It is often that it is just more convenient that we buy our stocks and sauces. But nothing quite beats the taste of preparing stock as opposed to buying convenience stock [cube stock, stock powder, stock granules or concentrated stocks]. A well-prepared stock is what seperates ordinary from extraordinary tastes. So before we begin sharing some great 'Safari Chef' recipes with you, lets look at a summary of what type of stocks we can make to add some depth & flavour to your recipes:
White Vegetable Stock
This stock is as straightforward to make as it sounds, as it is the simmering of vegetable in water.
Roughly chop all the vegetables and fry them in oil.
Drain well and place in saucepan, cover with cold water and bring to the boil .[1 hour].
Brown vegetable stock
This stock is made by browning vegetables in oil, and then simmering in water.
Roughly chop all the vegetables and fry in oil
Drain well and place in saucepan
Cover with cold water and bring to the boil. [1 hour.]
Fish stock is made from fish, fish trimmings or pieces of shellfish, with vegetables added to give flavor.
Place fish bone and onion in a sauce pan,
Cover with greaseproof paper and allow to sweat,
Cover with cold water and bring to the boil .[20 min].
This is a clear liquid made by simmering beef,chicken,veal or fish with herbs and spices in water.
Cover raw bone with cold water and bring to the boil
Refresh under cold water and return to the sauce
Cover with cold water and bring to the boil. [6-8 hours.]
This stock is made by browning bones, and vegetable before cooking them in liquid. Use beef, lamb,game,veal or chicken.
Chop and brown bone well
Place in roasting pan and brown further in oven
Remove them and place in stock deglaze roasting tray with boiling water
Simmer and add to bones and finally add roughly chopped vegetables.[6-8 hours.]
Make brown stock and add in well washed mushrooms, stalks and trimmings
Use white mushrooms with stalks and trimmings
use recipe as for “Brown stock.” [1 hour.]