Recipe

Stock Recipe

Add Step-by-Step Photos	Tinadc / All my dishes 1 year, 5 months ago sTOCK is the essence extracted from vegetables and or meat that forms the basis of any preparation of food! I love making my own stocks as I find the ready available stocks that you purchase too salty, too strong or no taste at all. This is my basi... More Prep:10m Cook:60m Servings:6	Tinadc
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Ingredients

Onion diced

Olive oil

Garlic french and minced

Aniseeds

Caraway Seeds

Cumin Seeds

Coriander Seeds

Dill Seeds

Fennel Seeds

Carrot grated

2 Fennel bulbs (depends on the size if very big I use only 1)

Parsley

Celery

Radishes

Fresh Thyme

Fresh Rosemary (very little as it might make it bitter)

Bay Leaves

Fresh herbs (any you have handy)

Directions

Dice onion and fry it in a little quality olive oil

Add fresh minced garlic as well as aniseeds, caraway seeds, cumin seeds, coriander seeds, dill seeeds and the fennel seeds

Fry it till, when you hold your nose a few centimetres from the pan, you get a Serious Spicy whiff!

Put it in a big heavy based pot

Add grated carrot, fennel, parsley, celery, radishes, fresh thym, rosemary, bay leaves and any other herbs you wish to use.

Fry this till the veggies start to give off water and is soft to the touch (DO NOT faint because at this stage the smell is overwhelmingly healthy, vivacious and youful!!!!)

Add water to cover the veggies and bring to a boil

Taste, and when you can not taste raw carrot, thow the whole pot into a sieve(colander) to drain (This is the first 'pressing' and the strongest and healthiest

When all the water is drained, throw it back into the pot and cover the veggies with water. Repeat this a few times. At each intervalthe cooking time will be longer than the previous session

This leftover makes the wonderful compost. Just bury it in a hole in your garden

Depending on what you are going to use it in, the next phase sets in:

Making a soup from things with peels e.g. butternut, tomatoes, apples, potato, etc - boil the peels in this water until the stock is reduced by half. Throw the peels away and add the flesh. Boil until soft. Liquidize (see my Tomato Soup Recipe).

This stock can be quite sweet and a natural way of bringing the acid level of your tomato paste down

SMELL IT. DRINK IT. BUT BEWARE, YOU WILL BE DANGEROUSLY HEALTHY AFTER A SIP ;-)

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