Stock

Dashi

Dashi is a class of soup and cooking stock used in Japanese cuisines. Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid.

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Lobster Stock

Lobster stock is a special item. It isn’t every day you get a chance to enjoy the richness of lobster meat, and with the seafood treasures being so expensive, every cook should have a recipe to make use of the leftover bodies and shells. This recipe is for lobster stock, but you can concentrate it and add a bit more salt to make a rich lobster broth, too. Use this as a soup base, or for a fantastic lobster risotto.

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Mirepoix – Aromatic Vegetables

A mirepoix is a mixture of chopped celery (either common celery or celeriac), onions, and carrots. There are many variants, which may include just one of these ingredients, or include additional aromatics. Mirepoix, raw, roasted or sautéed with butter or olive oil, is the flavour base for a wide variety of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.

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Nam Kaeng Chud – Thai Soup Stock

This is a full flavoured stock that can be used in any Thai recipe when required. Chicken is the most versatile although pork, beef, or fish can be used depending on the dish being cooked.

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