We had an opportunity to show and tell a large group of people this week, so for the group of 30, we did a selection of canapés showcasing 14 potential ideas around saving and working smart. What made this event interesting, was my chef’s and their contribution, thinking outside the box.
They pushed past the normal ideas and I was kind of stunned by the creative thinking. It once again highlighted how much of what we do daily must be integrated into a menu or a recipe. We have become so obsessed with perfect loins and cuts that we lost focus on the whole. During the discussion I brought up seconds and thirds during harvesting, often the best or the firsts are always in demand and are seldom a problem to sell, the challenge comes in in selling the tomato with a blemish. Often organic well looked after vegetables are picked at the right time when it is ready to eat and not while still unripe, like in many cases shops sell items that have been picked two weeks before it should have been. With picking at the right time many items ripen past the best, but are still good for certain applications, this would be considered thirds, it is at this point that waste is found, many will not touch, this sector must be looked at a it holds possibilities not just on menu’s but for the hungry. But more on this at a later stage.
But for our lunch we presented canapés some of these concepts for the event included crispy lamb fat and celeriac skin remoulade rolled in biltong dust, Cauliflower leaf latke with trout tartare, tomato ciabatta tortelloni, spinach stalk pakora and smoked trout belly rillettes. It must be said that we use waste in recipes in conjunction with ingredients in our recipes. We will be investigating and exploring some of these recipes at a later stage.
My personal highlights was the tortelloni, bread is so underestimated, underappreciated and just gets a bad wrap because of gluten. Get over all of that and its use and application becomes far more than a sandwich or a bread crumb. We often add toasted bread crumbs with anchovy to spaghetti, which is totally divine. In this application we combined skins from tomato and peppers, stale ciabatta, wine, olive oil that is cooked down before adding off cuts parmesan for the filling.
Cook the tortellini and toss it in butter or even better burnt butter with sage(stalks).