ingredients (all fresh) total prep time 5-10 mins, total cooking time 1
hour.
250 ml rape seed oil, see later, (mostly recovered from stock) heat in cast
iron pan to just above medium (4/6 on my cooker)
Added 5 medium (grade 2) roughly chopped onions. (temp of contents of pan,
93°C) cooked for 10 mins, temp. went up to 107°C
Added 10 cloves garlic, chopped (24g) and one 'thumb' fresh root ginger,
chopped (22g) cooked for 5 minutes.
Put contents into sieve, and collected 175ml of oil, which was saved to use
later for frying spices.
returned onions/garlic/ginger to pan, and cooked for 10 minutes.
Added 4 large red chillies chopped (68g) cooked for 2 minutes.
Added 2 chopped sweet red peppers (318g) cooked for 5 minutes.
Added six rough chopped medium sized tomatoes (grade 1) (416g) cooked for 3
minutes.
Added a bunch of fresh coriander leaf (24g) cooked for 5 minutes. (toms
starting to break down, it had been a stressful day;?)
Added 600 ml boiling water to cover veg. completely. Brought to simmer for 3
minutes.
Liquidized contents of pan with hand held whizzer.
Simmered for 15 mins, then tasted (by adding a little salt to the spoonful
of stock.)
Wazza's Comments
It tasted excellent, and looked wonderful, bright orange with flecks of
green. No strong onion flavour, just full of potential.
Quite hot (chilli hot!) so I let it simmer for 15 minutes, it turned a
little browner and mellowed even more, (must be good, I wanted to do more
"tasting", sure sign, for me, of being what I was aiming for).
Made a second batch of veg. stock with slightly different amounts of
ingredients, but result was as good, if not slightly better, as the cast
iron pot was not in a draught this time, and got slightly hotter. Also, I
only extracted 150ml of the oil, which is kept to do the frying in, it is
essential to get the cooked onion (and garlic/ginger) flavour. Hope this
helps.
