No bones about it
So you’ve caught onto the bone broth trend and have even mastered making your own – but now, what to do with it? While the savoury, comforting, warming broth can be enjoyed just as it is, it also adds incredible flavour to a whole lot of your usual go-to dishes. Try one of these recipes tonight and show us how you served it by tweeting a pic to @WOOLWORTHS_SA.
Gravy: Melt butter, add four sliced onions and sage to the pan and caramelise slowly until sticky and dark golden. Add white wine and reduce by half then add a cup or more of bone broth, simmer for a few minutes and season.
- Barley risotto: Soften red onion and garlic in oil. Add 260g barley and fry for five minutes. Add hot bone broth, a cup at a time – only add more once the last cup of broth has been absorbed. Simmer for 45 minutes until tender, adding broth until cooked. Add grated Parmesan, butter, pan-fried mushrooms and kale. (And some more bone broth, for good measure.)
- Potato bake: Arrange slices of potato and sweet potato with slices of onion in an oven dish until the dish is full. Season. Spoon over bone broth and add fresh rosemary and butter. Bake at 180°C for 20 minutes. Add Parmesan and a little more butter and cook for another 40 to 50 minutes.