A Fine Stock

Did you make like me and go completely crazy on the specials in Lidl this week?

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They are selling safron threads for €1.29 a pop. That is excellent value and I’m most excited. So if you’ve gone a bit over board and aren’t too sure what to make with yours, here is an idea! This can be used as based stock for some seriously sexy soups or you can spoon a bit of it in some creme fraiche and serve other some pork chops and sauteed potatoes. It’s versatile and will really enhance your cooking. What’s particularly good about this stock is that you can freeze in small portions, say in ice cube trays so it’s easy to make a batch in advance when you have left over wine (I know… who am I kidding).

Ingredients:

1 portion of saffron, 2 chicken stock cubes, half a bottle of white wine, a few twigs of rosemary, 2 bulbs of garlic. You can off course change the cubes to vegetable ones if you want to make this a vegetarian affair.

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Method:

Place the cubes to melt in the wine, add the saffron, grated garlic and rosemary leaves. Cook down on very low heat for 30 to 40 min. Once it’s cooked down, I put the stock through a sieve, let it cool down and then freeze it.

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