Acclaimed Nottingham chef Sat Bains has ditched top quality ingredients for something that would normally end up in the bin. The man behind two Michelin -starred Restaurant Sat Bains has been chosen to represent the UK in a global project to reduce food waste in the home.
The talented chef and his team created inspiring dishes for the Why Waste? project using two of the items that are binned the most - stale bread and vegetable peelings.
Carrot and beetroot trimmings, melon rind and the outer shell of fennel were candied and used to turn soft vanilla ice cream into Tutti Fruitti with a cone made out of stale bread and a drizzle made from beetroot scraps.
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Sat said: "When looking at leftovers steer away from soups. Vegetables contain lots of natural sugars so why not make something surprising and fun. There's not one person who is not going to enjoy this but it's made from waste and that's the killer."
In a second recipe stale bread is turned into a porridge-like paste which is dried in the oven and fried to make crackers served with taramasalata made out of scallop roe.
He joined two more of the world's most influential chefs - Césare Troisgros representing France and Dominique Crenn, the only female chef in the US with three Michelin stars - in the food challenge set by Italian chef Massimo Bottura, of Modena's three-Michelin starred Osteria Francescana, to transform food "unjustly" categorised as waste into imaginative and delicious dishes.
You can see how they get on in a series of videos hosted by FineDininglovers.com
If you want to have a go yourself here are the recipes simplified:
Leftover Vegetable Peelings into Tutti Frutti Ice Cream
- Take your leftover vegetable peelings (naturally sweet veg are best such as beetroot, parsnip, peppers, carrots, celery) and candy them by boiling them in equal weight of peelings, caster sugar and water.
- Once softened and sticky lay them on greaseproof paper and dry them in an oven at 60 degrees celsius until crispy. Cut and add to vanilla ice cream.
- Tip: You can boil the beetroot peelings separately with equal parts sugar and water and make syrup to drizzle over.
Leftover Scallop Roe into Taramasalata
- To a blender add 40g white bread and soak in 20g milk for 10 minutes.
- Add 200g scallop roe, an egg and two peeled garlic cloves and blend until smooth.
- Gradually add 100g of olive oil then 400g of sunflower oil. Add lemon juice and Tabasco to taste.
- Tip: if you have a smoker you can smoke the roe for an hour before blending.
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