A hearty meaty broth jazzed up with some exotic flavours
Remove any juicy pieces of meat from the bones of your Sunday roast (pork, lamb, chicken, whatever) and reserve. You’ll need about 150g per person.
Put the bones into a large pot, pour in enough water to come two-thirds of the way up the pan then bring to the boil. Add an onion, halved, 8 black peppercorns, 1 tsp of coriander seeds, a carrot or two, a stick of celery, a couple of bay leaves and 3 star anise flowers. Thinly slice a 60g piece of ginger and add to the pan. Turn the heat down so the liquid bubbles calmly then partially cover with a lid. Leave for 45-60 minutes.
Continue reading… A hearty meaty broth jazzed up with some exotic flavoursRemove any juicy pieces of meat from the bones of your Sunday roast (pork, lamb, chicken, whatever) and reserve. You’ll need about 150g per person.Put the bones into a large pot, pour in enough water to come two-thirds of the way up the pan then bring to the boil. Add an onion, halved, 8 black peppercorns, 1 tsp of coriander seeds, a carrot or two, a stick of celery, a couple of bay leaves and 3 star anise flowers. Thinly slice a 60g piece of ginger and add to the pan. Turn the heat down so the liquid bubbles calmly then partially cover with a lid. Leave for 45-60 minutes. Continue reading… Soup, Pork, Beans, pulses and legumes, Food, Life and style
