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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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sTOCK is the essence extracted from vegetables and or meat that forms the basis of any preparation of food! I love making my own stocks as I find the ready available stocks that you purchase too salty, too strong or no taste at all. Read more . This is my basic stock recipe and if I need fish, meat, chicken stock I just add it to this. Ingredients:
onion diced |
olive oil |
garlic french and minced |
aniseeds |
caraway seeds |
cumin seeds |
coriander seeds |
dill seeds |
fennel seeds |
carrot grated |
2 fennel bulbs (depends on the size if very big i use only 1) |
parsley |
celery |
radishes |
fresh thyme |
fresh rosemary (very little as it might make it bitter) |
bay leaves |
fresh herbs (any you have handy) |
Directions:
1. Dice onion and fry it in a little quality olive oil
2. Add fresh minced garlic as well as aniseeds, caraway seeds, cumin seeds, coriander seeds, dill seeeds and the fennel seeds
3. Fry it till, when you hold your nose a few centimetres from the pan, you get a Serious Spicy whiff!
4. Put it in a big heavy based pot
5. Add grated carrot, fennel, parsley, celery, radishes, fresh thym, rosemary, bay leaves and any other herbs you wish to use.
6. Fry this till the veggies start to give off water and is soft to the touch (DO NOT faint because at this stage the smell is overwhelmingly healthy, vivacious and youful!!!!)
7. Add water to cover the veggies and bring to a boil
8. Taste, and when you can not taste raw carrot, thow the whole pot into a sieve(colander) to drain (This is the first 'pressing' and the strongest and healthiest
9. When all the water is drained, throw it back into the pot and cover the veggies with water. Repeat this a few times. At each intervalthe cooking time will be longer than the previous session
10. This leftover makes the wonderful compost. Just bury it in a hole in your garden
11. Depending on what you are going to use it in, the next phase sets in:
12. Making a soup from things with peels e.g. butternut, tomatoes, apples, potato, etc - boil the peels in this water until the stock is reduced by half. Throw the peels away and add the flesh. Boil until soft. Liquidize (see my Tomato Soup Recipe).
13. This stock can be quite sweet and a natural way of bringing the acid level of your tomato paste down
14. SMELL IT. DRINK IT. BUT BEWARE, YOU WILL BE DANGEROUSLY HEALTHY AFTER A SIP ;-)
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