Basics

Basics

By
Ian Thorpe
Contains
11 recipes
Published by
Hardie Grant Books
ISBN
9781740669788
Photographer
Gorta Yuuki (studio) and William Meppem (location)

Making stocks

Making your own stock from scratch is so easy to do. There’s no comparison when it comes to homemade stock versus store-bought. Homemade stock is rich in minerals and contains less sodium and no preservatives – you’ll notice a difference in flavour as well. I start to make stock at the first sign of winter when I begin to feel a chill in the air, because I know that I am about to start eating loads of soup. I just love it – I can seriously have it for breakfast.

I often have a ‘stock day’, a day devoted to making stock, as it’s easy to make them all in one go with lots of pots on the stove simmering away. This way, you can get all your stocks made and packed away so they’ll be ready to whip out of the freezer when you need them next.

To store stock, I have containers in multiple sizes that are all stackable. I like to store different quantities of stock, from 500 ml to 1 litre. After making stock, I usually transfer about one-third of the cooled stock to the fridge to use within the next week, and then the other twothirds go into the freezer labelled with the date I made it, and it keeps for about three months.

Making curry pastes

People really notice the difference between store-bought and homemade curry pastes – there are always lots of ‘oohs’ and ‘aahs’ at the dinner table. A curry paste made from scratch releases all the subtle flavours and aromas of the fresh ingredients.

When I make a batch of curry paste, I store it in the freezer, measuring out tablespoons into ice-cube trays. After it’s frozen, you can transfer the cubes to a sealable bag. Then, it’s ready for the next time I need it. Curry paste is not difficult to make and is great to have on hand when you want to cook something easy – as by just adding a little seafood, meat or vegetables and a dash of coconut milk, you have a quick dinner.

And, another great reason to make curry pastes is that they double as flavoursome marinades.

Featured Recipes in this Chapter

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