Monday, 22 October 2007

Bouillon recipe.


1 whole chinese leaves (not one leaf but the whole head),
1 medium onion, peeled cut in half and thinly sliced halfmoons,
2 garlic cloves , peeled and chopped,
2inch of ginger, peeled and grated,
1 tsp of thyme ,
1 handful of flat leaved parsley,
1tsp cumin seeds,
1tsp veg/sunflower/rapeseed in fact any flavourless oil,
2tbsp chicken stock,(not essential but i do love adding it as it adds a depth to the broth),
1/2 pt of hot water from a kettle ,


1.Cut the chinese leaves in slices (as pictured)
2. Heat oil in a deep pan, add the cumin seeds, they should pop and release their unmistakable aroma
3. Add the onions, garlic, ginger,parsley,thyme and fry soften these ingredients.3 or 4 minutes. it should smell pretty good.
4. Add the leaves and coat in the aromatic flavoured oil, before adding the water and stock if using.season with salt and pepper.
5, Cover and let it simmer for 10 min until the leaves are soft.

Bouillons are very refreshing , For me they are a comfort food, they are wonderfully quick to prepare,I often have leftover bouillon for brunch and I add the rice to the broth which creates the most satisfying "soup".For families who dont have lots of money this is a very satifsying meal and cheap meal

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