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Simon Gault Home Cuisine - Vegetable Stock, 100ml

Simon Gault Home Cuisine - Vegetable Stock, 100ml
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Price: $5.99 NZD
Availability: In Stock
Average Rating: Not Rated


Vegetable Stock

A farmers market full of veggies in every pouch is exactly what you are getting.

Simon's veggie stock is so full of real vegetables you can smell them.

This Executive Chef strength stock will give your meals, gravies and sauces that extra 5% magic that turns a good meal into a great one.  Now you’re cooking.

100ml resealable pouch - refrigerate after opening for up to 3 weeks.  This stock concentrate makes up to 8 cups or 2 litres of stock.

Herb Crusted Angus Pure Rib Eye


  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, crushed
  • ½ small red chilli, seeds removed and finely chopped
  • 3 sprigs of thyme, finely chopped
  • 1 tbsp tomato paste
  • ½ tsp salt
  • ½ tsp pepper
  • 150g Salsa di Pomodori Verdi
  • 250g can whole peeled tomatoes, finely chopped
  • 200ml Simon Gault home cuisine vegetable stock (mix  1Tbls of vegetable stock concentrate with 200ml of hot water)
  • 250ml Madeira sauce (see recipe below)
  • 100ml Tio Pepe sherry
  • 250g cooked porcini mushrooms
  • 3 x 600g pieces Angus Pure rib eye
  • 2 pinches of herb salt
  • 3 grinds of black pepper
  • 60g Simon Gault Home Cuisine Italian rub
  • 200g Parmigiano-Reggiano, grated

 Madeira sauce (makes 400mls)

  • 300ml Madeira port
  • 300ml water
  • 2Tbls Simon Gault Home Cuisine beef stock
  • 4tsp corn flour
  • 1Tbls butter
  • Cracked pepper to taste

  Madeira Sauce

Heat a sauce pan and pour in the Madeira port, bring to the boil and reduce by half. 

In a bowl mix the water with the beef stock concentrate & corn flour. 

Pour the water mixture into the pan and stir while bringing back to the boil, then whisk in the butter and remove from the heat and finish with the cracked pepper. 

Set aside until required.

 Green tomato sherry jus

In a medium-sized saucepan over medium heat, bring the oil to a shimmer. 

Add the onion, garlic, chilli and thyme and sauté for 6 minutes or until the onion is translucent. 

Add the tomato paste, salt, pepper, salsa di Pomodori Verdi, chopped tomatoes and vegetable stock. Bring to a simmer and cook for 5 minutes before adding the Madeira sauce and the sherry. 

Simmer for a further 3 minutes. Add the porcini mushrooms to heat through, check the seasoning and adjust as required. 

Set aside and keep warm.


Preheat the oven to 200°C. Heat a large frying pan over a high heat and sear each rib eye on both sides until golden (this could also be done on a barbecue for added flavour). 

Season each rib eye with the herb salt and pepper, then place the meat on an oven tray and rub each side generously with Simon Gault Home Cuisine Italian seasoning. 

Place in the oven and cook for approximately 10–12 minutes until done. (Medium is best for this cut, i.e. an internal temperature of 68ºC. The cooking time will vary depending on the size of the cut of meat used. As always, a meat thermometer is the most reliable means of avoiding embarrassing incinerations.) 

Once the meat is cooked to your liking, change the setting on the oven from bake to grill and sprinkle the meat with the grated cheese. Grill until golden, then allow the meat to rest for 7–10 minutes. 

Slice each rib eye out from the bone and divide the meat between six plates. 

Finish with the green tomato sherry jus.


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