Category Archives: Wasted

Recipes created around wasted items that normally finds it way to the bin

Banana Skin & Peanut Curry

Banana Skin Peanut Curry served with Basmati Rice & Atchar

Banana Skin & Peanut Curry

Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 4 ea Banana Skins cut into small pieces about 1cm x 1cm
  • ½ – 1 cup Peanut
  • ¼ cup Red Lentils
  • 20 ml Coconut oil
  • 1-2 Tomatoes grated
  • 2 tsp Curry powder
  • ¼ tsp Cumin seeds
  • ¼ tsp Coriander seeds
  • ¼ tsp Mustard seeds
  • ¼ tsp Fenugreek optional
  • 2 ea Cardamom Pods optional
  • 4 ea Green Chili sliced
  • 1-2 cloves Garlic crushed
  • 1 tsp Ginger Grated
  • 10 – 12 Curry Leaves
  • 1 tbsp Chopped Mint & Coriander
  • juice from one Lemon
  • 1 tsp grated Palm Sugar
  • 130 ml Coconut Milk
  • water as needed
  • Salt
  • Pepper

Instructions
 

  • Toast all the dry seeds and spices
  • Add coconut oil
  • Add onion and sauté until soft
  • Add peanuts and lentils
  • Continue to sauté for 2 minutes
  • Add curry powder cook for about a minute
  • Add grated tomato
  • Add coconut milk and cook until lentils are tender
  • Add water as need
  • Add banana skins a cook for 30 – 40 minutes, if it cooks dry add some more water
  • Add curry leaves and mint adjust seasoning
  • Serve with steamed rice/roti and favourite sambal

Notes

I prefer cooking a lot of the moisture away making the curry slightly dryer
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Cauliflower Pakora

Cauliflower Leaf Pakora

This recipe uses all the unwanted leaves on outside of cauliflower

Ingredients
  

  • 1 cup Chickpea Flour
  • 4 tbsp Rice Flour
  • 2 tsp Chili Powder
  • 4-6 Chopped Green Chilies
  • ½ tsp Cumin
  • ½ tsp Curry Powder optional
  • Bunch chopped mint 8 tbsp
  • Bunch chopped coriander 8 tbsp
  • 1 ea Onion Chopped
  • 16 ea Chopped Curry Leaves
  • 2 cup shredded/chopped Cauliflower Leaves
  • 5 ml Lemon Juice
  • 160 ml Cold Soda Water
  • Oil for frying

Instructions
 

  • Combine batter
  • Add cauliflower, chili and onion
  • Shallow fry or deep fry
  • Serve with a mint chutney or yoghurt
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Cauliflower Tempura

Cauliflower Tempura

Cauliflower Tempura

We will always have enough cauliflower off cuts to have a dedicated menu for just “the cauliflower” As cauliflower likes to be fried this was going to be easy, lightly salted in tempura batter crispy fried. Some of the pieces are going to be stringy…but that is also ok. Served with a slice of lemon and home made roasted garlic aioli.

Ingredients
  

  • Cauliflower Leaves
  • Cauliflower Ribs cut into strips
  • Cauliflower Stalks sliced thinly
  • Simple batter
  • 4 tbsp Plain Flour
  • 4 tbsp Rice Flour
  • Salt/Pepper as needed
  • Soda water as needed ice cold

Notes

Cauliflower Stalks, ribs and leaves

Cauliflower Stalks, ribs and leaves

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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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