Winter is coming and there is no better time for hearty meals like soups and stews. But open a recipe book and you’ll see the words soup, stock and broth everywhere. Do you know the difference? Don’t fret: we clear it up for you. 

Stock

A delicious stock must be the backbone of the culinary world. Stock is a thick and gelatinous liquid made from unseasoned animal (chicken, beef and fish) bones. Homemade (or store-bought) stock is a flavourful base for soups and stews. Plus, it can be made from the bones of last night’s roast – so think twice before you throw your chicken bones in the bin.

Also read: The soul-warming flavours of home-made stock

Broth

Although the two are used for similar purposes, broth is made mostly from vegetables and meat while stock is made from bones. Broth is a thinner consistency than stock and usually contains salt and other seasonings. Often cooked longer than stock, bone broth is nutritious as the longer cooking process releases more minerals than just gelatine.

Try these mouthwatering recipes containing broth: 

Ravioli in bone-broth sauce with bacon

Bone broth braised lemon chicken with olives

Immune-boosting lemony chicken and brown rice broth

Rice and chicken broth bowl with baby spinach

Soup

Your favourite soups are made from a base of broth or stock. More vegetables or grains are then added for a richer flavour. This can either be left as is or blended for a smooth and creamy texture. You can also add meat, dumplings or croutons for a more substantial and hearty soup.

These hearty soup recipes are perfect for the chilly weather: 

Potato and leek soup with roasted nuts and cauliflower

Asian chicken noodle soup

Tomato-based oxtail soup

Creamy chicken soup with croutons

Photography: Pexels

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You have to do the groceries, so you may as well shop smart. Here are some ideas to make your meals go the distance.  

Make Meat Matter Less 

It’s easy to eat an entire piece of meat when it’s the main protein of your meal. So to make the meat go further, slice it up and add it to your dish as an additional element. This way you can enjoy it for a few meals and be pushed to make veggies and starches special.  

Fill Up On Simple Staples 

Bulk up your dish, and eliminate waste, by using up all your veggies. Things like peppers, broccoli, brinjals, baby marrows, corn and butternut will make the meal go further as well as add tons of flavour. Other pantry staples like tinned beans, pasta, lentils, pap, potatoes and rice are also easy to add.  

Go Big With A Batch Cook 

Start cooking double (or triple) the quantities of your meals – the same effort and time, but a lot more of an outcome! Dishes like stew, lasagna and stir-fry freeze well for a few months and are filling in their own right.   

Plan Of Action 

Pick a day to plan your meals for the week or month, depending on how often you shop. It sounds like a daunting task, but it will be worth it. Draw up a skeleton of what you’d like to cook and the non-perishable items needed for each meal.  

Keep an eye on grocery catalogues for monthly deals. Make sure to sign up for loyalty cards to save with any in-store deals. These points do add up and can contribute towards a free ingredient, discounted clothing or well-deserved luxuries.  

The Spice Is Right 

Spices and herbs are an inexpensive way to add flavour to almost any meal. Get more use out of your herb and spice drawer with these easy combinations for a flash of flavour.  

DUKKAH SPICE 

¼ cup roasted and chopped hazelnuts 
2 tbsp toasted white sesame seeds
3 tbsp shelled and chopped pistachios
1 tbsp fennel seeds 
1 tbsp cumin seeds 
1 tsp coriander seeds 
½ tsp cayenne pepper salt 

ITALIAN HERBS 

2 tbsp dried basil 
1 tbsp dried oregano 
1 tbsp dried rosemary 
1 tbsp dried thyme 
2 tsp garlic powder 

ZA’ATAR 

1 Tbsp dried thyme 
1 Tbsp whole cumin seeds 
1 Tbsp coriander seeds
1 Tbsp ground toasted white sesame seeds
3 Tbsp ground sumac
½ tsp salt 
1 tbsp dried marjoram or oregano  

GREEK SPICE BLEND 

1 tbsp dried basil 
½ tsp salt 
1 ½  tbsp dried oregano 
1 tsp garlic powder 
2 tsp onion powder 
3 tsp dried dill 
1 ½ tsp dried rosemary
1 tbsp dried parsley 
2 tsp dried thyme 
¼ tsp cinnamon 
1 tsp dried marjoram or oregano  

Top Tip: 
Roasting or toasting nuts and sesame seeds deepens the flavour of the seasoning. For each mix, blend the ingredients in a food processor or grind together using a mortar and pestle.  

Rock Your Stock 

Cooking up your own stock is an easy and cost-effective way to use up veggies, bones and seasonings you already have on hand. The next time you roast a chicken for dinner, set aside the leftover carcass.  

Add it to a large pot along with two sticks of chopped celery, one chopped red onion, two chopped carrots, a generous crack of salt and pepper and a handful of coriander and parsley with their stems. Fill the pot with water to cover the chicken, bring to a boil and then turn down to a simmer.   

Cover and simmer for 5-6 hours. Allow your stock to cool, then strain using a sieve. Freeze the stock by filling an ice tray with the liquid. When you next need stock, pop one cube out. No mess or fuss! 

Words by Sjaan Van Der Ploeg
Photography: Getty Images, Shutterstock

The post Cost-Effective Meal Planning For The Win appeared first on MyKitchen.

Flavourful stock surely must be the backbone of the culinary world. Homemade stock made from leftovers is not only a delicious base for soups and stews, but also the perfect solution for food wastage and a big budget bonus. Use these handy tips to make your homemade stock a winner.

Vegetables and spices
Veggie stock is a versatile base for dishes to use in – and perfect for both vegetarian and meaty meals. Chop vegetables like onions, celery and carrots into large chunks and add herbs and spices of your choice for a flavourful stock. Be cautious when adding salt to your stock, as it’s easy to over season your dishes later.  

Chicken stock
Chicken or beef? When attempting homemade chicken- or beef stock, make sure to use quality bones. For chicken stock, add leftover carcasses and a mixture of wings and bones, and cover them with water. Using different bones and cuts of chicken and leaving some skin and fat on will give your stock colourful character.
Pro tip: Although it takes much longer to cook, adding chicken feet will create a flavourful, gelatinous stock. 

Beef stock
For best results for your beef stock, include knuckles, feet, oxtail, and marrow bones. Make sure to sauté or roast your bones first for a rich colour and flavour profile. The caramelised flavour of your beef stock will be a powerhouse added to any future dishes you use it in.  

Take your time
Like all good things, a quality stock takes time. A stock that is quickly boiled with high heat will lack all the taste that is extracted from the bones and meat over time. The longer your stock is simmering, over a low heat, the better the flavour extracts. Although using a pot on your stove is fine, slow cookers are great for making yummy stock as you can leave them mostly unattended for hours on end.  

Strain your broth
Avoid murky stock by scooping all the scum that gathers at the top as you boil it, using a large spoon. When your stock is ready, strain through either a sieve or a cheesecloth and let it cool down. When cooled, your stock is ready to be popped in the freezer. 

To make sure you are always well-stocked for as long as possible, try these clever storing tips: 

Storing in the refrigerator
After boiling, straining and cooling your stock, store it in the fridge only if you are going to use the stock within a week of making it. Your stock is best stored in the freezer if you want to use it over a longer period. They can easily be stored in zip-seal bags (double bag them to be safe) label it correctly making sure to document the storage date as well as expiry date.
Tip: Use stock within six months of freezing it. 

Storing stock in the freezer 

Small portions
Only require small portions of stock? Pour it into ice trays to freeze individual stock cubes. Once frozen, store your cubes in a large resealable freezer bag. That way, you can just take out a cube or two when you need it. Remember, a cube is about two tablespoons of stock – so it’s perfect to plan how much you want to use, especially if you’re cooking from a recipe.  

Large portions
Freeze larger stock portions in plastic containers. When you need them, take them out and defrost them in your kitchen sink, or warm the container in the microwave until the stock has softened enough to take it out.  

If you are low on freezer space, portion your stock and store it in freezer bags. Lay them flat on top of each other for compact storage. 

Conversion table
Converting cooking measurements can prove to be quite a daunting task if you’re not sure how to do it or even where to start.

Download a comprehensive conversion table HERE to make following recipes a breeze.

The post The Ultimate Tips For Perfect Homemade Stock appeared first on MyKitchen.

Creamy, gooey yumminess that melts in your mouth – why would anyone want to avoid cooking this mouth-watering Italian dish? Here are a few tips to help you make a risotto that will leave your special someone wanting more and more…

1. Use short-grain risotto rice  

If your rice is mushy and can be moulded into a ball, you’ve gone too far. Risotto rice, just like pasta, should be al dente – you want a little bite. Arborio rice is your best bet. This type of rice slurp up all the flavours of the stock and kick out the lovely thick, smooth texture we know and love.  

2. Cook your rice slowly  

Patience is the name of the game with risotto, so before you start, get into your zen space. Stir your dish often and never leave it unattended – you might risk it boiling over.  

3. Never rinse your rice 

Risotto rice contains a starch that helps your rice develop its texture – why would you want to wash all of that away?  

4. Use the right pan 

If you have a cast iron pan – perfect! Second prize is a deep pot with a heavy bottom. Because risotto needs time to cook and simmer, this type of pot will prevent burning.  

 5. Warm stock, always 

Prepare your stock in a separate pot and make sure it’s warm before you add it to your risotto rice. The last thing you want is for your rice to go into shock – which is what will happen when you add cold stock. Add your warm stock bit by bit to avoid overwhelming your rice, making sure that liquid has been absorbed by the rice before adding in the rest of the stock. You want your risotto to absorb the flavours slowly to allow its delicious texture to develop.  

6. Serve your risotto immediately 

The longer your risotto sits, the more moisture the rice will absorb, taking it from al dente to mushy. Nobody has time for mushy risotto, especially after all the love and patience you poured into your risotto at the beginning of your cook.  

7. Don’t forget the final touches 

After all the stock is absorbed, remove your pot from the stove, wait a couple of minutes and add a generous amount of butter, Parmesan and fresh herbs to give your risotto that deliciously creamy texture.  

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