| Preperation and Usage: | - Bay leaves are useful in stocks, soups, stews and sauces as they release their flavour slowly. Add to classic dishes such as boeuf bourguignon, French onion soup and co au vin.
- Shred Bay leaves and make a paste with chilli, garlic, oregano, parsley, thyme, lemon and olive oil. Use as a rub for the Portuguese dish, chicken piri piri.
- For an alternative condiment, heat baby onions in butter with Bay leaves, muscovado sugar, red wine vinegar, raisins and pine nuts to create delicious sweet and sour onions.
- Make a sugar stock adding Bay leaves, star anise and cinnamon sticks. Infuse before pouring over exotic fruit for a delicious warm fruit salad. |
