Archive for July, 2007
Brown Chicken Stock
Serves 15-20
Ingredients
• 2 Kg Chicken parts except liver
• 2 Large Onions, coarsely chopped
• 2 Medium Carrots, peeled, trimmed, coarsely chopped
• 2 Large Celery, stalks, with leaves, trimmed, coarsely chopped
• 2 Garlic, cloves, crushed
• 2 Thyme, sprigs or a pinch of dried thyme
• 1 Bay leaf
• 6 Peppercorns
• salt to taste
• a bunch of Parsley, stems
Directions
1. Preheat your oven to 450 F.
2. Roast the chicken bones in a […]
White Stock
Serves 15
Ingredients
• 3 kg. chicken bones
• 6 lit. water
• 1 cup onion chopped
• 1/2 cup carrots chopped
• 1/2 cup celery
• 1 bay leaf
• 1/8 tsp dried thyme
• 1/8 tsp black peppercorns
• parsley
• clove
Directions
1. Wash chicken bones well and place into a stockpot, cover with water, and place over a moderate flame. Bring to a boil, drain, and rinse.
2. Now return bones to the stockpot, cover with 6 […]
Duck Stock
Serves 4
Ingredients
• 2 kg Duck, parts except liver
• 2 large Onions, coarsely chopped
• 2 medium Carrots, peeled, trimmed coarsely chopped
• 2 large Celery, stalks, with leaves, trimmed, coarsely chopped
• 2 Garlic, cloves, crushed
• 2 Thyme, sprigs, or a pinch of dried Thyme
• 1 Bay leaf
• 6 Peppercorns
Directions
1. Wash duck parts well and place them in a large stockpot. Add cold water to cover […]
Fish Stock
Serves 16
Ingredients
• 4 kg Fish bones (any firm-fleshed whitefish, such as Sea bass, Rockfish, Halibut etc.)
• 4 litre Water
• 250 gm Yellow onions chopped
• 500 gm Carrots chopped
• 100 gm Shallots; coarsely chopped
• 1 cup Coarsely chopped leeks (white part only)
• 1/4 cup Parsley; loosely packed
• Sprigs fresh thyme or 1/2 tbsp. dried thyme
• Whole bay leaves
• Garlic cloves
• 1 tbsp. Whole black peppercorns
• Salt to […]
Lamb Stock
Serves 10
Ingredients
• 1 kg Lean Lamb ( Neck or Shank )
• 4 litre Water
• 6 Peppercorns
• 2 Cloves Garlic
• 2 tbsp Parsley (Dried)
• 1 Turnip
• 2 Carrots
• 2 Celery Stalks
• 3 Parsnips
• Salt to taste.
Directions
1. In a pan roast the meat well on all sides. Add the water, peppercorns, garlic and dried parsley. Bring to a full boil, reduce the heat and simmer for 1 […]
Turkey Stock
Serves 12
Ingredients
• Turkey (giblets, neck & wings)
• 3 cups Water
• 1/2 small Onion
• 1/2 Garlic clove
• 1/2 Bay leaf
• 1/8 tsp Basil, crumbled
• 1/8 tsp Rosemary, crumbled
• 1/8 tsp Thyme, crumbled
• salt to taste
Directions
1. Combine giblets, neck, and wing tips with water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is […]
Basic Vegetable Stock
Ingredients
• heads of celery
• large onions
• carrots
• bunch of parsley stalks
• water
Directions
1. Wash the vegetables, chop coarsley and boil in the water for 30 minutes.
2. Leave to cool, then puree the mixture and sieve.
3. Discard the vegetable debris and store the stock in a sealed container in the refrigerator.
Note
It will keep happily for a couple of weeks, or may be frozen for up […]
Vegetable Brown Stock I
Ingredients
carrots, celery, bell peppers, garlic, onions and any other vegetable of your choice.
Directions
1. Clean the vegetables and chop them into big chunks.
2. Add about 1/2 cup of water to the bottom of the pan and roast the vegetables at 300-350 degrees in the oven until everything is dark brown.
3. Now transfer the vegetables into a new pot and […]
Brown Vegetable Stock II
Serves 4
Ingredients
• 2 Onions, yellow
• 1 Onions, red
• 5 Carrots
• 3 Leeks
• 3 Celery stalks
• 1 clove Garlic
• 1 Bay leaf
Directions
1. Preheat the oven to 450^F. Put the cut vegetables in a heavy baking pan.
2. Roast in the oven, uncovered, stirring occasionally, for about 1hour. Transfer the vegetables to a stockpot.
3. Cover with 8 cups of water. Bring to a boil and simmer, covered, for […]
Curry Stock
Serves 6
Ingredients
• 6 cups Water
• 2 Onions, peeled, chopped
• 1 tsp Garlic puree
• 1 tsp Ginger puree
• 1 tbsp ghee
• salt to taste
• 10 Cloves
• 10 Green Cardamoms
• 6 Pieces Cassia bark
• 6 Bay leaves
• 500 gm meat off-cuts and bones (optional)
Directions
1. Boil the water then add everything else.
2. Simmer for 1 hour with the lid on, by which time the stock should have reduced by half
3. (add meat […]