With the arrival of the cold, nothing like a good comforting broth. Chef William Ledeuil gives us his advice on how to prepare him well. Quite an art!
A true specialist, William Leudeuil gives us 5 chef's tips for a successful broth:
1. Always blanch meats or poultry and rinse them before cooking in broth to remove any impurities.
2. Use only fresh, quality products because the water in the broth concentrates all the nutrients.
3. Aromatic toppings should be cut into small pieces to retain all their flavours. There is no need to colour them so as not to alter the taste of the broth.
4. Respect the cooking time of a recipe and the power of the fire. Start cooking in cold water and skim regularly. When boiling, turn down the heat to ensure a good osmosis between the ingredients.
5. it is only at the end that the aromatic plants must be added so that they retain all their freshness and flavours.
Chef's recipe: traditional vegetable broth
Preparation: 20 to 30 min. Rest: 30 min. Cooking: 1:45
Ingredients (for 3 litres)
- 200g Paris mushrooms
- 250g carrots
- 200g onions
- 200g shallots
- 150g leeks
- 150g celery branch
- 250g fennel
- 100g celeriac
- 4 litres of water
- Aromatic garnish
- 6 lemongrass sticks
- 1/2 bird pepper
- 50g ginger
- 50g garlic
- 10g black pepper
- 2 tbsp olive oil
- 2 Thai basil stalks
- 2 coriander stalks
- 6 combawa leaves
- 2 star anise
- 1 tbsp coarse salt
Preparation
- Wash, cut the mushrooms in half. Peel the carrots, onions and shallots and chop them. Clean and pare the leek to keep only the white, slice it. Wash and slice the celery branch and fennel, peel and slice the celeriac.
- For the aromatic garnish, cut the lemongrass sticks in half longitudinally, seed the bird pepper. Peel and coarsely slice the ginger and garlic. Crush the pepper.
- In a large pot over high heat, pour in the olive oil and sweat the vegetables with all the ingredients of the aromatic garnish for 5 min. Then turn down the heat and simmer for 1 hour and a while without a lid.
- Leave to rest for 30 minutes off the heat, covering tightly with clingfilm.
- Pass the broth to The Chinese or a stamine. Store it in the fridge.
- Warm up before serving.
Tip: This broth can be used as a base for a multitude of recipes, including making a roast juice or poaching a fish.
0 Comments