Читать книгу New Classics - Marcus Wareing - Страница 35
ОглавлениеMakes: approx. 1.5 litres
Preparation time: 20 minutes, plus 24 hours chilling
Cooking time: 10 minutes
2 leeks, chopped
6 carrots, chopped
3 onions, chopped
3 celery sticks, chopped
4 garlic cloves
1 star anise
1 tsp coriander seeds
½ tsp white peppercorns
2 bay leaves
¼ bunch of thyme
Put the leeks, carrots, onions, celery and garlic in a large stock pot and cover with 2 litres of cold water. Bring to the boil over high heat. Skim off any scum, reduce the heat to medium and cook for 8 minutes.
Lightly crush the star anise, coriander seeds and white peppercorns in a pestle and mortar or on a hard surface with the bottom of a heavy pan.
As soon as the 8 minutes are up, add the crushed spices to the stock pot along with the fresh herbs. Simmer for a further 2 minutes, then remove from the heat. Leave to cool, then cover and transfer to the fridge for 24 hours.
Strain the vegetable stock through a fine sieve and discard the vegetables. Keep covered in the fridge and use within 3–4 days. Alternatively, freeze and use within 4 months.
