This brown beef stock recipe forms part of my Mastery in the kitchen - the foundations of cookery - Stocks, sauces and soups program. To be a good cook you need to master the fundamentals of cookery and stock-making is one of those. The best stock is full of flavour, colour, body and aroma. Good [...]
Yesterday, I made my usual chicken stock using 5 chicken carcasses, 1 kg of chicken necks, 2 onions, 2 carrot, 1 leek, 2 celery, 2 bay leaves, 10 black peppercorns, 1 tbsp dried thyme, 10 parsley stalks, covered with plenty of water and slowly brought to the simmer and continued with a lazy bubble, what [...]
This crab, crustacea stock also features in my cooking class videos which form part of the Cook at Home with Tonya series. Crab stock is also one of the Fundamental Foundations of Cookery – Stock making. In the video, I made this stock with my crayfish, Morten Bay bug shells and prawn shells that were [...]
Today, in my Cook at Home with Tonya cooking class videos, I made this fish stock at the same time as the crab crustacea stock. The reason for this is that I use the fish stock as a base for the crab stock. At the end of the cooking process, the fish stock is strained, [...]
Makes 1.5 – 2 litres stock Ingredients 75g dried shitake mushrooms 1 ½ tbsp olive oil 100g fresh mushrooms 2 medium carrots, peeled, diced 1 medium onion, chopped into 1 cm pieces 2 celery stalks diced ½ cup leek greens, roughly chopped, 1 cm pieces 3 sage leaves or large pinch dried sage Bouquet garni [...]
Slow cooked, braised lamb necks in a scrumptious sauce, made with our home-made beef or chicken stock adds such a depth of flavour. Garnished with a gremolata and lemon slices this lamb makes a wonderful winter dinner served with creamed cauliflower and wok tossed mixed greens. As with any meat that you cook on the [...]
After our visit to the red craw crayfish farm in Wolvi, and cooking those delicious red craws I wrote about in a previous post, I used the red craw shells to make my fabulous, flavoursome crab stock. Usually I make this stock as I have written in this recipe below with blue swimmer crabs. When [...]
To be a good cook you need to master the fundamentals of cookery and stock-making is one of those. The best stock is full of flavour, colour, body and aroma. Good stock is the key to making sensational sauces that enliven your dishes and is the basis for all good soups. Makes about 5 litres [...]
