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All-purpose Vegetable Stock
Soften onions and leeks, sweat veggies, add water and bouquet garni, boil, simmer for 20 minutes, strain, and season.
Basic Beef Stock
Boil bones and beef in water, skim scum, add vegetables and spices. Simmer gently for 4-5 hours. Strain.
Basic Brown Chicken Stock
Roast bones and veggies, deglaze pan, simmer with water and bouquet garni for 2 hours. Strain, salt. Rich flavor.
Basic Fish Stock
Wash fish carcasses and heads, pack ingredients in a pot, cover with water, simmer 30 minutes, strain, and season with salt.
Basic Lamb or Mutton Stock
Simmer bones in water, skim scum, add vegetables and spices. Cook for 2 hours. Strain for a rich, flavorful stock.
Brown Lamb Stock
Roast bones, brown vegetables, deglaze with water, simmer with bouquet garni and peppercorns for 2.5 hours. Skim, strain, and enjoy.
Brown Turkey Carcass Stock
Roast bones and veggies, transfer to stock-pot, cover with water, boil, skim, simmer with bouquet garni for 2 hours. Strain, season.
Giblet Chicken Stock
Sweat vegetables in oil, add giblets and water. Boil, skim, simmer with bouquet garni and peppercorns for 2 hours. Strain, season.
Goose or Duck Stock
Roast carcass and bones, add vegetables, cook further. Transfer to pot, deglaze with wine, add water, and simmer with herbs for 2 hours. Strain, season.
Ham Bone Stock
Simmer ham bone and ingredients in water for 3 hours. Skim if necessary. Strain the stock for a rich, savory base.
Indian Vegetable Broth/Akhni
Fry vegetables and spices in ghee, add water, boil, simmer 1-2 hours. Cool, strain, skim fat, and season.
Nage
Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.
Oriental Duck Stock
Combine ingredients with 2.3 liters of water, boil, skim, and simmer for 2 hours. Strain for a rich, flavorful stock.
Pork Stock
Simmer pork bones and hock with vegetables and spices for 3 hours. Skim, strain, reduce slightly, and season with salt.
Pressure-cooker Beef Stock
Boil bones in water, skim scum, add vegetables and spices. Pressure cook for 45 minutes. Reduce pressure, strain.
Shellfish Stock
Pound shellfish, boil with lemon juice and wine. Add ingredients and water, simmer 15 minutes. Strain, season with salt.
Steamboat Stock
Fry chicken bones, skin, garlic, and ginger in sesame oil. Add celery and spring onions, simmer with water, peppercorns, prawn shells, and heads. Strain and season.
Turkey Carcass Stock
Boil ingredients (except bouquet garni and salt), simmer 2 hours. Add bouquet garni, cook 1 more hour. Strain, season.
Turkey Giblet Stock
Sweat onion in oil, add celery and giblets. Boil with water, bouquet garni, garlic, and peppercorns. Simmer 90 minutes. Strain, season.
Ham Hock and Pea Soup
A luxurious pea soup made with home-poached ham hock, fresh herbs, double cream, and charred baguette.
Spiced Haddock Chowder
A comforting milk-poached haddock soup featuring root vegetables, aromatic mustard seeds, and turmeric for a spiced, zesty finish.
Simple Cod Gratin with Béarnaise Sauce Topping
Sauté vegetables and cod, top with a homemade creamy béarnaise sauce, and bake until golden and thickened.