So the other day I talked about how stock changed my world and promised the recipe … Here we go!
When I want to make stock, I try to make it the day after or the day of a roast meal.
So I can make use of the vege scraps I generate during the roast dinner prep. When I cook a roast, I’ll always do roast potatoes, roasted kumara, roast onions, roast beetroot, roast punkin – preferably butternut. I’ll cook julienne (thinly sliced) carrots and brocolli or cabbage or some sort of green. And gravy of course ..
So into the largest pot I can find goes the following:
All the washed vege scraps (ends, peelings etc) EXCEPT the pumpkin. The skin goes bitter and vile when boiled..
I have a fetish for perfect julienne strips so when I make them I actually cut the carrot into a rectangle so I have nice flat edges to cut .. but this means potentially lots of waste. Unless I make stock! The off cuts go into the stock pot!
I’ll also throw in 1 onion, quartered but not peeled.
A (tennis ball sized) piece of beetroot. I buy a few beetroot when they’re in season, wash and cut them into chunks and freeze so I can use them all year round in stock. They make for a gorgeous colour!
Also a 6 inch length of rosemary
(I freeze this in bags so I can use it any time I want to)
10 pepper corns which I bash about a bit in a mortar and pestle
And lastly a bundle of freshly picked thyme, sage leaves, parsley ..
Oh and 3 cloves of bruised garlic. I don’t peel it, I leave the skin on – what the heck, it all gets strained 😉
As well, I’ll haul the container out of my freezer that contains the herbs, offcuts and peelings stashed away since the last batch of stock I made!
I cover the entire mess with cold water and bring it to the boil. Then I simmer it for a good hour or so. Ideally, leave it overnight before straining.