20 March 2020

Food Maths: Boosh Bone Broth

Bone broth doesn’t just make a nutritious drink, this umami-rich elixir can add depth of flavour to soups, casseroles and other favourites, says food writer and SL contributor Chloe Scott Moncrieff. With more time spent at home, now might be the moment to incorporate it into some easy midweek meals. If getting your hands on the complementary parts poses a challenge, here are three time-saving ideas to bookmark for later…

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HERO INGREDIENT: Boosh Bone Broth, Organic Chicken

1.Short Cut Faisinjan

INGREDIENTS

½ x 350ml packet of Boosh bone broth (organic chicken)
150g of ready to eat chicken
2-3 tbsp of pomegranate molasses
250g of walnuts, coarsely chopped
1 onion, finely chopped
Pinch of cinnamon
Pomegranate seeds
Pinch of salt

METHOD

In a little olive oil, fry one chopped medium onion and 250g of chopped walnuts. Add your cinnamon.
Lower the heat, and cook for 3 minutes, stirring. Pour in approximately 175ml chicken broth and blend in a Nutribullet.
Return the sauce to the pan with the chicken. Season with 1 tbsp of pomegranate molasses, 1-2 tsp of sugar, and a pink of salt.
Taste and adjust seasoning as you wish. Serve with steamed rice and sprinkled with pomegranate seeds.

2. Sausage And Bean Stew

INGREDIENTS

1 x 350ml packet of Boosh bone broth (organic chicken)
1 x 400g tin of tomatoes
1 x 400g tin butter beans, drained
150g of kale
150g of shallots, finely chopped
6 The Jolly Hog Proper Porker sausages
1 glass of red wine
2 tsp of Worcestershire sauce (optional)
1tsp fennel seeds (optional)

METHOD

In a large casserole pot, sizzle the pre-chopped shallots and olive oil for a minute on low heat.
Then add the sausages and cook for a few minutes, browning them.
Pop in all the other ingredients except the kale. Let it simmer for 30 minutes, adding 1 tbsp of water needed. Season with salt and pepper.
In the final five minutes, throw in the kale and add some Worcestershire sauce if you like. Serve.

3. Soothing Chicken Soup

INGREDIENTS

2 x 350ml packets of Boosh bone broth (Organic chicken)
300g of pre-cooked chicken
200g of onion, celery and carrot mix
2-3 tbsp of plain flour
25g of butter

METHOD

Melt the butter in a large pan on the hob. Pour in the soffrito and sauté.
Add 2 tbsp of flour (gluten-free will work fine) and slowly stir in the broth bit by bit. Simmer until the veg are cooked.
Scatter in the cooked chicken and the parsley. Taste and season with salt and lots of black pepper.
Experiment by adding 1 tbsp of finely grated fresh ginger, fresh noodles, soy sauce and miso to the mix.

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