I made my very first master stock when Cindy and I went to cook with Alvin Quah. Even if I could have, it would not have occurred to me to take the master stock home. As I loved the flavours, I decided to make my own master stock to braise a pork belly, using a recipe from Gordon Ramsay’s cook book, Ultimate Cookery Course. The master stock was wonderful, and the pork amazing but I did not know you could keep the master stock, and so it was thrown out. It was only when I was reading Lorraine’s book about her path to happiness through baking and blogging that I saw I could have kept it! This made it the perfect excuse to make a huge batch of master stock. The recipe from the book makes 3 litres, and I have put 1 litre into the freezer to keep, and gave another litre away to Alex. I used the third litre to braise some pork cheeks in, and they were delicious. Sadly, that lot of master stock was not kept – a bit of a miscommunication happened in my house.
I have called my master stock Not Quite Kevin, a play on Lorraine’s Not Quite Nigella as her master stock is named Kevin.
- 3 litres water
- 280mls light soy sauce
- 150mls dark soy sauce
- 350g sugar - I used fructose
- 60mls salt
- 60mls Shaoxing rice wine
- Place the water, soy sauces, sugar, salt and wine into a large saucepan and bring to the boil
- Place the spice bag ingredients into a muslin cloth and tie with string
- Add to the saucepan, reduce the heat and simmer for 30 minutes
Click on the links for conversions and notes.
Disclosure: This recipe has been published with permission from Penguin Group Australia. The recipe book was bought and paid for by my sister. This post is in line with my blogging policy.
What I blogged:
- one year ago – Liebster Award
- two years ago – Friday’s Food Quiz
- three years ago – Lime And Coriander Marinated Lamb Chops
- four years ago – Pasta With Chorizo, Bacon, Red Peppers And Tomatoes