Wednesday, February 17, 2010

vegetable stock concentrate revisited.

i feel like i've been making this by the bucketload. everyone wants it even though i give them the recipe. it's all a matter of proportions. i use a kilo of aromatic vegetables and herbs. the combination is endless. vegetables i like using are onions, garlic, celery, swedes, parsnips, leeks. the herbs i use are whatever i can get from the garden: parsley, rosemary, basil, sage, tarragon, marjoram, thyme and bay leaves. to this, i add 200 grams of sea salt and a really generous amount of oil. i whack it all into the thermomix and blitz until chopped. cook it for 20-30 minutes at 100 degrees celcius on speed 3, blitz until smooth and pour into clean containers. this keeps in the fridge for 6 months as the salt acts as a preservative (this is what i've been told, but i wouldn't know because mine gets all used up before i get to the expiry date).

it's so much better than a stock cube because you know what goes into it and there isn't any msg, but mind you, it give such a kick to the things you cook you'd think it was.


Sparkles said...

I love your stock, it is by far the best of all the TMX stocks out there

whisks said...

glad you like it, sparkles. i'm making another batch tonight - i've been given a whole pile of jars a recipient of some of my that a hint?