Bay Leaf

Recipes with Bay Leaf and Saffron

Drew Glover • June 3, 2015
Classic French Fish Soup by Valentine Warner
4.5
stars
,6ratings
1. Classic French Fish Soup with Croutons and Garlic Mayonnaise
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If you’ve got vegetables in the refrigerator and fish stock on hand, you can make an amazingly flavorful base for the mixed fish soup in this Grokker Premium video. For this installment of the Seafood Secrets series, Chef Valentine Warner will show you his tips and tricks for balancing the flavors of a variety of herbs, fish, and prawns. To top it off, this soup is complemented with homemade croutons and a rouille-style garlic mayonnaise.
2. Saffron & Coconut Curry Prawns with Rice
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With the delicate sweetness of coconut milk and the luxurious scent of saffron, chef Valentine Warner recreates a favorite recipe from his childhood: his father’s prawn curry. Flavorful with a rich color and mild spice, the curry in this Grokker Premium video is the perfect complement to tender cooked prawns. For today’s tip in the Seafood Secrets series, Valentine shows you how to ramp up the prawn flavor using something you might throw away!
3. Chicken Chaap by Asma Khan (FBC)
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In Round 1 of the Food Blogger Challenge, Asma Khan shows us how to cook a traditional Indian wedding dish, chicken chaap. Her original garam masala uses the exotic and warm flavors of nutmeg, cardamom, and cloves to complement the rich flavor of the yogurt and sweet caramelised onions. Join Loyd Grossman in this Grokker Premium Video as he tries Asma's original dish, in the first round of Grokker's Food Blogger Challenge. Remember to love this video below, if you would like to see Asma in the next round.
4. How to Slow Cook Chicken
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This How to guide will teach you a quick and easy way to slow cook a delicious Chicken.
5. How To Make Bouillabaisse
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Bouillabaisse recipe. An incredible blend of flavors from the sea, this recipe which has its origins in the port city of Marseille will be well worth the effort when you savor the rich complexity at the heart of the soup.
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