marjoram

This fairly classic stuffing recipe has been scaled down to feed two (generously). Filled with buttery sautéed shallots and plenty of herbs, it’s rich and soft in the center, and golden and crunchy on top. A small shallow gratin dish, about 6 inches in diameter, is your best option for baking, but any dish, loaf pan, or skillet with a 3- to 4-cup capacity will work.

Herby Bread-and-Butter Stuffing for Two

unsalted butter,

kosher salt,

turkey, chicken or vegetable broth

herbs

Black pepper

Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.

In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.

In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)

Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.

You can roast a chicken in less time, but going low-and-slow faux-tisserie technique with potatoes yields a meltingly tender, shreddable texture.

Herbed Faux-Tisserie Chicken And Potatoes

fennel seeds

red pepper flakes

marjoram;

thyme;

black pepper,

olive oil, divided

chicken

lemon, quartered

garlic,

Yukon Gold potatoes, scrubbed, halved,

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Bon Appétit

Herbed Faux-tisserie Chicken and Potatoes

Preheat oven to 300°. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 Tbsp. salt, ½ tsp. pepper, and 3 Tbsp. oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.

Toss potatoes with remaining 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.

&quot;The secret to perfect roasted chicken is to brine the bird, let it air-dry in the fridge, then cook it first at high heat, then at moderate heat. Brining is an age-old technique that adds moisture and enhances taste by infusing the meat with flavor, rather than simply seasoning the skin. Air-drying insures a dry bird going into the oven and extra-crisp skin after roasting, and varying the oven temperature crisps the skin without drying out the meat.&quot;

Brined Roast Chicken

For the Brine:

salt salt

water

For the Chicken:

Unsalted butter

black pepper

Flat-leaf parsley

Bay leaf

Marjoram

Lemon

Shallot

This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.

Chilli con carne recipe

onion

red pepper

garlic

tbsp oil

paprika

tsp cumin

lean minced beef

beef stock cube

can chopped tomatoes

tsp sugar(or add a thumbnail-sized piece of dark chocolate along with the beans

tomato purée

red kidney beans

plain boiled long grain rice, to serve

Prepare your vegetables. <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">Chop</a> 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.

Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">Peel</a> and finely chop 2 garlic cloves.

Start cooking. Put your <a href="https://www.bbcgoodfood.com/review/best-saute-pans">pan</a> on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).

Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.

Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.

Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.

Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.

Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.

Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.

Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.

Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.

Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.

Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.

Serve with soured cream and plain boiled long grain rice.

To make this corn chowder recipe vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.

Creamy Corn Chowder

corn

Parmesan rinds (about 4 ounces; optional)

thyme

bay leaf

Kosher salt

dry white wine

bacon,

russet potatoes, peeled,

shallots, thinly sliced

garlic cloves, finely grated

Fresno chiles, seeded, finely chopped

all-purpose flour

heavy cream

parsley and crushed oyster crackers (for serving)

To make this vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown. This is part of BA's Best, a collection of our essential recipes.

Cut kernels from cobs and place in a large bowl. Place cobs in a medium pot and add Parmesan rinds, if using, mushroom stems, thyme, bay leaf, 2 tsp. salt, and 8 cups water. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until broth is fragrant and reduced by half, 40–50 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids and set broth aside.

Meanwhile, heat 4 Tbsp. butter in a large heavy pot over medium-high. Add corn kernels, season generously with salt and pepper, and cook, stirring occasionally, until corn is tender and juices have evaporated and browned on the bottom of the pot, 12–15 minutes. Reserve ½ cup corn for serving; transfer remaining corn to a medium bowl.

Add wine to pot and cook, scraping up browned bits, until liquid is syrupy, about 2 minutes. Scrape into bowl with remaining corn.

Heat remaining 1 Tbsp. butter in same pot over medium and cook bacon until golden brown and fat has rendered, about 6 minutes. Add potatoes, shallots, leek, garlic, and chopped mushrooms and cook, stirring occasionally, until vegetables have softened but haven’t taken on any color, 12–15 minutes. Add chiles and cook until fragrant and softened, about 3 minutes. Stir in flour and cook until nutty and fragrant, about 1 minute. Add reserved broth, bring to a boil, and cook, stirring occasionally, until potatoes are fork-tender, 10–15 minutes. Add cream and corn mixture and cook, stirring, until chowder has thickened, 5–10 minutes. Remove from heat and stir in marjoram. Let sit 15 minutes before serving.

Divide chowder among bowls. Top with parsley, oyster crackers, and reserved ½ cup corn; season with pepper.

These octopus skewers are not only effortlessly impressive, but they also taste amazing too. Perfect for when friends and family are popping over.

Glazed octopus skewers with chunky fattoush

pear cider

olive oil

pomegranate

baby octopus, cleaned

(80 milliliters) apple cider vinegar

Lebanese breads, torn

mixed heirloom cherry tomatoes

flat-leaf parsley, leaves picked

Loaded with herbs and garlic, this dish transforms the secondary cut of pork neck into something special.

Roast pork neck

garlic bulb, cloves

marjoram, rosemary and sage

thyme,

extra virgin olive oil

pork

tbs sunflower oil

desiree potatoes, halved lengthways

unsalted butter, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes Recipe

Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes

breadcrumbs (from crustless French bread ground in processor)

lamb

pecorino cheese

egg,

mint

coarse kosher salt

cinnamon

eggplant (1 to 1 1/4 pounds), unpeeled, cut into 1-inch cubes

Coarse kosher salt

red bell pepper, halved, seeded, cut into 1/2-inch-wide strips

garlic cloves, minced

chopped seeded peeled red heirloom tomatoes

salt

polenta (coarse cornmeal)*

Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.

Preheat oven to 350°F. Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.

Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.

Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.

Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer until polenta is very thick, whisking often, about 20 minutes.

Spoon polenta into shallow bowls. Top with lamb and vegetables. Sprinkle with pecorino cheese.

*Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.

Sautéed Endive With Balsamic Butter

Belgian endive, trimmed, halved vertically

balsamic vinegar

sugar

Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.

Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.

Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

Cast iron pizza means you don&#8217;t have a pizza stone! Use your cast iron skillet to make really good homemade pizza!

Cast Iron Pizza

Crust:

Cups bread flour

Tablespoon sugar

Teaspoons kosher salt

Teaspoon active dry yeast

Cup water

Sauce:

tomato sauce

Teaspoon dried parsley

Teaspoon onion powder

Teaspoon garlic powder

Teaspoon red pepper flakes

salt and pepper

Toppings:

sausage, browned

Cup scallions, chopped

mozzarella cheese

Tablespoons fresh basil, minced

This portable pocket of cheesy goodness tastes like your favorite pizza toppings found a puff pastry home.

Cheesy Tomato Hand Pies

all-butter puff pastry (preferably Dufour)

garlic cloves

Tbsp. extra-virgin olive oil

cherry tomatoes

½ tsp. freshly ground black pepper, divided; plus more (optional)

cheese

crème fraîche

⅛ tsp. nutmeg (optional)

All-purpose flour (for dusting)

The best part about these hand pies is how versatile they are. Mix and match the cheese and herbs to achieve whatever tomatoey, cheesy vibe you’re going for. This version with Gruyère, thyme, and marjoram (or a little tarragon) has a Frenchy feel, while extra-sharp cheddar, thyme, and dill can be subbed in to achieve a grilled-cheese-and-tomato-soup flavor profile. You can even take it to pizza pocket territory with low-moisture mozzarella, oregano, basil, and a pinch of crushed red pepper flakes. Puff pastry often pulls apart at the seams as it puffs when baking, so make sure to press hard with a fork when sealing. Using a metal bench scraper or chef’s knife to cut a thin ¼-inch strip off the crimped edges helps seal the dough as well. No matter what, there will be a little cheese ooze, BUT don’t fret it! That cheese will crisp and create a little skirt around the hand pies—and who doesn’t like nibbling on some crispy, lacy cheese bits? You can use Pepperidge Farm puff pastry in place of Dufour. Each package comes with two sheets, so you’ll want to cut four rectangles out of each one for eight hand pies total.

Thaw one 14-oz. package frozen all-butter puff pastry overnight in the refrigerator. Keep chilled until ready to roll out. (Or, if you forget to move pastry to the refrigerator the night before, use this day-of method. Remove the pastry from the box and place on a parchment-lined baking sheet—don’t unfold it, or it’ll crack. Let sit 10 minutes, turning the pastry halfway through. If it’s pliable after 10 minutes, unfold. If your box has more than 1 sheet of puff pastry, separate with some parchment paper. Chill in the refrigerator until ready to use. If pastry isn’t ready, wait another 5 minutes. Puff pastry goes from stiff to flabby and sticky in a matter of minutes, so be vigilant.)

Gently crush 2 large garlic cloves with the flat side of a chef’s knife just to loosen the skins. Peel and thinly slice the cloves (save peels for stock, if you like).

Strip leaves from 3–4 sprigs thyme and 2 large sprigs marjoram or oregano and coarsely chop. (You should have about 1 tsp. thyme and 1 Tbsp. marjoram.)

Combine garlic and 3 Tbsp. extra-virgin olive oil in a cold large skillet. Set over medium heat and cook, stirring occasionally with a wooden spoon, until garlic begins to turn golden, about 3 minutes. Add herbs and cook until fragrant, about 30 seconds. Add 1 pint cherry tomatoes, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¼ tsp. freshly ground black pepper, and ⅓ cup water to pan. Bring to a simmer and cook, stirring occasionally, until tomatoes are just starting to soften, about 5 minutes. Gently crush tomatoes with spoon. Continue to cook, stirring occasionally, until tomatoes are jammy, 8–10 minutes more, depending on ripeness. (You’re looking for a consistency slightly looser than tomato paste to prevent soggy hand pies.) Let tomato mixture cool.

Meanwhile, grate 6 oz. Gruyére or other semihard or semisoft melting cheese (such as cheddar, low-moisture mozzarella, or Fontina) on the large holes of a box grater. Transfer to a medium bowl and add ⅓ cup crème fraîche, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, remaining ¼ tsp. freshly ground black pepper, and ⅛ tsp. freshly ground nutmeg (if desired). Mix well and set cheese mixture aside.

Beat 1 large egg with 1 Tbsp. water in a small bowl to blend. Set egg wash aside.

Roll out puff pastry on a large well-floured surface to an 18x15" rectangle. Slice in half lengthwise, then in half crosswise. Cut each quarter in half again crosswise so you have 8 rectangles, about 7½x4½".

To assemble the hand pies, arrange a pastry rectangle so a short side is closest to you. Mound 2 Tbsp. reserved cheese mixture on bottom half of each rectangle, leaving a 1" border along bottom and sides. Top cheese mixture with 1 Tbsp. tomato mixture.

Working one at a time, brush borders of pastry with a thin layer of reserved egg wash. Fold the top (empty) half of pastry up and over filling so edges of pastry line up, then gently press together. Crimp edges with a fork to seal. (Be forceful as puff pastry has a tendency to pull open when baking.) Trim about ¼" from each crimped side with a bench scraper or knife, pressing straight down (this will help seal the dough). Place sealed hand pies on a parchment-lined baking sheet, spacing 1" apart.

Lightly brush tops of hand pies with egg wash and sprinkle with coarsely ground black pepper if desired. Chill in the freezer 30 minutes.

Pull hand pies from freezer and cut two ½"-long vents in the top of each.

Bake hand pies until pastry is cooked through, puffed, and golden brown, 32–35 minutes. Let cool 10 minutes on baking sheet. If any cheese has oozed out and connected the pies, cut with a spatula so each pie has some crispy, lacy cheese bits. Serve warm or at room temperature.

Top 17 marjoram recipes from across the web

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Top 17 marjoram recipes from across the web

The most viewed marjoram recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Herby Bread-and-Butter Stuffing for...

Herbed Faux-Tisserie Chicken And Po...

Brined Roast Chicken

Chilli con carne recipe

Creamy Corn Chowder

Glazed octopus skewers with chunky ...

Roast pork neck

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Sautéed Endive With Balsamic Butter

Cast Iron Pizza

Cheesy Tomato Hand Pies

Traditional corzetti stamp with mar...

Frosted Chicken Loaf

Chiles Jalapeño en Escabeche (Pickl...

Tuscan beans with sausage and marjo...

Fish With Citrus-Chile Sauce

Asparagus Salad with Sweet Balsamic...

The most viewed marjoram recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine