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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