Broth of God

Name: Broth of God
Ingredients: 2 1/2 kg mixed bones (beef, venison, pork and chicken) – cut as small as possible; 2 pigs trotters; 750g of beef trimmings – from the shin, back strap, neck & clod etc (optional but it will make a more substantial broth); 3 onions, unpeeled and quartered; 300g ginger, unpeeled – sliced in half; 10 cloves of garlic - unpeeled; 4 cardamom pods; 5 star anise; 2 cinnamon sticks; 6 cloves; 2 tsp coriander seeds; 2 strips of dried orange peel (dry your own); 75ml sweet chilli sauce – or cider vinegar.; 50ml fish sauce; 50ml soya sauce; 1 tbsp rock or soft light brown sugar; 1 tbsp miso; A couple of handfuls of mixed veg (leek and fennel tops, celery and carrots); Put the bones back in the saucepan, cover with water, add the mixed vegetables and bring back to the simmer. Simmer for a couple of hours – don’t worry if it boils.; Char the onions, garlic and ginger under the grill or in a hot dry griddle pan until blackened all over. Peel off and discard any really burnt bits and add what’s left to the sauce pan.; Add the spices and sweet chilli sauce or vinegar.; Simmer for as long as you can – up to 24 hours if you have an Aga or slow cooker.; Return to the saucepan and add the fish and soya sauces, miso and sugar. Add half to start with and taste as you go.

bensfarmshop.co.uk

Stocks and broths are wonderful creations that we all should be making more of – not just because of their organoleptic qualities, but because it’s wasteful not to and if we’re going to go on...

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Ingredients

2 1/2 kg mixed bones (beef, venison, pork and chicken) – cut as small as possible
2 pigs trotters
750g of beef trimmings – from the shin, back strap, neck & clod etc (optional but it will make a more substantial broth)
3 onions, unpeeled and quartered
300g ginger, unpeeled – sliced in half
10 cloves of garlic - unpeeled
4 cardamom pods
5 star anise
2 cinnamon sticks
6 cloves
2 tsp coriander seeds
2 strips of dried orange peel (dry your own)
75ml sweet chilli sauce – or cider vinegar.
50ml fish sauce
50ml soya sauce
1 tbsp rock or soft light brown sugar
1 tbsp miso
A couple of handfuls of mixed veg (leek and fennel tops, celery and carrots)
Put the bones back in the saucepan, cover with water, add the mixed vegetables and bring back to the simmer. Simmer for a couple of hours – don’t worry if it boils.
Char the onions, garlic and ginger under the grill or in a hot dry griddle pan until blackened all over. Peel off and discard any really burnt bits and add what’s left to the sauce pan.
Add the spices and sweet chilli sauce or vinegar.
Simmer for as long as you can – up to 24 hours if you have an Aga or slow cooker.
Return to the saucepan and add the fish and soya sauces, miso and sugar. Add half to start with and taste as you go.