Thyme

Thyme has a variety of culinary uses and is a common component of the bouquet garni and herbes de Provence. It is popular in Mediterranean and Middle Eastern cooking and makes an ideal accompaniment to barbecues and roasted meat.

CAN BE USED IN:

STEWS – CASSEROLES – SAUCES – MARINADES – ROASTING

SOWING DIRECTIONS

When
All four seasons in a year round.
Where
In trays or punnets of seed-raising mix.
How Sow
Sow thinly, 5mm (¼in) deep. Cover lightly and gently firm down. Seedlings emerge in 14-21 days.
Care
Plant out to 10cm (4in) apart and fertilise occasionally. Harvest All year round. Pick leaves as required.
Harvest
As you need.
Sow:
-Spring
-Summer
-Autumn
-Winter
Harvest:
As you need.
Soil type:
-well drained

Availability: In stock

$4.35

Mamma’s Meat Balls

Ingredients

  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 1 cup dry white wine
  • 1 cup beef stock
  • 400g chopped Roma tomatoes
  • 400g dried short pasta
  • 500g minced beef
  • 2 cloves garlic, crushed
  • Leaves of a few sprigs of fresh thyme
  • 50g parmesan, finely grated
  • 1 egg, lightly beaten
  • 1/4 cup (35g) dried breadcrumbs
  • Shaved parmesan to serve

Instructions

  1. For the meat balls combine beef, garlic, thyme, parmesan, egg and breadcrumbs in a bowl and season with salt and pepper. Mix well to combine. Form into balls.
  2. Heat oil in a large frying pan over high heat. Add the meatballs and cook, turning occasionally until well browned. Remove from pan and set aside.
  3. Reheat the pan to medium heat and add onion. Cook stirring for 5 minutes until tender. Add wine and stock then simmer for 5 minutes. Add tomatoes and bring to the boil. Reduce heat to a simmer.
  4. Return meatballs to the pan. Cover and cook for 15 minutes or until sauce is thickened.
  5. Serve with pasta and sprinkled with shaved parmesan.