FLAVOUR…. LET'S TALK STOCKS

DID YOU KNOW…

You don’t have to BUY the world to make an amazing stock? That’s right most of your stock ingredients come from the discarded items you pop in your compost or bin!

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Have you ever cooked a lovely roast chook then have thrown out the bone?

What about the onion ends and parsley that isn’t salad friendly?

Old ginger?

Spring onion ends? lemongrass ends? garlic skins? parmesan ends? fennel, leek? the list goes on.

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Freezer bag stock….

My secret is a ziplock bag/shopping plastic bag that lives in the freezer and after every meal I put all my aromatic odds in the bag. When we have a chook, I pop the bones in the bag. Lamb shank bones, fish bones, prawn & crab shells…. really you can actually make a veggie bag - then put the bones or shells separate to make different types of stocks.

All you need to do then is add the dry herbs, the contents of your stock bags, fry off and simmer for as long as you are happy with the flavour.

TIP: -Add kombu to veggie stocks, dried anchovies or Maldive fish for asian inspired stocks….

and don’t forget…

Just add love and of course good quality salt xxx

xx Love & Salt xx