This is one of those recipes where you use whatevers in the garden or fridge. THIS is a recipe from The Cape Kitchen crew to yours.
This broth is cooked low and slow - perfect to while away the coming days of lockdown.
And to make you even more relaxed, there are no real measurements required!
This broth is cooked low and slow - perfect to while away the coming days of lockdown.
And to make you even more relaxed, there are no real measurements required!
Ingredients
Marrow bones - we get ours from Island Primary Produce in Ventnor
Onion
Celery
Turnips
Carrot
Asian Greens
Cabbage
Leek
Parsley
Rosemary
Thyme
(Whatever vegetables and herbs you have in your house or garden, essentially)
Pepperberries (Wild Food Farm in Rhyll has a great selection of native ingredients)
Method
Thanks to the crew at The Cape Kitchen.
Marrow bones - we get ours from Island Primary Produce in Ventnor
Onion
Celery
Turnips
Carrot
Asian Greens
Cabbage
Leek
Parsley
Rosemary
Thyme
(Whatever vegetables and herbs you have in your house or garden, essentially)
Pepperberries (Wild Food Farm in Rhyll has a great selection of native ingredients)
Method
- Roast bones for 30 minutes at 200ºC to build flavor.
- Roughly chop the vegetables, then add all ingredients to a big pot of water.
- Cook for 4-12 hours, depending on your patience level.
- Cool and place in the fridge overnight, so that fats will solidify.
- Spoon out in the morning
- Reheat and enjoy!
Thanks to the crew at The Cape Kitchen.