Syrups & Broths
with special thanks to ilovefood.com.mt website
1/2 tsp cloves ground
Wipe pods clean, then wash in 3 to 4 changes of water. Roast for about 10 minutes in one layer. Let cool, then bread each pod in 3 or 4 pieces. Soak overnight in about 2 liters water. Bring to boil in same water, hence simmer for 30 minutes. Drain the liquid pressing pods to extract maximum juice (discard pods). Add sugar and cloves, then boil for 30 minutes. Cool completely (you can add whiskey to taste).
Basic Beef Stock
6 pounds beef soup bones
1 large onion
3 large carrots
1/2 cup water
2 stalks celery, including some leaves
1 large tomato
1/2 cup chopped parsnip
1/2 cup cubed potatoes
8 whole black peppercorns
4 sprigs of fresh parsley
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water
Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Makes 6 servings
7 cups water
1 large onion, halved
3 stalks celery
3 carrots, cut into 2 inch pieces
1 bay leaf
1 teaspoon grated fresh ginger
salt to taste
Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours. Strain and cool the stock, uncovered. Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. Freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.
Makes 14 servings
some Celery (leaves and small stalks only if possible, in Maltese it’s “karfus” and you get it for free from all the veggie men)
Qarabali (Zucchini/courgettes) – 2 small-medium ones.
Salt, pepper, olive oil.
3 or 4 garlic cloves
1 whole chicken, with neck/giblets included
Wash and dry the chicken, trimming off all the visible fat and if you choose, remove the skin. Prepare a pot big enough to fit the chicken comfortably. Put the heat on low, add olive oil, and chuck in the chopped carrots, onions, celery zucchini and garlic. Cover and “sweat” for a few minutes until the onions are slightly translucent. Add the whole chicken, and pour enough water to just cover it. No more! You can always add a bit more later. Add some herbs, and a generous amount of salt and pepper. A couple of bay-leaves never hurt either! Bring to the boil, then cover and let simmer for at least an hour, until the chicken is very tender and you can pull off a piece easily with a fork. To serve, remove the chicken carefully and bring the soup back to a rolling boil.
Add a handful of rice as soon as the soup comes to a boil, cook until tender and serve with plenty of lemon juice.
Chicken stock – just the brodu:
To make “just” a stock or to serve just a soup without having to use a whole chicken, use the carcass of a chicken, plus a couple of necks and some giblets. These are available for dirt cheap from your butcher. When I make coq au vin and joint the chicken myself, I keep the carcass, neck and giblets for this very purpose.
Use the same amount of stock vegetables.
To serve as a soup: When the soup is done, remove the carcass, allow to cool slightly and remove any meat and add them back to the pot.
To use as a stock: Remove all the carcass and bones, discard (or use bits of chicken for another dish or sandwiches), strain soup and discard vegetables and bits. The liquid can be frozen and used at a later date. This also works well with roast chicken carcasses/bones with some meat on them.