowl without scraping out the skillet. Stir the Garam Masala into the butter and set aside.

2. Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes. Add the brandy and cook until evaporated, 30 to 60 seconds. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.

3. Heat the oven to 375ºF with a rack in the middle position. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.

4. In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar. Gradually whisk in the browned butter. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated with batter. Transfer to the prepared pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar.

5. Bake until deeply browned, 35 to 40 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.

**Adapted from 177 Milk Street’s recipe

Asparagus with French Sauce

Serves 6 - 8

Procedure

1. Cut off the bottom inch or so—wherever it’s tough and woody—and discard. Use a vegetable peeler (or paring knife if the asparagus are huge or tough) to peel the skin away from beneath the flowering part of the stalk. Discard the skin.

2. Steam or boil in salted water for 2 to 5 minutes depending on the thickness of the stalks. Drain.

3. If you’re serving them cold, immediately rinse off with cold water to stop the cooking.

For the Sauce

1. Whisk together the egg yolk, salt, and vinegar until smooth. 

2. Slowly whisk in the oil—add about a teaspoon at a time and work it in slowly—until the sauce begins to stiffen. 

3. At this point, the oil can be added a tablespoon at a time.

**Asparagus is notoriously hard to pair but the Alsatian Pinot Gris is the closest pairing given the taste of the asparagus.

Featured Sauce: Morel/porcini mushroom mayonnaise

Ingredients

Asparagus

Wine Pairings:

Alsatian Pinot Gris

For the Sauce:

1 egg yolk
Pinch salt
½ teaspoon white wine vinegar
½ cup inert oil such as grape seed oil or avocado oil

Asparagus Wrapped in Prosciutto

Serves 24

Procedure

1. Preheat oven to 425 degrees F.

2. Cut the prosciutto strips in half lengthwise, so you have 24 long, skinny strips. Wrap each asparagus stalk tightly with prosciutto and place on a wire rack over a rimmed sheet pan. Season with ground pepper.

3. Bake until prosciutto is crisp and asparagus has browned.

Ingredients

24 thick asparagus stalks, woody ends trimmed

12 slices prosciutto

Freshly ground black pepper

Spinach Tahiri: A One Pot Dish

Serves 8

Procedure

1. Place the cilantro, spinach and 1 cup of cold water in a blender and blend until very smooth. Place the puree in a fine sieve and squeeze as much water out of it as you can. Keep in the sieve over a bowl in the refrigerator until needed.

2. Melt butter in a sauce pan. Add the onions and saute' for 6 minutes or until transparent.

3. Add the ginger and garlic and saute' for 1 minute. Add the curry, star anise and the cinnamon. Saute' for 1 minute.

4. Add the rice and saute' for 2 more minutes. Add the water, salt, pepper and tomatoes. Bring to a boil. Cover and lower heat to a simmer. Simmer for 20 minutes. Remove from heat. Let the pan rest for 5 minutes. Remove cover and fluff the rice with a fork. Stir in the puree, the peas and the garam masala and Serve.

Ingredients

1 tablespoon chopped cilantro
12 ounce fresh baby spinach, washed
12 ounces frozen petite peas, cooked in boiling salted water for 5 minutes
4 tablespoons butter
1 cup diced onions
2 teaspoons garlic
2 teaspoons ginger
1 tablespoon Keralan Curry
2 pieces star anise
2 cinnamon sticks
2 cups white basmati rice
½ cup diced fresh tomatoes
3 ½ cups water
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Kashmiri Garam Masala

Flavorful Roasted Leg of Lamb with Gremolata Sauce

Serves 6 to 8

Procedure

1. In a heavy bottom pan over medium flame, heat about 2 tablespoons olive oil; add shallot, cook until softened and translucent. Stir in garlic, rosemary, thyme, zest of 1/2 a lemon, zest of 1/2 an orange, and anchovy paste; continue cooking, about 5 minutes more. Remove from heat and cool completely.

2. Remove the netting from the leg of lamb and place fat side down on a cutting board. Using your fingers, gently separate the muscles and flatten out. Trim excess fat and connective tissues with a sharp knife. Season the lamb with black pepper, salt, and Garam masala. Rub half of the cooled shallot mixture all over the meat, massaging it in.

3. Roll the lamb into a compact, tight roast and tie with butcher’s string. Season the outside of the roast with salt and pepper; rub with remaining shallot mixture.

4. Preheat oven to 275 degrees F. Roast the lamb, fat side up, on a rack set over a rimmed baking sheet until an instant read thermometer inserted into the center registers 125 - 130 degrees F, for medium-rare. It took our roast about 2 hours. Remove from oven and allow to rest for about 30 minutes. Meanwhile, raise oven temperature to 500 degrees F. Put the lamb back into the oven to crisp and brown the outside, about 10 minutes.

5. Make the gremolata: In the bowl of a food processor, add remaining lemon & orange zests, lemon & orange juices, parsley, mint, and pine nuts. Pulse until mixture is finely chopped. Stir in enough olive oil to create a loose pesto-like consistency. Season with salt and pepper. Remove to a serving dish and set aside.

6. After browning, allow roast to rest for a few minutes before removing the butcher’s string, carving, and serving with the gremolata.

Ingredients

1 medium shallot, minced

3 medium cloves garlic, minced

1 tablespoon finely chopped rosemary

1 teaspoon Garam masala

2 teaspoon sea salt

2 teaspoon freshly ground black pepper

1 tablespoon finely chopped thyme

Zest and juice of 1 lemon, divided use

Zest of and juice of 1 orange, divided use

2 teaspoons anchovy paste

1 Boneless Leg of Lamb, 5-6 pounds

1 cup chopped flat-leaf parsley

1 cup chopped fresh mint

1/2 cup pine nuts (or bread crumbs)

Anjeer Khajoor Barfi (Fig & Date Bars)

Serves 10

Procedure

1. Soak the dry figs and dates, separately, in hot water, just to cover the dried fruit for 15~20. Drain the water and grind them to a smooth paste adding a tablespoon of water.

2. Melt ghee and oil in a heavy bottom pan, and add the figs and date puree and cook on medium heat low, stirring frequently, until the mixture dries out about 15 minutes.

3. Stir in the nuts and the cardamom and mix well to combine the mixture well.

4. Continue to cook the barfi, on medium low heat, stirring frequently, for another 10 minutes or until the mixture starts to leave the sides of the pan.

5. Remove the mixture into a greased plate or tin and press down to form the barfi.

6. Set aside to cool. Cut into squares or diamonds when completely cooled.

Ingredients

1 cup (about 15) Dry Figs, chopped

1 cup (about 18) Dates, pitted and chopped

3 tbsp almonds, finely chopped

2 tbsp plain cashews, finely chopped

2 tbsp unsalted pistachios, finely chopped

3 cardomom pods, seeds removed and crushed fine.

1 tsp ghee + 1 tbsp sunflower oil

Curried Deviled Eggs

Serves 6 - 8

Procedure

1. Pour cold water into a pot and bring it up to a boil.
2. Once boiling, add the eggs and cook for 12 minutes.
3. Remove eggs from the pot and shock under cold water.
4. Peel the eggs and cut lengthwise.
5. Remove the yolks and place into a bowl.
6. Combine the mayonnaise, Dijon mustard, Tabasco, salt, and curry powder with the egg yolks and mix well.

Ingredients

6 or 8 Eggs
¼ cup Mayonnaise
1 tsp. Dijon Mustard
¼ tsp. Tabasco Sauce
¼ tsp. Salt
1 tsp. Keralan Curry

Prosciutto Salmon with Cardamom and Maple Syrup

Ingredients:

4 fillets of salmon about 5 ounces each, skin brown flesh and bones removed

1 teaspoon ground cardamom

½ teaspoon ground coriander seeds

½ teaspoon ground black pepper

¼ teaspoon salt

4 large, thinly slice prosciutto di Parma

2 tablespoons of maple syrup

1 teaspoon soy sauce

1 teaspoon Dijon mustard

2 tablespoons butter

Procedure:

1. Combine cardamom, coriander, pepper, salt in a small bowl. Season salmon with this mixture.

2. Wrap each salmon fillet with prosciutto. Combine the maple syrup, soy sauce, Dijon mustard in a small bowl. Heat the butter in a sauté pan, which can be put in the oven.

3. Cook the salmon a minute or so on each side. Brush each fish with the maple syrup mixture, using all of it.

4. Place in a preheated 350 degree oven for 5 to 10 minutes or until the salmon is just cooked. Serve hot with any juices that have accumulated in the pan.

Saffron Quinoa

Ingredients:

3 cups quinoa

4 cups water

2 tsp sea salt

¼ cup olive oil

¼ tsp ground saffron

½ tsp Kashmiri Garam Masala

Procedure:

1. Wash the quinoa by placing it in a fine mesh colander and rinsing thoroughly.

2. To cook the quinoa in a rice cooker: place all the ingredients in the rice cooker bowl. Use a long-handled wooden spoon to stir gently for 1 minute to dissolve the salt. Cover, set the rice cooker timer to 30 minutes and switch on.

3. To cook the quinoa on the stovetop: Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring. 

4. Fluff the cooked quinoa with a fork and serve as you would rice.

Apple Brown Betty

Ingredients:

4 slices of white bread, preferably slightly stale, cut int ½ inch cubes

2 apples, peeled, cored and cut into ½ inch cubes

1 teaspoon ground cinnamon

¼ cup raisins

1/3 cup light or dark brown sugar

2 tablespoons of apple cider or apple juice

5 tablespoons of butter, melted

Nonstick spray

Sweetened whipped cream for serving

Note: Cinnamon can be substituted with our Kashmiri Garam Masala

Procedure:

1. Preheat the oven to 350 degrees.

2. Combine the first 7 ingredients.

3. Line a half sheet pan with aluminum foil. Spay with nonstick spray. Spread the bread mixture evenly in the pan.

4. Bake for 1 hour or until the apples are cooked and the bread cube are lightly browned and starting to be a little bit crisp. Serve warm or at room temperature with the whipped cream.

Gratin of Butternut Squash and Creamed Spinach

Ingredients:

2 Butternut squashes, neck only, peeled and cut int ¼ inch rounds

1 tablespoon extra virgin olive oil

10 ounces baby spinach, washed stemmed, drained, but not dried

1 ½ cups heavy cream

¼ cup grated parmesan cheese

½ teaspoon freshly grated nutmeg

Salt and Pepper to taste

Procedure:

1. Coat the rounds of butternut squash with olive oil. 

2. Season with salt and pepper.  Arrange on a sheet pan in one layer. 

3. Place in a 425degree oven for ½ hour or until completely cooked. 

4. While the squash is cooking, prepare the spinach. In a large sauté pan, cook the spinach until just wilted. 

5. Drain and squeeze dry.  In the same pan, reduce the cream until very thick, add the spinach and nutmeg.  Season with salt and pepper.  Continue to cook until the mixture is almost thick enough to hold its shape. 

6. Let cool.  When the squash is cooked, raise the heat in the oven to 475degrees.

7.   Spoon the creamed spinach on the top of the squash, then top with the parmesan cheese. Place back in the oven and cook until the cheese is lightly brown and everything is very hot.  Serve hot.

Seared Tuna Steaks with Multi Colored Peppercorns

Ingredients:

4 tuna steaks about 5 ounces each

2 tablespoons crushed multi colored pepper corns, divided

1 teaspoon sesame seeds

½ teaspoon salt

2 tablespoons olive oil

2 tablespoons shallots, chopped

1 tablespoon green peppercorns in brine drained and crushed

¼ cup brandy

1 teaspoon soy sauce

1 teaspoon balsamic vinegar

1 teaspoon Dijon mustard

1 ½ cups heavy cream

Procedure:

1. Mix one tablespoon of the multicolored peppercorns, the salt and the sesame seeds. Coat both sides of the tuna steaks with this mixture.

2. Heat the olive oil in a sauté pan. When very hot, but not smoking, sear the steaks quickly about a minute on each side the salmon should be cooked very rare to medium rare.

3. Remove from the pan. Add the shallots, the remaining multicolored peppercorns and the green peppercorns. Cook until the shallots are soft over medium heat.

4. Add the brandy. Reduce until almost dry. Add the soy sauce, the vinegar and the mustard. Next add the cream and cook until the mixture reaches sauce consistency. Correct the seasoning with salt if necessary. Reheat the steaks slightly in the sauce. Serve the tuna with sauce.

Crema Catalana

Ingredients:

4 tbsp cornstarch

5 cup whole milk

1 slice lemon zest

1 slice orange zest

1 cinnamon stick

1 cup sugar

10 egg yolks

Additional sugar (Sugar in the Raw) to caramelize the top of each custard portion

Procedure:

1. Dissolve the cornstarch in an equal amount of cold water and reserve.  Place the milk, lemon and orange peels in addition to the cinnamon stick in a sauce pot and gradually bring to a simmer.

2. Whisk the sugar into the egg yolks and mix until the sugar is completely incorporated.  Gradually stir in the dissolved cornstarch along with approximately a quarter of the milk.

3. Gradually stir the egg yolk mixture into the rest of the milk off of the fire.  Return the custard mixture back to the fire, on medium-low heat, stirring continuously.

4. When the mixture begins to thicken to the point where it coats the back of the spoon, remove from the heat.  Immediately strain the custard through a sieve into a bowl set in an ice bath.

5. Stir the mixture over the ice for a few minutes before ladling into custard dishes and chill in the refrigerator.

6. To serve:  sprinkle each portion with a thin layer of sugar on top.  Take a blow torch to caramelize the surface. Garnish with berries or some other fruit to serve.

Empanadas di Carne

Ingredients:

For Filling:

2 tbsp extra virgin olive oil

2 lbs. ground beef

1 small onion finely chopped

2 cloves garlic, minced

Jalapeño pepper, minced

Salt to taste

Pepper to taste

2 tsp paprika

2 tsp cumin

3 tomatoes, de-seeded, cut small dice

2 tbsp cilantro, minced

2 tsp lime juice

For Dough:

1 ½ cup all-purpose flour

1 tsp salt

4 tbsp butter, cold, cut into small pieces

1 egg, lightly beaten

2 fl oz iced water

Procedure:

For Filling:

1. Heat the olive oil in a sauté pan over medium heat. Add the ground beef and brown over moderately high heat.

2. Stir in the onion and cook for about 2-3 minutes. Stir in the jalapeño, garlic paprika, and cumin. Cook, stirring, for about 5 minutes. Taste and season with salt, pepper.

3. Remove from heat and stir in remaining ingredients. Transfer to a bowl and allow mixture to cool completely before filling.

For Dough:

1. Combine flour and salt in a mixing bowl. Rub butter into flour until mixture resembles coarse crumbs, or lightly combine in a food processor. 

2. Add the eggs and water and gently work the mixture together until it forms into a ball. Cover dough with plastic wrap; refrigerate 1 hour or until firm. 

3. Roll out, cut, fill, form and cook as in making turnovers.

Gazpacho with Serrano Chilies

Ingredients:

Two large or three smaller ripe tomatoes cut into quarters

1 small clove of garlic

2 Tablespoons of light olive oil

1 Tablespoon of red wine vinegar

A generous pinch of coarse salt

A piece of baguette bread about an inch thick (omit if gluten sensitive)

Accompaniments:

1 Boiled egg chopped

Green pepper minced

Cucumber minced

Small fried croutons

Procedure:

1. In a blender, place the tomatoes, garlic, olive oil, red wine vinegar, bread, and salt. Blend until smooth. 

2. Refrigerate for a minimum of 2 hours and a maximum of 6.

3. Serve gazpacho in a bowl with the accompaniments on the side.

Brioche Bread Pudding

Ingredients:

2 Tbsp unsalted butter, softened

1 - 14 oz loaf brioche bread, cut or torn into 1 inch cubes

6 eggs

2 cups whole milk

2 cups heavy cream

1 cup granulated sugar

1 Tbsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cardamom (optional)

1/2 teaspoon salt

Powdered sugar for garnish

Procedure:

1. Preheat the oven to 350 degrees.

2. Use the butter to coat the bottom and sides of a 9x13 inch baking dish.

3. Scatter the bread cubes in the dish.

4. In a large bowl, whisk the eggs and add the milk, cream, sugar, vanilla, salt and spices.

5. Pour over the bread cubes and let stand for 30 mins.

6. Bake uncovered for about 45 mins (in the 9x13 baking dish) or until the custard is well puffed and set, but still soft in the center. The top and edges should be golden brown. Adjust the baking time for smaller dishes.

7. Sprinkle with powdered sugar and serve warm.

Guinness Lamb Stew

Ingredients:

3 tbsp olive oil

2 lbs lamb shoulder or beef chuck cut into 2 inch chunks

1 tsp kosher salt

1/2 tsp black pepper

1 onion large chopped (white or brown)

3 leeks (white stalks not green tops)

3 garlic cloves minced

3 tbsp flour

22 oz Guinness Beer (See Note 1 and 2)

2 cups beef broth

4 carrots peeled and cut 1/2" pieces

2 potatoes peeled and cut into 2" pieces

3 sprigs thyme

Procedure:

1. Peel and cut up carrots and potatoes, mince garlic. Trim root end of leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off underwater. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.

2. Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.

3. Lower heat to medium and add remaining tablespoon of olive oil. Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.

4. Add Guinness beer (See Note 1 and 2), stirring and scraping up browned bits on bottom of pan then add beef broth.

5. Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.

6. If lamb and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for 30 minutes more until lamb falls apart and the sauce has reduced and thickened.

7. Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.