Recipes – Seasonings and Stocks

Ingredients

• 2 tbsp salt
• 1 tbsp paprika
• 2 tsp ground black pepper
• 1.5 tsp onion powder
• 1.5 tsp dried oregano
• 1.5 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp chili powder (optional, for a touch of heat) 

Method

1. Thoroughly mix all ingredients and store in an airtight jar

Ingredients

• 2 medium carrots
• 2 stalks celery (with leaves)
• 2 medium onions
• 1 courgette
• 1 large tomato
• 2 cloves garlic
• 1 leek (green parts are fine).
• A handful of fresh herbs (parsley, thyme, rosemary, or sage) and 1 bay leaf.
• 150g coarse rock salt or sea salt.
• Optional: 1 tbsp olive oil and 1 tsp black peppercorns

Method

1. Roughly chop all vegetables into uniform pieces.
2.  Place all vegetables, herbs, peppercorns and and salt into a food processor or high-speed blender. Pulse until you have a fine, uniform pulp.
3. Transfer the mixture to a large, wide saucepan with the olive oil. Cook over medium-high heat. The salt will draw out the moisture.
4. Simmer for 20–30 minutes, stirring frequently, until the liquid has evaporated by about half and the mixture has thickened into a dense paste.
5. For a perfectly smooth “store-bought” texture, give the cooked mixture one final blitz in the blender.
6. Pour into sterilized glass jars if storing in the refrigerator or plastic containers to store in the freezer. It will keep in the refrigerator for 3–4 months or in the freezer for up to 1 year

Quantity

1. Approx. 500 to 700ml of concentrated paste. Enough paste to make between 16 and 24 litres of vegetable stock.

Use

1. Mix 1 tablespoon of paste with 500ml of water to make the stock.

Ingredients

• 3 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 2 tsp green cardamom seeds (or 2 Tbsp pods)
• 1 tsp whole cloves
• 2 (2-inch) cinnamon sticks, broken into pieces
• 2 bay leaves, torn into pieces
• ½ tsp freshly grated nutmeg
• fennel seeds, star anise , mace sometimes added according to preference

Method

1. Place all the whole spices except the nutmeg in a dry, heavy-bottomed skillet over medium heat.
2. Toast for about 3-5 minutes, stirring frequently, until they are fragrant and lightly toasted. Be careful not to burn them, as this can make the spice blend bitter.
3. Immediately transfer to a plate to cool down.
4. Once cooled, grind into a fine powder.
5. Stir in the freshly grated nutmeg.
6. Transfer to an airtight container or glass jar. Store it in a cool, dry, dark place for up to 6 months for the best flavour and aroma. 

Ingredients

The secret to a traditional mirepoix is the ratio by weight of 2 parts onion to 1 part carrot and 1 part celery.

• 2 parts onion
• 1 part carrot
• 1 part celery
• 1-2 tablespoons of unsalted butter or olive oil
• optional – pinch of salt

Method

1.  Wash and trim the vegetables. Peel the onion and carrot.
2. Dice Evenly: Cut all vegetables into uniform pieces to ensure even cooking.
   • Small dice (1/4-inch): Best for shorter cooking times, sautéed dishes, or sauces.
   • Medium dice (1/2-inch): Ideal for hearty soups and stews.
   • Large dice (1-2 inches): Used for stocks where the vegetables will be strained out later.
3. In a large pan melt the butter or heat the olive oil over medium-low heat.
4. Add the chopped onions, carrots, and celery to the pan. Stir well to coat the vegetables in the fat.
5. Cook the vegetables gently for 10 to 15 minutes, stirring occasionally, until they are soft, translucent, and fragrant. The goal is to sweat the vegetables and coax out their natural sweetness without browning or caramelizing them, which can add bitterness.
6. The mirepoix is now ready to be used as the base for your recipe (e.g., adding stock, meat, or other ingredients). If not using immediately, let it cool completely before storing it in an airtight container in the fridge for a few days or freezing it for later use

Ingredients

• 240ml apple cider vinegar (raw/unfiltered)
• 60ml soy sauce (naturally fermented)
• 5ml blackstrap molasses
• 60ml water
• 30g brown sugar or 30 ml maple syrup
• 2g (approx. ½ tsp) Garlic powder
• 2g (approx. ½ tsp) Onion powder
• 1g (approx. ½ tsp) Ground cinnamon
• 1g (approx. ¼ tsp) Ground ginger
• 4g (approx. 2 tsp) Dry mustard
• A pinch of Black pepper
• Optional – 1 tsp anchovy paste or a few finely minced anchovy fillets

Method

1. In a medium saucepan, mix the dry spices and sugar.
2. Stir in the apple cider vinegar, water, soy sauce, molasses and anchovy if using.
3. Bring to the boil and simmer gently for 15 minutes.
4. Remove from the heat and allow to cool.
5. Pour into a sterilised glass bottle and store in the refrigerator.
6. Flavour will improve after a few days, shake well before using as some settlement will occur.
7. Will store in the refrigerator for up to 2 months.

Quantity

1. Approx. 500ml