https://islifearecipe.net
  • Login
  • Register
  • Home
  • About
  • Recipes
    • Cocktails
    • Small Plate Recipes
    • Salad Recipes
    • Main Course Recipes
    • Bloke’s Recipes
    • Dessert Recipes
  • ChillaxBBQ Recipes
  • ChillaxBBQ Events
  • Restaurant Reviews & More
  • Contact
  • Home
  • About
  • Recipes
    • Cocktails
    • Small Plate Recipes
    • Salad Recipes
    • Main Course Recipes
    • Bloke’s Recipes
    • Dessert Recipes
  • ChillaxBBQ Recipes
  • ChillaxBBQ Events
  • Restaurant Reviews & More
  • Contact
  • Home
  • About
  • Recipes
    • Cocktails
    • Small Plate Recipes
    • Salad Recipes
    • Main Course Recipes
    • Bloke’s Recipes
    • Dessert Recipes
  • ChillaxBBQ Recipes
  • ChillaxBBQ Events
  • Restaurant Reviews & More
  • Contact
  • Home
  • Main Course Recipes
  • Eel stock and liquor

Eel stock and liquor

Posted on Aug 26th, 2015
by Brian Kennett
Categories:
  • Main Course Recipes
Pie n Mash recipe

Eel stock and liquor

Remember the pie n mash blog with Mr C aka The Shamen, well this is the Eel stock and liquor blog from The Semi-Naked Chef. How did I get that stock to make the liquor and the jellied eels in the first place. Easiest way is to show right?

So what did I have and what did I do.

I took a large stock pot and in to that added;

  • 3 white onions roughly chopped;
  • 4 stalks of celery roughly chopped;
  • 3 carrots roughly chopped;
  • A good pinch of salt and black pepper; and
  • A good glug of Olive oil.

Get that on the heat and sweat the vegetables down. Not cooked, just until you see the onions getting translucent.

We are getting near the start of the Eel stock and liquor.

Throw in the gutted eels. I had three big ones as you can see – watch the Memoirs of wet markets and eels for that.

Actually apologies before throwing in the eels you need to pour over about three kettles of boiling water. This is the weirdest experience as they puff up and open their mouths. All a bit scary really. Now why the hell are you doing this? Remember picking them up, all that slime from years of living on the river bed. Well the boiling water sort of ‘cooks’ that and turns it to a skin that you can rub/peel off. Now this is gross – so I got my Mary to do it ha ha. So now that you have cleaned eels, throw them in the pot with the vegetables and cover them with cold water. Back on the heat, bring to boil, reduce to simmer.

Once the eels are nicely cooked – you’ll see white flesh that is light and flaky. Off the heat.

Take another stock pot and strainer, and strain the eel stock in the other pot. Obviously keep the eels.

Now to make the liquor you need first to make a roux.

Take a large frying pan and melt a good knob of butter over the heat. Gradually then sprinkle in plain white flour and stir it gently but continually (no lumps please). This will gradually start to form a white paste or actually the roux, a white sauce base. Once you are there and it is all nice and smooth start to spoon in the eel stock and stir. It will start to absorb the roux. So slow and steady, slow and steady. The liquor needs to be a sauce like consistency, not really runny but not really thick. Like a light gravy. Add in some malt vinegar – about 2-3 tablespoons. I had already placed a couple of chili padi in my vinegar for a few days to give it some bite. Give a good season with salt and pepper and then add in a finely chopped half bunch of British parsley – not Chinese as that is coriander – it must be the curly kind.

Have a wee taste to see if you need any more seasoning.

That is that. The Semi-Naked Chef’s Eel stock and liquor – this is how it should look like. Well basically how mine did.

Eel stock and liquor
Just look at the liquor look? Wow say that drunk. Pie recipe to follow.

Eel stock and liquor – ENJOY!!!

Is Life a Recipe YouTube Channel

(Visited 137 times, 1 visits today)

Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

Search for…

About

About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

Partners

The Alaska Guys
Sidecar Handcrafted
Scanpan Denmark
butcher box
The Cheese Shop
nz fresh meat

JOIN OUR MAILING LIST!

  • About
  • Contact

IS LIFE A RECIPE | ALL RIGHTS RESERVED | © 2020