This recipe is a ‘sister recipe’ to the Cornersmith Salad. The aim of this recipe is to use up the excess vegetable parts – carrot tops, fennel tops, spinach stems, parsley stems etc. The recipe can be varied with the seasons by adding what you have on hand.
Fresh from the garden: leeks, fennel, carrots, parsley, mint, coriander, onions
Recipe source: Alex and Jamie at Cornersmith Café, Marrickville
Makes: about 20 medium to large jars
Equipment:
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Ingredients:
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What to do:
- Preheat the oven to 140C.
- Wash the jars and lids in hot soapy water, rinse well and drain upside down.
- Place all the jars onto an oven tray, right side up, and slide into the oven to sterilize for 15 mins.
- Dry lids with a clean piece of paper towel.
- Wash (and scrub if needed) all the vegetables and herbs. Peel the onion & garlic, and carrots if needed.
- Using the large knife, chop all ingredients into medium sized chunks.
- In a large bowl, mix the ingredients thoroughly with the salt so it is mixed in evenly.
- In batches if necessary, add the ingredients to the food processor.
- Process into a thick paste.
- Put the funnel into the top of the sterilized jars.
- Fill the jars and seal tightly.
Notes:This is used as a replacement to stock: one or two teaspoons dissolved in 500ml boiling water. It can be added to stews and soups or any meals that need a boost of flavour.
Bouillon will last for 6 months unopened and stored in a cool dark place. Once opened,it will last for 3 months in the fridge.
The Bondi Cook 