Posts Tagged With: food waste

Vegetable Peel and Herb Crisps – Don’t throw them away!!

Celeriac, Brussel’s Sprouts, Swede, Squash and Potato Crisps – Food waste made tasty!!

These just make perfect sense.  Transforming, what for many, is food waste into something delicious.

Why throw all those vegetable peels away?  Especially when you can make these delicious, light crisps.  They’re very tasty and they crisp up beautifully and are so easy and quick to prepare.

Veg peels are also packed with vitamins, fibre and minerals.  We normally throw away by far the most nutrient-rich part of the vegetable!   See below for more, ‘Foodie Fact‘.

I used some of my favourite winter vegetables; celeriac, squash, potato, swede, Brussel’s sprout leaves and parsnip.  I think these crisp are ideal when you’re making a big dinner, when your food waste bowl fills up, it’s time to get excited.  Peel crisps are on the menu!

I’ve been making a vegetable and potato broth for a while now and needed a crisp topping, something that would be light and packed with flavour, with that very crisp texture.  Here they are!  They arrived by chance the other day, I was frying off some rostis and had a large bowl of vegetable peels……It just fell nicely into place.  I was blown away by the results, you’ve got to try these out!

FLAVOUR IDEAS

You can flavour these crisps with anything you fancy, some smoked paprika is nice, I fried some fresh herbs, which gave a earthy, full flavour to the crisps, plus, you can eat the herbs as well.  A sprinkle of sea salt is essential.  Try seaweed flakes, nutritional yeast flakes (NOOCH!), mushroom powder, za’atar and sumac (especially yum), citrus zest, garlic powder and chilli, mixed spices, you can even make peelings like sweet potato and carrot into a sweet snack, with cinnamon and sugar.

I’ve given you two options for cooking, roasted in an oven or fried in oil.  As you would expect, the fried in oil option is a crispier way of doing things.

So crispy, these are the best!

HOW BEST TO PEEL – HARD LEARNED LESSONS

There are many ways, this is mine, hard learned from years of peeling piles of vegetables in kitchens.  Here we go.  Use a sharp, French peeler, they’re by far the best and most efficient.  A blunt peeler is a recipe for grunts and straining.  A sharp peeler will glide, most of the time, through the veg peel.

Have a food waste bowl handy, it keeps your kitchen surfaces clean and tidy and ensures your chopping board is kept clean.  Working in a clean and efficient way in the kitchen is essential.

The easiest way to peel anything is to not pick it up.  Leave it on the board, hold it down and peel away.  You’ll find that holding a vegetable in your hand, especially large, heavier veg like squash or big potatoes, lead to exertion and strain.  Let the board and the sharp peeler do most of the work for you.  Because the veg is stable, you’ll also notice you’ll get longer and better peels to make crisps out of.  I hope that makes sense, it took years for me to figure this one out!!

A good peeler is sharp, be careful when peeling.  I rarely cut myself in the kitchen, but when I do, it’s normally when peeling things.  I get a bit carried away sometimes!!

 

Recipe Notes

Try out any veg peels, but make sure they’re dry.  Pat them with kitchen paper or a clean kitchen towel.

Make sure you wash your vegetables thoroughly and give them a good scrub if needed.

Use any veg peelings, beetroot, sweet potato, carrot, for example, are also delicious.

I use a French Peeler when peeling vegetables, they’re the best.  If your peeler is nice and sharp, you’ll get nice thin, uniform peels.  That’s what we’re looking for.  The longer the better.

These veg peels are best cooked fresh, not too long after you peel them.

It’s always a good idea to use organic veggies when you can, especially with these crisps.

You know your oven, these crisps will burn quickly if you have hot spots, make sure you turn them and move them around on the tray to get even cooking.

If you’re going to fry them, and in fact generally with cooking, use an oil with a high smoking point.  Cold pressed rapeseed oil works very nicely for me.

Vegetable Peel Crisps – My new favourite snack

Vegetable Peel and Herb Crisp 

The Bits – For One Small Bowlful 

4 big handfuls vegetable peels – I used celeriac, squash, potato, parnsip, swede, outer leaves of Brussel’s Sprouts

1 large sprig fresh rosemary

1 large sprig fresh thyme

Cold pressed rapeseed oil

Sea salt

 

Do It

Frying

In a small saucepan, add an inch or so of oil.  Warm on a high heat.

Pat your vegetable peelings dry with kitchen paper.

Test the oil is hot by dipping a single veg peel into the pan, if it sizzles frantically, it’s ready.

Add your peelings and herbs to the pan, stir a little so they don’t stick.  Don’t overload the pan. Fry into batches if needed.

Fry until crisp and golden.  Remove using a slotted spoon and place on a plate lined with two layers of kitchen paper, leave the crisps to drain off excess oil.

Serve straight away, season and flavour as you like.

 

Baking

Preheat an oven to 190oC.

Toss the peelings and herbs in a bowl with 2 tbs cooking oil until well coated.  Add spices or flavourings now if you’re using them.

Spread them out, without overcrowding, on a large baking tray.

Pop in the oven, bake for 5-7 minutes.  Turn the crisps and bake for another few minutes.  Check them at this stage, this is the burn zone, when they may well go from perfect to a burnt crisp in a minute.  Keep your eye on them!

 

Foodie Fact

Most of the nutrients of vegetables is found just below the skin, so basically, we normally throw the best bit away!  This varies from veg to veg but generally, veg peels contain considerably more vitamins, fibre and minerals than the rest of the vegetable.  The same can be said for many vegetable leaves.

Here’s a quick example; it’s said by some that non peeled apples contain over 100% more vitamin C and A than peeled apples.  Plus over 300% more vitamin K.  Pretty impressive!!  A non-peeled potato contains over 100% more potassium, vitamin C, folate, magnesium and phosphorous, than a peeled one.

The research on this, like with most things nutrients and health, varies.  But from what I’ve read, everyone agrees that veg skins contain good amounts of the right stuff.

The skin also contains loads of anti-oxidants and fibre.  So if you feel like being healthier, leave your skins on!

Categories: gluten-free, Nutrition, photography, plant-based, Recipes, Snacks and Inbetweens, Uncategorized, Vegan | Tags: , , , | Leave a comment

Waste Not, Want Not – Our Top Larder Tips

Beach House Maramalade (made en Espana)

Beach House Maramalade (made en Espana)

Maintaining a decent larder/ store cupboard can be tough. The larder is really the backbone of any passionate cooks foodie arsenal.  We need our dried goods, spices, grains, magic potions etc to be in special, pristine condition to produce wonderful food.  It takes time and some amounts of dedication to get it right.  It’s certainly not the most spontaneous, vibrant aspect of the joys of cooking, but its highly worthwhile, pretty much essential.  We have just cleared ours out after returning from India and a few top tips came to mind:

It’s all about rotation – keeping new things at the back and ‘to use’ things near the front helps loads. Its a visual thing, you can’t remember everything that is lurking in the larder shadows. Spend a few minutes, regularly, opening jars and inspecting the contents. Sniff and occasional taste tests may be required. Ditch what looks like its past its best and if there is a whiff of mustiness, definitely escort it to the bin. Nuts especially should be cared for and used quickly. If they are in their shells, they keep for a long time. Otherwise, keep an eye on them. A rancid nut is no fun and can be quite bad for you.

Have a good stash jars handy – keep loads of empty, clean jars or plastic containers (ex-yoghurt pots etc) to decant spices, grains, sugar etc into. They keep better, we try not to leave anything in packets once opened. Unless they are those clever re-sealable ones. But…….

Keep some pegs handy – Pegs are great. They come in really handy sealing things when you inevitably run out of jars and platic pots.

Tea bags keep powders dry – If you pop a tea bag in with salt and sugar, this will help to keep them dry.

Buy spices as seeds or whole – and then grind them yourself using a pestle and mortar or coffee grinder. You can even make your own spice mixes. Buying whole spices seriously lengthens their longevity. Ground spices should really be used quickly, within weeks, even when stored in a air tight container.

Bardsey Island Apple and Plum Chutney

Bardsey Island Apple and Plum Chutney

Buy local and in bulk – we buy most locally if we can, generally this means the produce is always in good condition and hasn’t been messed with on long journeys and in storage. We are lucky to be surrounded by some wonderful producers and suppliers, as I’m sure you are also. They are everywhere!

We also like to use the co-operative Suma for all larder items. They will deliver, but it needs to be over a certain amount. Get a load of friends together is our advice. A sack load of chickpeas keeps well and will make you feel wealthy beyond your wildest dreams.

Label Things – This may sound like a step towards librarian-hood, but having a few blank stickers handy means knowing you’re cumin from your coriander and importantly, your chilli from your paprika at a glance. It also means that you can be creative and decorate your jars and pots with imaginative doddles that make people smile. Labelling also means that you don’t double up on buying things.

Dry/pickle your own – This can be lots of fun, but a little hectic in the glut months of Autumn when piles of precious berries, fruits and veggies are filling the kitchen.  Some late night jammin’ and picklin’ may be in order.  A few pickling/ preserving techniques and basic chutney/ jam recipes up your sleeve can make this time of year a joy.  Preserving the beauty of harvest time for later months when blooming nature seems very distant.  Homemade raspberry jam (we make it sugar free) in January is one of life’s great treats!

Here are a few recipes for picklin’ and preservin’ from the B.H.K library:

Beachu Kimchi

Beetroot, Apple and Caraway Sauerkraut

Apple and Plum Chutney

Chilli Onion Marmalade

5 Minute Fig and Prune Compote

Simple Blackcurrant Compote

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Categories: Recipes | Tags: , , , , , , , , , , | 1 Comment

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