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VEGETABLE STOCK

Makes: 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.

New Classics

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