chinese flavoured stock concentrate

i thought i'd take yesterday's vegetable stock concentrate a step further and make a chinese version. i realise mine is not authentic by any stretch of the imagination, but it works for me, and that's what matters.

1/2 cup rice bran oil
250 grams garlic, peeled
500 grams ginger, peeled and sliced
some spring onions, chopped
100 grams salt

place everything into a blender and blitz until everything is pureed.
scrape it all out of the blender jug into a non stick saucepan and heat gently until everything is bubbling away, and allow to do so for a good five to ten minutes. stir the pot every so often to make sure the mixture doesn't catch.
decant into sterelised jars and put the lids on immediately and invert the jars so a vacuum will be created once the puree cools. refrigerate and use within six months.

one tablespoon will flavour up to a litre of water and would make a good poaching stock for chicken. this is also pretty good stirred through noodles and can be used as a dipping sauce for the poached chicken (a la hainanese chicken). a bit of sesame oil mixed in wouldn't go astray either.

potato wedges with rosemary and garlic

i'm finding that all potatoes i've been buying lately have been sprouting in no time, so i really have to buy them and cook them straight away. problem is, at the moment, there seem to be some wonderful varieties available, they are irresistable.
since the potatoes in the roasted greek vegetables were very delicious, i thought i would apply the same principle to potato wedges.

1 kilogram potatoes, cut in wedges
2 cloves garlic, crushed
several sprigs rosemary
2 teaspoons sea salt
1/2 cup olive oil

combine everything together and place it into a large baking dish.
bake for 1 hour at 200 degrees celcius, stirring around every 15 minutes. this will rough the potatoes a bit and provide extra crunchiness.