Vegetable Stock (Classic and with Asian Flavourings)

The things you need……

carrots, celery, onion, garlic, bay leaves, parsley stalks, black peppercorns, fresh thyme fresh tarragon, fennel bulbs….Just one whole star anise would be a great little tweak to this…..


for South East Asian flavourings,  kaffir lime leaves, lemon grass, ginger, chilli, coriander stalks and spring onions. Also drop in a whole star anise or 2.

ClassicVeg stock……
The vegetable combination for this stock is not a strict list, vary according to the flavour you fancy.  The addition of the star anise is Ramsey inspired. Not crucial.

4 carrots
5 celery
2 onion
2 bulbs garlic, just cut across the whole bulb
12 leaves bay
lots of parsley stalks
sprinkling of black peppercorns
few sprigs thyme
few sprigs tarragon
trimmings from fennel bulbs

Cover well with water and simmer gently for 1-2 hours. I threw in a few fennel trimmings at the very end. Then strain. I usually strain in a colander first and then a sieve.

Classic Vegetable Stock – Version Two

A gutsier version of the stock above.
2 leeks
6 carrots
3 celery stalks
2 onions
6 shallots
2 bulbs fennel
whole head garlic, cut in half across it’s middle
2 litres cold water
¼ teaspoon white or black peppercorns
1 lemon, cut into wedges
2 bay leaves
2 star anise
200 ml white wine or vermouth (optional)
1 large sprig thyme and parsley (You can also add tarragon, basil, chervil, coriander)

Put all the vegetables, peppercorns, salt, lemon, bay and star anise into a large pot with water (enough just to cover). Bring to a boil.

Reduce heat and simmer for 10 minutes.

Stir in the wine (if using)  and submerge the fresh herbs. Remove from heat and leave to cool completely to infuse thoroughly.

Stock with Asian Flavourings

2 litres water (or chicken stock for the non veggies.)
A really big piece of fresh ginger
2 lemon grass stalks
6 spring onions, roughly chopped, roots (if clean) and all.
1 bulb garlic
6-8 Kaffir lime leaves
coriander stalks
2 red chillies

a couple of star anise
A few thrusts of fish sauce
2-3 juicy limes
Smash the ginger with a rolling pin to crush and to release the juices. Then roughly chop it. Roughly chop the spring onions too. Cut the garlic across the middle.

Smash the ends of the lemongrass.  Roughly chop the chillies, seeds and all. Place all in a big pot with a handful of coriander stalks. (coriander roots would be great too.)

Drop in your star anise, if using, then bring to a boil, reduce heat and simmer gently for about an hour or two just enough to get the most out of all those flavours. At the end you can add, nam pla, (fish sauce) or lime juice to taste, if you fancy it, this will depend on what you want to use this for.

This entry was posted in Herbs, Spices & Flavourings, Vegetables and tagged , , , , , , , , , , , . Bookmark the permalink.

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