Fish stock Free recipe And Books

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Fish stock Free recipe and books

So you would like to know how to make Fish stock Free recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

fish stock

450g fish trimmings
57 ml water
1 onion quartered
2 sticks celery chopped
A few parsley sprigs
1 bayleaf
1/4 teaspoon dried thyme
150ml white wine
Salt and freshly milled black pepper

Simply place the fish trimmings in a large pan with the water wine and the rest of the stock ingredients season with salt and pepper then bring up to simmering point.
Simmer for about 20 minutes (without a lid on) then strain and reserve the stock.

chicken giblet stock

350g chicken giblets washed
1. 25litres cold water
1 carrot cut into chunks
1 onion quartered
1 celery stick halved
1 leek sliced
6 whole black peppercorns
1/4 teaspoon salt
A few parsley stalks
2 pinches dried herbs or sprig of fresh thyme

The general rule is to use 570ml water per set of giblets or if youre buying frozen giblets use 175g giblets per 1 pint water.
If you are using fresh giblets and dont need the liver for making a stuffing do add it to the stock as well I think it adds real richness of flavour.
Just put everything into a large cooking pot bring to the boil skim the surface to remove any scum then simmer gently with the lid almost on for 2 hours. After that strain the stock cool it and remove the fat from the surface before using or freezing.

Chicken carcass stock

Use the same vegetables herbs and flavourings as in the above recipe adding them to the cooking pot along with the brokenup carcass of the bird (plus any odd bits of bone and skin). Add enough cold water to cover then proceed as above.

  • Wholefood mincemeat

    225g dried bananas
    225 g dried apricots
    225 g raisins
    150g sultanas
    60g orange or tangerine peel (fresh)
    1/2 teaspoon mixed spice
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1/4 teaspoon freshly grated nutmeg
    450g apples grated including peel
    3 tablespoons concentrated apple juice
    225g creamed coconut
    110ml brandy
    Juice of 1 lemon

    See Preserving info
    First separate the dried bananas and chop into pieces about 5mm thick then chop the apricots and add those to the bananas along with the raisins sultanas and spices.
    Now chop the orange peel into small pieces and boil it in 110ml of water for 5 minutes (this will kill the toxins in the peel and soften it).
    Then drain it in a sieve and set aside to cool.
    Now rinse the apples under a running tap dry them well then using a fine grater grate the apples into the bowl containing the dried fruit.
    As you do this sprinkle a little lemon juice on now and then to stop them going brown.
    Next grate the creamed coconut into the bowl then add the cooled peel and the brandy.
    Stir and mix everything thoroughly.
    Then pack into jars and store either in the fridge or in a very cool place until needed.
    Use as conventional mincemeat.

    Makes 3 4 lb
  • Loganberry apple and mint preserve

    450g loganberries
    450g apples weighed after peeling coring and chopping small
    900g granulated sugar
    Freshly picked mint leaves paclced to the 275 ml level in a measuring jug (then finely chopped)

    See Preserving info
    Use as per cranberry sauce either cold or warmed with sherry to make a sauce for poultry.

    First place the loganberries in a large saucepan and warm them gently over a low heat until the juice begins to run.
    Then add the apples and continue to cook very gently until the apple has cooked to a pulp.
    After that add the sugar and stir over a gentle heat until all the sugar has dissolved.
    Now add the mint and bring everything up to a rapid boil and boil for 510 minutes.
    Then allow the preserve to cool and settle for about 30 minutes before stirring to distribute the mint evenly then pouring into clean warm jars.
    Seal down and label when cool.

    Makes 1.351.8kg

  • Tangerine and almond marmalade

    450g tangerines
    2 large lemons
    1.25litres water
    1.35 kg sugar
    25g blanched almonds cut into slices lengthways

    See Preserving info
    Tangerines are not easily available nowadays but we made this with something called Mineolas described as having a different tangerine flavour. We thought it quite delicious!

    First scrub all the fruit and then dry it.
    Cut each one in half and squeeze the juice reserving it in a bowl.
    Next thinly slice all the peel into strips.
    Put the juice peel and1.25litres of water into a large saucepan or a preserving pan.
    Bring everything to the boil and then simmer very gently without covering until the peel is absolutely tender (you should be able to squeeze it apart with your thumb and forefinger); this will take about 30 minutes.
    Take the pan off the heat stir in the sugar and let it dissolve.
    Then return the pan to the heat and boil until setting point is reached see Preserving info ours took 30 minutes to set.
    Remove the pan from the heat let it settle for 15 minutes and then stir in the almonds.
    As soon as the marmalade is cool enough and the fruit and nuts have stopped floating on the surface and are distributed evenly throughout the liquid pour into warmed jars and cover with a waxed disc.
    Seal and label when cold.

    Makes approx. 1.8kg
  • Plumberry jam

    700g Victoria plums
    250g blackberries
    1 kg granulated sugar
    1 tablespoon lemon juice
    Knob of butter

    See Preserving info

    First halve and stone the plums and place them together with the blackberries in a preserving pan or large heavy saucepan and simmer them gently in their own juices for about 15 20 minutes or until the fruits are really soft.
    Then add the sugar and lemon juice keeping the heat low and stir with a wooden spoon until the sugar has completely dissolved and there are no traces of sugar grains still clinging to the spoon when you lift it out.
    Then add the butter and bring the mixture to a rapid boil and boil for about 12 15 minutes or until setting point is reached see Preserving info
    Take the pan off the heat and allow the jam to cool slightly for 15 minutes before potting in hot clean jars and sealing.

    Makes 1.351.8 kg

  • Apricot chutney

    1.35kg fresh apricots
    1.15 kg after splitting and stoning
    700g onlons
    225g seedless raisins
    1 pint
    1 teaspoons salt
    1 tablespoon mustard seed
    1 level teaspoon chilli powder

    1 level teaspoon turmeric
    450g soft bronvn sugar
    Grated zest and juice of 1 orange and 1 lemon

    See Preserving info
    Lovely served with poultry especially with duck. Not really mature until 3 months storing.

    Finely chop process or mince the apricots and onions and then place them in a preserving pan or large saucepan with the raisins.
    Then add half the vinegar the salt and spices and cook gently with the pan covered with foil until the fruit skins and vegetables are completely tender about 30 minutes.
    Then add the remainder of the vinegar the sugar and the zest and juice of the orange and lemon bring everything to the boil and continue to simmer very gently stirring frequently until the vinegar has been evapourated and absorbed and a smooth consistency has been reached.
    This will take 2 2 1/2 hours and it will be a lovely mahogany colour.
    Finish by filling warmed clean glass jars to the brim and immediately cover with a top which is airtight and vinegar resistant and then add the labels when cold.

    Makes 1.8 kg

  • Autumn fruit chutney

    900g plums
    900g ripe tomatoes
    900g cooking apples
    225g chopped stoned dates
    350g onions
    850ml malt vinegar
    350g brown sugar
    175g sultanas
    25g salt
    25g mustard seed
    25g celery seeds
    1/2 teaspoon ground cloves
    1/2 teaspoon ground ginger
    1/4 teaspoon mace

    See Preserving info

    Start off by preparing the fruit slice and stone the plums straight into a very large saucepan or preserving pan then skin and slice the tomatoes and add them to the plums.
    Next quarter core and peel the apples chop them quite small and add them to the pan then finally peel and chop the onions small and pop them in too.
    Now pour in the vinegar and bring it all up to the boil.
    Simmer (uncovered) until everything is soft and pulpy this will take about 20 minutes.
    After that add all the remaining ingredients stir and boil gently for about 30 minutes stirring frequently or until no free liquid remains see Preserving info
    Leave the chutney to cool and settle then pour it into warm clean jars and label them when cold.

    Makes approx. 3.6 kg


    We truly hope you will like this American recipe, and enjoy your tasty Fish stock Free recepie. Check out these great recipe books and learn how to make Fish stock Free!
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