Nothing beats using a real stock. I buy ready made stocks to use in an emergency but I know that home made is better. This challenge saw the stock first boiling over and meant I had to clean the stove. And then, the tuffy bag did not seal properly and the stock leaked out, all over the floor behind the stove. Which meant a lot of moving and cleaning.
Vegetable Stock
recipe adapted from Food & Home Entertaining July 2006
Ingredients
- 15 mls butter
- 20 mls olive oil
- 1 large onion finely chopped
- 2 leeks finely chopped
- 2 carrots finely chopped
- 2 celery stalks finely chopped
- 2 bay leaves
- 4 garlic cloves
- 4 black peppercorns
- large handful flat leaf parsley
- small handful fresh thyme
- salt and freshly ground pepper to season
Method
- heat the butter and the oil in a large pot
- sauté the onion, leeks, carrots and celery
- toss to coat the vegetables, place the lid on the pot and cook for 2 minutes
- top up the pot with cold water to ensure a clear stock
- bring to the boil and skim the surface of any scum
- reduce the heat and add the balance of the ingredients - be very generous with the seasoning
- simmer for at least 1 hour
- pass the liquid through a sieve and gently press the solids to extract all the liquid
- refrigerate or freeze when cooled
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lmao @ the automatically generated ‘possibly related posts’!
Home made stock is really well worth the effort.
Friday greets: Hello David.
clearly stock is not a good word! Friday greets back 🙂
hahaha i can see your frustration !! great idea though.. wonder if one can reduce this stock to what Nomu is doing as well.. hmmmm think i will try this out
you too have a great weekend!!!!
I have never used the NoMu stock – let me know if you can 🙂