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
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