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Friday 10 June 2011

Make your own stock

A good stock is invaluable in the kitchen.The most delicious soup,stew,casseroles and sauces rely on home-made stock for success.Neither a stock cube nor a can consomme' will do if you want the best flavour.Simple to make.This is a modified version of home-made stocks recipes given to me by a  registered nutritionist in The Prince of Wales Private Hospital when I was carrying my first child twelve years ago.My eldest daughter is now a prepubertal,healthy,bright and a beautiful young lady.She is taller than me.Arrghh!!

I strongly recommend buying organic foods whenever possible.Most of the beef,chicken and other meats on the market today low in omega-3 (if your chicken life span never reach 70days--like the one you bought cheaply in Tes--) and laced with estrogens that can disrupt the delicate endocrine system of your growing child.Buy premium real food that you can afford.The proteins  in  animal protein are well suited to lying down the protein structures of the brain and nervous system and supply the amino acids used to synthesize hormones and neurotransmitters.Minerals activate enzymes ,along with vitamins.A good source of minerals and vitamins are organic vegetables and fruits too. Since fast food,cakes,soft drinks( and coffee) are part of our weakeness, i secretly added organic powder soy protein,flaxseed oil in our meal or shakes and supplement our diets with  a rich source of omega-3  and omega-6 salmon oil, both of which are essential to brain function and the production of energy.For further recommendation regarding your dietary requirements please consult with your nutritionist or a nutritionally trained physician.Whoops too much rambling!!

 Lets make our own stocks.(Because the entire process takes at least one hour, I put the broth on to cook while i'm working around the house).This preparation of stock requires a couple more steps but is well worth the effort,because it produces a lovely rich broth works well in vegetable soups and in casseroles.If you need beef broth, simply subtitute the chicken with beef shank or bones plus any lean beef.For richer stock,first roast the bones at 230c for 30 minutes.Browning the meat in the oil before adding the water intensifies the flavour :D

Rich Chicken Stock
Makes   1.5L
Preparation time  10 minutes
Cooking time       1 hr   (beef stock- 2hr)


Ingredients
1 Chicken carcass or 1 medium size stewing chicken ( brown first)
1 onion (and stud with the clove)
1 cup chopped celery
1 cup chopped carrots
5 cloves garlic,peel,chopped
3 small bay leaves
1 spring of thyme
3 springs of parsley
10 black peppercorn
olive oil
2 L water

Method
1.Heat olive oil in large heavy pot soup on medium heat,fry the garlic,onion and the vegetables let them lightly brown slowly,stirring frequently. Add in chicken to nice brown too.
2.Add in water,herbs and peppercorn.Bring to boil over high heat ( but use low heat for beef stock) then turn the heat down so the liquid is simmering gently (uncover) for one hour  until the strength you desire.
3.Remove the chicken from the stock and use in another recipe.Strain the stock through the sieve,Pressing the juice out of the vegetables.Skim any fat from the surface if using the stock straight away.Alternatively,chill the stock first,which will make it easier to remove the fat.Keep chill in fridge for up to 3 days or freeze in usable amounts: 6 months for poultry and meat.

You now have about 1.5L  of chicken stock,can be used as a great base for soups,casseroles,sauces and gravies.

Vegetable stock
Makes: 1.5L
Preparation time 15 minutes
cooking time        1 hour


Ingredients
2 carrots
2 celery sticks
2 onions
2 leeks
2 tomatoes
2 bay leaves
4 springs of parsley
1 spring of thyme
10mushrooms stalks
10black peppercorns ( when I stayed in Bangkok, I love to subtitute with fresh green peppercorns)
2L water
olive oil

Method
1.Roughly chop the vegetables. Heat olive oil in a large heavy based sauce pan on medium heat.stir in onion and leeks then reduce to low heat,cover the lid,cook for 15 minutes.
2. Pour in water.Tie the herbs together into a bouquet garni.Add it to the pan with all vegetabes and peppercorns.Increase the heat and bring slowly to boil.Continue to simmer very gently for 35 minutes.
3.Strain through a sieve and pressing the juice out of vegetables into a large bowl and set aside.Keep chilled in fridge for 3 days or may freeze in usable amount up to 1 month.

Now you can use this light stock as base for soups and sauces.

Fish stock (Or use prawn,crab )
Makes 1.4L
preparation time 15 minutes
cooking time 35 minutes


Ingredients
1kg trimmings from white fish ( head and bones)- Oily fish not suitable..strong fatty flavour yiek!!
1 onion- thinly sliced
2 inches young ginger
2 bay leaves
2 carrot  thinly sliced
2 celery stalks thinly sliced
4 black peppercorns
4 springs of parsley
1.5L water
1 lemon juice 0r air asam jawa to clean the fish
olive oil

Method
1.clean the fish head and bones thoroughly then squized  some lemon juice or perap with air asam for 5 minutes.
2.Saute the onion  with olive oil on medium heat in heavy based large sauce pan or sotck pot.then add in water, and all vegetables.Bring to boil  then reduce the heat and simmer gently for 30 minutes,skimming off any froth from the surface.
3.Remove from the heat and leave to cool,strain the stock through fine sieve.Be careful of any fish bones.

Fresh fish stock will keep in fridge for 3 days or in freezer up to 3 months.

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