Tag: Zero Waste Recipes

Posted on

Sweet and Spicy Aubergine and Mushrooms

This dish incorporates two of my favourite vegetables, aubergines and mushrooms. Heavily influenced from all the years I’ve spent in Asia, expect powerful, fresh and punchy flavours with that underlying sweetness that South-East Asian cuisine is known for.

SERVES 4

PREP TIME 10 MINS

COOK TIME 20 MINS

TOTAL TIME 30 MINS

INGREDIENTS

  • 2 small – medium sized aubergines (cut into 3/4 inch cubes) 
  • 175g oyster mushrooms
  • 1 and a half courgettes (I used up the 2 cores from my Easy Courgette Ribbon Salad and sliced them into squares)
  • 1 tbsp rapeseed oil
  • 1 tsp salt
  • 1 tbsp tamari / soya sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar / maple syrup
  • 1/2 lime (juiced)
  • 1/4 zest of lime
  • 1 large mild red chilli (adjust as per your taste)
  • 1 sq inch of ginger (minced)
  • 1 clove of garlic (minced)
  • 2 spring onions (sliced)
  • 1 tsp sesame seeds 
  • Large handful of coriander (chopped)

STEP 1

Prepare your 3/4 inch cubes of aubergines and sprinkle them with salt then set aside as you prepare the rest of your vegetables. 

STEP 2

Heat a pan until it’s very hot and add rapeseed oil. When the oil is hot, add the aubergines and reduce the heat to medium. Cook for 10 minutes turning regularly to ensure all sides are golden brown the centres are soft. 

STEP 3

Add chilli, garlic, ginger, mushrooms, tamari, apple cider vinegar, lime zest and a splash of water then cover and heat for another 3-4 minutes. 

STEP 4 

Add courgette cores (if you are cooking with whole courgettes and not just the cores then add these in with the mushrooms in step 3) and sugar then cover and cook for another 4 minutes.

STEP 5 

Turn off the heat and stir through lime juice, sesame seeds, spring onions and coriander and serve with rice or noodles.

Posted on

Simple Crispy Roasted New Potatoes Side Dish Recipe

One of the main things I miss the most about home when I’m living on the road is having access to an oven and it is simple dishes like this that show you why. Incredibly easy, insanely tasty and the perfect addition to any lunch or evening meal or even just as a delicious snack, these bite-sized delights couldn’t be simpler! 5 minutes prep, whack them in the oven, toss them over halfway through and hey presto! Epic, crispy, deliciousness in just 40 minutes.

SERVES 4

PREP TIME 5 MINS 

COOK TIME 35 MINS 

TOTAL TIME 40 MINS 

INGREDIENTS 

  • 650g new potatoes (halved/quartered, keeping size consistent)
  • 1/2 tsp garlic powder 
  • 1/2 tsp sea salt 
  • 3/4 tsp mixed herbs / fresh rosemary (minced)
  • Pepper (to taste) 
  • Healthy drizzle of rapeseed oil / olive oil

STEP 1

Heat your oven to gas mark 6 before you prep the potatoes. Wash the potatoes well but keep the skin on then cut into halves or quarters making sure you keep the size consistent.

STEP 2

Transfer to oven dish and spread out evenly. Toss in oil, garlic powder (or fresh if you prefer), see salt, herbs and pepper and put in the oven on the top shelf.

STEP 3

Check after 20 minutes – turn over potatoes and put them back in the oven. Cook for another 15 minutes or until crispy and serve with an extra sprinkle of sea salt.

Posted on

Zero Waste Aloo Gobi Recipe

Aloo Gobi is a traditional North Indian dish that is enjoyed widely around the world but most commonly in India and Pakistan. Made up of the main ingredients ‘aloo’ meaning ‘potato’ and ‘gobi’ meaning ‘cauliflower’, this dish is hearty and full of goodness. There are many variations that may include peas or other veggies but the name stays the same.

Authentic Aloo Gobi does not have a liquid gravy which means the flavour comes from the aromatic spices added including tumeric . It is found all over India because the ingredients are widely accessible and cheap, it fills your stomach and it’s also simply delicious!

This recipe gives a zero waste spin on this traditional dish making use of the whole cauliflower, including the stalk and stems for added crunch! Super easy, super tasty and always a crowd pleaser! Enjoy 🙂

SERVES 6

PREP TIME 10 MINS

COOK TIME 25 MINS

TOTAL TIME 35 MINS

INGREDIENTS

  • 2 large potatoes (cut into 3/4 inch cubes, skin on)
  • 1 medium cauliflower (cut into large florets and peel the outer layer of the stalk. Remove 1/2 inch off the bottom (and compost!) and cut the rest of the stem into 1/4 inch slices)
    1/2 cauliflower leaves (separate leaves from stems and cut stems into 1/2 inch slices (like you would with celery) – chop leaves roughly)
  • 3 shallots (diced)
  • 1/2 red onion (finely diced)
  • 3/4 green chilli (finely chopped) (optional)
  • 1 sq inch ginger (minced)
  • 3 garlic cloves (minced)
  • 2 tomatoes (finely diced)
  • 1/2 lemon (juiced)
  • 2 tbsp rapeseed oil
  • 1 tbsp garam masala
  • 1 tbsp coriander powder
  • 1 1/2 tsp salt
  • 1 tsp tumeric
  • 1 tsp cumin seeds
  • Handful of chopped coriander (including stalks)
  • Cup of water

GARNISH

  • Coriander

STEP 1

Heat your pot and add oil. Once the oil is hot, add the cumin seeds and cook for 30 seconds until fragrant.

STEP 2

Lower the heat (medium) and add your shallots, onions and cauliflower leaf stems sautéing them for about 5-6 minutes until soft.

STEP 3

Add ginger, chilli and garlic and cook for 2-3 minutes.

STEP 4

Add salt and spices, stir and cook for another 1-2 minutes over a low heat.

STEP 5

Pour in your diced tomatoes, stir and simmer for a few minutes before adding the potatoes. Increase the heat slightly, add a splash of water and cover for 5 minutes.

STEP 6

Add the cauliflower stalks and florets, cover and cook for another 10 minutes. Add a splash of water if necessary.

STEP 7

Squeeze half a lemon and mix in with a handful of roughly chopped coriander.

STEP 8

Serve with rice, chapati or other Indian bread with a sprinkling of extra coriander as garnish.