lovage stock cubes
preserving lovage from the garden for long term storage by making it into a stock cube
IngredientsMakes: 680g (68)
| 320g | butter | ||
| 2g | fennel seeds | ||
| 2g | cumin seeds | ||
| 5g | black pepper | ||
| 3g | turmeric | ||
| 3g | smoked paprika | ||
| 4g | dried rosemary | ||
| 4g | dried thyme | ||
| 240g | salt | ||
| 110g | lovage | ||
| 150g | cornflour |
Method
| Mill the herbs & spices to a powder. |
| Cut the butter into chunks. |
| Put 30g of the butter in a sauce pan on a medium heat, once it's melted and starts to sizzle add the milled herbs & spices. |
| After a couple of minutes there should be a lovely aroma rising from the pan. |
| Add the rest of the butter and the salt, once it has melted add the chopped lovage. |
| Keep the heat on medium so as not to burn the lovage, let it bubble away allow the water to evaporate from the butter & the lovage. |
| If you put a thermometer in it will sit around the 100C / 212F mark until all the water has evaporated. |
| Once its stops bubbling around 108C / 226F remove it from the heat. |
| Blitz it w/ a stick blender, then add the cornflour and whiz until smooth, 10-20 seconds is fine. |
| Pour into a lined baking tray 6.5 x 10.5 inch / 17cm x 27cm. Pour until it's as deep as a stock cube is thick! |
| Put a cling film cover over the top and leave to set at room temp. |
| Turn it out and cut into stock cube size pieces. |
| Wrap it in brown baking paper, and place in a ziplock bag, store in a low drawer or the fridge. |
| They'll last as long as any other stock cube! |
| Store it in an airtight container: To minimize exposure to oxygen. |
| Store it in a cool, dark place: To minimize exposure to heat and light. |
| Keep it refrigerated: For very long-term storage. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices! Sign up for veg box here. |
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