Making Masterstock

I think the biggest challenge for me in undertaking the Bondi Vixen 30 Day Shred challenge is not the lack of wine (although this will be tough), but the lack of sauces and flavours.

I can live without ice cream, but eating unseasoned food would break me pretty quickly. In order to stick to the plan, but to flavour my food, last night I made a masterstock.

Masterstocks are amazing and I very much regret letting my last one go off. If you boil them regularly, and skim them after every use, you can keep a masterstock for years. I’ve heard of some restaurants with stocks which are 10 years old. The flavour just gets better with age.

  • 1 litre of chicken stock
  • 1 cup water
  • 50ml light soy sauce
  • 50ml mirin (chinese cooking wine)
  • 5 garlic cloves
  • 4 cardamom pods
  • Orange zest
  • 2 star anise
  • 2 dried chillies
  • 1 tsp coriander seeds
  • 1 tsp sichuan pepper
  • ½ tsp cumin seeds
  • ½ onion
  • 2-3 cm Ginger
  • 2 cm Galangal (thai ginger)
  • 3 bay leaves
  • 3-4 coriander roots

You could also add fennel seeds, cloves and cinnamon if desired. I rarely cook to a recipe if it’s not baking, so experiment with the flavours you like the best and take out those you aren’t so fond of.

Add everything to a pot, simmer it for around 10-15 minutes to develop some flavour and then poach away.

Some masterstocks also contain sugar but I have left that out of this one because I am on a health kick.

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