How to make bone broth: A good broth puts chicken soups, stews and even scrambled eggs on another level, and our new Cook residents – health-conscious chefs and food writers Jasmine and Melissa Hemsley – swear by it... We are the product of a Filipino mother and a dad who was a British army officer. Both of them grew up living frugally – Dad delighted in our squeals as he indiscriminately bit into apples with wormholes in them – and our mum is the queen of leftovers. She has a knack of making something brilliant from whatever she happens to have lingering in the fridge. As children, we didn’t really ever have Sunday roasts or traditional Christmas lunches. Offcuts of meat, chicken livers, beef cheeks, fried fish for breakfast (yes, really) as well as a host of Filipino dishes such as adobo (meat, fish or vegetables cooked in a vinegar, soy sauce and garlic marinade), tinola (chicken and papaya soup) and stuffed trout formed our staple meals, all of which have become favourites with our readers since we started publishing our recipes. Continue reading... #food #recipes #nomr
Posted on: Fri, 26 Dec 2014 18:42:47 +0000
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