|600 g||lamb bones|
|600 g||beef bones|
|100 g||leeks — diced|
|500 ml||sweet red wine|
|15 ml||rice vinegar|
|40 ml||soy sauce|
|350 ml||lamb bone broth — see method|
|140 g||packet 2 minute noodles|
|340 ml||soy broth — see method|
|100 ml||white vinegar|
|5 g||spring onion|
|100 g||carrots — julienne|
|10 g||leeks — sliced|
|10 g||morogo leaves|
|1 g||sesame seeds|
In a ceramic bowl with no lid, brown the bones in the microwave for 10 minutes.
Dice the carrots, celery, onions, and leeks.
Add the diced vegetables to the bowl of browned meat and bones.
Add 500 ml of wine, and microwave for 10 minutes.
Add the 1200 ml of water and microwave for 25 minutes.
When the stock is reduced, strain and transfer to another bowl.
Allow the strained stock to cool for 20 minutes before refrigerating it.
Remove the fat layer that will be formed on top of the stock.
After the fat layer removed, the remaining stock should be approximately 350 ml.
Soy sauce broth
Mix all the ingredients in a bowl.
Microwave for 5 minutes.
The remaining liquid should be 280 ml.
To make the noodles
Mix all of the ingredients in a bowl.
Break apart the noodles and microwave for 1 minute.
Remove from microwave, stir, and microwave again for a further one minute.
Remove from microwave check to make sure the noodles are cooked, if they are still hard, microwave for another minute.
To poach eggs
Mix water, rice vinegar, and salt in a bowl and microwave for 3 minutes.
Crack the egg and gently tip it into the bowl of boiling water
Microwave for 1 minute and 20 seconds.
Remove the poached egg from the water and remove excess water with a paper towel.
Crispy bacon bits
Chop the bacon into medium dice.
Place bacon in a Pyrex bowl and microwave for one minute and 30 seconds.
Stir bacon and microwave further for another minute.
Pour 500ml of water into a microwave bowl, and microwave for 3 minutes.
Put the morogo leaves in the bowl and microwave for 5 seconds.
Take out the leaves and submerge them in ice water.
Take out the leaves and dry them out sprinkle sesame seeds on them.
In separate bowls add the broth and noodles.
Add poached eggs.
Sprinkle with bacon bits.
Top with cut vegetables,serve and enjoy.
This recipe was developed for Lamb and Mutton SA by Simmy Maenetsa as part of the Recipe Development and Standardization module which is offered by the Department of Consumer and Food Sciences at the University of Pretoria. This year’s final year Foods students where tasked with using lamb and other meaty bones that would have gone to waste to create an innovative bone broth based recipe.