DRIED BAY LEAVES RECIPES

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DRIED ORANGE & LEMON SLICES RECIPE - BBC GOOD FOOD



Dried orange & lemon slices recipe - BBC Good Food image

Dry orange and lemon slices to use as decorations at Christmas time. They make lovely tree, table or wreath decorations, or pop in a jar as a gift

Provided by Anna Glover

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Cook Time 2 hours

Yield Makes 25-30

Number Of Ingredients 2

1 orange and 1 lemon, both unpeeled and thinly sliced into 2mm-thick rounds
cinnamon sticks, bay leaves, rosemary sprigs or cardamom pods, to garnish (optional)

Steps:

  • Arrange the citrus slices over two baking trays lined with baking parchment so they’re in a single layer. Heat the oven to 110C/90C fan/gas ¼. Bake for 2 hrs until firm and dry, turning the trays around halfway through. Check after 1 hr 15 mins, removing any orange slices that are drying out too quickly, then continue to cook the rest.
  • Leave to cool completely on the tray, then package with the garnishes of your choice.

Nutrition Facts : Calories 4 calories, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 0.1 grams protein

PRIME RIB AND OVEN-ROASTED POTATOES WITH BAY LEAVES AND ...



Prime Rib and Oven-Roasted Potatoes with Bay Leaves and ... image

A proper Victorian Christmas dinner always had a roast at its center, and this recipe for prime rib carries on the tradition nicely. Featuring a burnished crust and a rosy interior, friends and family will love this crowd pleasing main. 

Provided by Martha Stewart

Categories     Beef Recipes

Yield Serves 10 to 12

Number Of Ingredients 7

15 dried bay leaves, crumbled, plus whole leaves for garnish
1/3 cup coarsely chopped fresh sage leaves, plus whole leaves for garnish
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/3 cup finely grated orange zest (from 3 oranges)
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
3 pounds russet potatoes, preferably small, peeled and halved lengthwise

Steps:

  • Stir together bay leaves, sage, oil, 1 1/2 teaspoons salt, and orange zest in a small bowl. Season with pepper. Rub herb mixture all over roast. Refrigerate roast, covered, at least 8 hours and up to 1 day.
  • Submerge potatoes in a large pot of water. Bring to a boil; season with salt. Cook 5 minutes. Drain. Score lines lengthwise in potatoes with the tines of a fork.
  • Preheat oven to 450°. Transfer roast, fat-side up, to a roasting pan; let come to room temperature, 30 minutes to 1 hour. Roast 15 minutes. Add potatoes; roast 15 minutes more. Reduce temperature to 350° and continue roasting, turning potatoes after 30 minutes, until a thermometer inserted into thickest part of meat (not touching bone) registers 115° for rare, about 1 hour. Let stand 20 minutes (temperature should rise to 125°), then slice. Garnish with bay leaves and sage; serve.

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