Radio New Zealand - Te Reo Irirangi o Aotearoa
25 May 2012 - 9:52 pm NZ time
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Master Stock
Chef: Jacob Brown as heard on Afternoons Friday 3 February 2012
Tags: stock
Ingredients
- 4 litres of water
- 300 ml soy sauce
- 500 ml rice wine
- 200 gms yellow rock sugar
- 5 cm piece of ginger root ( bruised)
- 4 cloves of garlic ( bruised)
- 5 star anise
- 3 cinnamon sticks
- 4 cardomom pods
- 6 cloves
- 1 tsp Sichuan pepper corns
- rind of 1 orange
- 2 cms of dried liquorice root
Method
Place all ingredients in a large pot and bring to the boil. Simmer gently for 20 minutes. Remove from heat, and allow to cool.
Strain out aromatics and refrigerate, then use as needed.
Roasts
- Warm Roast Root Vegetable Salad with Maple Balsamic Dressing
- Roasted Fijian Eggplants
- Spicy, Cubed Roast Vegetables
- Roast Hogget, Crisp Parsnips, Gratin of Potatoes, Green Beans and a Dark Rich Onion Gravy
- 30 Minute Roast Chicken and Veg
- Mozarabe Roast Chicken
- Roast Leek and Lemon Chicken Thighs
- Braised Lamb Shanks with Potatoes, Silverbeet and Preserved Lemon
- Slow Roasted Leg of Lamb
- Gigot Provencal – Oven Roasted Leg of Lamb
- Roast Duck with Glazed French Fancy Figs and Crushed Kumara
- Blackened Thai Roast Duck
- Braised Pork Cheek, Fake Cinnamon, Compressed Apples
- Roast Pork with Fennel
- Roast Wild Pork with Sun-Dried Tomato Pesto on Kumara, Tomato and Onions
- Standing Rib Roast
- Rib-eye Roast with Moroccan Flavours
- Braised John Flynn Beef Short Ribs
- Roasted Rhubarb
- Five Spice Roasted Fresh Figs
- Roast Quinces