- Swiss Vegetable Bouillon Powder – Original
- Swiss Vegetable Bouillon Powder – Reduced Salt
- Swiss Vegetable Bouillon Powder – Organic, Gluten Free
- Swiss Vegetable Bouillon Cubes – Gluten Free, Yeast Free
Preparation time: 30 mins
Cooking time: 40 mins
1-2 hours chilling time
1kg firm ripe Roma tomatoes
6 garlic cloves, unpeeled
1 Tbsp olive oil
1 tsp sea-salt flakes
1 tsp sugar
Extra 1 Tbsp olive oil
1 red onion, chopped
1 cup Marigold vegetable bouillon (stock)
1 cup white wine
½ bunch lemon thyme
Extra 1 cup white wine
Extra ½ bunch lemon thyme
12 mussels, cleaned
12 large green prawns, peeled and de-veined
2 small whole cleaned calamari tubes, cut into rings
Preheat oven to 160°C.
Line a large oven tray with baking paper.
Cut the tomatoes in half, place cut-side up on prepared tray.
Add the garlic to the tray, and sprinkle tomatoes and garlic with oil, salt and sugar.
Bake for 25 minutes.
Using a vegetable peeler or small sharp knife, peel the orange, and then juice it. Place extra oil in a medium heavy-based pan, add the onion and cook over a low heat until the onion is soft. Add the stock, white wine and orange peel, stir, add thyme, bring slowly to the oil, reduce heat and simmer for 8-10 minutes. Remove from the heat. Take out and discard the thyme and the peel, then set aside stock mixture.
Place the extra wine and extra ½ bunch of thyme in a large heavy-based pan. Bring to the boil, reduce to a simmer, add the mussels, cover and cook them until they open. Remove the mussels and set aside. Add prawns and calamari to wine mixture, cover and cook for 1-2 minutes, remove seafood and set aside.
Put the stock mixture, wine mixture, tomatoes, garlic and orange juice in a food processor and process until smooth. Place in a large bowl and refrigerate for 1-2 hours or until cold. Pour into a serving bowl and add the seafood mixture.