Recipes of basic (soup) stocks
September 25, 2008
Here are the recipes of preparing some basic stocks, read them out!
Vegetable stock
Ingredients:
15gms butter,500 gms roughly diced carrot, 500 gms roughly diced onions, 6 roughly diced sticks of celery, 10 cups of water,6 sprigs of parsley,1 sprig of thyme,6 peppercorns
Method:
Melt the butter in a large saucepan and sauté the vegetables for 5 minutes. Add the water, bring to the boil and add rest of the ingredients. Cover and simmer for two hours. Strain, leave it to cool, and then remove any butter from the surface. If the flavor of the stock is not strong enough, simmer to reduce.
White wine fish stock
Ingredients:
750 gms fish-heads, flesh, bones, trimmings, shell fish left-overs, 1 roughly diced onion, 1 parsley stem with no leaves, juice of ¼ lemon, a pinch of salt,1 cup white wine
Method:
Place all the ingredients in saucepan and add enough water to cover. Bring to a boil and remove the scum from the surface. Simmer, uncovered for thirty minutes and skim again. Strain.
Brown stock
Ingredients:
1.5 kg chopped beef bones,2 chopped onions,2 chopped carrots,2 stick of chopped celery,1 bay laef,1 sprig of thyme,8 sprigs of parsley,12 peppercorns,4 cloves and salt to taste
Method:
Brown the bones in a saucepan over low heat for 10 minutes. Add the vegetables, herbs and spices and enough water to cover up the bones completely. Slowly bring to simmering point and add a little salt to help clear the stock. Remove scum from the surface and cover, leaving the lid slightly at an angle to allow the steam to escape. Simmer the stock to become cloudy. Allow the stock to cool. Strain and place in the refrigerator to allow the fat to set on top. Remove the fat. If the flavor of stock is not strong enough, simmer to reduce.
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