Bay leaves - What meat/recipes?

[Tickle]

I have an abundance of bay in the garden, any suggestions on recipes other than lamb wrapped in bay that use quite a lot up.

So far I'm thinking of a beef skirt or brisket.

Any suggestions appreciated.

Tickle

[21TonyK]

Is it worth cutting the bush/tree back and drying a few big bunches?

[Speed 3]

Must admit I'm a bit nonplussed by Bay leaves. Lots of recipes add them and I can never tell what flavour they impart. Pity as we also have a sizeable bush in our garden.

[21TonyK]

Speed 3 said:

Must admit I'm a bit nonplussed by Bay leaves. Lots of recipes add them and I can never tell what flavour they impart. Pity as we also have a sizeable bush in our garden.

Its mainly a savoury background flavour, adds a bit of depth to things, especially rice, potatoes etc

[fredt]

No idea if it holds any truth, but I read somewhere that not everyone can taste bay. something like 50% allegedly can't

could be 100% bull

[Bill]

I use them in stews and stuffed in fish to bake or BBQ.

[21TonyK]

fredt said:

No idea if it holds any truth, but I read somewhere that not everyone can taste bay. something like 50% allegedly can't

could be 100% bull

Would not be surprised at all. I've done quite a bit of reading into olfactory eating etc etc and its amazing how peoples taste perceptions and palettes vary.

[21TonyK]

fredt said:

No idea if it holds any truth, but I read somewhere that not everyone can taste bay. something like 50% allegedly can't

could be 100% bull

Would not be surprised at all. I've done quite a bit of reading into olfactory eating etc etc and its amazing how peoples taste perceptions and palettes vary.

[Porkbrain]

fredt said:

No idea if it holds any truth, but I read somewhere that not everyone can taste bay. something like 50% allegedly can't

could be 100% bull

I'm sure it is true, I have tried both fresh and dried bay leaves and cannot distinguish any difference in the taste of food that they are added to.

I also do not like fresh coriander, it tastes like soap to me, all other fresh herbs I really like and can taste in dishes where they have been included.

[Tickle]

Cheers everyone.

I have already set some aside for drying, plenty in prep for stews/pie etc for Autum/Winter.

I can definitely taste bay, granted in stews they just add another element of flavour but on something like hasselback potatos with bay in the slits the flavour is more prominent.

Got a couple of ideas of how to use them as one of the main flavours, will update with what I end up doing.

Any input welcome though.

[guindilias]

It goes great in Indian lamb dishes, like Keema.

[jet_noise]

Adds depth to cheese (e.g. in lasagna), parsley or white (e.g. fish pie) sauces.
Don't use too much.

[Tickle]

jet_noise said:

Don't use too much.

That's what I want to do, I have loads of it. I have managed to use about a 1/2lb of it round a leg of mutton in the past. Want to try something different.

I usualy only use 2 to 3 in a stew, maybe a few more in a big stifado.

[lauda]

This is what you’re after. Two whole branches of the stuff!

https://foodandtravel.com/food/recipes/leg-of-lamb...

ETA: sorry, just saw your post above. You’ve obviously done this already.

[jules_s]

A couple of leafs are great in a slow cooked joint of beef

I usually sear off the beef
Sear of a whole onion
add Bay leafs
slow cook in vegetable stock

[FredClogs]

Chuck a couple in t'spagbol

[Sheets Tabuer]

21TonyK said:

fredt said:

No idea if it holds any truth, but I read somewhere that not everyone can taste bay. something like 50% allegedly can't

could be 100% bull

Would not be surprised at all. I've done quite a bit of reading into olfactory eating etc etc and its amazing how peoples taste perceptions and palettes vary.

I've always wondered why they put something in food that doesn't taste of anything, now I know why.

[Tickle]

lauda said:

This is what you’re after. Two whole branches of the stuff!

https://foodandtravel.com/food/recipes/leg-of-lamb...

ETA: sorry, just saw your post above. You’ve obviously done this already.

Yep, that's what I've done in the past, well similar with full branches.

I may make a fennel and mustard seed salt rub on a pork joint and wrap the lot in bay branches. Some cider under it all and wrapped. Crisped off with branches removed.

Cider also in a glass of course.

[Bill]

This is fantastic. https://www.rivercottage.net/recipes/mackerel-barb...

ETA although to be fair BBQed mackerel is fantastic full stop!

[juice]

You can use the leaves for smoking on the BBQ, I'd be doing Jerk Chicken using these if I had a load I wanted to use up.