Bouillon

http://seychellessensation.blogspot.com/2007/10/bouillon-recipe.html

Bouillons are very refreshing. For me they are a comfort food, they are wonderfully quick to prepare. I often have leftover bouillon for brunch and I add the rice to the broth which creates the most satisfying "soup". For families who dont have lots of money this is a very satifsying meal and cheap meal.

Ingredients:

• 1 whole chinese leaves (not one leaf but the whole head),
• 1 medium onion, peeled cut in half and thinly sliced halfmoons,
• 2 garlic cloves , peeled and chopped,
• 2inch of ginger, peeled and grated,
• 1 tsp of thyme ,
• 1 handful of flat leaved parsley,
• 1tsp cumin seeds,
• 1tsp veg/sunflower/rapeseed in fact any flavourless oil,
• 2tbsp chicken stock,(not essential but i do love adding it as it adds a depth to the broth),
• 1/2 pt of hot water from a kettle ,
• salt

Method:

• Cut the chinese leaves in slices (as pictured)
• Heat oil in a deep pan, add the cumin seeds, they should pop and release their unmistakable aroma
• Add the onions, garlic, ginger,parsley,thyme and fry soften these ingredients.3 or 4 minutes. it should smell pretty good
• Add the leaves and coat in the aromatic flavoured oil, before adding the water and stock if using.season with salt and pepper
• Cover and let it simmer for 10 min until the leaves are soft