It’s definitely winter, with the ugg boots on, cup of tea in hand, and the stove or crockpot simmering away most afternoons, filled with the promise of a hot, hearty dinner to fill your cold belly and nudge you towards the comfort of your doona and an early bedtime.
So, my first thoughts when I received this game stock to try (yup, it has kangaroo and venison in it) was a large hot pot of soup, particularly as the air was so damn cold and we are all snuffling away with some sot of ‘flu.
It was a weekday afternoon when I decided to make it, and I couldn’t face either of the local shopping complexes – the carparks at both Glendale and Warners Bay are HELL at school pickup time until close to six – so the IGa up the road it was. All local IGAs have their good and their bad, but ours is pretty good with its range of fresh veges and meat.
The also stock these cool herb scissors!
I got the soup pack, a cheap cut of meat, and some garlic bread to serve it with.
I really like the basic vegetable peelers. I’ve used the bigger ones, but I’m either not coordinated enough and keep peeling myself, or I find them really hard to use of small veges (like the tiny parsnip in the soup pack – not impressed!)
I ended up cooking the soup on this plug-in induction plate, because, even though I had it down to “1”, the stove was way too hot and was no conducive to simmering the soup for 3-4 hours!
And the verdict on the stock? Lotsa rich flavours that were something special compared to normal chicken bone broths. Not salty, so we could add salt to taste unlike many stocks where you just WISH they were a little more diluted.