Food Sustainability.

SUSTAINABLE FOOD CELEBRATION
Wangaratta Farmers’ Market
April 8 2017


What a wonderful morning enjoyed by many down at Apex Park. Our Sustainable Food Celebration in conjunction with Wangaratta Farmers Market celebrated local produce and waste-free cooking with a demonstration by local chef and food guru Sally Lynch.

Try and enjoy these recipes given to us by Sally.



Sustainability Demonstration – making the most of leftovers


Vegetable stock

I like to clear out my vegie drawer and pop whatever is in there…..but for the sake of a story here is a recipe as a guide.

Don't worry about peeling or if they are a little limp – it will all be fine.

3 carrots
3 or 4 stems of celery
1 tomato
1 zucchini
1 onion or leek
½ a bunch parsley
1 stick rosemary or sage -plucked
1 bay leaf (this might not be in your crisper
2 cloves garlic
1 tbspn – or a good glug of oil ( I use sunflower)
100 gm rock salt


Roughly chop all the vegies.
Put into a pot with the salt and the oil and cook for about 20 – 30 minutes minutes.
Wizz or blitz until a paste.

I use about a big tbspn per cup of water – you will never buy stock again!!

Stores in the refrigerator for a month or will freeze for up to 8 months.

Herbie pesto

This is just all your leftover herbs, spinach, greens all wizzed up with some garlic, nuts, cheese and oil – then toss it on vegetables | pasta or just spread it on some nice bread.
 
2 cups of green bits; spinach, silverbeet, parsley, basil, mint, coriander, beetroot leaves, roquette
2 cloves garlic
½ cup cashews | almonds | macadamias
1/3 cup grated Parmesan (opt)
lemon zest of a lemon (opt)
½ tspn salt
¼ tspn pepper
½ cup olive oil

Simply wiz until just combined – I like mine a bit lumpy.
Store in the refrigerator for up to 2 weeks.

 Tomato & Veggie Sauce
will make approx 3 cups of sauce.

1 onion chopped roughly
3 cloves garlic chopped
3 tbspns grapeseed oil
8 ripe tomatoes chopped roughly – or any vegetables you got hanging in that crisper of yours.
½ of a good bunch of basil plucked
½ cup white wine (whatever you drink is ok) this is mainly for the sugar. So if you don’t have any wine add I tbspn of sugar and half a cup of water.
2 tbspns good olive oil to finish


1.heat the saute pan up with the grapeseed oil.
2.add the onion and saute this until it is soft. add the garlic, wine and tomatoes/veggies
3.allow to simmer for about 4 minutes. this will allow the tomatoes to break down and cook and the flavours to start mingling and getting to know each other.
4. add the freshly plucked basil and some salt and pepper
5. allow to cook through and thicken naturally.
6. to finish stir through some good olive oil – this gives the sauce a nice fruity flavour and an authentic Italian taste.
 
 Pan Pie
This is really just a leftover tortilla.

I take leftover pasta | cheese | eggs and some herbs and bake in a frying pan either on a stove top or in the oven. Serve with pesto, goats cheese and some fresh vegie sauce. Heavenly.

1-2 cups cooked pasta
6 eggs
Big generous dollop of pesto
Cheese – grated tasty | Parmesan | mozzarella anything really
Salt and pepper

Mix all together in a bowl.
Heat up some butter and oil in a frying pan.
Place the mix in a frying pan – cook until almost set on top.
Flip the tortilla with a plate and cook the top.
Serve with fresh sauce.



Week in Review Casserole

I will quite often throw in a handful of quinoa or buckwheat to thicken it up make it a whole lot more “stewy”  Sometimes I throw in some curry paste or powder and add some coconut milk into the mix.

500gm of meaty scraps | lamb leftovers | bacon | chops | cold cuts
About 3 cups of chopped vegetables – I like cabbage | potatoes | beans | parsnips | whatever really
1 can of beans - cannelloni
2 cloves crushed garlic
Good slurp of olive oil
400 gm tin of chopped tomatoes (or 5 fresh ones will do)
1 cup veggie or chicken stock
A handful of chopped continental parsley.
2 sprigs thyme
1 bayleaf
pinch of cayenne pepper for some heat.



Heat up your slurp of olive oil or else a little water will do and soften all the vegies, meats and garlic.

Place all the remaining ingredients into the pot and bring to the boil – then simmer

Turn to a low simmer and cook for 35 mins.

Serve in a nice bowl sprinkled with more chopped parsley.

Leftovers are great for work or freezing.


  Tuscan Bean and Bread Soup

Soup is a meal in itself in Italy – and anything goes. It is always hearty and full of chunky goodies. I love this soup and can make a big pot of it and eat it all week.

1 onion roughly chopped
1 leek sliced
1 large potato diced
3 cloves of garlic chopped
big splash of olive oil
5 cups of vegetable stock (or chicken)
400gm cannelloni beans cooked.
¼ cabbage shredded
4 tbspns chopped continental parsley
2 tbspns chopped fresh oregano
1 cup of shaved Parmesan
salt and pepper

Croutons for serving + old bread ripped into chunks and tossed in oil and then baked in oven 180°C for about 10 minutes until crispy.

Heat olive oil in a pan and sweat off the onion, leek, potato and garlic.
Pour over stock and simmer for 15 minutes.
Stir in cabbage and beans with half the herbs and cook for a further 10 minutes.
I like to puree about a third of this soup and then pop it back in the pot or put your stickblender in the pot for a few revs.
Serve with shaved Parmesan, croutons and the remaining fresh herbs.
This is absolutely delicious – a big dollop of pesto on top would be quite yummy too.


**chopped tomatoes can be added at the same time as the cabbage if you would like to add some color but I quite like it without.





 

Baked Custards


One of the quickest, easiest and tastiest desserts to make. This is a great base to have – these work summer or winter.

 Custard Croissant/ bread Cake with Chocolate & Raspberries
serves 8

Stale bread or croissants work best.

6 x croissants or 12 pieces of bread
150 gms chocolate (drops or block chopped up)
100gm raspberry jam

8 whole eggs
400ml thickened cream (use the rest when eating)
200gm sugar
1 tspn vanilla paste or 1 tspn extract

Icing sugar to dust and cream or ice cream to serve.

Preheat your oven to 170°C.

Cut the croissants in half and spread with jam then layer in an oven proof dish with chocolate and raspberries scattered in between and through the croissants.
In a separate bowl mix together the eggs, cream, sugar and vanilla and pour over the croissants.
Bake in the oven for 20ish minutes.
Take out and allow to rest for a few minutes – this will continue to cook the dessert.
Dust with icing sugar and serve.