Receta Recipe For Master Stock
by Tandy Sinclair

I made my very first master stock when Cindy and I went to cook with Alvin Quah. Even if I could have, it would not have occurred to me to take the master stock home. As I loved the flavours, I decided to make my own master stock to braise a pork belly, using a recipe from Gordon Ramsay’s cook book, Ultimate Cookery Course. The master stock was wonderful, and the pork amazing but I did not know you could keep the master stock, and so it was thrown out. It was only when I was reading Lorraine’s book about her path to happiness through baking and blogging that I saw I could have kept it! This made it the perfect excuse to make a huge batch of master stock. The recipe from the book makes 3 litres, and I have put 1 litre into the freezer to keep, and gave another litre away to Alex. I used the third litre to braise some pork cheeks in, and they were delicious. Sadly, that lot of master stock was not kept – a bit of a miscommunication happened in my house.

Master Stock

I have called my master stock Not Quite Kevin, a play on Lorraine’s Not Quite Nigella as her master stock is named Kevin.

Master Stock

Recipe adapted from Not Quite Nigella page 130-131

Ingredients:

for the stock

3 litres water
280mls light soy sauce
150mls dark soy sauce
350g sugar - I used fructose
60mls salt
60mls Shaoxing rice wine
for the spice bag
18g star anise
16g cassia bark
5cm fresh root ginger
8g whole cloves

Method:

Place the water, soy sauces, sugar, salt and wine into a large saucepan and bring to the boil

Place the spice bag ingredients into a muslin cloth and tie with string

Add to the saucepan, reduce the heat and simmer for 30 minutes

Cooks Notes:

I used a spice bomb for the spices and I have not kept them as I will change the flavour slightly when I next use the stock. You can use cinnamon bark if you cannot find cassia bark. Once you have used the stock, strain it and boil for 20 minutes. Top up and then freeze until you need it again, with the spice bag. Change the spice bag every 3 - 6 months, depending on how often you use the master stock. Make sure you use this at least once every 2 months.

2.5

http://tandysinclair.com/master-stock/

Braised Pork Cheeks

Disclaimer: This recipe has been published with permission from Penguin Group Australia. The recipe book was bought and paid for by my sister. This disclaimer is in line with my blogging policy.

What I blogged:

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About Tandy Sinclair

I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.

Receta Recipe For Master Stock by Tandy Sinclair

Receta Recipe For Master Stock
by Tandy Sinclair