Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Lamb stock ideas
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="Brunneria" data-source="post: 950741" data-attributes="member: 41816"><p>Oh yes, as [USER=11028]@noblehead[/USER] says, a good base for stock.</p><p></p><p>Simmer it with a few veggies thrown in (i would use onion, courgette, peppers, a leek, maybe a carrot and a stick of celery). I would just throw them in without choppin. Just peel and slice once. Oh, and garlic of course.</p><p></p><p>Once the veggies are soft, you could fish them out, and have a clear thin broth, with the veg and meat flavours.</p><p>Or blend all the veggies with the liquid, to have a thicker puree.</p><p></p><p>From there, just add in whatever you feel like. Herbs? Mint? Dice the meat back in? Add cream? Tinned Tomat? Passata? Curry paste? Coconut cream? Cheese on top (like Cawl). Smoked paprika?</p><p></p><p>The world is your lobster...</p></blockquote><p></p>
[QUOTE="Brunneria, post: 950741, member: 41816"] Oh yes, as [USER=11028]@noblehead[/USER] says, a good base for stock. Simmer it with a few veggies thrown in (i would use onion, courgette, peppers, a leek, maybe a carrot and a stick of celery). I would just throw them in without choppin. Just peel and slice once. Oh, and garlic of course. Once the veggies are soft, you could fish them out, and have a clear thin broth, with the veg and meat flavours. Or blend all the veggies with the liquid, to have a thicker puree. From there, just add in whatever you feel like. Herbs? Mint? Dice the meat back in? Add cream? Tinned Tomat? Passata? Curry paste? Coconut cream? Cheese on top (like Cawl). Smoked paprika? The world is your lobster... [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Lamb stock ideas
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…