General Brothy Ideas
Beef Broth Ice Blocks - dinner & dessert on a stick!
- 125ml Essential Beef Broth (remove the fat first, and keep it for roasting veges with)
- an avocado or two
- fresh mint
- lime juice
- 1/2 a fresh pineapple
- a dash of honey if you like it sweeter
Blend it all together, and freeze in ice-cream molds.
Great things about this recipe:
- All the ingredients are optional (except the broth!). Coconut cream, pears, and cacao powder are great additions.
- You can use any amounts you like - just start mixing and tasting to find out what works for you.
- This is a fantastic way to get nutrient-dense food into children. It is dinner and dessert on a stick!
Hot Spicy Beefy Chocolate
- Bring some beef broth (fat removed) to a low boil.
- Add a bar of high quality, dark chocolate, OR…
- Add some cacao powder, cacao butter, and a wee bit of something sweet (honey, dates etc).
- You can add some milkiness with coconut milk, or almond milk.
- Stir (or blend for a better consistency), and serve.
I love mine extra spicy, so I also add a pinch of each of the following:
- cayenne pepper
- nutmeg or allspice
- salt and pepper
- jerusalem artichokes (about 800g, rinsed and scrubbed)
- swiss chard (or silverbeet) (a big bunch)
- garlic (a few cloves - depends on your taste!)
- onion (1 or 2)
- onion powder (I buy organic onion powder from wholefood stores) (2-3 tablespoons)
- bone broth (about four 500ml packets - or you can top up with some white wine if you don't have enough broth)
- Throw it all in the slow-cooker or the pressure cooker and cook it well.
- Blend it until smooth.
- Eat it on its own, or with cream and hot buttery bread.
- Recipe for my hot buttery kombucha sourdough here.
Broth-Fat Roast Spuds
- bone broth fat
- spuds (agria are great for roasting)
- butter or extra virgin olive oil (if you don't have quite enough broth fat)
- rosemary (optional)
- salt and pepper
- Crank your oven up to about 180 degrees (fan bake).
- Cut your spuds in large chunks, and boil them until they are soft around the edges but not quite mashable.
- Scrape some Essential Broth fat into roasting tray (add some extra butter or extra virgin olive oil if you are roasting lots of spuds – olive oil and butter both resist oxidation at high heats – so they are a safe option for roasting), and heat it up in the oven.
- Drain your spuds well.
- Optional: Toss them through some flour (you could use almond flour if you need something gluten-free) for some extra crunch. You could add some chopped rosemary if you have some handy.
- Toss them through the hot fat – back into the oven – and roast for about 45 minutes (turning them every 10-15 minutes) or however long it takes to get them perfectly golden.
Fishy Bok Broth
Ingredients (all optional except the broth!)
- bone broth
- onion (diced)
- garlic (crushed and chopped)
- kai moana (chopped into small pieces; any sort - I often used tarakihi)
- bok choy (chopped)
- fish sauce (a few splashes of this fermented anchovy juice packs a powerful flavour punch!)
- Heat the broth, onion and garlic in a pot.
- Add the sea food and keep on the heat until just cooked.
- Add the bok choy and fish sauce.