BAY LEAF TEA RECIPE RECIPES ALL YOU NEED IS FOOD
An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.
Total Time 50 minutes
Yield 4
Number Of Ingredients 10
Steps:
- {
"@type": "HowToStep",
"text": "
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
- Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
- Rub the chops with a little oil, then pick and press a couple of sage leaves on to each side, and season well with sea salt and black pepper.
- Place a wide ovenproof frying pan over a medium-high heat, add the strips of skin, skin-side down, place a heavy pan on top to keep them flat, then fry for a couple of minutes, or until crisp – just like crackling.
- Push the crackling strips to the side of the pan, add the pork chops, and fry for 1 minute on each side. Transfer the pan to the oven (if you don't have an ovenproof pan, transfer the chops to a preheated baking tray instead). Roast for 10 to 15 minutes (depending on the thickness of the chops), or until cooked through.
- Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
- Heat the milk with the bay leaves until almost boiling, then add the parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard.
- Add the warm potatoes to the milk and mash until smooth. Season well with sea salt and black pepper. Cover with a lid and keep warm, until needed.
- Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
Nutrition Facts : Calories 708 calories, CarbohydrateContent 47.4 g carbohydrate, FatContent 41 g fat, FiberContent 3.5 g fibre, ProteinContent 40 g protein, SaturatedFatContent 15.3 g saturated fat, SodiumContent 0.37 g salt, SugarContent 5.4 g sugar
CARROTS SAUTéED IN BAY LEAF RECIPE - FOOD.COM
These carrots are easy to make, make variations of, and you control the calories and not to mention they are healthy!
Total Time 18 minutes
Prep Time 3 minutes
Cook Time 15 minutes
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Add oil to large non stick skillet. Swirl to coat.
- Add Bay Leaves to infuse the oil.
- Add carrots and water.
- Partially cover the pan and cook for 10 minutes until carrots are almost tender
- Add salt and pepper to taste, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned.
- Stir frequently.
- These directions are so easy, they can be adjusted for time, amount of bay leaves, etc.
- I have also used with sage and rosemary. All variations are delicious!
- If you like a softer carrot, cook longer, shorter time for more crunch.
Nutrition Facts : Calories 2049.8, FatContent 64, SaturatedFatContent 15.6, CholesterolContent 0, SodiumContent 227.5, CarbohydrateContent 462.1, FiberContent 161.4, SugarContent 6.1, ProteinContent 46.9
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BAY LEAF TEA RECIPE RECIPES ALL YOU NEED IS FOOD
An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.
From stevehacks.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 708 calories per serving
From stevehacks.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 708 calories per serving
- {
"@type": "HowToStep",
"text": "
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
- Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
- Rub the chops with a little oil, then pick and press a couple of sage leaves on to each side, and season well with sea salt and black pepper.
- Place a wide ovenproof frying pan over a medium-high heat, add the strips of skin, skin-side down, place a heavy pan on top to keep them flat, then fry for a couple of minutes, or until crisp – just like crackling.
- Push the crackling strips to the side of the pan, add the pork chops, and fry for 1 minute on each side. Transfer the pan to the oven (if you don't have an ovenproof pan, transfer the chops to a preheated baking tray instead). Roast for 10 to 15 minutes (depending on the thickness of the chops), or until cooked through.
- Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
- Heat the milk with the bay leaves until almost boiling, then add the parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard.
- Add the warm potatoes to the milk and mash until smooth. Season well with sea salt and black pepper. Cover with a lid and keep warm, until needed.
- Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
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