Ask the ex­perts:

Our food ex­perts Fran Ab­dal­laoui and Pamela Clark clar­ify how to re­duce food waste and turn trim­mings into flavour­ful stocks.

Australian Women’s Weekly NZ - - CONTENTS -

turn your trim­mings into de­li­cious stock

New Zealan­ders throw out up to more than 120,000 tonnes of food each year, so make a con­scious ef­fort to buy only what you need. If you have pro­duce that is past its best, turn it into stock for whole­some soups and casseroles.

Rich beef stock MAKES 3.5 LITRES PREP AND COOK TIME 6 HOURS 30 MIN­UTES (+ COOL­ING AND REFRIGERATION TIME)

2kg meaty beef bones 2 medium (300g) onions, chopped 2 stalks (300g) cel­ery, trimmed, chopped 2 medium (240g) car­rots, chopped 8 litres wa­ter 3 bay leaves 2 tea­spoons black pep­per­corns 1 Pre­heat oven to 200°C (180°C fan-forced). Roast bones and veg­eta­bles in a large bak­ing dish, un­cov­ered, about 1 hour or un­til well browned. 2 Place bones and veg­eta­bles (and any veg­etable scraps) in a large boiler with 5 litres of the wa­ter, bay leaves and pep­per­corns; bring to a gen­tle boil over high heat, un­cov­ered. Re­duce heat to low; sim­mer, un­cov­ered, for 3 hours, skim­ming the sur­face oc­ca­sion­ally. Add ex­tra wa­ter; sim­mer, un­cov­ered, for 2 hours. 3 Strain stock through a muslin-lined sieve or colan­der into a large heat­proof bowl; dis­card solids. Al­low stock to cool, cover; re­frig­er­ate un­til cold. Skim and dis­card fat layer from the top be­fore us­ing. .

Chicken stock MAKES 3.5 LITRES

Fol­low the recipe for Rich Beef Stock (left), omit­ting Step 1 and us­ing 2kg chicken bones and only 5 litres wa­ter. Sim­mer, un­cov­ered, for 2 hours.

Veg­etable stock MAKES 3.5 LITRES

Fol­low the recipe for Rich Beef Stock (left), omit­ting Step 1 and us­ing 4 medium brown onions, 2 large car­rots, 2 large parsnips, 10 stalks cel­ery, 4 bay leaves, 2 tea­spoons black pep­per­corns and 6 litres wa­ter. Sim­mer, un­cov­ered, for 1 hour 30 min­utes.

Veg­etable stock

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