Tag: stock
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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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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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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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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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Italian Chicken Stock: Brodo Di Pollo
This is another amazing Italian stock recipe from giallo zafferano. Traditionally it calls for an old hen (una gallina) but I have used two free-range chicken carcasses that still had some meat on them. I want to share with you my experience following the recipe. The result is a lovely clear broth that tastes and…
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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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Italian Beef Stock: Brodo Di Manzo
The amazing Italian cooking website giallo zafferano presents this traditional Italian beef broth just perfectly. I made it the other day and share with you the steps below along with a few tricks to remove most of the fat. The result is a lovely clear broth that tastes and smells amazing! Note: Takes about 20…
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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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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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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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