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Archive for the ‘Stocks’ Category

Over the next few weeks I will be publishing here various stocks that can be made in a thermal cooker.
Stocks are the perfect thing to make in a thermal cooker. Once made they can be frozen in batches and then are there ready for use with soups, gravy or risotto.
The method of making them is the same. Once you have added the ingredients, brought them to the boil simmer for ten minutes then put in the thermal cooker and left for up to 6 hours. It is important to make sure the cooker inner pot is filled at least up to 3/4 to retain the heat for the longer cooking.

VEGETARIAN ORIENTAL VEGETABLE STOCK:

To make this stock you need to keep your vegetable trimmings for a few days. Keep them in the fridge in a bag until you are ready to make the stock. Don’t keep them too long though.

Ingredients:
  • 3/4 fill your inner pot with water.
  • 1 tbls of black peppercorns.
  • 4 star anise.
  • 6 cardamoms.
  • 1 cinnamon stick.
  • 1 piece of blade mace.
  • 6 cloves.
  • 1 tbls cumin seeds.
  • 1 tbls coriander seeds.
  • 2 bay leaves.
  • 4 curry leaves.
  • 1 stick of celery.
  • 1 green chilli (optional)
  • 5cm of ginger chopped. No need to peel.
  • 1 onion chopped.
  • 3 cloves of garlic crushed.
  • A selection of vegetable trimmings chopped roughly.

 

Bring to the boil. simmer for 10 minutes and then put into the outer insulated pot for up to 6 hours. Once ready strain and either freeze or keep in the fridge until ready for use.

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