I have recently acquired a pressure cooker and at just 30€ it was too good an opportunity not to give it a go. My Mum swears by hers and I can fondly recall her making red lentil soup – it is difficult to spoil food in a pressure cooker because if you could then she would have found a way.

Mine has been good for dried beans, pork vindaloo and today I having a go at making a stock.

Usually my stock pot is bubbling away on the hob under a very low light but I am currently in the middle of World Cup heaven so time is tight, even for cooking.

And today the chicken carcass is winking at me to use or freeze it so together with a few carrots, celery stick, leek, black peppercorns, tomato, bay leaf, parsley stalks, onion, I have included the onion skin and those of my pickling onions as I want a ‘brown’ and gelatinous stock – I’ve roasted the carcass first.

The good and healthy thing about onions are flavonoids (vitamin P) which can be mainly found in and just below the skin. I don’t actually know how well flavonoids stand up to the cooking process but I feel better to think that they are in rather than out – a bit like my Granny adding the cabbage water to her soup.

The skin is also good for making paper airplanes – using onionskin paper; they tend to fly very well due to its low weight apparently… I wish I had known that at school.

And I couldn’t help myself whilst cooking salmon on a bed of asparagus, I added a couple of small onions from a batch where I was pickling them.

Tip: Place the stock in the fridge overnight then in the morning skim off the fat which will have collected and solidified on top.


Stock collage2