Beef Broo
Beef Broo
Ingredients:
1kg Beef bones
4 onions, quartered
1 stick celery, chopped
2 tablespoons oil
Peelings from 2 scrubbed potatoes ( placed on a parchment lined tray and cook in a 100oc oven for about an hour to crisp)
2 tablespoons dulse
2 egg whites
Method:
Heat a tablespoon of the oil in an oven proof pot until smoking and add the bones, onion and celery.
Cook for a minute, drizzle over the remaining oil and place in a 210oc oven for 20 minutes.
Add the dulse, and potato peelings, cover with cold water bring to a simmer for 4 hours, topping up with water if necessary.
Strain the stock and cool.
Place the cold stock into a saucepan.
Spoon off any fat from the surface.
Whisk the egg whites to stiff peaks and whisk into the stock.
Place on a low heat and cook gently for about 20 minutes.
Strain the stock into a sieve lined with muslin and check seasoning.
Corwaddle
Ingredients:
250g porridge oats
80g spelt or wholemeal flour
1 teaspoon salt
10g sugar
80g melted butter
90ml cold water approx
Method:
Set oven to 170oc and line two baking trays with parchment paper.
Place the oats, flour, salt, sugar and butter in a food processor and mix well.
Add the water to make a dough.
Roll out to about ½ cm thick and cut into shapes and place on the baking trays.
Bake for about 15 minutes or until crisp. Cool on a wire rack.
Onion Jam
Ingredients:
4 white onions, peeled, cut through the root and finely sliced
1 tablespoon oil
1 teaspoon salt
100g dark brown sugar
100ml malt vinegar
Method:
Heat the oil in a saucepan and add the onions.
Add the salt.
Cook on a medium heat, stirring frequently until golden – it should take about 10 minutes.
Add the sugar and vinegar and simmer to a thick consistency – about another 20 minutes.
Check seasoning.
Cool slightly and then blend to smooth puree.
Place in a piping bag.
You’ll have some left and its great in a steak sandwich, with cheese, grilled vegetables or roasts.
Marmite butter
Ingredients:
100g soft butter
2 teaspoons marmite
Method:
Beat together until smooth.
Place in a piping bag.
Pipe the marmite butter and jam onto the corwaddle and serve with the tea.
