Annabel's Pantry

STOCK

If buying store bought versions check they don’t have added salt, as once you reduce down, flavours will concentrate further and taste too salty.

I don’t tend to use a lot of powdered stocks, but you’d be amazed how many commercial kitchens do. At the Sofitel in Hua Hin Thailand, I was lucky enough to spend some time in the Thai kitchens and work with the local cooks there. Above each work station were bowls of soy sauce, fish sauce, chilli, sugar, lime juice, peanut oil, sesame oil, curry paste, chilli paste, crushed garlic, oysters sauce,salt, pepper, msg powder and powdered bouillon- aka stock powder.

Each dish on the menu was constructed around this mix of flavourings, with fresh kaffir lime leaves, fresh glanagal, ginger, coriander, mint and lemongrass added as required. For a dish serving 4 people, only about 1 tsp of stock powder is used, and in this context it adds is a depth of flavour rather than an artificial taste you will get if too much powder is used.

 

Homemade Chicken Stock

Pack 3-4 chicken frames into a large pot with 2 peeled onions, 2 carrots, 2 bay leaves and a few peppercorns. Add cold water to come 2 finger joints above the chicken. Bring to the boil and cook for 1 hour, skimming off any surface scum. Cool and strain. Chill for up to 5 days or freeze.

 

Homemade Vegetable Stock

Chop without peeling 1 large carrot, 2 large onions, 3 stalks celery,
1 large leek, split lengthways and cleaned, and 1 large potato.
Add 2 bay leaves, 10 peppercorns and a couple of parsley sprigs. Add 12 cups water.
Simmer 1 hour, skimming off any surface scum. Cool and strain. Chill for up to 5 days or freeze.

 

Homemade Beef stock

Roast 2 kg beef bones with 2 unpeeled onions at 220°C until well browned. Drain off any fat. Place in a large pot with 2 carrots, 2 stalks celery, 3-4 sprigs parsley, 2 bay leaves, a bunch of thyme and 10 peppercorns. Add cold water to come 2 finger joints above the bones. Do not add salt. Bring to the boil and cook for 1 hour, skimming off any surface scum. Cool and strain. Chill for up to 5 days or freeze.

 

Homemade Fish Stock

Place in a large pot 2kg fish heads and trimmings (use fresh trimmings only, and never from monkfish as it produces a foul odour).

1 medium-sized onion cut into quarters, 1 chopped carrot, celery leaves or 1 chopped leek, 1 tbsp peppercorns, 1 cup dry
white wine and 2 litres water. Simmer for 20 minutes then strain through muslin or a fine sieve. Return to the heat and simmer until reduced by about one-third, to 1.2-1.5 litres, or until the flavour is to your liking.

Over winter I like to keep litre containers of chicken stock in the fridge and freezer for the quick construction of satisfying winter soups like the following which offer the zing of fresh herbs and spices without much in the way of fat or calories.

Other great winter soups from Annabel’s books-

THE BEST OF ANNABEL LANGBEIN BOOK - NEW EDITION
Chicken laksa, Page 76
Winter lentil soup, Page 79
El paso chicken and vegetable soup, Page 81
Classic minestrone, Page 81
Spicy sausage and chick pea minestrone, Page 82
Black bean soup, Page 82
French onion Soup, Page 89
Jilly's roasted pepper soup, Page 90
Thai pumpkin soup, Page 92
Blue Bayou Gumbo, Page 94
Mussel and corn chowder, Page 96

Assemble - SENSATIONAL FOOD MADE SIMPLE
Boston seafood chowder, Page 75
Chicken and mushroom chowder, Page 76
Mussels in coconut chilli broth, Page 80
Thai chicken noodle soup, Page 80
Bouillabaise style soup, Page 87
Spicy bean and sausage soup, Page 88
Spicy mushroom broth, Page 94

Cooking to Impress
Tuscan Zucchini Soup, Page 20
Leek potato and roasted garlic, Page 44