Monthly Archives: July 2012

Chicken Stock

I don’t know why it’s taken me so long to start making my own stock. It is so super simple and it’s nice to know exactly what’s going into it. When I read the list of ingredients on bought stock some of the ingredients don’t make any sense to me. For instance the stock cubes I have been using have sugar as the second ingredients (ingredients are listed from largest amount to smallest amount). There is also the ever helpful “flavours”, “colours” and “flavour enhancer”. Now that I know how easy stock is to make I won’t be turning back! The plan for this stock is to be used in a soup I’m going to make tomorrow. Whatever left I don’t use will be stuck in the freezer for use at a later time.

Makes 2.5 Litres

1 cooked chicken carcass
1 onion, quartered (leave the skin on)
1 small garlic bulb, sliced in half
2 small carrots, roughly chopped
2 sticks of celery, including leave, roughly chopped
1 tsp whole peppercorns
2 bay leaves

Chop up the onion, garlic, carrots and celery and throw it in a stock pot along with the chicken carcass, peppercorns and bay leaves. Fill up the stock pot with water. I was using a 7.5litre stock pot and filled it up around 3/4 full.

Bring to the boil and then let it simmer for 2.5 hours occasionally skimming any impurities off the top. For me, I was skimming off what looked like oil (most likely the fat from the skin off the carcass) and foamy bits.

Strain the stock through a sieve, let it cool and then refrigerate or freeze. Next time I will use muslin to strain as a few bits got through the sieve.

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Mini Sausage Rolls

 I love to bake and create and luckily my workmates wholy support this endevour. With just Richard and I at home we would both be twice our sizes if I wasn’t able to bring all my baked goodies to work. There’s usually a morning tea or birthday every few weeks at work so it gives me a chance to try lots of new things. The one recipe that is always asked for are sausage rolls. Meat wrapped in pastry, how can you resist?

Makes ~ 32 mini sausage rolls

500g beef mince
1/2 diced onion
1 carrot, shredded
1 egg
1 tbs dried garlic flakes
1 tbs dried parsley
1 tsp salt
1/2 tsp pepper
2 sheets puff pastry
1 egg, extra to use as an egg wash
sesame seeds

Mix all ingredients (bar the puff pastry) in a bowl with a fork (or your hands) until well combined.

Cut the puff pastry in half. On each half form the meat mixture down one half of the pastry. Fold over the pastry and use the egg wash to seal the edges together.

Cut into 8 pieces, brush over some more egg wash sprinkle over the sesame seeds. Continue with the rest of the puff pastry.

Bake in the oven at 180C for 20 minutes or until the pastry is cooked through.

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