Bay Leaf

Bay Leaf

Bay leaf (plural bay leaves) refers to the aromatic leaf of the bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.

Related Recipes

Rump of Spring Lamb in a Wild Mushroom Crust accompanied with pea purée and asparagus - This is a great recipe that offers all the enjoyment of lamb in season. Lamb rump is a great value and versatile cut of meat.

Serves: 6

Rump of Spring Lamb in a Wild Mushroom Crust accompanied with pea purée and asparagus

This is a great recipe that offers all the enjoyment of lamb in season. Lamb rump is a great value and versatile cut of meat.

Bere Island scallops with mussel & clam orzo, Sweet corn & chervil sabayon - Mussels and clams are very much in season at the moment and Derry Clarke is using one of his delicious recipes to show you the best way to enjoy them.

Bere Island scallops with mussel & clam orzo, Sweet corn & chervil sabayon

From: Four Live

Mussels and clams are very much in season at the moment and Derry Clarke is using one of his delicious recipes to show you the best way to enjoy them.

Sea Trout with Baked Rhubarb, Blanched Samphire - Served with a lemon and caper beurre blanc.

Sea Trout with Baked Rhubarb, Blanched Samphire

From: MasterChef Ireland

Served with a lemon and caper beurre blanc.

Pea and Mint Soup with Gruyere Cheese Croutons - A tasty soup that is complimented by crunchy croutons.

Pea and Mint Soup with Gruyere Cheese Croutons

From: The Afternoon Show

A tasty soup that is complimented by crunchy croutons.

Lentil Salad with Sunblush Tomatoes and Feta - This is one of my all time favourite salads. It has a really moreish taste with a lovely texture. This is one of my 'substantial salad' recipes: salads made with resilient ingredients that are filling, transport well and stay fresh. Lentils are economical, highly nutritious and easy to cook. This salad makes a great packed lunch, and will stay fresh in the fridge for three days. Delicious hot or cold, served with grilled fish or on its own.

Serves: 4

Lentil Salad with Sunblush Tomatoes and Feta

From: Today

This is one of my all time favourite salads. It has a really moreish taste with a lovely texture. This is one of my 'substantial salad' recipes: salads made with resilient ingredients that are filling, transport well and stay fresh. Lentils are economical, highly nutritious and easy to cook. This salad makes a great packed lunch, and will stay fresh in the fridge for three days. Delicious hot or cold, served with grilled fish or on its own.

Ukrainian Borscht with Haricot Beans - This soup is traditional in all Eastern European countries. Delicious served with a dollop of crème fraiche and crusty bread.

Ukrainian Borscht with Haricot Beans

From: The Afternoon Show

This soup is traditional in all Eastern European countries. Delicious served with a dollop of crème fraiche and crusty bread.

Spaghetti and Salami Salad - A tasty lunch salad.

Spaghetti and Salami Salad

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Swedish Christmas Ham - Julmust and Mustard Skinka, as the Swedes call it.

Serves: 8

Swedish Christmas Ham

From: Kitchen Hero: Great Food for Less

Julmust and Mustard Skinka, as the Swedes call it.

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From: MasterChef Ireland

This MasterChef Ireland recipe is served with a pickled mushroom and salted fennel on a toast with sweet potato purée.

Fillet of Turbot with Wild Mushroom Risotto and a Cider and Sage Sauce - Cooked by Dermot O'Neill on RTÉ's 'The Restaurant'.

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From: The Restaurant

Cooked by Dermot O'Neill on RTÉ's 'The Restaurant'.


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Summer

Lamb Burgers with Yoghurt and Mint Dip Corn bread Clonakilty Blackpudding Burger Grilled Beef Kebabs with Lemon Couscous André's Halloumi, Peach and Chilli Salad Salmon en papillote Chocolate Tart Vietnamese Style Leftover Chicken Salad Summer Berry Pavlova

Recipes from Neven Maguire: Home Chef
Neven Maguire: Home Chef
  • Rump of Local Lamb with Pea Purée and Rosemary Jus Rump of Local Lamb with Pea Purée and Rosemary Jus
  • Braised Beef Cheek with Smoked Bacon Braised Beef Cheek with Smoked Bacon
  • Chicken casserole with Bulmers Chicken casserole with Bulmers
  • Seared monkfish, wilted spinach and curried foam Seared monkfish, wilted spinach and curried foam

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