The first couple of years when I was growing bay leaves I didn't know much about the many
bay leaf benefits.
5g saffron 60ml cream 50g yoghurt 5g green chillies Salt to taste 5g biryani 1; 5g biryani 2 5g tandoori masala 25g ginger garlic paste 25g each mint and coriander leaves 5g potlee spice 100g Basmati rice 5g
bay leaf 2g each green and black cardamom, cloves, cinnamon, peppercorns 1 drop each kewra and rose water 50g desi ghee Preparation Take lamb cubes in a bowl and mix with raw papaya and keep in refrigerator for maximum of 8 hours, so that the mutton gets tenderised.
tropical INGREDIENTS 500g raw peeled tiger prawns 3 green cardamom pods Fresh coriander leaves 1tbsp ghee or vegetable oil 2 cloves 1 dried
bay leaf 1 cinnamon stick 1tbsp onion paste (see left) 1/2tsp red chilli powder, or to taste 1/4tsp ground turmeric 250ml coconut milk Sea salt METHOD 1.
INGREDIENTS (Serves 8) 1 pumpkin, preferably with blue/grey skin, STARTER 2kg approx 1
bay leaf 1 sprig of rosemary 125g butter 1tsp sea salt 250ml milk Sea salt and freshly ground black pepper For maple-toasted seeds: 60g pumpkin seeds 1tbsp maple syrup 1/2 tbsp olive oil, plus extra to serve 1/4 tsp sea salt METHOD 1.
START INGREDIENTS (Serves 8) 1 pumpkin, preferably with blue/grey skin, 2kg approx 1
bay leaf 1 sprig of rosemary 125g butter 1tsp sea salt 250ml milk Sea salt and freshly ground black pepper For maple-toasted seeds: 60g pumpkin seeds 1tbsp maple syrup 1/2 tbsp olive oil, plus extra to serve 1/4 tsp sea salt METHOD1.
4 skinless salmon fillets 1
bay leaf 8 black peppercorns 1 onion, cut into wedges 10 sheets of leaf gelatine 500g smoked salmon 200g plain quark 200g extra light soft cheese Large handful of fresh dill, plus sprigs to garnish Large handful of fresh chives Finely grated zest and juice of
Monachyle Mhor venison Method To prepare the neck of venison cut it into 2 inch pieces and marinate overnight in red wine, thyme, parsley,
bay leaf and peppercorns.
INGREDIENTS 8 pork and leek sausages 12 button onions, peeled 12 button mushrooms 2 carrots, peeled and sliced 500ml strong red wine 500ml beef stock 2 cloves garlic, crushed 2tbsp butter 1tbsp plain flour Salt and pepper 2tsp sugar 1 sprig thyme 1
bay leaf Parsley (optional) METHOD Boil the wine with the thyme,
bay leaf and sugar until reduced by half, pass through a sieve and set aside.
SERVES 4 low calorie cooking spray 2 medium onions, peeled and finely chopped 4 garlic cloves, peeled and chopped 300g bottled roasted red peppers, drained and thinly sliced 2 carrots, peeled and cut into 1cm pieces 300g paella rice 3 tbsp finely chopped fresh flat-leaf parsley 1
bay leaf 2 tbsp sweet smoked paprika a large pinch of saffron threads 1 litre boiling vegetable stock 100g frozen petits pois salt and freshly ground black pepper freshly chopped flat-leaf parsley, to garnish 1 Spray a large frying pan with low calorie cooking spray and place over a medium heat.
READY IN 1 HOUR PLUS STANDING SERVES 4 low calorie cooking spray 2 medium onions, peeled and finely chopped 4 garlic cloves, peeled and chopped 300g bottled roasted red peppers, drained and thinly sliced 2 carrots, peeled and cut into 1cm pieces 300g paella rice 3 tbsp finely chopped fresh flat-leaf parsley 1
bay leaf 2 tbsp sweet smoked paprika a large pinch of saffron threads 1 litre boiling vegetable stock 100g frozen petits pois salt and freshly ground black pepper freshly chopped flat-leaf parsley, to garnish 1 Spray a large frying pan with low calorie cooking spray and place over a medium heat.
You can create a balsamic reduction by adding a
bay leaf and brown sugar.
Add a
bay leaf and cook for several hours (2-3) until all meat, fat and gristle falls off the bone.
bay leaf - dried leaf of the bay laurel