Sorry to everyone that has been waiting since Monday night for the recipe of my Thermomix Stock. I’ve been in the hospital, silly me too old for appendix problems. All good now though. Hope you enjoy this stock.
I prefer to call it Asian Flavour Booster maybe it’s because of my training, but I think of stock as something with a little more clarity. If you want a good chicken stock here are my top 8 tips for getting it right.
I was thinking about how my TM Vegetable stock was very clever, but all my dishes come out tasting a bit the same and seeming the method is so simple wouldn’t it be good if we could use different flavour profiles. Well, I have come up with a few.
I have Italian, Middle Eastern, Asian and French. They’re great, I make them up in small quantities and pop them in the door of my fridge. Couldn’t be simpler really.
The recipe for the Asian stock is as follows for Thermomix and Conventional Methods. It will make up around a litre; I tend to make it in smaller batches because I have a few different flavour boosters in the fridge at one time. But I find this recipe brilliant for winter soups. I’ll add a recipe at the bottom of this post.
Asian Flavour Booster Thermomix and Conventional Methods
- 3 lemongrass (big thick ones chopped up a bit)
- 70g ginger (I don’t peel this if its young ginger)
- 20 g galangal
- 40 g fresh turmeric (likewise I don’t peel this if it's fresh looking either)
- 2 or 3 carrots
- 4 Kaffir lime leaves
- 5 cloves (or a couple of the little round ones as above)
- 2 chilli’s (seeds in or out you are the judge. Mine are in.)
- 250g Celery
- 3 golden shallots (or red or an onion)
- 150g rock salt.
- 1 Tbsp peanut oil
- Chop and peel all the veg and place everything in a pot on the stove. Chop all the hard veg very small to help it cook faster. You’ll need to add some water, about a cup so that the vegetables can cook and steam through; this will also speed up the process. Pop a lid on the pot to help prevent the ingredients sticking to the bottom and stir it once and a while. Once everything is thoroughly cooked through, soft and a little mushy, you can then transfer the mix into a food processor or use a stick blender to turn it into a paste. If you need to reduce the liquid a bit just cook it off more or you can add a bit more water if too thick.
- Pretty much the same as the EDC vegetable stock
- Put all the veg in the TM bowl, (with all the woody items in first and the rest piled on top) chop on speed 7 for 5 seconds; you may need to scrape down the sides at this stage and go again for another 5 seconds due to the toughness of some of the roots.
- Add the oil and the salt then cook on Varoma temp for 20 mins, speed 2. Warning this is quite a heady mix so make sure you have the windows open to make your neighbours jealous. 😉
- Put your MC in place. Upside down is best, so it doesn’t get hot and burn your fingers, slowly turn the dial to 6 after a few seconds you can move up to speed 10. If you find the mix is dry and you have an airlock under the stock, add 100ml of water and give it a stir with your spatula. Be careful it is quite hot. Repeat the mixing and you’re done. Now you have about 1 litre of the best of Asian flavours. I love it.
When it’s done cooking, it should be looking like this
Then you’ll have to blitz it until it’s a paste-like consistency.
There you have it. Just as the EDC Vegetable stock 1 tbsp = about 1 stock cube. (you can, of course, use less salt but it won’t keep as long, you can freeze it in portions though.)
Try using this Asian stock to make soup in your TM, just add
- 1 heaped tablespoon of flavour booster,
- 1 small tin of coconut milk or cream
- 1 sweet potato
- and a tin of water if too thick.
You can other veggies too, the above recipe will only give you one or two serves depending on the size of your sweet potato. Just adjust the quantities for the amount you want.
I love this soup on a cold winters day with a chunk of crusty bread.