Origin

The baytree tree originated in the eastern part of the Mediterranean region, but it has been cultivated in northern Europe and in America for years.

For the Greeks and Romans it was a symbol of wisdom and glory. They crowned kings, poets, Olympic champions and victorious generals with wreaths made from shiny, leathery bay leaves.

Plant characteristic

The Laurus Nobilis is an evergreen. Mature leaves are dark green and shiny. Young leaves are softer and light green in colour. The scent and flavour of the leaves are very aromatic. This plant flowers in April / May.

USES

Of all the baytree varieties, only the Laurus Nobilis is used in the kitchen.
Sweet bay has a sweet, balmy aroma with a touch of nutmeg and honeysuckle and a cooling pungent quality.
Bay leaves release their flavour slowly. This makes them suitable for bouillons, soups, stews, sauces, marinades, etc. Sweet bay is also used in fish dishes, pโt้, etc. Remove the leaves before serving the dish.

Rosy roasted doves perfumed with bay leaf

Ingredients:

1. 4 young doves (approx. 300g per person)
2. about 20 bay leaves
3. 500g fresh peas
4. 1 bundle young carrots
5. a few young onions
6. a few leaves of finely chopped lettuce
7. finely chopped smoked bacon
8. salt, sugar, butter

Loosen the dove’s skin where the head was and slide a few bay leaves between the skin and the meat. Stuff a few bay leaves in the abdominal cavity. Tie up the doves firmly. Pre-heat the oven to 220 ºC. Place a large spoonful of butter in a pan and immediately cover with the doves. Place the pan in the oven and roast them for about five minutes.

Baste the doves with the hot gravy, reduce the heat to 80ฐC and continue roasting for 15 to 20 minutes. That way the doves will remain pink inside. Remove them from the pan, place the pan over high heat and allow the cooking juices to caramelise a bit. Add a glass of water then scrape the bottom of the pan to loosen the sediments. Sieve immediately. In the meantime, cook the peas until al dente in boiling, salted water.

Glaze the young carrots with a bit of water, a knob of butter, pinch of salt, sugar and a bay leaf. Boil over high heat until the liquid has evaporated and a light syrup remains. Now add the peas, young onions, finely chopped lettuce and the smoked bacon. Cook until softened. Slice the dove and arrange the breasts on the plates. The drumsticks can be returned to the oven. Garnish with the vegetables and pour over the gravy.

Bon appetit!