Island thyme deep heat how to#

Jilungin: A traditional sleep aid of the Nyul Nyul community, it’s earthy-flavoured leaves can be boiled in hot water for a strong, natural sleep remedy.įinger Lime: Celebrated globally for its delicious, irresistible citrus taste, add to dressings, cocktails, and sauces.ĭesert Lime: Similar to sherbet bomb lollies, these limes provide a sweet and pleasant citrus flavour and pair perfectly in sauces, garnishes, and pickles. River Mint: With a delicious flavour profile strikingly similar to peppermint and spearmint, use it in sauces and marinades.Īniseed Myrtle: Similar to liquorice and fennel, this is the perfect addition to desserts, teas, and ice creams!Ĭinnamon Myrtle: Has a delicious cinnamon-like aroma and flavour, add to ice creams, dressings, and sauces. Sea Parsley: The oceanic, parsley flavour goes perfectly in place of regular parsley or even pasta-based dishes. Native Thyme: Similar to Italian herbs, mint, and peppery thyme, add it to marinades and Italian dishes. Strawberry Gum Leaf: Has an almost bubble-gum like flavour and delicious aroma, similar to basil and strawberries, add it to your frozen yogurt, jams or desserts.īush Tomatoes: A tasty, sweet-savoury flavour that’s the perfect addition to sauces, meats, and even doughs. Quandong:Delicious and vibrant, these fruits are rich in flavour and nutrients, add to teas, jams, or even braised meats. Kakadu Plum: This vitamin C rich fruit is tart and reminicent of stewed apples and pears, add it over cereal, in smoothies, or add to water! The perfect substitute for table salt, while also providing a nutritional kick. Saltbush:Offers a delicious salty and herbal flavour. Pepperberry:Provide a delicious fruity but fiery flavour that builds in heat, making them perfect for sauces, cheeses and gamey meats. Wattleseed: A delicious chocolate-hazelnut flavour that goes amazingly in doughs, pancakes, and desserts. Lemon Myrtle:This lemon scented leaf has a bold lemon flavour and potent nutritional properties, add it to fish, chicken, or any dessert. Featuring all of our Native Spices, this bundle is the perfect present for experimental chefs (or even yourself). To serve either let your guests open the bag at the table, or simply cut open the bag and empty the fish and the cooking juices straight onto a plate.Live out your greatest Masterchef fantasies with our Ultimate Bushfood Bundle. Place the bag on a roasting tray - a hake or sea bass fillet should be ready in 15 minutes, a t-bone such as brill, turbot or plaice will need 25 minutes.

Preheat the oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7 create your oven bag and pop your fish, and any flavourings into it. It’s a fool proof method as the fish steams as it bakes and means you can add any flavours and liquids you like (or use a spoonful of one of our butters). Once you've got the hang of making the bags it is a super easy way to cook fish, especially fillet portions like hake or sea bass.

Then all you have to do is pop your fish into the bag, fold in the final edge and make sure the corners are sealed. Fold two of the open edges of the paper into the centre a few times leaving one edge open. Cut a piece of paper that is about 4 times larger than your fish.

You can make a bag yourself very easily from a piece of greaseproof or parchment paper. HOW TO: A great way to cook fish is 'en papillote' aka in an oven bag. Put your fish on a plate and pour over the warm butter from the roasting dish. Put back in the oven for 5 minutes and then remove. Place in the preheated oven for 10 minutes, then remove from the oven and spoon 2tbsp of Rockfish flavoured butter over the fish. Rub your fish with olive oil, season with salt and place in a roasting dish. Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7.

Island thyme deep heat how to#

HOW TO OVEN ROAST A CHOP/CHUNK OF FISH: Fish likes heat. To make an instant sauce add the following to the baking tray: chopped fresh tomatoes, a pinch of dried chilli flakes, a good splash of white wine, a few slivers of sliced garlic, and herbs such as thyme, bay, parsley or chives. A 1 – 1.2kg fish, serving 4, will take around 30 minutes. As a guide, (all ovens are different, you know yours better than me) a 450g whole fish will feed 1 person and take around 12-15 mins to cook. Put the fish on a roasting tray and place in the oven. Add some rosemary or thyme to the slashes if you have some to hand or stuff the herbs into the cavity of the fish. Rub your fish with olive oil, then salt, and make a few slashes in the flesh, right down to the bone – diagonal slashes look good. HOW TO OVEN ROAST A WHOLE FISH: Fish likes heat.