Rudi’s Section

WASTED 5 – Bin to Table, the fight

BIN TO TABLE CAULIFLOWER

Cauliflower kimchi

When we talk about bin to table we are not taking food that is going to the bin, but rather the foods that are rescued before going to bin.
We made the kimchi two weeks before Christmas, I was angry that day because I kept on finding pieces of cauliflower stalks with no owners, if you work in a kitchen you will understand, the owner disappears, stopped working, immigrated or died. No one knows how it got there, no one saw it put there, it just appeared. So in a fit of rage I thought I would create a recipe for the cauliflower bits, to ensure that ownership is secured. We made the kimchi with a combination of leaves and stalks from cauliflower and combined it with the cabbage.
I have subsequently changed my mind and we will use more stalks in the vegetables which is a more sensible thing to do, all the outer leaves will be used in the mixture for the kimchi.
But the fight for fashionable rejected cauliflower comes with the atchar producers in our kitchen, as we have to ration who gets what.
In the first trial recipe we reduced the cabbage and made up the weight with shaved cauliflower stalks and leaves which we brined for 24 hours. For the seasoning we used dried chili flakes, garlic, ginger, apple, cooked rice, fish sauce, onion and sugar which was made into a paste before adding to cauliflower mixture.
To finish we added carrot, radish and spring onions. This was left for over three weeks before testing the first time.
After that trial not much can change it was that good. We can now start a bigger batch.

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WASTED – Announcement!

Leafy Waste2

Yesterday was a truly special day, so I have replaced this week’s post on kimchi with this short story .
We prepared our first wasted lunch at the chefs table yesterday, with all the dishes prepared from rejected, wasted and shunned produce. Five courses of pure genius from my team. I think the most important message is that nothing was new, but the level of respect for the ingredient was evident, food has become cheap and we have forgotten how to use everything, forgotten how to cook like we should, everyone can take the best parts and be creative. But the unwanted always suffer. With the menu we served some homemade kombucha and pineapple cordial. We started the lunch with “all things crispy “ from leaves to skin and tendons served with whipped beef fat flavoured with mushroom powder. The next course was made up with using the outer leaves from lettuce to make a cold soup served with charred leek picked from the greener parts. The fish course was beautiful and fresh, a tartare of trout scraped and removed from all the bones with a tempura of confit trout removed from the collar finished with a pickled lemon skin salsa.
The chicken course should read carcase and spaghetti, but what we served was a parcel made from blended spaghetti made into a dough filled with meat from the roasted carcase in a chicken veloute. With some crispy bits skins from chicken skin and parmesan skin.
Dessert was simply orange rind that essentially was made into a marmalade and then turned into a ice cream served on a croissant pudding.
Look out for a truly remarkable experience at our chef’s table only on Saturdays for lunch where we will be showcasing a wasted menu and sharing experiences and stories from and in our kitchen.

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ROASTED CARROT & CONFIT ONION SALAD

Roasted Carrot w Confit Onions

ROASTED CARROT & CONFIT ONION SALAD

I have a thing for roasted carrots & roasted onion, I do not think I am the only one with this problem. When we cook it as an accompaniment to a roast it is the best. When left for the next day, if you are lucky enough, it is equally as delicious. But it did need an extra element to cut through the olive oil, first we made the dressing with yoghurt, which worked very well.
Then we decided to try using another favourite, hummus, and thinning it out a little. This opened a whole lot of other possibilities, adding mint, zest, sesame, pine nuts, cashew and parsley.

500g Baby Carrots
300g Confit Baby Onions
1 Tsp Cumin Seeds
3 Bay Leaves
4 Garlic Cloves
Sprig Thyme
1 TSP Black Pepper Corns
1 Cup Olive Oil + 15 ml for Carrots
2 Tbsp Honey
Salt
Pepper

Dressing
100g Hummus
2 Tsp Toasted Sesame Seeds
2 Tbsp Water
2 Tbsp Olive Oil form confit
2 Tbsp Lemon juice
1 Tbsp Chopped Parsley
10 ml Lemon Juice
Method
Combine Carrots with olive oil, honey, salt & pepper
Roast for 10-15 Minutes at 160°C

For the onions
Place Baby Onions in small saucepan covering with olive oil, add pepper corns, Olive oil, Bay leaves, salt, thyme and garlic. Close with foil.

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Wasted 4 – Fashionably Rejected

SWISS CHARD

Further to the last conversation around the wasted skin and flesh, is it really waste that we are talking about? It is destined for the bin due to laziness, lack of interest, poor skills or cheap food and because it is destined for the bin, it is waste or perhaps we could call it the unwanted, shunned or fashionably rejected. It is still disrespectful and this introspect is needed.

Currently we are busy working on a number of projects and re writing a bunch of recipes. One idea we discussed is that we should not cut up anything new for creating an atchar or jam, but instead use the items left to waste. So some of these projects include kimchi with shaved cauliflower stalks, cauliflower atchar made with stalks, lime atchar, orange skin preserve, melon skin preserve, celery salt, tomato salt and marmalade made with all the oranges left over from juicing. The more we dig the more we find, the more we find the more guilt we are surrounded with, as we have forgotten how to really respect ingredients.

One of our success stories has been the complete utilisation of Swiss chard and writing the recipe around the use. It took a long time, four years probably before all the staff bought into the system that we use all. The only way was to write the recipe specific. But we had to be smart and include other bits, like the outer leaves from the baby gem leaves. Over the months we tweaked the recipe adding a little onion, chili, carrot and feta. Eventually we made the whole thing gluten free with the no crust adding some quinoa.

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Roasted Carrot and Mango Salad with a Sesame Dressing

Carrot and Mango B

100g Red Cabbage
50g Shaved Carrots
50g Sugar Snap Peas blanched and sliced
200g Baby carrots roasted with sesame oil
1 Mango peeled, sliced or cubed
30g kale shredded
50g Corn
1 Tbsp sesame seeds

Garlic, Ginger Sesame Dressing
50ml Vinegar Rice Wine
50ml Soya
3 Tbsp toasted sesame seeds
1 Tbsp Brown Sugar
1 Tbsp grated ginger (microplane)
1 Tsp sesame oil
3 Spring Onion sliced thinly

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WASTED 3, FROM THE BONE, TROUT TARTARE

TROUT TARTARE

We have a tendency to discard skin and bones very quickly after filleting, but there is a fair amount of flesh that remain after filleting. The easiest is the use a spoon and scrape off the excess. Then we have done two items one was a croquette with quinoa and some lemon zest and the other was a tartare. With these two examples we have opened a whole lot of other possibilitie

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Pork Ribs With a Coffee Basting Sauce

Ribs

Coffee Pork Ribs Photo credit – www.crushmag-online.com

Jaco created this recipe for on of our shoots with crush online, must say it is perfect for those lazy Sunday afternoon braai’s or even for a new years day braai. A lot of marinated ribs are available off the shelf ready for the braai. But there is nothing more satisfying than cooking own ribs flavouring a vegetable stock with ginger, cloves and star anise. Then basting the ribs for the braai with this coffee inspired sauce.

Yield: 2kg pork ribs, 4 portions

INGREDIENTS
for the pork ribs
2kg pork ribs, cut into 500g portions (par-cooked)

For the coffee basting sauce
70ml double espresso
70ml bbq sauce
70ml sweet Indonesian soya sauce
2g sambal oelek
5g fresh ginger, grated fine
5g corn flour

METHOD
Place the ribs on the braai and first warm them before starting to brush them with the basting sauce
Brush the rib every time you turn them and only leave them for about a minute or two on each side, to avoid caramelising the meat too much
Cut the ribs into small riblets and serve warm

To prepare the coffee basting sauce
Combine the coffee, sweet Indonesian soya sauce, ginger, bbq sauce and mix well
Take some of the coffee sauce and add it to the corn flour and mix into a slurry
Ad the slurry back to the coffee sauce and pour the mix into a small sauce pot
Warm the sauce until it starts to thicken – check the flavouring
Remove from the heat and cool
Use a brush to baste the ribs while they on the braai

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Roasted Butternut and Roasted red Peppers

Butternut salad with roasted peppers

500g Honey Roasted Butternut
200g Roasted Red Peppers(deseeded and skinned)
50g Toasted Pumpkin Seeds

Dressing
30g Honey
1 Tbsp Mustard Dijon
40ml Vinegar white wine
90 ml Oil Canola

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WASTED 2, TROUT BELLY, SMOKED

Hot Smoked Trout

Trout Belly

Whenever we clean trout the normal rule is an approximate waste of 50%. Considering the cost is one thing, my problem is the amount that is left, the amount that is flogged most of the time to the bin. We want perfect pieces of fish with no bones with no belly.
The belly is the best part, fatty and with so much taste. So as part of this little discovery on our journey we decided to hot smoke the belly. From there we have endless possibilities from salad, pate, rillette, terrine and kedgeree.
For this part of wasted we have cured the belly with sugar and salt in equal quantities for two hours. Then hot smoked the bellies for 20 minutes. We have also put away some of the smoked belly to access what it does after being frozen.
For the salad we pulled the belly pieces in large chunks added some red onion, samphire, carrot tops and lettuce.

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Potato Lentil Salad

DSC_0176

In this weeks salad from Oasis, Kim has made a great potato salad with a slight twist, combining potato and lentils in a light mustard dressing and Italian parsley. If this is not you choice of dressing change it up with a yoghurt dressing or a mayonnaise based one.

800g New Potatoes Boiled and halved
150g Cooked lentils
½ Red onion sliced
1 Cup picked parsley

Dressing
30g Grainy Dijon Mustard
40ml Vinegar white wine
2tbsp Honey
90 ml Oil Canola
20 ml Oil Grape seed
1 tbsp Chives sliced fine
Salt and pepper
20 ml lemon juice fresh squeezed

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