ORGANIC BROTH AUSTRALIA RECIPES
Organic Bone Broth Pho with Kelp Noodles
(Serves 4)
INGREDIENTS:
1 litre Organic Beef Bone Broth
500ml Organic Chicken Bone Broth
60ml Fish Sauce
100g Organic Coconut Sugar
2 Limes (1 for juice and 1 for wedges)
20g Ginger (finely grated)
20g Turmeric (finely grated)
1 Clove Garlic (finely grated)
2 Chiliies (thinly sliced)
4 Spring Onions (thinly sliced)
2 Cinnamon Quills
3 Star Anise
1 bunch Coriander (picked leaves, thinly slice roots)
1 bunch Thai Basil (picked)
1 bunch Vietnamese mint (picked)
250g Bean Shoots
1/2 Bunch Kale (shredded)
1 Carrot (julienne)
6 Radishes (thinly sliced)
500g Kelp noodles
400g Organic Beef Sirloin
1 tsp Organic Beef Tallow
1 tsp Celtic Salt
METHOD:
- Combine the Chicken and Beef bone broth, star anise and cinnamon quills in a saucepan on stovetop and heat to a gentle simmer
- Add Ginger, turmeric, garlic, coconut sugar, fish sauce and coriander roots and simmer very gently for 15 minutes
- While broth is simmering soften your kelp noodles in a bowl of warm water, strain and divide them evenly between 4 soup bowls
- Add the tallow Ito a cast Iron pan on a medium to high heat on the stovetop - Season beef with salt and brown all sides in the pan for 1 minute on each side then set aside to rest.
- Divide the carrot, radish, kale and between the 4 bowls
-Slice beef thinly and divide it equally between the bowls.
- Remove broth from heat, remove star anise and cinnamon quill from broth, add one of the sliced chillies and the lime juice
- Pour one quarter of the broth into each bowl, leave for 3-4 minutes for the vegetables to soften
- Garnish with bean shoots, fresh herbs, sliced chilli, spring onions and a wedge of lime.#organic #kelp #pho
Organic Chicken and Bone Broth Bolognese with Fried Duck Egg and Sage
Ingredients
500g Inglewood Organic Chicken Mince
500m Organic Chicken Broth
4 Golden Eshallots (finely diced)
1 Stick Celery (finely diced)
4 Cloves Garlic (minced)
400g Tinned Organic Tomatoes (diced)
1 Carrot (large dice)
1 Zucchini (large dice)
200g Pumpkin (large dice)
1/2 Bunch Parsley (chopped)
1/4 Bunch Thyme (picked)
1 Bay Leaf
1Tbs Organic Chicken Fat
2 tsp Celtic Salt
Method
- Add the chicken fat to a 2-3 litre Saucepan and place on the stovetop at a medium heat.
- Add the eshallots and celery to the pot and cook until they begin to brown stirring gently
- Add the garlic and brown lightly.
- Increase the heat of the stove to a medium-high heat and add the chicken mince.
- Add the salt to the pot and using a wooden spoon break the mince apart in the saucepan allowing it to brown well
- Add half the bone broth and the tomatoes to the pot and turn down to a medium-low heat
- In a blender puree the carrots, pumpkin and zucchini with the remaining bone broth, pour this liquid into the pot and fold through.
- Add the bay leaf and thyme and simmer for 45 minuets - Before Serving or storing your sauce fold through fresh parsley.
- Serve with fried egg and sage or zucchini noodles.
Chicken with Cajun Spiced Buckwheat and Charred Greens
Ingredients
1 cup Toasted Buckwheat
500ml Organic Bone Broth
2 Inglewood Chicken Thigh Fillet (skin on)
1 bunch Broccolini (chopped, 2cm pieces)
5 kale leaves (sliced)
200g Plum Tomatoes
200g Chorizo (sliced)
2 Tbl Organic Chicken Fat
1 tsp Extra Virgin Olive Oil
1 golden Eshallots (diced)
2 cloves Garlic (minced)
1/2 bunch Fresh Coriander (chopped)
1 tsp Fresh Ginger (minced)
1 tsp Dried Oregano
1/2 tsp Coriander (ground)
1/2 tsp Cumin (ground)
1/2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/2 tsp Black Pepper
2 tsp Celtic Salt
METHOD
- In a bowl coat the tomatoes, kale, broccolini and chorizo in the olive oil and a pinch of celtic salt, lightly char in a ribbed skillet pan or on coal grill and set aside
- Season Chicken thigh with half the celtic salt
- In a cast iron pan on a medium-low heat warm half the chicken fat and place the chicken skin side down in the pan
- Cook gently for 8 minuets allowing the skin to become crispy and golden
- Turn the fillets over and cook for a further 3-4 minutes until just done. Remove from pan and rest.
- Clean the pan add the remaining chicken fat and return it to a medium heat on the stove
- Add the golden eshallots to the pan and sauté for 1 minute, add the garlic and buckwheat and continue to cook for another 2 minutes, add the spices and cook for another minute
- Add the bone broth to the pan 1/4 at a time gently stirring allowing it to absorb into the buckwheat
- Add the charred veg, chorizo, fresh coriander, oregano and remaining salt and fold through
- Return the chicken skin side up and resting juices to the pan of buckwheats to warm through and serve
Super Simple Spring Greens, Organic Beef and Our Organic Bone broth
SERVES 2
Ingredients
1 bunch Broccolini
1 bunch Asparagus
3 Spring Onions
5 Brussel Sprouts (sliced)
100g Fresh Peas (podded)
100g Broad Beans (podded)
2 Cloves Garlic
1 tsp Fresh Thyme (picked)
1 tsp Lemon Zest
500ml Organic Chicken Bone Broth
2 Tbs Organic Beef tallow
2 tsp Celtic Sea salt
500g Organic Beef Sirloin (keep out of fridge 10 minutes before cooking)
Method
- Preheat oven to 170*c
- Season Sirloin all sides with half the salt
- Heat the beef tallow in a cast iron pan over a high heat
- In the hot pan seal all sides of the beef 30 seconds on each side or till golden brown
- Place the beef in a roasting tray on a wire rack and place tray in the oven for 12-15 minutes
- In a small saucepan on a medium heat reduce the bone broth down by half
- Clean your pan and warm the rest if the beef tallow over a medium heat
- Add your greens to the pan and sauté for a few minutes. Then add the garlic, remaining salt, lemon and thyme to the greens and sauté for another minute.
- Add the reduced bone broth to the pan of greens and simmer for a few minutes - Remove the beef from the oven and allow it to rest fir 7-8 minutes - Divided greens and broth evenly between two bowls
- Slice beef and serve on top with your choice of condiments
Simple Organic Bone Broth Ramen
SERVES 4
INGREDIENTS
4 pastured eggs (soft boiled)
200g shitake mushroom
400g ramen noodles (or kelp noodles)
2 @inglewoodorganic chicken breast (skin on)
10ml sesame oil
5g Celtic salt
(BROTH)
1.5L Organic Chicken Bone Broth
10g fresh ginger ( finely grated)
80ml mirin
60ml light soy or tamari (GARNISH)
Spring onions (finely sliced)
Toasted sesame seeds
Bonito flakes
Nori (powder or flakes)
METHOD
- Preheat oven to 180 degrees celsius - Add sesame oil to a cast iron pan and place on a medium heat - Season chicken breast with salt and place skin side down in pan for 5 minutes or until skin is crispy and golden
- Turn chicken over, add mushrooms to the pan and cook for a further 2 minutes - Place in the oven for 12 minutes - Blanch ramen in boiling water for 2-3 minutes till tender, strain and rinse with cold water
- In a pot reduce mirin by half, add bone broth, soy and ginger and bring to a gentle simmer
- Remove chicken from oven and rest for 5 minutes before slicing - Pour pan juices into broth
- Divide ramen noodles between 4 bowls
- Cover noodles with broth
- Cut soft boiled eggs in half and add to each bowl
- Top with sliced chicken, mushroom, spring onions, sesame seeds, bonito flakes and a sprinkle of nori powder, Enjoy