bay leaves Archives

Italian recipes

The ultimate ragù

6-8 hours

Chicken recipes

Gordon Ramsay’s herb-buttered chicken with citrus breadcrumbs

1 hour 40 minutes

Chicken recipes

Chicken with roast onions, grapes and verjuice

Fruity dessert

Caramelised pineapple with white chocolate ganache

10 minutes

Christmas recipes

Lamb shank pie

2 hours

Beef recipes

Slow-cooked shortrib ragu

3 hours

Asian recipes

Easy Confit duck with Asian cucumber slaw

2 hours

Citrus recipes

Baked oranges

10–15 minutes

Kebabs

Korma lamb kebabs with coriander-yoghurt dip

10 minutes

Aliums

Roast garlic and beetroot salad

20 minutes

Beef recipes

Slow-roasted brisket

3 hours

Slow-roasted brisket

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3 hours

Ingredients

400 g baby carrots
300 g baby leeks, sliced lengthways
4 cloves garlic, crushed
200 g pitted Kalamata olives
40 g Woolworths dried exotic mushrooms
500 g pickling onions, peeled
4 sprigs sage
4 sprigs rosemary
4 bay leaves
1 x 400 g can Italian chopped tomatoes
2 T tomato paste
4 cups good-quality beef stock
2 cups water
± 3.5 kg beef brisket
sea salt and freshly ground black pepper, to taste
250 g barley

Method

1 Preheat the oven to 180°C. Place the carrots, leeks, garlic, olives, dried mushrooms, onions, sage, rosemary and bay leaves in a large roasting dish and cover with a lid.

2 In a separate bowl, mix the canned tomatoes, tomato paste, stock and water, then pour into the roasting dish.

3 Add the brisket and season to taste. Cover and roast for 3 hours.

4 Check the brisket every 45 minutes to ensure the dish isn’t dry; top up with water if necessary.

5 Add the barley after 2 hours’ cooking time and cook until the meat is pull- apart tender and the barley is tender.

Discover more roast recipes here.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Three-cheese cabbage bake

Tomato soup with toasted cheesy melt

The ultimate ragù

Gordon Ramsay’s herb-buttered chicken with citrus breadcrumbs

Chicken with roast onions, grapes and verjuice

Caramelised pineapple with white chocolate ganache

Lamb shank pie

Slow-cooked shortrib ragu

Easy Confit duck with Asian cucumber slaw

Baked oranges

Korma lamb kebabs with coriander-yoghurt dip

Roast garlic and beetroot salad

Slow-roasted brisket

Slow-roasted brisket

Ingredients

Method