3 January 2016

Recipe 25: Vegetable Stock (Ζωμός Λαχανικών)

When we hear the word 'stock' our mind normally goes to those cubes we buy from the supermarket, which add some taste (or not) to our soups and sauces. But why not make our own stock, which will taste far better, be far healthier and also go a longer way?

This recipe comes from the book "New Covent Garden Soup Company's Book Of Soups".

Ingredients (makes 2.7 litres (4.5 pints):
3 medium onions, roughly chopped
5 medium carrots, roughly chopped
3 medium leeks, coarsely chopped
3 medium celery sticks, roughly chopped
8 cabbage leaves, sliced
1 head of full flavoured green lettuce, sliced
6 sprigs of fresh flat-leaf parsley, roughly chopped
3 sprigs of fresh thyme
1 bay leaf
A pinch of salt
3.5 litres (6 pints) cold water

1) Place all the ingredients in a saucepan or stockpot. Cover and bring slowly to the boil.

2) Reduce heat to a gentle simmer. Skim off any scum. Simmer very gently with the lid ajar, for 1 hour, skimming from time to time.

3) Do not disturb the stock or move it in any way. Strain well. Be careful not to force any of the ingredients through the sieve, as this will cloud the stock.

4) Allow to cool and then refrigerate.

What happens to the leftover vegetables? Well, I hate food waste. So, you can turn those vegetables into delicious veggy balls!! Here is how:

1) Squizze all the water out of the leftover boiled vegetables.

2) Using your hands, mash all the vegetables together.

3) Add two eggs, a bit of extra virgin olive oil and herbs/spices of your choice. You can really experiment with the spices and herbs, to come up with great combinations.

4) Water some bread, squizze the water out and add it to the mix.

5) Mix all ingredients well together. Refrigerate for a few hours.

6) Make little balls out of the mix and cook in the oven at about 180C for 30 minutes, or until ready.

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