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Posts Tagged ‘bay leaf’

What you need:

25g butter
1 onion, sliced
½ tsp salt
150ml double cream
1 bay leaf
6 cloves , whole
75g white breadcrumbs
300ml milk
1 pinch black pepper , freshly ground
1 pinch nutmeg , grated

What you do:

Melt the butter in a small saucepan and add the onion. Cook over a low heat for 4–5 minutes, stirring occasionally. Add the salt, cream, bay leaf, and cloves, and cook for a further 5 minutes. Remove the pan from the heat, and allow to stand for 20 minutes, so the flavours have time to infuse. (This can be prepared ahead and left to infuse, or the complete sauce can be made in advance. Cover the surface of the sauce with cling film to prevent a skin forming. Refrigerate for up to 2 days. When ready to use, remove cling film and gently reheat).

Discard the bay leaf and cloves, then pour the onion mixture into a food processor, and blend to a smooth purée. If you do not have a food processor, very finely chop the onion instead of slicing.

Place the breadcrumbs and milk in a pan, and bring to the boil. Leave to simmer for 5–10 minutes, stirring occasionally, to make a smooth, thickened sauce. (If you feel the sauce is too thick, then add a little more milk.)

Stir in the onion purée, season to taste with salt and pepper, then sprinkle with nutmeg.

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What you need:

3lb  whole chicken ( or breasts)

small onions

4 shallots, peeled and finely chopped

2 oz /50 g  butter

8 oz /227 g button mushrooms

8 oz /225 g  peeled tomatoes

2 tbsp olive oil

3 fl oz / 75 ml  dry vermouth or white wine

1 bouquet garni

1 bay leaf

1 tbsp chopped parsley

Salt and pepper to taste

What you do:

Prepare the chicken by cutting into portions ie. 2 thighs, 2 drumsticks,2 wings and 2 breasts cut in halves.

Peel the onions, leave them whole.

Peel and finely chop the shallots.

Melt the butter in a large  saucepan and add the olive oil.

Add the chicken pieces to the pan and brown on both sides.

Add the onions and shallots to brown them a little.

Remove them from the heat, add the vermouth or white wine and ignite with a match.

As the flames die down, add the bouquet garni, the bay leaf and season to taste.

Drain the tomatoes, and chop roughly.

Add the tomato juices to the pan and place the lid on.

Cook for about 1 hour.

Trim the mushrooms and add to the pan with the chopped tomatoes.

Cook for a further 30 minutes until the it is cooked and the juices have thickened.

Just before serving, sprinkle the top with the chopped parsley.

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What you need:

300g basmati rice
25g butter
1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts , cut into large chunks
4 tbsp curry paste
85g raisins
850ml chicken stock
chopped coriander and toasted flaked almonds to garnish

what you do:

Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander.

To serve, scatter over the rest of the coriander and the almonds.

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What you need:

4 oz /110g unsalted butter
1 bay leaf
4.4 fl oz /125 ml medium-dry sherry
4.4 fl oz /125 ml  brandy or Cognac
0.7 pt /375 ml good dry white wine
1.8 pts /1 L beef stock
1.8 pts /1 L veal stock
1 tbsp salt
½ tsp freshly ground white pepper
Freshly grated parmesan

What you do:

In a large saucepan or stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.

Deglaze the pan with the sherry and brandy and simmer uncovered for five minutes. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes.
Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

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What you need:

1 oz /30g unsalted butter
1 onion, diced
1 bay leaf
2 small sprigs of thyme leaves
3 cloves garlic, minced
16 oz /500g minced pork,
1 apple, peeled and cored and coarsely grated
Zest of a small lemon, finely grated
3 tbsp parsley, chopped
2 tbsp sage, chopped
1 1/2 oz /40g fresh white breadcrumbs

What you do:

Preheat the oven to 190C/375F /gas mark 5.

Warm the butter in a small frying pan over a medium-heat. Saute the onion with a pinch of salt, the bay leaf and thyme for around 10 minutes, or until the onion is soft and translucent . Add the garlic and sauté for a further minute, then cool.

Remove the bay leaf, then mix the cooled onion with the rest of the ingredients and season well with salt and pepper. Break off a walnut-sized piece of the mixture and fry it in a little oil, until cooked through. Taste and adjust seasoning is necessary.

Roll the rest of the mixture into 16-18 balls and place on a baking tray. Bake for 35-40 minutes, until cooked through and golden.

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