The kids love this stuff. It’s our replacement for the old tomato sauce and it is also a fantastic marinade for meats and general condiment in many other recipes. I find this keeps for several weeks if stored in the fridge in sterilised glass.
Place all ingredients into a saucepan and bring to the boil. Reduce heat and simmer for 20 minutes or until pears collapse. Allow to cool slightly then puree. Store in sterilised jars or bottles.
2 1/2 tbsp of rice bran, canola or sunflower oil
1 1/2 tbsp malt vinegar (substitute the vinegar with 1/2 tsp citric acid and 1 1/2 tbsp water if sensitive to amines)
1 small clove of garlic, crushed
salt to taste
Mix all ingredients in a small bowl or jug and mix well.
8 chicken carcasses
2 leeks chopped roughly
Tops of 9 bunches of spring onions
Tops of 2 celeries
1 bulb of garlic, smashed and peeled
¼ white cabbage
1/2 a celery, leaves and all, roughly chopped
Stalks of a bunch of parsley
2 swedes, peeled and roughly chopped
2 tsps citric acid
1 tbsp Salt
Place all ingredients into large boiler (20 litre) and fill just below the rim with water. Cover and bring to the boil. Reduce heat and simmer no less than 2 hours. Scoop off a little of the fat that sits on the surface and store in 1 litre containers in the freezer (I also like to fill a few smaller containers just in case I cook something that needs only a little stock). For ease and safety, I carefully ladle it into the containers, making sure I don’t get any of the vegies and chicken in with it. Only when it gets right down do I strain it. A 20 litre pot is VERY heavy when full!