Category Archives: Roast

Ghee

Dairy or Casein sensitive?
On the butter train but it makes you feel a bit yuck?

Why not try Clarifying your butter. Removing the milk solids breaks down the butter and leaves you with a golden jar of goodness that is actually great for digestion.

You'll need; butter, a spoon, a pan. 1. chop butter into cubes
You’ll need; butter, a spoon, a pan.
1. chop butter into cubes
2. Put butter into a stainless steel pan on a medium heat
2. Put butter into a stainless steel pan on a medium heat
3. Stir the butter as it melts. The first stage is 'foam'. The butter will start to boil and foam. This will happen after a couple of minutes.
3. Stir the butter as it melts. The first stage is ‘foam’. The butter will start to boil and foam. This will happen after a couple of minutes.
4. Next the foam will settle. Keep stirring occasionally, the bubbles will get bigger and slower. This is a good sign the fat and solids are separating.  This stage takes about five minutes.
4. Next the foam will settle. Keep stirring occasionally, the bubbles will get bigger and slower. This is a good sign the fat and solids are separating. This stage takes about five minutes.
5. The solids will become more visible in the pan. The pan shows solids on the side. Keep stirring as you go and scraping the sides down and the solids from the bottom so they don't burn.
5. The solids will become more visible in the pan. The pan shows solids on the side. Keep stirring as you go and scraping the sides down and the solids from the bottom so they don’t burn.
6. Final stage is foaming again. It will happen pretty quick after the last stage and will quickly rise to the top of the pan. This is when you know it's done
6. Final stage is foaming again. It will happen pretty quick after the last stage and will quickly rise to the top of the pan. This is when you know it’s done
7. Pour through a sieve covered in cloth so it catches the solids.
7. Pour through a sieve covered in cloth so it catches the solids.
8. Solids settling in the strainer. I strain twice incase I missed some on the first pour.
8. Solids settling in the strainer. I strain twice incase I missed some on the first pour.
8. Leave to cool. It will set and be a golden fabulous ghee. Use in cooking. Roast vegetables will never be the same again I PROMISE Pop in a jar. Refrigerate in warmer weather and leave on bench in cooler months
9. Leave to cool. It will set and be a golden fabulous ghee. Use in cooking. Roast vegetables will never be the same again I PROMISE
Pop in a jar. Refrigerate in warmer weather and leave on bench in cooler months
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Bone Broths

LIVE LONGER, HEAL, FIGHT INFLAMMATION

 

Yes I’ve posted another Broth post. I had a request for a step by step broth recipe.
I used to use a recycled carcass from our roasts however I found that the broth not enough for me. It lacked something and I didn’t feel the same and it made a small amount. So I sourced pasture raised carcass’ and feet, necks and off cuts to try. I then discovered that this broth really was BONE BROTH and the nutrient properties far outweighed my previous broth attempts. The same with Beef. I was roasting bones not knowing what it was all about. I then looked into marrow bones, and knuckles and found the fat that came from the bones and the slow cooking process made the Beef so much more.
I still add my cooked bones to the pot but I make sure that I have some thick beef knuckles, marrow bones, large carcass’ and lots of bits and pieces to go in.

It’s a simple process, I put on my slow cooker and just leave it and come back in 48 hours. The bones are so brittle by then it’s amazing. I leave it to cool on the bench, pop it in the fridge and then portion or concentrate if it is hasn’t already gelatinized.

Chicken Bone Broth (in the slow cooker)

 

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Chicken Bone Broth

INGREDIENTS

2 Chicken Carcass’
Chicken feet, necks, wings (all the bits with joints)
2 Carrots chopped
1 Onion chopped (opt out if avoiding FODMAPS)
Any other Vegetables like Kale, Beans, Cabbage etc (the left overs that haven’t gone to compost or whats left in the fridge)
1 Tbsp Apple Cider Vinegar (this helps bring all the goodness out of the bones and into the broth)
2 tsp Himalayan Salt
Herbs of choice (bay leaf, oregano, thyme, basil)
Water to cover- 4-6 cups usually fits my cooker (filtered preferably)

INSTRUCTIONS

1. Put everything in the slow cooker, set to low and leave for 24-48 hours (yes that long)
2. Strain the Broth and leave to cool. Scoop off fat and use to cook with (mmmmm roast veggies)

3. Depending on the collagen from the bones your broth can turn to jelly (this is good, very good)
4. Add Gelatine to make thick (beef gelatine is the best)
Portion into a range of jars, ice cube trays and freeze

 

*Alternatively you can concentrate the broth into a small more rich portion and add to filtered water. This will save on space in the freezer.

For this simply;
1. Place Broth in a pot on stove and bring to a simmer.
2. Reduce the broth by two thirds and leave to cool
3. This broth will be darker, richer and stronger in flavour
4. Refrigerate and the broth SHOULD gelatinise
5. Portion into ice cube trays and freeze or measure portions and freeze in freezer suitable pouches.

Beef Bone Broth (two steps)

 

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Store in jars and freeze so you know the portion size

INGREDIENTS

1kg of Beef Bones (a selection of marrow, knuckles, feet, ribs)
2 Carrots
1 Onion (opt out if avoiding FODMAPS)
1 Tbsp Apple Cider Vinegar
1 tsp Salt
Herbs (parsley, oregano, thyme)
Any other vegetables needing to be used (kale, beans, cabbage, zucchini etc)

 

INSTRUCTIONS

1. Roast the bones for 3 hours at 180c
2. Transfer to slow cooker
3. Add a little water to the roasting pan and mix in with fat that has come from roasting bones then pour into pot to slow cook with bones
4. Just as above add desired vegetables, herbs, Apple Cider Vinegar, and Water
5. Cook on Low for 24-48 hours and strain, cool and jar up!

*Concentrate as above method suggests.

Fun information on broth that will hopefully encourage you to cook some and consume this week.
  • We freeze ours in recycled jars of different sizes. We have a cup with our meals as a drink, we make soups, gravies, stews, casseroles; anything we can.
  • I add it to stir-frys, vegetables, steak, mushrooms, dressings, anything that calls for water ADD IT.
  • My daughter loves a cup of broth with her lunch and before bed at night.
  • When we feel a little under the weather we up our intake. It’s fabulous for the immune system.
  • The collagen has anti-aging properties which is great for skin, you will feel amazing and nourished and younger. Ha
  • It’s heart warming so if you suffer from poor circulation it will boost your blood flow.
  • It’s especially important for women as the nutrients support hormone structure and keep us balanced.
  • It’s helped my digestive system so much
  • If I eat out and am not 100% confident on ingredients I have broth as soon as I’m home
  • I up my broth intake when injured to help inflammation
  • It is a great hangover cure (really I recommend it)
  • It is natural, full of real foods, made by you for you

    Over all it’s an important daily liquid for life, it has replaced medication in our house.

 

Twice Cooked Chook

Cook a Chook, it’s that simple.
Flavour it according to what you like and cook it!

This week as it being all about being organised in a chaotic life Chicken and Lamb have been the savour. The Chicken I did in a smokey paprika seasoning and then shredded the chook, added it to a pan and added cumin, turmeric, tomatoes and broth and made the best Taco Chicken mix so far. A big whole chicken is far more useful and cheaper than buying breasts and thighs and all the other bits. Cook it, carve it, serve it and re-create meal after meal. It’s amazing how far a chook can stretch and the broth….well of course there is always a pot of bone broth in this house cooking.

 

Roast Chicken

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Roast Chook – Twice Cooked

pre-heat oven to 190c, cook chicken 30 mins for every 500g of chicken (internal temp of 75-80)

INGREDIENTS
1-2kg Whole Pastured Raised Chicken
1 tsp salt
1 tsp smokey paprika
1 lemon cut in half
1 Tbsp Coconut Oil

INSTRUCTIONS
1. Prepare Chicken in Roasting Pan
2. Place Lemon in the Chickens cavity along with 1/2 Tbsp of hard coconut oil
3. Rub remaining coconut oil all over the chicken
4. Mix Paprika and salt together and coat over the entire chicken
5. Place in oven on middle rack (according to weight of chicken cook as above)
6. Half way through, baste the chicken with the pan juices that have been created from cooking
7. To check the chicken use a meat thermometer. Also pierce the chicken at the thickest point and note the colour of the juices that comes out. Clear is cooked, pink is not.
8. Take out of oven and wrap in foil and leave for 10 minutes to rest

If you are having traditional roast chicken then carve and serve with vegetables.
Alternatively carve the chicken completely from top to bottom. Pop bones and carcass in the slow cooker, cover with water and cook on low as per bone broth recipe.

With the chicken create meals and flavours to your liking….it’s that simple.

1. Add the chicken back to roasting pan
2. Add 4 chopped tomatoes
3. add 1 Tbsp Ground Cumin and 1 tsp turmeric
4. Pour over 300ml Bone Broth
5. Pop back in oven at 150c and cook for a further 30 minutes until liquid reduces.

Serve with tortilla wraps, tacos or vegetables eggs and salad

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Taco Chicken