I made a beautiful stock with some beef bones from market. It was rich in flavour and dark in colour. When I arrived at the Li-Sun mushroom stall and they still had some Nameko mushrooms, I had to get some. Nameko grows in clumps of small mushrooms with a white stem and bright orange to yellow cap. As with his other mushrooms, Li-Sun grows them from the top of glass jars in an old disused railway tunnel. These mushrooms are great in soup. The sticky substance on the cap of the mushroom contributes to the unique flavour of this mushroom and is best highlighted in soup.
|4||cloves||garlic, skin on|
|2||onions||onions, skin on|
To make the beef stock, place the beef bones and garlic cloves in a large baking dish. Bake at 200oC for 30 minutes, or till dark brown all over, turning the bones once or twice during the cooking. Place the bones and garlic cloves in a stock pot with the onions (including their skins), celery, turnips, parsley stalks, bay leaves and peppercorns. Cover with water and bring the pan to the boil. Simmer for 3-4 hours and turn off the heat. Allow the stock to cool completely. Remove the cooled fat from the surface of the pan and strain stock, discarding any vegetables and bones you don’t want for another purpose. Refrigerate the stock for the consommé and freeze any excess for future use.
To make the consommé, whisk together the egg whites and beef stock till well combined. Place over a medium-low heat and heat gently. As the mixture heats, you will see the proteins in the egg coagulate. They will rise to the surface of the mixture, catching the small particles from the stock. Allow the mixture to simmer very gently for 30 minutes. Do not rush this process. Turn the heat off and strain the consommé through a sieve.
Return the consomme to a clean saucepan with the mushrooms and heat till they are cooked through. Serve piping hot, garnished with a flat leaf of parsley.