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Wealden Times | WT201 | November 2018 | Gift supplement inside

Wealden Times - The lifestyle magazine for the Weald

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Food<br />

Bone broth<br />

Makes approximately 1 litre* Prep time: 15 minutes.<br />

Cooking time: 5-8 hours (depending on type of bones).<br />

Use bones left over from a Sunday roast, or ask the butcher<br />

for some. If using a chicken carcass, make up the weight with<br />

added chicken wings. If you are using raw bones, roast them<br />

first for more flavour. Purists make it with bones from organic,<br />

grass-fed cattle, which you can buy frozen online.<br />

• 1½ kg bones, chopped<br />

into chunks if possible<br />

and preferably raw.<br />

(Chicken or beef work<br />

well).<br />

• A glug of light olive oil<br />

• 2 medium-sized carrots,<br />

washed and roughly<br />

chopped, but not peeled<br />

• 2 celery sticks, washed<br />

and roughly chopped<br />

• 2 onions, cut into rough<br />

chunks with skins on<br />

• 2 bay leaves<br />

• 2 sprigs parsley<br />

• 2 sprigs thyme<br />

• 1½ litres water<br />

• 2 tsps of whole black<br />

peppercorns<br />

• 1 tsp salt<br />

1Spread the bones evenly<br />

across a shallow roasting<br />

tray, toss in the oil and roast<br />

in a medium oven for 40<br />

minutes, until golden brown.<br />

2Transfer to large saucepan<br />

or stock pot, add the<br />

vegetables, herbs and other<br />

ingredients, pour water over,<br />

place on the hob and bring to<br />

the boil.<br />

3A scum will rise to the<br />

surface at this point. Skim<br />

off with a spoon and then turn<br />

the heat down to a simmer or<br />

transfer to a slow cooker (or a<br />

deep casserole pot and place in<br />

a low oven - gas 2/140c).<br />

4Simmer slowly for 5 hours<br />

(chicken) or 8 hours<br />

(beef). Long, slow cooking<br />

is important, as this will<br />

soften the bones, drawing out<br />

collagen and other nutrients.<br />

Check water levels and top up<br />

if needed.<br />

5Once cooked, allow to<br />

cool, remove any fat that<br />

collects on the surface, strain<br />

through a sieve and either use,<br />

or refrigerate.<br />

6Keeps in the fridge for 3-4<br />

days. Can be frozen*<br />

<br />

Wine+<br />

Packed full of collagen, keratin and<br />

all-important healthy fats, something<br />

with noticeable acidity which will cut<br />

through and refresh your palate, is the<br />

perfect pairing. We suggest a young,<br />

fresh and zippy Sherry from the south<br />

of Spain. Fino Classic, Fernando y<br />

Castillo (Perfect Partners,<br />

Cranbrook £11.65)<br />

matches perfectly.<br />

149

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