HOME | DD

Description
A shot of a field of grass while standing up.

--

Vegetable Stock
3 onions (quartered)
2 carrots (sliced)
2 leeks (sliced)
2 stalks of celery (sliced)
1 bulb of garlic (skin removed from each clove)
125 g of mushrooms (sliced)
2 tomatoes (peeled, halved, seeded)
1 bay leaf
a few stalks of parsley
6-8 black peppercorns
a bit of sprig thyme
2 tablespoons of olive oil
Grill the onions and tomatoes in a preheated griller or char griller. Drizzle both with olive oil and grill until surface is black. Heat remaining oil in stockpot (4 litres) and sweat remaining vegies for about 5 minutes.

The all all ingredients into stockpot and slowly bring to simmer point. Skim the scum off surface and then simmer for 3 hours.

Strain stock (pressing on the vegies to extract all the flavour and allow to cool.

Reduce stock back on the stove to concentrate flavour if required.
Can be left in fridge for 2-3 days, otherwise put in small containers and freeze.

Description
A shot of a field of grass while standing up.

--

Vegetable Stock
3 onions (quartered)
2 carrots (sliced)
2 leeks (sliced)
2 stalks of celery (sliced)
1 bulb of garlic (skin removed from each clove)
125 g of mushrooms (sliced)
2 tomatoes (peeled, halved, seeded)
1 bay leaf
a few stalks of parsley
6-8 black peppercorns
a bit of sprig thyme
2 tablespoons of olive oil
Grill the onions and tomatoes in a preheated griller or char griller. Drizzle both with olive oil and grill until surface is black. Heat remaining oil in stockpot (4 litres) and sweat remaining vegies for about 5 minutes.

The all all ingredients into stockpot and slowly bring to simmer point. Skim the scum off surface and then simmer for 3 hours.

Strain stock (pressing on the vegies to extract all the flavour and allow to cool.

Reduce stock back on the stove to concentrate flavour if required.
Can be left in fridge for 2-3 days, otherwise put in small containers and freeze.