Recipes

Indian meat stock

Makes: 1.7 litres/3 pints
Preparation time: 15 minutes, plus 1 hour cooling/chilling
Cooking time: 2 hours 45 minutes

1 kg/2 lb 4 oz chicken, duck or lamb
1-cm/ 1/2-inch piece fresh root ginger, thinly sliced
5-cm/2-inch cinnamon sticks
1 fresh green chilli, chopped
Pinch of ground mace
Pared rind of 1 lemon

• Place all the ingredients in a large, heavy-based saucepan and pour in enough water to cover generously. Bring to the boil and then reduce the heat, cover and leave to simmer for 40 minutes.

• Using a slotted spoon, remove the chicken, duck or lamb and cut the meat off the bone. Reserve it for use later. Return all the bones to the saucepan and return to the boil and then leave to simmer for a further 2 hours.

• Remove the saucepan from the heat and sieve the stock into a bowl. Leave it to cool, then chill in the refrigerator. When chilled, carefully remove and discard the layer of fat that has set on the surface. Use it immediately.

Basic meat stock

Makes: 2.5 litres/4 1/2 pints
Preparation time: 15 minutes, plus 1 hour cooling/chilling
Cooking time: 3 hours 30 minutes

1-3 kg/3 lb chicken or duck wings and necks, or lamb on the bone
2 onions cut into wedges
4 litres/7 pints water
2 carrots, roughly chopped
2 celery sticks, roughly chopped
10 fresh parsley sprigs
4 fresh thyme sprigs
2 bay leaves
10 black peppercorns

• Place the chicken, duck or lamb and the onions in a large, heavy-based saucepan and cook over a low heat, stirring frequently, until lightly browned.

• Add the water and stir thoroughly to scrape off any sediment on the base of the saucepan. Bring to the boil and skim off the scum that rises to the surface. Add the carrots, celery, parsley, thyme, bay leaves and peppercorns, partially cover and leave to simmer gently for 3 hours.

• Remove the saucepan from the heat and sieve the stock into a bowl. Leave it to cool, then chill in the refrigerator. When chilled, carefully remove and discard the layer of fat that has set on the surface Use immediately or freeze in portions for up to 6 months.