Featured

Posts Tagged ‘stock’

What you need:

For the goose
1 x 5kg/11lb oven-ready goose
1 onion, peeled and quartered
3 bay leaves, plus extra for garnish
3 small red apples (such as Cox or Discovery), cut in half horizontally
sea salt flakes
freshly ground black pepper
For the stock
goose giblets
1 onion, chopped
2 carrots, chopped into 2cm/¾in pieces
1 celery stick, chopped into roughly 2cm/¾ pieces
2 bay leaves
small bunch fresh thyme
For the apple and sage stuffing
2 tbsp goose fat (reserved from cooking the goose)
2 onions, finely chopped
1 medium-sized cooking apple, peeled, cored and cut into quarters
1 tsp caster sugar
2 tbsp finely chopped fresh sage leaves, plus extra sage leave to garnish
1 goose liver (optional)
100g/3½oz fresh white breadcrumbs
500g/1lb 2oz good-quality sausage meat
For the cider gravy
2 heaped tbsp plain flour
300ml/10fl oz giblet stock (see above)
250ml/9fl oz dry cider

What you do:

Preheat the oven to 200C/400F/Gas mark 6.
Place the goose on a rack over a large sturdy roasting tin and prick with a skewer a few times down each side just below the wing. Season the goose well with salt and freshly ground black pepper.

Put the quartered onion and 3 bay leavers into the goose body cavity and cover the legs with folded triangles of foil. Roast the goose for one hour, then take it out of the oven and put on a board. Carefully drain the fat from the roasting tin into a large heatproof bowl.
Reduce the oven temperature to 180C/350F/Gas mark 4.

Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.)

To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear.
Remove the goose from the oven and transfer to a warmed serving platter. Cover loosely with foil and a couple of dry tea towels. Leave to rest for 25-30 minutes.

Increase the oven temperature to 220C/425F/Gas mark 7.

Meanwhile, for the stock and stuffing, separate the liver from the rest of the giblets. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put in a small bowl, cover and chill until ready to use.

Put the rest of the giblets into a large saucepan. Add the onion, carrots, celery stick, bay leaves, thyme and seasoning. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat and simmer gently for 1¼ hours. Cover with a lid for the final 30 minutes. Strain through a sieve into a measuring jug.

For the stuffing: heat two tablespoons of the reserved fat in a large non-stick frying pan and fry the onions for five minutes, or until softened and lightly browned, stirring occasionally. Scatter the apple into the pan with the onion and sprinkle with the sugar. Cook for a further 3-4 minutes, or until lightly carameslised. Add the goose liver and fry for a further 1-2 minutes until browned. Place the mixture into a large bowl and set aside to cool.

Stir in the breadcrumbs, sausage meat and sage to the onions, apple and liver once cooked. Season with lots of salt and pepper and mix well. Grease a 20cm x 30cm/8in x 12in shallow baking tin with a little more of the reserved goose fat. Spoon the stuffing mixture into the tin and spread evenly. Cover and chill until ready to bake.

Place the eating apples alongside the stuffing balls. Brush the cut-side of each apple with a little more oil. Bake for 20 minutes, or until the stuffing is golden-brown and cooked through.

For the gravy: hold the roasting tin with a dry tea towel at one end, so all the cooking juices run to the corner. Remove as much of the goose fat as possible,
Place the roasting tin over a medium heat and stir in the flour until thoroughly combined. Slowly stir in the cider and the goose stock. Bring to the boil, stirring constantly and scraping up the sediment from the bottom of the pan. Pour into a saucepan and return to a simmer, stirring with a whisk to break up any floury lumps. Cook for 4-5 minutes, stirring occasionally then season with plenty of salt and pepper. Strain though a fine sieve into a warmed jug.

Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 3/4 pounds pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

What you do:

Preheat oven to 230C / 450F /gas mark 8

Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with a blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper.
Cover to keep warm.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

300g basmati rice
25g butter
1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts , cut into large chunks
4 tbsp curry paste
85g raisins
850ml chicken stock
chopped coriander and toasted flaked almonds to garnish

what you do:

Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander.

To serve, scatter over the rest of the coriander and the almonds.

VN:F [1.9.20_1166]
Rating: 10.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: +1 (from 1 vote)

What you need:

3  salmon fillets, skin removed
5 white fish fillets eg cod or haddock, skin removed
2 tbsp sunflower or vegetable oil
4 spring onions, finely sliced
140g or ½ jar of Thai red curry paste
1 tsp turmeric
2 x 400ml tins light coconut milk
3/4 pt / 426ml fish stock
2 tsp golden caster sugar
2 lemongrass stalks, bashed
Handful of kaffir lime leaves
5oz /142g mangetout (or green beans or sugar snap peas)
5oz /142g peas
7oz /198g pak choi, halved and finely sliced
Handful of fresh coriander, finely chopped, to garnish

What you do:
Cut each fish fillet into 4 pieces and place in the fridge, covered, until needed.

Heat the oil in a saucepan and gently fry the spring onions for a few minutes until soft. Add the Thai curry paste and turmeric and fry for a few seconds.

Add the coconut milk. Pour in the fish stock and add the caster sugar, lemongrass and lime leaves. Simmer gently for at least 5 minutes.

Add the mangetout (or green beans, or sugar snap peas) with the fish and peas, and cook for 3-4 minutes. Finally add the pak choi and cook for another minute.

Scatter coriander over the top.

Serve with the rice and lime wedges

VN:F [1.9.20_1166]
Rating: 8.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1tsp vegetable oil
1 bunch spring onions, trimmed and chopped
300g risotto rice
1 garlic clove, crushed
200g mushrooms, sliced
900ml (1 ½ pints) hot vegetable stock
75g frozen peas, thawed
Ground black pepper

What you do:

Heat the vegetable oil in a large frying pan or saucepan and cook the spring onions over a medium-high heat for a few seconds. Add the rice and cook over a low heat for about 1 min, stirring all the time until the rice looks glossy but not brown.

Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 mins, stirring often and gradually and adding the remaining stock a little at a time until the rice has absorbed all the liquid.

Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a bit longer, add a little more hot water.
Add the peas, stirring gently to mix them in. Check the seasoning, adding some pepper if needed.

Serve.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

150ml chicken stock
2 clove of garlic peeled & flattened with side of knife
250ml semi skimmed milk
2 tsp butter
800g potatoes peeled & sliced
300g ricotta cheese
100g feta cheese crumbled
200g spinach
a small bunch of fresh mint or 1tbsp dried oregano
2 tsp dried chilli flakes

What you do:

Pre heat the oven to 200C / 400F / gas mark 6.
Mix together the chicken stock, garlic & milk in a saucepan. Bring to the boil then leave to stand.
Grease an oven proof dish with half of the butter. place a layer of potato, overlapping the slices. Top with a little of ricotta & feta, spinach & herbs, then season with freshly ground black pepper.
Repeat, ending with a layer of potato dotted with ricotta, feta & the remaining butter.
Remove the garlic from the stock, then pour over the gratin.
Bake covered for 30 mins. Uncover & finish cooking for around 40 mins until most of the liquid has been absorbed & the top is golden.
scatter the chilli flakes over the top.
Serve hot.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 tbsp olive oil
500g boneless pork shoulder cut into 2.5cm pieces
1 large or 2 small onions peeled & chopped
1 large carrot peeled & chopped
3 celery stalks chopped
3 garlic cloves peeled & chopped
zest of 1 lemon ( keep 1/2 for the topping)
2 sprigs of thyme
500ml chicken or pork stock
2x 400g tins of cannellini beans( drained & rinsed)

For the topping:
1tbsp butter or margarine
50g fresh breadcrumbs
1 garlic clove peeled & chopped
1 small sprig fresh thyme or a pinch of dried herbs

What you do:
preheat the oven to 160C / 325F / gas mark 3
Heat the oil in a flame proof dish & brown the pork in batches until all cooked.
Remove the pork with a slotted spoon & set aside.
Turn down the heat to medium, then add the onions, carrots, celery & garlic & cooked for around 5 mins until softened.
Add half of the lemon zest & thyme.
Return the pork to the pan, then add the stock & bring to the boil.
add 1 tin of beans & stir.
Cover & cook in the oven for around 2 1/2 hours.
Pour the other tin of beans into a blender along with 3 tbsp of the cooking liquid & whizz until smooth.
Remove the thyme sprigs from the casserole, then pour in the pureed beans to thicken the sauce.
Just before serving, melt the butter in a frying pan & fry the bread crumbs, garlic & remaining lemon zest & thyme ( or herbs) until golden.
Scatter over the cooked pork & beans.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 red peppers
2 red onions
8 ripe tomatoes ( halved)
3 cloves of garlic (unpeeled)
2 tbsp olive oil
500 – 700ml vegetable stock (depending how thick you like your soup)
Some fresh basil leaves (torn)

What you do:

Pre heat the oven to 200C / 400F / gas mark 6

Cut the peppers in half, scoop out the seeds & cut the flesh into small chunks.
Peel the onions , halve & cut into similar size chunks as the peppers.
Place the peppers, onions , tomatoes & garlic into an oven proof dish. Drizzle with oil then roast in the oven for around 35 mins ( or until all the vegetables are cooked).
Squeeze the garlic out of its skin. Put the vegetables & garlic into a food processor then add the stock.
Puree until smooth.
Pour into a saucepan & heat gently for around 5 mins or until warmed through.
divide between 4 bowls & sprinkle over fresh basil leaves .

Serve with warm crusty bread.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 Onion ( peeled and diced)
1 Carrot  (peeled and diced)
1 Stick of Celery (chopped)
1 litre (4 1/4 cups) of Chicken Stock (you can use a stock cube if needed)
1/2 a medium Pumpkin
1tbsp Double Cream
2 tsp Honey

What you do:

Bring the stock to a simmer in a saucepan, and add the onion, carrot and celery. Continue to simmer for a further 20 minutes
Add the pumpkin, and simmer until soft (approx. 20 minutes more)

Remove from heat.

Add 1 tbsp Double cream, and 2 tsp Honey, and stir well.

Pour into bowls while hot and eat with plenty of crusty bread.

Drizzle a little cream on top with a teaspoon (if you feel like being fancy) and top with a sprig of parsley or a couple of chives.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1lb /450g  chicken breasts and thighs, skinned
1 ¾ pints /1 litre chicken  or vegetable stock
2 bay leaves
2oz / 60g  long-grain rice
2 leeks, thinly sliced
2 carrots, grated
pinch of ground cloves
1 tbsp chopped parsley
1 tsp sea salt

What you do:

Place the chicken in a pan with the bay leaves and pour in the stock. Bring to the boil then reduce the heat, cover, and simmer for 30 minutes.

Skim the surface of the soup and discard any scum that has formed. Add the vegetables, rice, cloves, and salt, bring back to the boil, reduce the heat, cover, and simmer for a further 30 minutes.

Remove the bay leaves and discard. If you wish, you can lift out the chicken, remove the meat from the bones, then return the meat to the soup.

Ladle the soup  between individual serving bowls and serve while still hot.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)