Gordon Ramsay\'s Great British Pub Food

Court bouillon

MAKES ABOUT 1.5 LITRES

1 leek, trimmed and chopped

1 carrot, peeled and chopped

1/2 celery stick, chopped

1 onion, peeled and quartered

bouquet garni (few sprigs each of thyme,

tarragon and parsley, tied together)

1/4 tsp white peppercorns

1 tsp rock salt

1/2 lemon, sliced

looml dry white wine

1.5 litres water

Beef or veal stock

MAKES ABOUT 1.5 LITRES
1.5 kg beef or veal marrow bones ,
chopped into 5-6cm pieces
2 tbsp olive oil, plus extra to drizzle
2 onions, peeled
2 carrots, peeled
2 celery stalks
1 large fennel bulb, trimmed
1 tbsp tomato puree
2-2.5 litres water
lOOg button mushrooms
1 bay leaf
1 thyme sprig
1 tsp black peppercorns

244 BASICS

Place all the ingredients in a me dium saucepan

and bring to the boil. Reduce the heat , cover and

simmer for about 30 minut e s. Strain the liquid

through a fine sieve into a bowl or measuring jug,

discarding the vegetables and flavourings.

Use the court bouillon a s a poaching liquor for

delicate fish and shellfish.

Preheat the oven to 220 °C/Gas 7. Put the meat

bones into a roasting ti n and drizzle with a little

olive oil to coat. Roast for about -., ho ur, t urning

over halfway, until evenly browne Meanwhile,

chop the vegetables into 5cm chunks.

Heat the olive oil in a large stockpot and add the

onion, carrot, celery and fennel chunks. Cook over

a high heat, stirring occasionally, unt il they are

golden brown. Add the tomato puree and fry for

another 2 minutes.

Add the browned bones to t he pan and pour in

enough cold water to cover. Bring t o a simmer

and skim off the froth and scum that rise to the

surface. Add the mushrooms, b ay leaf, thyme sprig

and peppercorns. Simmer the stock fo r 6-8 hours

until you are satisfied with the depth of flavour.

Let stand for a few minutes before passing through

a fine sieve into a bowl. Leave to cool, t hen chill, or

freeze in smaller amounts. Use fresh stock within

5 days, or keep frozen for up to 3 months.