Zero Waste Recipes
Banana Skin ‘Pulled Pork’
Recipe by Vojtech Vegh
Ingredients
80g Banana Peel
40g Onion chopped
40g Tomato Puree
10g Mustard
10g Soy Sauce
10g Vegetable Oil
5g Garlic minced
2g Paprika
1g Cumin Seed ground
500ml Water
Prep Method
1. Cut off the top and bottom end of the banana peel. Cut the banana peel in four parts, then cut it into fine slices along the fibres – this will create the ‘pulled pork’ effect.
2. Sauté chopped onion and banana peels in a pan with a touch of vegetable oil, and add paprika, ground cumin and minced garlic. Mix well and add the rest of the ingredients. Cook on medium heat in a pan with a lid on until you get a thick sauce with cooked banana peels (30-40 minutes).
3. Use in a same way as you would use pulled pork.
Surplus Bread Bake
Ingredients:
25g butter, plus extra for greasing
200g crusty white bread, torn into chunks (all the better if it’s a few days old)
100g onion and leek trimmings, thinly sliced
2 cloves garlic, finely chopped
100g vegetable trimmings, grated e.g., carrots, courgettes, broccoli, cauliflower (including leaves)
4 eggs
1/2 handful of herb ends and finely cut stalks
200ml milk (ideally waste milk)
100g grated cheese ends (use up all the bits of cheese you have)
Method:
1. Heat oven to 200C/180C fan/gas 6. Grease a baking dish and fill with the torn bread.
2. Heat the butter in a large pan until it starts to foam. Add the onion/leek and garlic, and cook over a medium heat for 5 mins, stirring as you go.
3. Add the grated vegetables, cooking for a few more minutes until softened.
4. Spoon mixture over the bread and top with the herbs.
5. Beat together the eggs, milk and cheese and season well.
6. Pour your egg mixture over the bread and bake for 15-20 mins until golden and puffy.
Homemade Ricotta
Ingredients:
2L full fat milk (surplus from tables, coffee stations, or at or just over the use-by date)
1 teaspoon salt
75ml lemon juice
Method:
1. Place milk in a large saucepan. Bring to the boil over high heat.
2. Remove from heat. Stir in lemon juice and salt.
3. Stand, without stirring, for 10 minutes or until milk separates into small curds.
4. Set a strainer over a large bowl. Line strainer with j-cloth. Slowly pour liquid, in batches, into prepared strainer.
5. Leave for 10 to 20 minutes. Store your strained ricotta in the refrigerator for up to 1 week.
Key tip: Don’t throw away the strained liquid (the whey). Instead, you can use it to make bread, pancakes, in stocks, sauces and smoothies.
