In an ideal world, we would of course all absolutely love to be able to make our own stocks for soups, casseroles, or risottos but in reality how many of us really have the time to make fresh stock? Finding the time to make soup in itself is a chore; not to mention trying to make vegetable stock. Instead we reach for harsh stock cubes which appear to completely dominate the marketplace; little cubes, full of nasty chemicals, additives and preservatives.
It took two Irish entrepreneurs to shake up the category in the supermarket in January 2012. RTÉ Dragon's Den winners Darragh and David took their innovative idea of fresh stocks to the retailing market arena with investment from Dragon Niall Farrell. The product range has achieved an overwhelming response from the public with more stores rolling out their range on a month-by-month basis. Pure Brazen is such a simple idea producing Beef, Chicken, Vegetable and Fish stock that you wonder why it has not already been done in Ireland.
There is no doubt that their innovative product line will find their way into all multiples across Ireland before too long. Until then, you can pick up Pure Brazen in Avoca and in selected SuperValu outlets around south country Dublin. More information about Pure Brazen can be found here. Keep an eye on Pure Brazen Facebook page and website this week for Dermie's rustic Mushroom Soup recipe using Pure Brazen vegetable stock. If you are wondering what to have for dinner tonight try Green Saffron's Rogan Josh recipe below.
Recipe: One Pot Rogan Josh Curry by Green Saffron
- 500g Onions (thinly sliced)
- 60g Butter (or 3 tblsp vegetable oil)
- 1 Packet Green Saffron Rogan Josh Spice Mix
- 8 Cloves Garlic (finely chopped or blitzed)
- 60g Ginger (grated or blitzed)
- 1kg Stewing lamb, cut into cubes
- 450ml Pure Brazen Chicken Stock
- 400g Tomatoes
- 1 Tsp Sugar
- 600ml Natural, plain yoghurt (or one large pot)
1. Heat the ghee, butter (or clarified butter, oil) in a large casserole dish or saucepan on medium.
2. Next, add the packet of Green Saffron Rogan Josh Spice Mix and fry until you hear crackling (this will be pretty much instant), then add the sliced onions and fry until golden.
3. Stir in the garlic and ginger and fry for a couple of minutes.
4. Add the lamb cubes and fry for a further 15 minutes.
5. Add the yoghurt, tomatoes and sugar. Simmer on a low heat with the lid off for 30 minutes.
6. Finally, increase the heat and stir. Then add in the stock and cook on a gentle heat until the lamb is tender. (approx. 1.5hrs) …simple!
7. Sprinkle with freshly chopped coriander and serve with Indian Basmati rice.