Tag: stock
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Welchy’s Winter Warmers – Mushroom Soup!
There’s nothing better on a cold winter’s night that to sit down and tuck into something hot! Whether it be a curry, casserole or soup…I love nothing more than eating a dish that warms right down to your bones! Mum has made soups all my life. As a kid, she may as well have put…
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PK’s NoRecipe Savoury Mince
A favourite since childhood, this is simple food that couldn’t be easier to cook. By now you probably know that I think ‘peasant’ food is best. It freezes very well and what’s more, you can eat it by itself or stretch it out using rice, bread, noodles or other starchy sides. One of my favourites…
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Stock Tip Blanching Chicken
Blanching chicken meat before using it to make stock or broth removes fat and other impurities. This results in a clearer healthier broth! You aren’t cooking the chicken, just preparing/cleaning it. Simply Add the chicken meat, frames etc into a pot of cold water. Bring the water to a boil and then remove the scum…
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How To Thicken Gravy, Sauce, Stew And More With Cornflour
When you are making stews, casseroles, sauces and the like, it is sometimes hard to get the balance between flavour and thickness. Your dish might have the right taste but be too watery. Continue to cook it and you might ruin the flavours by over cooking it. So what do you do? Well you can…
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Condensed Chicken Bone Broth From Scratch
This simple chicken bone broth is slowly reduced, over the course of a day, into a protein and collagen rich flavour boosting concentrate. Easily stored as cubes in the freezer, I make it anytime I get enough chicken frames. The flavours are kept simple, just chicken bones, one onion and several pinches of salt to…
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Condensed Mushroom Broth From Scratch
I love making this simple mushroom broth concentrate. Easily stored as cubes in the freezer it brings depth to soups, stews, pastas and the like. The ingredients are simple, 3l of water, your mushrooms of choice, an onion and several pinches of salt to get the flavours going. Note: Takes about 8 hours in a…
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Welchy’s Easy Mushroom Soup
There’s nothing better on a cold winter’s night than to sit down and tuck into something hot! Whether it be a curry, casserole or soup…I love nothing more than eating a dish that warms you right down to your bones! Mum has made soups all my life. As a kid, she may as well have…
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Italian Vegetable Stock: Brodo Vegetale
This full flavoured vegetable stock is another amazing Italian recipe from giallo zafferano. It couldn’t get any simpler. The holy trinity of vegetables (onion, carrot, celery) and a tomato is all you need. Note: Takes about 20 minutes to prepare and an hour to simmer. You will get about 1 – 1.5 litres of stock…
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PK’s Slow Cooker Chicken Stock
This was the first time I have made my own stock. Up until this point I had thought it wasn’t worth the time and effort required. I couldn’t have been more wrong :). After a quick bit of prep I left it to its own devices overnight. In the morning I recovered the left over ingredients,…
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PK Makes Rick Stein’s Chettinad Chicken
This is by far my favourite recipe from the TV series and book, ‘Rick Stein’s India’ (see BBC link here). In my family’s version we keep the heat factor low and serve it with lightly steamed vegetables to keep it kid friendly. Well that is what my wife (who hates chili and curries in general)…
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PK’s Savoury Mince And Potatoes
A favourite since childhood, this is simple food that couldn’t be easier to cook. By now you probably know that I think ‘peasant’ food is best. It freezes very well and what’s more, you can eat it by itself or stretch it out using rice, bread, noodles or other starchy sides. One of my favourites…
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PK’s Lazy Slow Cooker Beef Stroganoff
This slow cooked dish isn’t going to win me points for authenticity but it is tasty, easy to make and kid friendly :). My youngsters insist on having the sour cream (that you would normally mix through) on the side and they are not mushroom fans. I feel however, that you need mushrooms for a…
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PK Cooks Taste.com.au’s Sticky Poached Asian Chicken Thighs
I saw this recipe online here http://www.taste.com.au/ and just had to try it. I also proved along the way that you don’t have to follow recipes exactly to get a great result. I did some steps out of order accidentally and had to rapidly reduce the sauce before everything went south. Everything worked out well…
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PK’s Easy Rabbit Stock
For that stock that is a little bit different than chicken but still light, consider rabbit. I follow Scott Rea’s advice when I break down whole rabbits (see his FB page https://www.facebook.com/Scottreaproject for great catching, butchery and cooking advice). He recommends using the front legs and rib cage for stocks and the like. So I do. 🙂…
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PK Cooks Sticky Poached Asian Chicken Thighs
I saw this recipe online here http://www.taste.com.au/ and just had to try it. I also proved along the way that you don’t have to follow recipes exactly to get a great result. I did some steps out of order accidentally and had to rapidly reduce the sauce before everything went south. Everything worked out well…
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What Are Soups, Stock, Broths And Stews?
Is it just semantics or is there a real difference between soups, broths, stews and stocks? If you do a search online you will find a lot of conflicting definitions and see that the terms are used interchangeably. So I am going to throw in my two cents too. 🙂 I believe it is all about…
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Corn Cob Stock
Recently I have become obsessed with using whole corn cobs in my vegetable and meat stocks. They give the stock a nice savoury depth. I love how you can take an old cob languishing in the back of the fridge and give it a new lease on life. I freeze them if I have too…
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PK’S Red Wine And Green Peppercorn Sauce
One of my favourite meals is a thick juicy beef steak smothered in a creamy pepper sauce. I make a white wine version that makes for a mean surf and turf but this is my red wine version with green peppercorns and crème fraîche. Steps Making the sauce (~15 minutes) Serving Ingredients 1 small handful…
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Simple Ramen Bowl: Make It Your Way
Recently, like the rest of the planet, I have become obsessed with making my own noodle bowls. I love them because although they are healthy and light, you can jam pack them full of vegetables to satisfy even the hungriest guests. I build my bowls with meat or vegetable based broth and of course noodles…
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Asian Style Chicken Stock Base
This simple chicken stock is a great base from which to make a huge range of Asian dishes. I use it to make Udon soup and when I am poaching chicken thighs for example. There are three stages in making this stock. Firstly throw ginger, garlic and sliced onion into a large pot of water.…
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