Master Recipes

These are the standard recipes used in one or more dishes in this book. They may also be useful for dishes you create yourself or adapt from other recipes.

Stocks should be fragrant and rich. Adding the herbs in the last 20 minutes gives a better result than adding them at the beginning. The herb flavours should overlay the stock, not be lost in it. You could go even further and choose to simply throw in a bouquet of freshly chopped herbs just before serving to create a distinctive fresh-flavoured stock. This is a matter of personal preference and depends on the use of the stock.