Category: METHODS

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METHODS

TOMATO WATER


Tomato water is an extremely interesting ingredient with its unexpected intense tomato flavor that can be used in a variety of ways.  It is also a great way to use excess quantities of ripe tomatoes and is very easy to make.

Take 2 kg/4.4 lbs very ripe tomatoes, chop roughly and scrape into a food processor.  Add 1 tablespoon coarse salt and blend thoroughly.  Line a sieve with a double layer of cheesecloth and let it rest over a deep bowl.  Ladle the processed tomatoes into the cheesecloth and let it sit overnight in the refrigerator.  You might be tempted to push the tomato to force the juice through, but don’t!  Their own weight will be sufficient to extract the water.

Without squeezing the cloth, discard the contents.  Tomato water keeps, covered and chilled for 4 days, otherwise freeze for later use in small containers for up to 3 months.

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GLOSSARY / METHODS METHODS

CHICKEN STOCK


¼ cup/60 ml olive oil
4 celery sticks, coarsely chopped
2 leeks, coarsely chopped
3 large onions, quartered
3 large carrots, coarsely chopped
½ whole head garlic, unpeeled
3 kg/6.6 lbs raw free range chicken carcasses
5 liters/10.5 pts cold water
6 black peppercorns
6 coriander seeds

Bouquet garni:
1 large leek
1 celery stick
1 large sprig thyme
1 small bunch of parsley
1 bay leaf
Tie the leeks, celery, thyme, parsley stalks and bay leaf together with
kitchen string.

In a large stock pot, heat the olive oil and lightly fry the celery, leeks, onions and carrots.  Add  the raw chicken carcasses and cover with the water. Add the peppercorns and coriander seeds, and bring to a gentle simmer, frequently skimming the brown foam that forms on the surface.

Add the bouquet garni to the pot, return to a gentle simmer for about 4½ hours, still skimming frequently but do not stir the stock.  Remove from the heat and let it cool to room temperature, then strain it by ladling the contents of the pan through a muslin-lined colander set over a large bowl. Try not to disturb the solids at the bottom, it will make the stock cloudy.  Cool the strained stock, remove all traces of fat, then chill or freeze in smaller containers until needed.  Discard the solids.

For a brown chicken stock simply brown the chicken carcasses or joints in the oven at 200°C/400°F for about 15-20 minutes, before adding to the stock pot.

Categories
GLOSSARY / METHODS METHODS

FISH STOCK


½ cup/125 ml olive oil
1 small leek, finely chopped
1 small onion, finely chopped
1 celery stick, finely chopped
1 small bulb fennel, finely chopped
2 cloves garlic
1 bay leaf
½ teaspoon/3 ml dried fennel seeds
2 kg/4.6 lbs fish bones, thoroughly rinsed and roughly chopped
1½ cups/375 ml dry white wine
¼ cup/60 ml  Noilly Prat
8 cups/2 liters cold water
2 sprigs each of parsley, thyme and tarragon
½ lemon, unpeeled
1 teaspoon/5 ml white peppercorns

In a large pot, lightly saute the leek, onion, celery, fennel and garlic in the oil.  Add the fish bones, wine, Noilly Prat and the dried herbs, and cook until the wine  has evaporated.  Add the water and bring to the boil.  Skim the surface frequently. Add the fresh herbs, lemon and peppercorns, and cook gently for 20 minutes.  Remove from the heat and let the stock cool.  Strain through a muslin lined colander, but take care not to disturb the solids at the bottom.  Leave to cool, then chill or freeze in smaller containers until needed. Discard the solids.