Ml Stock Quotes

He was still taking stock of this girl and her uncanny ability to tip him a fraction off balance

The community of Partageuse had drifted together like so much dust in a breeze, settling in this spot where two oceans met, because there was fresh water and a natural harbor and good soil. Its port was no rival to Albany, but convenient for locals shipping timber or sandalwood or beef. Little businesses had sprung up and clung on like lichen on a rock face, and the town had accumulated a school, a variety of churches with different hymns and architectures, a good few brick and stone houses and a lot more built of weatherboard and tin. It gradually produced various shops, a town hall, even a Dalgety's stock and station agency. And pubs. Many pubs.

Masala paste 2 teaspoons garam masala or curry powder 2 teaspoons red pepper flakes 2 teaspoons smoked paprika 1 teaspoon cumin seeds, toasted and ground 1 teaspoon coriander seed, toasted and ground 3/4-inch piece fresh ginger, peeled and grated 1 tablespoon peanut oil 2 tablespoons tomato paste Salt and pepper A handful of fresh cilantro Curry 11/2 tablespoons peanut oil 1 red onion, diced 1 clove garlic, minced 2 tablespoons masala paste (from above) One 14-ounce/400g can diced tomatoes 1 cup/250ml vegetable stock 7 ounces/200g red lentils, rinsed 7 ounces/200g baby spinach leaves 2 tablespoons unflavored low-fat yogurt Rye Barley Roti (recipe follows), for serving Pulse the masala paste ingredients in a mini food processor till well combined and fairly smooth.

4 cups (940 ml) homemade Chicken Stock (see page 198) or ready-to-eat chicken broth with 1 envelope (1 tablespoon, or 7 g) plain gelatin added ½ cup (80 g) yellow onion, chopped ½ cup (65 g) carrot, chopped 1 tablespoon (4 g) minced fresh parsley ½ teaspoon minced fresh thyme 1 bay leaf ½ teaspoon black pepper 4 ounces (115 g) uncooked GF macaroni or small pasta shells 2 cups (about ¾ pound, or 340 g) cubed cooked turkey 1 cup (180 g) chopped tomatoes In a large sauce pot over medium heat, combine broth, onion, carrot, parsley, thyme, bay leaf, and pepper. Bring to a boil. Stir in macaroni, cover, and reduce heat. Simmer for about 6 minutes. Stir in turkey and tomatoes. Cook until heated through and macaroni is tender. Discard bay leaf before serving.

1 large aubergine, cut into bite-sized chunks (about 2cm) 150g shiitake mushrooms (or brown, chestnut or white mushrooms), stems removed, thinly sliced 10 cherry tomatoes, halved 800ml coconut milk 400ml good-quality vegetable stock 100g tenderstem broccoli, cut into large chunks 100g dried rice vermicelli noodles, or other thin noodles 2–3 tbsp kecap manis 1–2 tbsp rice vinegar or white wine vinegar Sea salt, to taste Coconut oil or sunflower oil, for frying Kerupuk or prawn crackers, to serve Lime wedges, to serve For the spice paste Large bunch of coriander 4 garlic cloves, peeled and sliced 2 small banana shallots or 4 Thai shallots, peeled and sliced 4 long red chillies, half deseeded, all sliced 2cm piece of ginger (about 10g), peeled and sliced 1 lemongrass stalk, outer woody layers removed, thinly sliced 1 tsp ground coriander Pick some of the coriander leaves from the stalks and set aside to use as a garnish. Place all the coriander stalks and remaining leaves, along with the other spice paste ingredients, in a food processor and blend to a smooth paste. Heat 2 tablespoons of oil in a wide, deep saucepan or casserole dish over a medium heat and fry the spice paste until fragrant, about 10 minutes. Add the aubergine chunks and sliced mushrooms with another 1 tablespoon of oil and cook, stirring, for 2–3 minutes. As soon as they have started to soften, add the tomatoes, coconut milk and vegetable stock and bring to the boil, then reduce to a simmer for 30 minutes. Add the broccoli and simmer for a further 5 minutes. Meanwhile, place the noodles in a heatproof bowl, pour over boiling water and leave for 10 minutes (or follow the packet instructions). Drain and toss with a little oil to prevent them sticking together. When ready to serve, check the vegetables are soft and the aubergine is cooked through. Add the noodles to the soup and warm through. Season with kecap manis, vinegar and salt. Taste to check the seasoning, then serve immediately garnished with the reserved coriander leaves, and the crackers, lime wedges and sambal on the side.

Buttered cabbage You have to like the taste of butter to enjoy this. Make sure to use a salted butter that you like on your toast. If it’s right for breakfast, it’s right for this. It takes about twenty-five minutes from start to finish. Serves four as a side dish INGREDIENTS Half a white cabbage 300ml stock (from cube, either vegetable or chicken, depending on whether you wish to keep it meat-free or not) 50g salted butter (double it if you fancy) Olive oil One clove of garlic (optional) Salt and pepper Remove the core of the cabbage and slice the rest up. You need to have reasonable-sized leaves a few centimetres across. Gently heat a tablespoon of the olive oil in a high-sided frying pan. After a minute or so, add the cabbage and move around to coat with the oil. Add the butter in two or three pieces. When it’s melted, stir the cabbage around to coat. Pour in 150ml of the stock, mix it all together, then turn the heat down so the liquid is on a gentle bubble. Don’t move the cabbage around. The liquid will thicken. When it has reduced down to a thick syrup, add another 150ml of the stock, stir and leave it to bubble away again. You want the leaves at the bottom to caramelise slightly in the reducing buttery liquor. At this point you can add slices of garlic to the broth, if you want to. When the liquor has thickened again, the cabbage will be done. Add a grind of black pepper. (Tip: a generous teaspoon of sesame oil will shift it a few thousand miles to the east.)