One of the topics I am passionate about is food wastage. In an ideal world we would show respect to our food and have none of it go in the bin.
Recently I was able to team up with Love Food Hate Waste (https://lovefoodhatewaste.co.nz) as part of Wellington on a Plate and hold a cooking demonstration on how to use up some of the most commonly usable but thrown away household food items.
According to the Love Food Hate Waste website: “New Zealanders throw away 122,547 tonnes of food a year. That is equivalent to 213 jumbo jets of food that has to go somewhere to rot, instead of being eaten. All of this food is worth about $872 million each year. That amount of food could feed the population of Dunedin for two years!” That’s only in New Zealand, globally “one third of food produced globally is wasted; that is 1.3 billion tonnes of food that is never eaten.” That to me is just mental and we can all do (and should) do our part by reducing our waste as much as possible. Shared here are some of the recipes that use some of LFHW’s top ten chucked out food items that you can try at home.
Croquetten, Dutch style crumbed chicken and cheese croquettes
- 500g cooked chicken
- 2Tbs Butter
- 4Tbs Flour
- 1 sprig thyme
- 2 bay leaves
- 1 clove
- 1/2C Milk
- 1/2C Chicken stock
- Salt, pepper
- 2 eggs, separated
- 200g cheese
- 1Tbs Parsley
- Reserved egg whites (2)
- 1/2C flour
- 1/2C breadcrumbs
- Heat the milk, chicken stock along with the thyme, bay leaves and clove. Melt the butter, add the flour and cook out until sandy. Strain the milk mix and pour onto the flour butter (roux) in batches, stirring until thickened. Add the cheese and stir until dissolved then add the chopped chicken and parsley, take off the heat and season with salt and pepper then stir in the egg yolks. Cool down on a tray and once cool make into balls and crumb by passing through the flour, then whisked egg whites and the breadcrumbs. Deep fry until golden brown at hot (170C).
MacLean Fraser http://macleanfraser.com/
Filed under Blog, Recipes
Since it is now Duck shooting season, here is a wee bonus recipe utilizing the whole duck and which can be done easily at home. Be sure not to cook the duck longer than you need to or it can dry out.. This is a great opportunity to use your Dutch oven if you have one and it will yield great results as they retain the heat and moisture really well. My recipe for Duck Confit can be found in the July/August edition of NZ Guns & Hunting magazine and keep an eye out in the next edition for tips on how to pluck and dress your duck.
Whole roast duck with cranberry, bacon and walnut stuffing
Here is an easy recipe that uses the whole duck but can be adapted to use for any roasting bird.
- plucked, cleaned and gutted
- 2 Stale Bread Rolls
- 1 Shallot or ¼ Onion
- 1 Clove Garlic
- 1Tbs Dried Cranberries (can substitute chopped dried apricots)
- 1Tbs Walnut Pieces
- 1Tsp Dried Mixed Herbs
- 1 Egg
- 1 Small Bunch Parsley (leaves only)
- 2 Rashers of Bacon
- Salt and Pepper
- Roughly chop up the garlic, shallot and bacon. In a food processor pulse these three ingredients together then add the bread and parsley and pulse until it resembles coarse bread crumbs. Add the cranberries, walnuts and the egg along with some salt and pepper and mix for 5-10 seconds until it has come together. Stuff the duck’s cavity with the stuffing mix and secure the hole with a toothpick. Season the outside of the bird with some salt and bake in a preheated oven at 160C for 1.5-2hrs (depending on the size of your bird) or until the leg meat is tender and the skin is golden and crispy. If the duck is getting too brown but is not cooked to your liking you can cover it with tinfoil to stop it from burning. If you are concerned about the breasts drying out you can insert a rasher of bacon under the skin on top of each of the breasts. Save the duck fat for roasting your potatoes.
- Peel your potatoes (Agria potatoes are nice here) and cook in a pot of salted cold water until they are about 80% cooked and are still a little bit firm in the centre. Drain and keep to one side. In a roasting tray place a few spoonfuls of duck fat and place the tray with the fat in it in a 200C oven until it is really hot, about 15mins. Being careful not to burn yourself tip the nearly cooked potatoes into the tray with the duck fat and shake the pan a little to coat the potatoes with fat and season with a little salt. Place back in the oven and roast until nice and crispy, about 20-30mins.
- Once the duck is cooked cover with some tin foil or a tea towel and leave it to rest for 15mins before carving so the juices set and the meat has time to relax. You can’t go wrong serving it with a good bottle of Central Otago Pinot Noir.
MacLean Fraser http://macleanfraser.com/
I am a professional chef and amateur hunter. I have spent time hunting in most of the North Island ranges but do most of my hunting in the Tararua’s. Working as a chef has sent me to several locations in the world and I have worked in New Zealand, Malaysia, Cook Islands and the Maldives. I first started out hunting rabbits and possums with my old man when I was a kid before moving on to goats and deer as I grew older. As a chef I like to use the best produce available. Hunters when killing humanely and taking only what they need can end up cooking with not only the most ethically harvested meat but when dealt with properly, the best quality also. I think it’s really important to know where your food comes from and how best not to waste it, and that’s why I think hunting and cooking marry so well together and that’s what I hope to promote and achieve through sharing the recipes and techniques we use to cook wild game professionally.
You can find a new recipe using wild game in every new edition of NZ Guns & Hunting Magazine. Here is the first recipe from The Hunter’s Kitchen from the May/June edition.
Wild venison, blue cheese and mushroom pie
This recipe utilises Venison shoulder and is great dish for the colder months. Shoulder is a heavily worked muscle which means it requires a slow long cooking time to break down the connective tissue, the flip side is that the tougher cuts of meat have more flavour!
- 1kg Diced, trimmed Venison shoulder (or neck)
- 1/2 Onion
- 3cl Garlic
- 100g Blue cheese wedge
- 1 bottle Speights or any other ale beer
- 200ml Red wine
- Chicken stock (or water) – enough to cover
- 1 Sprig Thyme
- 1 Sprig Rosemary
- 50g Dried mushrooms (porcini best but can use shittake)
- 100g Mushrooms (buttons or flats)
- 2Tbsp Duck fat (or butter or cooking oil)
- 8Tbs Plain flour
- Salt and pepper
- 1 Pkt Puff pastry sheets
- 1 Egg (whisked with 1Tbs water)
- 2Tbs Melted butter
- Crush the garlic and dice the onion. Roughly chop the mushroom stalks and dried mushrooms. Heat the duck fat in a pot and cook off the garlic, onion and mushrooms until nicely browned. Dust the diced venison in a little flour and in 4 or 5 batches, sear in a hot pan with a little oil until nicely browned. Combine all ingredients together in a deep oven dish (adding enough water or chicken stock so the ingredients are covered) and braise slowly at 150C until tender – about 2-3hrs. If the sauce is too thin then drain the liquid into a pot and reduce until nicely thickened, season with salt and pepper. Cool.
- Once cool grease several small (or one large) pie tins and line the base with puff pastry, fill with the pie mix and crumble some blue cheese on top. Place some puff pastry on top for a lid and crimp the edges with a fork. Trim off any excess pastry and brush the top with some whisked egg wash. Bake 1t 180C for about 12-15 mins or until the pastry is cooked and a nice golden brown.
- I suggest serving with some buttery mash potatoes and tomato relish.”
MacLean Fraser http://macleanfraser.com/
Using clear step by step instructions and modern flavor combinations,
Taste and Season shows you how to make restaurant quality food at home.
With vibrant colour photography, Taste and Season has recipes spanning entrees, mains, desserts and basics. Try recipes like “Jerusalem artichoke soup with crispy pulled duck”, “Beef fillet and braised short rib with truffled potato puree and preserved lemon gremolata” and “Pistachio, polenta and olive oil torte with green apple sorbet”.
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