From our Kitchen to Yours

So many great ways to enjoy our Bone Broth

Curried Coconut Broth with Grains and Orchard Fruit

Yields6 Servings

Ingredients

 485 ml Stock Exchange Chicken BONE BROTH
 400 ml canned coconut milk
 4 cups water
 1 tbsp green curry paste
 2 cups leftover grains
 2 cups apple/pears/peaches chopped
 1 cup leek chopped
 1 tbsp ginger diced
 1 tbsp garlic diced
 1 cup onion chopped
 salt to taste & lime for garnish
 1 tbsp olive oil

Directions

1

Place heavy bottomed sauce pan on medium high heat and add olive oil.

2

When oil begins to shimmer and dance add ginger, garlic, onion and green curry paste.

3

Allow mixture to cook for up to 10 minutes, stirring and scraping bottom of pan with wooden spoon to free up brown bits, this is where the magic happens with this soup!

4

When mixture begins to brown, add salt, continue to cook.

5

When mixture has browned and appears dry and moisture has been sweated out, add chicken broth, coconut milk.

6

Simmer for 25 minutes. Taste broth and adjust salt level to taste, add chopped fruit, leeks and leftover grains, simmer 5 more minutes.

7

(optional immersion blend) Pour soup into your nicest bowls and garnish with freshly squeezed limewedge. Enjoy!

Ingredients

 485 ml Stock Exchange Chicken BONE BROTH
 400 ml canned coconut milk
 4 cups water
 1 tbsp green curry paste
 2 cups leftover grains
 2 cups apple/pears/peaches chopped
 1 cup leek chopped
 1 tbsp ginger diced
 1 tbsp garlic diced
 1 cup onion chopped
 salt to taste & lime for garnish
 1 tbsp olive oil

Directions

1

Place heavy bottomed sauce pan on medium high heat and add olive oil.

2

When oil begins to shimmer and dance add ginger, garlic, onion and green curry paste.

3

Allow mixture to cook for up to 10 minutes, stirring and scraping bottom of pan with wooden spoon to free up brown bits, this is where the magic happens with this soup!

4

When mixture begins to brown, add salt, continue to cook.

5

When mixture has browned and appears dry and moisture has been sweated out, add chicken broth, coconut milk.

6

Simmer for 25 minutes. Taste broth and adjust salt level to taste, add chopped fruit, leeks and leftover grains, simmer 5 more minutes.

7

(optional immersion blend) Pour soup into your nicest bowls and garnish with freshly squeezed limewedge. Enjoy!

Curried Coconut Broth with Grains and Orchard Fruit

Beef Broth Fondue

Yields4 Servings

Ingredients

 485 ml Stock Exchange Beef BONE BROTH
 2 cups water
 aromatics like chilies, lime leaf, ginger, soy sauce, hoisin sauce, shallot, lemongrass, star anise. The list goes on forever, so have some fun!
 meat chunks (chicken breast, beef, pork, fi sh, shrimp…)
 veg chunks (peppers, snow peas, potatoes, corn cob slices, zucchinis, mushrooms…)

Directions

1

This is less of a recipe and more about having a super fun and tasty dinner experience at home!

2

In a saucepan over medium-high heat, bring beef bone broth and water to boil, then reduce to gentle simmer add your favourite aromatics and simmer 10 minutes.

3

If you have a table top fondue pot, transfer over to that; if not, move the pot to a coaster in the centre of the table and gather round.

4

Have a platter of all your raw ingredients ready and some clean metal or bamboo skewers and start making dinner one stick at a time.

5

When mixture has browned and appears dry and moisture has been sweated out, add chicken broth, coconut milk.

6

No real order or rules here, cut your meats kinda small so they cook quickly. Only thing to remember really is the broth will need to be kept hot and will change as you go along.

7

Oh and most importantly, don’t discard the cooking liquid when its all done. Save it and pour over noodles for an ultimate PHO!

Ingredients

 485 ml Stock Exchange Beef BONE BROTH
 2 cups water
 aromatics like chilies, lime leaf, ginger, soy sauce, hoisin sauce, shallot, lemongrass, star anise. The list goes on forever, so have some fun!
 meat chunks (chicken breast, beef, pork, fi sh, shrimp…)
 veg chunks (peppers, snow peas, potatoes, corn cob slices, zucchinis, mushrooms…)

Directions

1

This is less of a recipe and more about having a super fun and tasty dinner experience at home!

2

In a saucepan over medium-high heat, bring beef bone broth and water to boil, then reduce to gentle simmer add your favourite aromatics and simmer 10 minutes.

3

If you have a table top fondue pot, transfer over to that; if not, move the pot to a coaster in the centre of the table and gather round.

4

Have a platter of all your raw ingredients ready and some clean metal or bamboo skewers and start making dinner one stick at a time.

5

When mixture has browned and appears dry and moisture has been sweated out, add chicken broth, coconut milk.

6

No real order or rules here, cut your meats kinda small so they cook quickly. Only thing to remember really is the broth will need to be kept hot and will change as you go along.

7

Oh and most importantly, don’t discard the cooking liquid when its all done. Save it and pour over noodles for an ultimate PHO!

Beef Broth Fondue