whisks' red stock concentrate

everyone always asks me for this recipe, so i'm putting it down in writing. i find this one is very complimentary when added to those warmer coloured dishes, you know, like pumpkin risotto or tomato soup. don't be put off by the chilli - it only adds some warmth if it is at all detectable.

1 clove garlic
1 red onion
1 red capsicum
1 red chilli
1 carrot
1 tomato
1 swede
1 parsnip
1 rib celery, including leaves
a bay leaf
rosemary, sage and parsley
100 g olive oil
150 g sea salt

place the vegetables and herbs into the TM bowl and chop for 10 seconds on speed 6.

add oil and salt and cook at 100C for 10 minutes on speed 2.

blend for 1 minute at speed 10.

continue cooking at 100C for 10 minutes on speed 2.

blend for 1 minute at speed 10.

pour into sterilised jars and store in the refrigerator when cool. this will keep for up to six months in the refrigerator.