Chicken Stock - Useful for soup bases, in risottos & sauces.
Chicken Giblets & wing tips.
1 large Onion
1 stick of celery
2 medium carrots
1 bay leaf
1 small bunch of parsley stalks & celery leaves
10 black peppercorns
Place all the ingredients in a saucepan with approx. 2 pints of cold water. Bring to the boil and simmer slowly for 2 hours. Strain the liquid for use in your cooking. |
Beef Stock - Useful for soup bases, in casseroles and sauces.
3lbs beef marrowbones (cut into pieces by butcher).
3 small Onions,
1 stick of celery,
2 large carrots
1 bay leaf
1 small bunch of parsley stalks & sprig thyme
10 black peppercorns
Roast (no added fat) the bones, onion, celery, carrots for 3/4 hour. Transfer to a large saucepan with the remaining ingredients and cover with water and bring to the boil. Remove any scum that comes to the surface and simmer for 4 hours. Strain the liquid for use in your cooking.
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Vegetable Stock - Useful for soups, in risottos and sauces.
1 large Onion
1/2 leek
1 stick of celery
2 medium carrots
1 bay leaf
1 small bunch of parsley stalks & celery leaves
10 black peppercorns
Place all the ingredients in a saucepan with approx. 1 pint of cold water. Bring to the boil and simmer for 20 - 30 minutes. Strain the liquid for use in your cooking.
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Fish Stock - Useful for soup bases, in risottos and sauces.
3/4 - 1 lb of white fish trimmings/bones (avoid oily fish)
1 small Onion
1/4 leek, 1/4 bulb of fennel,
1 stick of celery,
1 small carrots
1 small bunch of parsley stalks
10 black peppercorns
Place all the ingredients in a saucepan with approx. 2 pints of cold water. Bring to the boil, removing scum and simmer for 20 - 30 minutes. Strain the liquid for use in your cooking. You can add a small glass of white wine to the cooking liquid if you wish. |
Lumpless All in One White Sauce - a useful base for cheese sauce, parsley sauce, onion sauce & pasta dishes etc.
15 floz. cold Milk
1.5 oz butter
3/4 oz plain flour
Salt & Pepper
Place all the ingredients in a blender and blend for 30 seconds. Pour into a saucepan and bring to the boil slowly, stirring with a balloon whisk as necessary. Cook very gently for 5 minutes, add salt & pepper to taste.
To make:
Onion sauce: stud a large onion with 5 cloves and cook in the milk until just cooked. Remove cloves & slice up the onion add to sauce.
Cheese Sauce: make white sauce and remove from heat. Add 2-3 oz of grated cheese & half tsp dijon mustard. You can use whatever hard cheese is in your fridge.
Parsley Sauce: make the sauce and stir in a small handful of chopped parsley, 1 tbsp single cream & a squeeze of lemon juice. |
Gravy - A traditional addition to a sunday roast.
1 tbsp plain flour
1-2 tablespoons of fat and juices in the roasting pan.
1 pint of stock (the same as the roast you are having)
Salt & Pepper
Remove the meat from the roasting tray and remove all but 1-2 tsbsp fat and juices. Place on the hob over a low-medium heat. When it sizzles, add the flour and whisk briskly with a balloon whisk to make a paste. Add the stock gradually, whisking all the time. Cook out for 5 minutes, adjust the seasoning and put in a warmed sauce boat.
To serve with:
Lamb - add a tbsp of redcurrant jelly and half a glass of red wine before the final 5 minute cooking time.
Duck - a tbsp damson jam and a splash of port.
Beef - half a glass of dry sherry
If the gravy is too thin, then reduce gently to the desired thickness. If it is too thick then slacken it with some more hot stock or water. |
