This article details a simple recipe for making a hearty broth using leftover roast meat and bones, particularly pork bones for maximum flavor. The process involves simmering the bones with vegetables and spices like onion, ginger, and bay leaves for 45-60 minutes. Additional ingredients include pearl barley and greens such as purple sprouting broccoli, kale, and chard. The finished dish is served over toast, making for a satisfying and nutritious meal. It emphasizes the importance of using leftover meat and bone from Sunday roasts for recipes, showcasing efficiency and flavor enhancement.
The broth is at its most satisfying when made with pork bones, enhancing the flavor and richness essential for a comforting meal.
For 2 people, cook 75g of pearl barley in boiling, lightly salted water for about 20 minutes till chewily tender, adding texture to the dish.
To create a flavorful broth, reserve meat from your Sunday roast, using the bones with aromatics like ginger, bay leaves, and star anise.
Divide the barley and toast between 4 bowls, add cooked greens, reserved meat, and ladle over the hot broth for a hearty meal.
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