This recipe comes to us from the picklery Cornersmith in Marrickville. Bouillon is what we use instead of stock in all our soup and risotto recipes. The aim of the recipe is to use up 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: adapted from a recipe from the Cornersmith Café
Makes: 4 medium jars
Equipment:
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Ingredients:
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What to do:
- 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. Turn the oven on to 160C to sterilize for 15 minutes.
- Dry the lids with a clean piece of paper towel.
- Wash all the vegetables and scrub if needed. Trim any ugly bits and discard. Peel the onion & garlic, and carrots if needed.
- Wash the herbs, spin dry and finely snip, discarding any tough stalks.
- Using a large knife, chop all vegetables into small sized chunks. Snip the sun-dried tomatoes into thin slices using scissors.
- In batches if necessary, add the ingredients to the food processor.
- Process into a thick paste and then scrape out into a clean and dry large bowl. Mix the ingredients thoroughly with the salt so it is mixed in evenly. You can use your hands for this but beware of the onion fumes in your eyes!
- Put the funnel into the top of the sterilized jars.
- Fill the jars without touching any of the inside or rims, and seal tightly.
- You may want to ‘can’ the jars in a water-bath to preserve longer: Line a wide saucepan or stockpot with a rubber mat or tea towel, then place the full, sealed jars in so that none are touching the sides of the pot or each other. Fill with lukewarm water and then set to boil on high for between 10 and 20 minutes. Turn off then using tongs, carefully lift out the jars and leave to cool on a wooden board. Label when cool.
Notes: This is used as a replacement to stock: one tablespoon dissolved in 1 litre of boiling water. It can be added to stews and soups or any meals that need a boost of flavour.
Bouillon will last for a year unopened and stored in a cool dark place. Once opened, store it in the fridge and it should last you for at least 6 months.
The Bondi Cook 