Description
Bay leaves are aromatic leaves used to add depth to soups, stews, sauces, stocks and slow-cooked meat dishes. True bay laurel leaves are culinary leaves, but whole leaves are normally removed before serving because their stiff texture can be a choking hazard.
Bay Leaf Stew Trick
Ingredients
Your favourite stew or soup
1 to 2 bay leaves
Method
Add the bay leaves while your soup or stew simmers.
Allow them to slowly flavour the dish.
Remove the whole leaves before serving.
Tammy’s tip: Bay leaves are the unpaid background actors of cooking. Nobody notices them until they’re missing.
