Vegetable Stock(pbc)

An essentail of good cooking is a good stock. Rice dishes, sauces, gravies and soups can all benefit from a good stock. A good stock adds body to a dish, so experiment and come up with your own recipe. In this version I use one whole Scotch bonnet pepper, because the flavour it gives reminds me of back home food especially pelau. Do not cut or chop the pepper, because its added for flavour and not heat. Keeps in the fridge for three days or freeze.

Vegetable Stock

1 large onion ( chopped)
1 large leek ( chopped)
2 med carrots
1 stick celery
1 clove garlic
1 finger ginger
1 whole scotch bonnet pepper(optional)
8 white pepper corns
2 stalks rosemary
2 sprig thyme
1.2 litres/5 cups cold water

Method
1) Add all ingredients into a large pot and bring to the boil.
2) Reduce heat and simmer 45-60 minutes
3) Remove pepper half way through the cooking process.
4) Remove any scum that forms on the top.
5) Strain and cool
6) Use in any recipe where vegetable stock is required.