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 stock home. As I loved the flavours, I decided to make my own to braise a pork belly, using a recipe from Gordon Ramsay’s cook book, Ultimate Cookery Course. The stock was wonderful, and the pork amazing but I did not know you could keep it, 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.
for the stock
- 3 litres water
- 280 mls light soy sauce
- 150 mls dark soy sauce
- 350 g fructose
- 60 mls salt
- 60 mls Shaoxing rice wine
for the spice bag
- 18 g star anise
- 16 g cassia bark
- 5 cm fresh root ginger
- 8 g whole cloves
- 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. 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
43 thoughts on “Master Stock From Not Quite Nigella”
the flavors of this master stock sound amazing would most certainly love to try , however not sure how i would use it
I will give you a few uses on facebook over the next week Usha 🙂
This is awesome Tandy. I must really start making stock. I love the idea of using bags to freeze them in as they will take up less space than Tupperware. 🙂 xx
I try and make stock every weekend Tami 🙂
This sounds absolutely delicious!! I do so love a good stock. 🙂
It is very delicious Krista 🙂
Oh wow, Tandy! The stock surely blends well with pork cheeks. Tender, rich and tasty! Yum!
Thanks Julie 🙂
Oh, I do love master stock – makes such a difference to dishes and is so easy to make.
Very easy indeed Rachel 🙂
I’m so impressed that you made this, Tandy! I love all of Lorraine’s recipes so I’m sure this was fabulous.The flavours in it sound amazing!
The flavour is amazing and I have changed it a bit since the first use 🙂
What a great recipe! I’m so eager to learn more about stock-making. It’s a topic that I’ve been wanting to research for awhile because a good “stock” really nails a recipe! Thanks Tandy =)
A good stock is the perfect addition to any fridge – I try and make fresh stock each week Laura 🙂
I’ve never made my own master stock before, but I think I need to try!!
It is so worth making!
This is new to me – am off to find out more!
Tanya, you will love this!
Hi Tandy, never heard of a master stock before, makes sense to have some on hand, sounds delicious!
It is so good Cheri 🙂
Wonderful stock recipe 😀
Choc Chip Uru
One of the best Uru 🙂
What a great recipe! Thanks so much for sharing 🙂
Thanks so much for the visit Lilli 🙂
When I saw the title of your post, I figured it was going to a be a bone broth – but SQUEE! – vegetarian! This sounds like a delicious master stock. And I adore ‘Not Quite Nigella’ too 🙂
This is an amazing stock and so versatile Joyti 🙂
I usually just stick with regular store-bought vegetarian stock, but this sounds like something special to try… mmm! Can just imagine it over roasted root veggies too! 😉
Oh, I am going to try that this weekend!
Ooh Tandy I’m so thrilled that you made my recipe and that you liked it! And thank you too for all of the wonderful comments from the other bloggers and readers! 😀 xxx
I live it xxx
So exciting, I need to make one as well 😀
I love this recipe, Tandy. What a spectacular concept and great looking cheeks! …hehe…that sounded naughty =)
But a great compliment!
What a great stock recipe, Tandy. The pork cheeks look delicious. 🙂
Thanks AD, the stock and cheeks were very delicious 🙂
This is one grand “Not quite Kevin” stock. Vegetarian and full of spices. this would be very delicious in many soups and especially Asian inspired ones.
I am getting a lot of use out of it BAM 🙂
I saw the pictures of the bags of master stock and thought it was bags of blood…. I am watching Vampire Diaries at the moment, thats probably why.. LOL. 🙂 This is an exceptional recipe, I make stock and freeze in an ice tray, always have some on hand.
Lorraine will love this comment! I think freezing stock in an ice tray is a brilliant idea 🙂