Showing posts with label vegetable stock. Show all posts
Showing posts with label vegetable stock. Show all posts

Wednesday, 14 October 2015

Yotam Ottolenghi's Parsnip Dumplings in Broth

I learnt a valuable lesson when I made this for my sister (ex-chef) and that's not to add water to vegetable stock after its been soaking up delicious flavours for hours, hence watering down the flavour and making it taste...well, like water. I don't know why I did it, clearly all logic had left the kitchen. Ottolenghi adds prunes so here I was expecting gasps of 'what's your secret ingredient' - not hmmm the broth is a bit bland [insert very sad face]. So while my ex-chef sister kindly explained stock making #101 I was already planning when I was going to make it next, which I did and it was divine [insert very happy face]. Another tip for stock is to add the hard rind from cheese, haven't tried prunes and rind together though so guess what Trevor, we're having this third time in a row :)

Ingredients

serves 4

Broth

  • 3 tbsp olive oil
  • 3 carrots, peeled and cut into batons
  • 5 celery sticks, cut into chunks
  • 5 garlic cloves, peeled
  • 1 large onion, quartered
  • ½ celeriac, peeled and cut roughly (I left this out second time around & didn't notice)
  • 7 garlic cloves, peeled
  • 5 sprigs fresh thyme
  • 2 small bunches flat-leaf parsley
  • 10 black peppercorns
  • 3 bay leaves
  • 8 prunes

For the dumplings
  • 200g floury potato (1 small), peeled and diced
  • 200g parsnip, peeled and diced
  • 1 garlic clove, peeled
  • 30g butter
  • 60g self-raising flour 
  • 50g semolina
  • 1 free range egg
  • Salt and white pepper

Method
  1. To make the broth, sauté the vegetables until lightly coloured. Add the herbs, spices and prunes, cover with cold water and simmer for up to two hours, skimming and adding water as needed
  2. Strain the broth through a fine sieve into a clean pan and set aside for reheating.
  3. For the dumplings,  boil the potato, parsnip and garlic in salted water until soft. Drain, and sauté in butter to remove moisture. Mash, whisk in the flour, semolina, egg and a little seasoning, cover and refrigerate for 30-60mins.
  4. Reheat the broth to a simmer and taste for seasoning.
  5. In another pan, bring some salted water to a rolling simmer and using a hot teaspoon, drop in small dumplings. Cook until they rise to the top, leave for 30 seconds, then transfer to the hot broth, garnish with parsley and serve. Enjoy!



Friday, 9 May 2014

Chinese Vegetable Stock

All good vegetable stocks start with a base of onions, carrots, celery and garlic. From here you can experiment with whatever is hiding in the back of the fridge. I added some radishes and bean sprouts as they were languishing about however you don't want to use vegetables that are rotten and some strong-flavored vegetables, such as cabbage, asparagus, Brussels sprouts, broccoli, and cauliflower can impart strong flavours so you might want to leave those if you need to whip up a quick stock. Read here to check out some good veges to use for your stock.

This stock went well in the Chicken Casserole and Prawn Dumpling soup. 

Ingredients
  • 2 tbsp vegetable oil
  • 2 red onions, sliced
  • large knob of fresh ginger (8-10cm), peeled & thickly sliced
  • 10 garlic cloves, crushed
  • 1 tbsp salt
  • 3 carrots, sliced
  • 6 celery sticks, sliced
  • bunch spring onions, trimmed & halved
  • bunch coriander, stems & roots only, washed & chopped
  • 6 litres cold water
Method
  1. Heat oil in a large stock pot over high heat. Add onions, ginger, garlic and salt & fry for a couple of minutes. 
  2. Add carrots, celery, spring onions and coriander, reduce heat to medium-high and fry, stirring often, for a further 5 minutes or until veges are lightly browned.
  3. Add water to pot and bring to boil.
  4. Reduce heat to a gentle simmer, skimming the surface with a ladle to remove any impurities. Simmer for 1 hour, skimming as required.
  5. Strained stock through fine sieve (lined with muslin if required) and cool. Store in the refrigerator for up to 5 days or in the freezer for 2-3 months.
From Kylie Kwong's Simple Chinese Cooking Class