Good depth of flavour. I used it in a aubergine an
Good depth of flavour. I used it in a aubergine and potato dhansak.
Excellent vegetable stock
Excellent quality and taste. I use it in soups and casseroles. My casserole is, starting at the bottom then upwards, dried butter beans, potatoes bite sized, onion or leeks, carrots, then chicken drumsticks on the top. Add the vegetable stock plus whatever leftover wine I have, plus importantly port. Finally dribble some rapeseed oil over the drumsticks, which are mainly above the liquid. Cook for about 4 hours, without a lid, cooking first at 200°C or fan/180°C for about 20 minutes, then reduce to 170°C or fan/150°C and continue cooking until the liquid is bubbling ie bubbling properly so for maybe an hour I’m not sure, finally reduce the temperature to say 150°C or fan/130°C and continue until the approx total 4 hours is up. You can of course cook overall for less time, but I favour the long slow cooking approach for meat, and for casseroles it brings out the flavour which penetrates everything wonderfully. Oh, and I prepare the dish, minus the chicken and dribbles of oil, the day before I cook it. The dried beans then soak in the stock/alcohol liquid. By the way, this being a casserole dish, any leftovers are good or even better some days later, heated up at a low temperature. Good luck.
Love this product. Makes a great base for home ma
Love this product. Makes a great base for home made soups. Just the right balance of flavours.
