Recipe of the month January 2018: Harts Barn Cookery School

SoGlos's recipe of the month from Harts Barn Cookery School promises to help you kick-start 2018 with a healthy mind set, offering all the ingredients to create a versatile bone broth.

With the new year signalling healthy resolutions, SoGlos has teamed up with Harts Barn Cookery School for a bone broth recipe that’s nutritious and bursting with goodness.

A recipe that’s super healthy for gut problems and great for assisting a new year’s detox, building calcium levels, increasing endorphins, and even helping with SAD syndrome due to its warming nature, bone broth can be used straight away or stored for later use.

Meanwhile thanks to its versatility, the broth can be used in stews, soups, casseroles and more.


Harts Barn Cookery School Bone Broth

Makes: Approximately 1 litre
Prep and cooking time: 2 hours 30 minutes

Ingredients

1kg of bones from a good quality butcher (organic if possible)
1 white onion
2 carrots
2 stalks of celery
2 tablespoons Apple Cider Vinegar (with the mother in)
1 bunch of parsley
1 tablespoon of sea salt
1 teaspoon peppercorns
1 star anise
2 cloves of garlic
Pinch of cloves
Pinch of cinnamon

Method

1. If you are using raw bones, especially beef bones, it improves flavour to roast them in the oven first.

2. Place them in a roasting pan and roast for 30 minutes at 200°C.

3. When roasted, place the bones in a large stock pot and cover with water.

4. Add the vinegar and allow to rest 30 minutes. This helps to extract the nutrients from the bones.

5. Roughly chop the vegetables (except for the parsley and garlic) and add to the pot.

6. Add the salt, pepper, spices and herbs.

7. Bring the broth to a boil.

8. Once it has reaches a vigorous boil, reduce to a simmer and simmer until done.

9. During simmering remove any froth scooped off with a big spoon.

10. During the last 30 minutes, add the garlic and parsley, if using.

11. Remove from heat and let cool slightly.

12. Strain using a fine strainer to remove all the bits of bone and vegetable.

13. When cool enough, store in the fridge for up to five days, or freeze.


For more information call Harts Barn Cookery School on (01452) 831719, or visit hartsbarncookeryschool.co.uk directly.

© SoGlos
Thursday 21 December 2017

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