Easy Veg Stock

Making your own stock sounds intimidating - but you've got to try this recipe once and you'll see how easy (and beneficial) it is to make your own stock and know exactly what's in it!

This is a great recipe that can be frozen in ziplock bags or stored in ice-cube trays for a simple splash of flavour in any meal.

INGREDIENTS:

• 1 lemongrass stalk

• 1 onion

• 1 full bulb of garlic

• 1 bulb of ginger

• 1 bulb/1 tbsp turmeric

• 4 Carrots

• 1 bunch celery

• 1 fennel bulb

• 1 bunch of thyme

• 1 small bunch rosemary

• 1 tsp black pepper

• 1 tsp coriander seeds

• 3 tsp salt

• 3L filtered water

METHOD:

Get ready for this one. Roughly, and I mean really roughly chop the veg. Don't peel a thing.

Chuck all the above, including the water, together in a large pot; bring to the boil and simmer for 30 minutes. Turn off the heat and allow to cool. Strain.

That's it!

For some inspiration, make a delicious Chai Chicken Curry or Pumpkin Risotto using this stock!

Chai Chicken with Coconut Cream and Beans

Here's a hearty, warming meal that's sure to bring a smile to your face as a lovely mid-week dinner, or as part of a spread to share with friends or family. Serves 4.

INGREDIENTS:

• 800g chicken thigh meat

• 3 tbsp Chai Paste Mix (see the recipe here)

• 3 tbsp coconut oil

• 2 garlic cloves, pressed or sliced

• 1 medium onion, sliced

• 1 piece of fresh ginger, grated

• 4 kaffir/Australian lime leaves

• 1/4 cup stock (use our homemade Veg Stock!)

• 400ml coconut cream

• 300g green beans, trimmed

• Thai Basil, coriander or mint to taste

• 1/4 cup raw cashews, for garnish

METHOD:

1. Rub 2 tbsp of the Chai Paste on the chicken thighs. Cover and marinate in the fridge for at least a couple of hours.

2. Heat half the coconut oil in a pan and add the chicken. Brown the chicken over 2-3 minutes. Remove the chicken from the pan.

3. Add the remaining oil and the onion. Gently soften the onion and add the ginger, garlic, and a big pinch of salt. Saute for five minutes.

4. Add the remaining Chai Mix and lime leaves. Deglaze the pan with the stock, then add the coconut cream. Bring to a boil, lower to a simmer and then add the chicken.

5. Cook for 20 minutes, turning the chicken halfway through, then add the green beans and cook for a further 3 minutes. Add herbs and check seasoning.

Serve in bowls with cashews, extra herbs and cauliflower rice.

NOTE: This recipe is equally delicious with fish instead of chicken!

The Perfect Chai Mix

A Chai tea or latte is something we all love to indulge in. Often, they're one of the most expensive items at the local cafe. This recipe will show you how to make your own Chai paste at home - it's incredibly easy to do - and so much cheaper than buying a pre-made mix.

It's versatile, too. Don't just use this mix for lattes or teas; get creative! These spices are great in a number of dishes from Curries, Stews or as a marinade to your favourite meats and vegetables.

Try it with our Chai Chicken recipe, or pair it with our Easy Veg Stock to make an incredible, homemade lunch or dinner.

INGREDIENTS:

• 2 tbsp Turmeric Powder

• 1 tbsp Cinnamon Powder

• 1 tsp Ground Ginger

• 2 tsp Cardamom Powder

• 1 tsp Clove Powder

• 1/2 tsp Black Pepper

• 1/4 cup filtered water

METHOD:

• Place all the spices in a dry, heavy-bottomed pan. Bring the heat up and gently toast the powders until the spices start to warm and begin to change colour, and the room smells fragrant. Add in water and mix well. Keep in the fridge in a sealed, sterilised jar for up to six months.