Friday, 16 August 2013

Vegetable And Herb Stock

dash of olive oil
2 small onions, peeled and halved
1 carrot, rough chopped
1 tomato, halved
4 bay leaves
a sprig of sage
a sprig of thyme
2 garlic cloves, peeled and crushed
1 handful parsley stalk
4 celery sticks, chopped
10 peppercorns
pinch of salt
3 litres water

Place olive oil in a large pan or stock pot and add everything except the water. Saute for about 5 minutes, till softened but not coloured, then cover with the water. Bring to the boil and then reduce to a simmer for 45 to 60 minutes, skimming off any foam or scum that rises to the surface,depending how intense you want your stock. Strain through a muslin lined sieve and use straight away or cool and store.

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