Stocks

Chicken slow cooked stock

Slowly cooked using a natural reduction method, this stock has a delicious rich flavour and is the perfect base for risottos, soups, sauces, gravies, stews and much more!

NUTRITIONAL PANEL
Servings per package: 5
Serving Size: 100ml
Quantity per Serving % Daily Intake per Serving* Quantity per 100g
ENERGY 35kJ 0% 35kJ
PROTEIN 1.2g 2% 1.2g
GLUTEN Nil Detected  – Nil Detected
FAT, TOTAL  0.2g  0%  0.2g
– SATURATED  0.1g  0%  0.1g
CARBOHYDRATE  0.4g  0%  0.4g
– SUGARS  0.1g  0%  0.1g
  -DISACCHARIDES  0.1g  0.1g
  -MONOSACCHARIDES  0.1g  0.1g
  -OLIGOSACCHARIDES  0.2g  0.2g
  -POLYOLS  0.1g  0.1g
DIETARY FIBRE  0g  0%  0g
SODIUM  239mg  10%  239mg
  • Low FODMAP
  • Gluten Free
  • 99% Fat Free
  • No Added MSG
  • No Garlic or Onion
  • No Artificial Colours, Flavours or Preservatives
500ml
Illustration Recipe

1. Heat oil in a shallow pan ver a medium heat and toast rice for 2 minutes stirring constantly.

2. Warm the stock, turmeric, lemon juice and zest over low heat.

3. Add the warm stock one ladle at a time stirring well after each addition. Continue to add stock until all the stock has been absorbed and rice is cooked and still firm.

4. Flake salmon and fold through the rice with the blanched beans. Season with black pepper.

5. Serve the risotto garnished with watercress and shredded lemon zest.

Cooking Instructions

Lemon Scented Smoked Salmon Risotto

Serves: 2              Prep: 5mins     Cook: 20mins

All you need:

  • 500ml FODMAPPED Chicken Slow Cooked Stock
  • 3/4 cup Arborio rice (160g)
  • 150g whole skinless smoked salmon
  • 1/2 tsp fresh turmeric, grated
  • 1 lemon juiced and zested
  • 6 fresh green beans, sliced and blanched (40g)
  • 1 tsp vegetable oil
  • Freshly ground black pepper to taste
  • Fresh watercress and shredded lemon zest for garnish

Flavour Variations: Smoked salmon may be replaced with tuna, chicken, prawns or crab for a delicious difference.

Ingredients

Water, Whole Chicken and Bones (17%), Carrot, Celery, Salt, Yeast Extract, Spices, Black pepper, Herbs.

Allergens

None declared.

Vegetable slow cooked stock

Slow-cooked using a natural reduction method, this stock has a delicious rich flavour and is the perfect base for risottos, soups, sauces, gravies, stews and much more!

Nutritional panel
Servings per package: 5
Serving Size: 100ml
Quantity per Serving % Daily Intake per Serving* Quantity per 100g
ENERGY 34kJ 0% 34kJ
PROTEIN 0.3g 1% 0.3g
GLUTEN Nil Detected  – Nil Detected
FAT, TOTAL  <0.1g  0%  <0.1g
– SATURATED  <0.1g  0%  <0.1g
CARBOHYDRATE  1.7g  1%  1.7g
– SUGARS  1.2g  1%  1.2g
SODIUM  270mg  12%  270mg

* Percentage Daily Intakes are based on an average adult diet of 8700kJ. Your daily intakes may be higher or lower depending on your energy needs.

  • Low FODMAP
  • 99% Fat Free
  • Gluten Free
  • No Added MSG
  • No Garlic or Onion
  • Vegetarian
  • No Added Artificial Colours, Flavours or Preservatives

 

 

500 ml
Illustration Recipe
  1. In a large saucepan heat Vegetable Stock over med/high heat for 2 minutes. Then add the lime zest, juice, chilli, lemon grass and ginger to the stock. Bring to the boil. This will infuse all of these great flavours into the stock.
  2. Turn the heat down to medium and add the prepared vegetables to the infused stock. Cook giving it a stir occasionally, for 3-4 minutes or until the vegetables are just tender.
  3. Drain the noodles (they should be softened after soaking) and divide evenly between the bowls. Scoop the vegetables from the pan and arrange in serving bowls. Fill the bowls with your infused soup – it should be delicious & fragrant! Serve with lime wedges, fresh coriander leaves and roughly chopped Vietnamese mint leaves to garnish. Enjoy!

Serving Suggestion: Garnish with Vietnamese mint, coriander leaves & lime wedges.

Cooking Instructions

Vegetable Pho Soup

Serves: 2              Prep: 15mins     Cook: 10mins

All you need:

  • 500ml FODMAPPED Vegetable Slow Cooked Stock
  • Zest & juice of 1 lime
  • 2cm ginger, peeled & grated
  • 2 tablespoons fresh lemongrass, finely chopped
  • 1 small red chilli, finely chopped (optional)
  • 100g thin rice noodles, soaked in warm water
  • 375g Asian vegetables, sliced or shredded (150g bok choy, 100g carrot, 50g capsicum, 45g broccoli*, 30g green beans)

*You can include broccoli in this soup – up to ½ cup (45g) per serve is low FODMAP.

Flavour Variations: You might also like to add tofu, fish, seafood or chicken to this Pho Soup.

Ingredients

Water, Carrot (13%), Celery (12%), Tomato (5%), Swede (3%), Salt, Herbs, Yeast Extract, Spices, Black Pepper.

Allergens

None declared.