Tag Archives: Wellington on a plate

Apple crumble

ne 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.

Apple crumble
Serves 4
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Apple crumble
8-10 apples (can also substitute/mix with other fruit such as pears, rhubarb etc)
1/4C sugar
Water if required
5 Cardamom pods (optional)
Crumble topping
1C flour
125g butter, diced
1/2C sugar
1tsp mixed spice
For the apples
Peel, core and dice the apples. Add to a pot along with the sugar and a little water (and the cardamom if using). Cook on a low heat until the apples are soft and starting to break up. Depending on the variety of the apple they may require some water added if becoming too dry and starting to stick.
For the crumble topping
In a bowl mix together all the topping ingredients and crumble together with your hands until well combined.
To bake
In a baking dish spoon in the apple mix and top with the flour topping.
Bake at 170C for 30-45 mins or until nice and golden brown and bubbling.
MacLean Fraser http://macleanfraser.com/

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Pan fried fish on truffled mash, petit pois a la Francais, lemon beurre blanc

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.

Pan fried fish on truffled mash, petit pois a la Francais, lemon beurre blanc
Serves 4
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Fish
700g Fish fillets
Beurre blanc
150ml White wine
2 Lemons juice/zest
¼ Onion
150g Butter
Salt and pepper
Potato mash
500g Potato
100g Butter
75ml Cream
20ml Truffle oil (optional)
Salt and white pepper
French style peas
200g Peas
½ Lettuce
1/2C Chicken stock
40g Butter
Salt and pepper
Chicken Stock
Left over chicken frame/bones
Vegetable offcuts and ends (carrot, onion, leek, celery, garlic)
Any herb stalks (thyme, rosemary, parsley)
Peppercorns (optional)
For the Beurre Blanc
Finely dice the onion and add to a small pot along with the white wine and the juice and zest of one lemon and simmer until reduced by ¾. Dice the cold butter and over a very low heat whisk onto the wine reduction piece by piece to emulsify. Season with salt and pepper and the juice from the remaining lemon if you want more of a lemon flavour.
For the potato mash
Peel and cut up the potatoes into even sized pieces so they cook at the same rate then place them in a pot of cold salted water and bring to the boil and cook until tender. In another pot heat the butter and milk together. Drain the potatoes and return to the pot, stirring over heat until they become fluffy. Mash with a potato masher or use a ricer or meuli. Fold in the hot cream butter mix and the truffle oil (if using) and season to taste.
For the peas
Boil the peas until cooked, add to a pan or pot with ¼ of the butter. Add the chicken stock and reduce by 2/3 then shake in the remaining cold diced butter to emulsify. Finely shred the lettuce and add to the pea mix to wilt and warm through. Season to taste.
For the chicken stock
In a pot place your left over chicken frame along with any vegetable off cuts or trimmings (and peppercorns) and cover with cold water. Bring to the simmer and leave to simmer for 4 hours. Pass through a sieve and you have chicken stock to use in any recipe you like such as soups, sauces, stews/curries, noodle broth etc.
MacLean Fraser http://macleanfraser.com/

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Roast chicken and spiced pumpkin w citrus slaw and croutons

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.

Bolton Hotel Menu Tasting 30

Roast chicken and spiced pumpkin w citrus slaw and croutons
Serves 4
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Prep Time
45 min
Cook Time
30 min
Prep Time
45 min
Cook Time
30 min
Chicken Salad
300g cooked chicken, shredded
200g pumpkin
¼ cabbage
1 carrot
½ onion
3 slices stale bread, diced
Citrus mayo
2 whole egg
500ml canola (or other neutral) oil
1 teaspon Dijon mustard
Salt, pepper, sugar
Juice of 3 citrus fruit ie grapefruit, lemon, limes, oranges
Spice mix
1tsp ground coriander
1tsp ground cumin
1/2tsp allspice
For the mayo
Reserve 1Tbs of the juiced citrus and place the rest in a pot and simmer until reduced by ¾. Using a stick blender or in a blender or food processor blend the whole eggs with the mustard and reserved Tbs of citrus juice until it becomes pale in appearance. Drizzle in the canola oil slowly to emulsify. Once all the oil is incorporated and the mayo is nice and thick fold in the citrus reduction and then season with a little salt and pepper and sugar (if required) to taste. If the mayo is too thick you can thin down with 1Tbs of hot water.
To make the salad
Dice the pumpkin, toss in a little oil and then toss with the spice mix. Season with salt and pepper. Roast on a baking tray at 180C until tender, about 15minutes. Cool. Cut the bread into cubes and toss in a little oil, season and bake in the oven until lightly browned and crispy. Chiffonade/shred the cabbage thinly, julienne/finely slice the onion (red or white onion ok) and grate the peeled carrot. Fold through enough of the citrus mayo so the slaw is nicely coated. Serve with the pumpkin, chicken and croutons.
MacLean Fraser http://macleanfraser.com/

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Croquetten, Dutch style crumbed chicken and cheese croquettes

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
Serves 2
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Print
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
For the 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
For the crumb
Reserved egg whites (2)
1/2C flour
1/2C breadcrumbs
To make
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/
 

 

 

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