Search results
Results from the WOW.Com Content Network
Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes. Turn off the heat. Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan.
Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper. Have the kids squeeze the moisture out of the spinach into the bowl.
Stuff each one with a small lemon wedge, a rolled-up slice of prosciutto and a bay leaf. Wet 4 sheets of baking paper, then scrunch up and wrap 1 around each artichoke. Now tightly wrap each one in foil and place directly on the edge of the hot coals for about an hour, turning, until tender.
Meanwhile, melt the remaining butter with the bay, a good fine grating of nutmeg and lemon zest, and a pinch of freshly ground white pepper. Add the shrimp, then squeeze in the lemon juice and give it all a good stir. Cook for 1 minute, then spoon into a shallow serving bowl or individual pots and press down tightly with back of a spoon.
Remove the bay leaves, cinnamon stick and star anise from the tray and mash up the veg. Break up the turkey neck and strip off the meat. Scrape the meat and veg into a large pan placed on a high heat. Add the wine and bubble away, until reduced. Stir in the flour and cook, stirring for a minute or two, then pour in the hot stock.
Peel the onion and finely slice along with the chillies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
Wash and hull the strawberries, then place in a pan with the caster sugar, Pimm’s and bay, then speed-peel in a couple of strips of orange peel. Cook on a medium heat for around 30 minutes, stirring regularly. Tip the rice into a large wide non-stick casserole pan on a medium-low heat, pour over the milk, then stir in the golden caster sugar.
1 bay leaf. 1 tomato, squashed. 1 small potato, peeled. sea salt and freshly ground black pepper. olive oil. 4 rashers smoked pancetta or bacon, preferably free-range or organic. 2 small red onions, peeled and finely chopped. 2 carrots, peeled and chopped. 2 sticks of celery, trimmed and chopped. ½ a head of fennel, chopped
Put the lentils, garlic and bay leaves in a saucepan over a medium heat. Cover with plenty of cold water and bring it to the boil. Lower the heat and simmer, covered, for 20 to 30 minutes, or until tender. Drain in a colander, discard the garlic and bay leaves and place the lentils in a large mixing bowl.
To make the bay salt, crumble the bay leaves into a pestle and mortar, add 1 tablespoon of sea salt, then bash to a vibrant green salt. Sprinkle each prawn kebab with a good pinch of the bay salt, drizzle with a little olive oil, then pat and rub everything in. Place the skewers on the hot barbecue for a couple of minutes on each side.