There’s nothing like biting into some juicy mango on a hot summer’s day. I have so many memories of cross hatching mango cheeks with a knife and inverting them to become an edible cubist echidna. But what do you do with the pits and the peels that you can’t eat? I recently came across this recipe from Cornersmith (also in the Use It All cookbook) and lowered the amount of sugar since I’d mainly use it as a more savoury marinade. Make your mango scraps go the extra mile! It’s surprising how little mango you need to get a good flavour. This marinade base tastes kind of like a subtle Weis bar with a light gingery kick – you can add other ingredients to tweak it to your taste, see the recipe below for suggestions.
RECIPE MANGO SCRAP MARINADE BASE
INGREDIENTS: 2-3 mangoes 2 tbsp sugar (or honey) 2 cups water A few slices of ginger (or 2 tbsp dried ginger pieces/skin)
METHOD 1. Prepare your mangoes – we need the pits and skins for this recipe. Cut off the cheeks and seperate the flesh from the skin with a large spoon. Peel the section around the pit and cut off any mango you want to utilise – reserve the mango flesh for another use.
2. Add the mango peels and pits, sugar, water and ginger to a small pot on medium heat. Stir to dissolve the sugar and bring to a simmer.
3. Simmer for 10 mins, then turn the heat off. Let the flavours infuse for 15 mins.
4. Strain the mango marinade through a sieve pressing as much mango as you can out. Pop the mixture back on the heat on low to reduce further if you’d like it thicker.
5. To use as a meat marinade, use as is, or add salt or fish sauce, pepper, olive oil, and/or chilli to your taste. It also goes great in salad dressing or as is on sweet things like ice cream and pancakes.
MANGO MARINADE VARIANT SUGGESTIONS Add these to the marinade base for something different – Asian: fish/soy sauce, lime juice and zest, coriander stems and/or a bashed lemongrass stalk. – Mango sweet chilli: chilli or sriracha and maybe a little honey. – Mango BBQ: garlic, bbq sauce, chilli.
Merry belated Christmas! I hope, like me and my family, you enjoyed bucketloads of fresh seafood and prawns or maybe you’re having some for New Years. With all those prawns, inevitably comes lots of leftover prawn heads, tails and shells. In this recipe I’m going to show you how to get the most bang for your buck from your prawns by extracting that rich flavour of the sea into a deep red hued prawn oil. Best of all you only need 4 ingredients. Freeze your prawn bits till you have 1kg or so and simply thaw out in the fridge and drain. Inspired by Christmas, but great anytime you have prawns.
This prawn oil is great tossed through pasta or noodles – use it to flavour a stir fry, curry or cook fried rice or vegetables with it. Drizzle it on soups or seafood dishes for an extra oomph of umami prawny flavour.
My partner Mark and I filmed this recipe as a video. We’re going to try do this for our recipes from now on!
RECIPE ZERO-WASTE PRAWN HEAD OIL
INGREDIENTS 1 small brown onion, finely diced (keep the skin and ends) Vegetable oil or other neutral-flavoured oil 1-2kg Prawn heads, shells and tails 1/4 teaspoon salt Optional: Onion skin peels and ends
METHOD 1. Prepare the prawn heads by tearing up the shells from the head flesh you can also bash them with a mortar and pestle. Make sure there’s no poop chutes (otherwise known as the prawn poo veins)!
2. Heat a deep pot on medium heat. Add a splash of oil, then toss in your diced onion and salt. Cook for approx 5 min, stirring occasionally until softened and translucent.
3. Increase the heat to medium high. Add the prawn heads, onion skin and ends and cover them half way in vegetable oil.
4. Cook them for approximately 30-45min, until the oil is reddy/orange in colour. Stir and crush the heads/shells with a wooden spoon periodically to release flavour.
5. Strain into jars. Allow to cool and store in the fridge. It lasts for a couple of months (if you haven’t finished it before then!).
OTHER PRAWN HEAD & SHELL USES – Prawn stock – You could also simmer prawn heads and shells with water to make a flavourful stock. Great as a base for seafood dishes, pasta sauce, tom yum soup, ramen, risotto and as a general flavour enhancer in stir fries, veggies, curries and noodle dishes. – Crunchy prawn heads – Season self raising flour with salt and coat the cleaned prawn heads. Deep fry for a few minutes till crisp and golden right through. Eat with a chilli sambal or sweet chilli sauce to dip.
What are your favourite uses for prawn shells and heads?
I usually make this mushroom mince when I have a glut of mushrooms that I either forgot about or overbought from the bargain bin. Semi dried out, sad looking mushrooms are perfect for this! It’s a bonus if they’re fresh, but I’ve made this with both and it’s delicious either way. It’s an umami-rich lighter alternative to mince. My go to use for this is usually a riff on Chinese san choy bao or in a rice bowl. When I don’t have much left of this I just stretch it by adding a few spoonfuls to meals on the side.
Everything is chopped in the food processor since we have it out anyway! If you don’t have a food processor you can roughly hand chop everything up with a little more time, but definitely more love.
MUSHROOM MINCE SAN CHOY BAO
INGREDIENTS 600 g mushrooms (any mix really, I often use a mix of field, button and swiss, whatever you have or whatever’s cheaper) 1 large onion 1 cup leftover cooked white rice Canned bamboo shoots, sliced (approx 225g) Canned water chestnuts, sliced (approx 227g) 3 tsp oyster sauce 3 tsp light soy sauce 2 tsp brown bean paste* (fermented soy bean and flour paste) 2 tsp kecap manis (sweet soy sauce) 1 tsp rice wine vinegar Pepper and salt to taste
TO SERVE Coriander Sesame oil Baby cos lettuce – washed and dried Pickles on the side (optional)
METHOD 1. Heat a large fry pan on medium with a bit of vegetable or another neutral oil. Roughly halve and quarter the onion and finely chop in a food processor, then add to the hot pan with a pinch of salt and fry for 2-3 mins or until golden.
2. Add the washed and drained water chestnuts and bamboo shoots to the food processor and carefully process with the pulse function to a rough chop. Keep some texture as this part adds a bit of crunch, so some larger bits are fine. Add to the pan with the onion and saute for 5 mins. Add another glug of oil if it’s drying out then 1 tsp each of oyster, soy sauce, brown bean paste and kecap manis – mix through well – this imparts extra flavour into the chestnuts and bamboo shoots. Cook for a few minutes, then set aside in a medium bowl.
4. Meanwhile chop the mushrooms to a rough dice, in the food processor. Work in batches (depending on the size of your food processor) so the chop is even – tear large mushrooms into smaller bits for a more even chop. Do some finely, some more chunky to get variation. Be careful not to over do it as they’ll cook down and shrink. Add more oil to the large pan on medium high heat and add your chopped mushrooms and leave them, if you overmix them you’ll coax out more liquid. Letting them sit allows them to brown and set a bit of colour on the edges. The cooking time depends on your mix of mushroom varieties. I cook them until they don’t have that raw taste anymore. Should be around 5-10 minutes.
5. Throw in the chestnut and bamboo mixture and cooked rice with the mushrooms, mix well and warm through. Add the remaining sauces and the rice wine vinegar: 2 tsp oyster sauce, 2 tsp soy sauce, 1 tsp brown bean paste, 1 tsp kecap manis and some white pepper. Taste for seasoning after each sauce addition if you’re not confident mixing and layering asian sauces then do a final taste for seasoning.
TO SERVE Spoon warm mushroom mince into prepared lettuce cups and top with coriander (finely sliced stems or leaves) and pickles on the side – chinese pickles, kimchi, takukan (yellow pickled daikon), do chua (pickled carrot and daikon) or just sweet sliced pickled cucumbers work well). Crunchy cucumber slices and lil’ red radishes are nice too if you have some handy. Enjoy!
NOTES: *Brown bean paste: Is a fermented soy bean and flour paste. If you cannot find it substitute with extra soy sauce to taste.
There’s so many ways to eat this, how would you do it?
Cauliflower leaves are quickly becoming my go-to zero-waste staple. This non-traditional pizza recipe came about when I ran out of baby spinach but was craving a spinach and egg pizza. The closest thing I had in the crisper was a whole cauliflower + extra cauliflower leaves (everyone left them behind at the grocers, so I sneakily grabbed a handful and put it with my cauliflower bag hehe). I thought…I COULD USE CAULIFLOWER LEAVES!
I was going to use tomato paste on the base but decided to use kale stem pesto because I had some fresh. I usually make a big batch and keep some in the fridge, then freeze the rest in sheets so I can break off the amount I need. You can also just use readymade, but if you want to give it a go here’s my recipe for kale stem pesto.
It’s pretty easy. Seperate the leaves and stems, cut the stems into small pieces and baked quickly to soften a bit, then pop it on a pizza base spread with kale stem pesto (my recipe here, you can also use store bought). Add a few other bits and pieces, pop it back in the oven, add your egg towards the end and there you have it! YOUR OWN. PERSONAL. PIZZA.
All the ingredients below can be subbed for whatever you have available…I just used what I had for this very last minute pizza. For the cheese go ahead an use something fancier like mozzarella or bocconcini (it’ll be better, obviously, but sometimes you just need to offload a few slices of cheese) or scale it back to the tasty cheese slices…nobody will know, not even Instagram. If you don’t have pistachios, almonds or hazelnuts would work just as well. The pizza base I tried happened to also contain cauliflower (Picasso kitchen cauliflower base – a regular base with cauliflower added to up the veg content). It wasn’t bad! I’d buy it again for quick meals like this. It was thin and became nice and crispy. I’d usually have less toppings but my slight distrust of the pizza base and hunger meant I piled it on a bit more.
EASY CAULIFLOWER LEAF & EGG PIZZA
Cauliflower leaves, 4 large pieces, stems attached
Pre-made pizza base
2 tbsp kale stem pesto (or pre-made pesto alternative)
10-12 kalamata olives, drained
1 tsp capers (optional – can just use a pinch of salt instead)
2 slices gouda cheese, torn into pieces (or whatever cheese you have)
100g pistachios, shelled and chopped
1 large egg
Salt and pepper, to taste
1. Pre-heat a fan forced oven to 180°C. Rinse and trim the cauliflower leaves. Pat dry. Line a large oven tray with baking paper and set aside.
2. Pull leaves off cauliflower stems, keeping leaves and stems seperate. Tear the leaves into bite sized pieces. Chop stems into 1cm pieces, halving any large ones, then pop onto your lined baking tray with a drizzle of olive oil and 1 tsp of capers and pepper. Toss to coat in oil, place tray in oven for 2 minutes or till stems are beginning to soften slightly (this pre-cooking ensures they’re not undercooked at the end).
3. Spread pesto evenly onto your chosen pizza base using a spoon leaving a bit of a border for the crust edge. Scatter the cauliflower stems and capers, cauliflower leaves and pistachios on top making sure to leave an egg-sized bare circle on the middle of the base for the egg later on (one or two leaves on the circle are ok you just don’t want a mound of things there messing with the egg and popping the yolk). Top with cauliflower leaves and put back in the oven following the packet directions for the pizza base (my thin one required 8 minutes). Halfway through add your cheese on top (still avoiding the middle bare bit).
4. Meanwhile crack your egg into a ramekin so it’s easier to place it. Take out your pizza and drizzle with a little olive oil (the cauliflower leaves should be crispy, this addition of oil just ensures they don’t burn).
Carefully slide the egg out of the ramekin into the middle ensuring the yolk doesn’t break (no biggie if it does, it’ll just cook quicker). Use a spoon to spread out the egg white slightly to fill any gaps between it and the fillings. Place the olives anywhere the egg isn’t and put back into the oven for 2-3 minutes or until your pizza crust is golden and the egg is just starting to turn white on the edges (without clear bits).
5. To serve sprinkle with some chopped pistachios, fresh basil leaves and pepper (there’s probably enough salt with the capers and olives). Season the egg with salt and pepper. Cut into 4 slices, ensuring all bits get a bit of egg/yolk and enjoy!
I’d love to hear your spin on this pizza! What did you add?
How often do you peel a carrot or a potato and chuck away the skin? Imagine if these nutritious strips could be turned into a whole ‘nother meal.
Well dream no more.
Recently I was cooking a bunch of carrots and parsnips, and didn’t have the heart to bin the peels — so I developed this frugal fritter recipe to make the most of them. It actually transforms them into caramelised discs of savoury goodness, with a subtle earthiness. You’ll never bin a peel again.
ZERO WASTE VEGGIE PEEL FRITTERS
Serves 2 with leftovers. Cooking time: 30 mins
2.5 cups parsnip and carrot peels*, chopped finely (peels of approx 5 carrots and 4 small parsnips)**
Half a brown onion, finely diced
1/4 cup self raising flour
1 tsp ground tumeric
½ tsp ground cumin
½ tsp whole fennel Seeds
¼ tsp ground nutmeg
Salt and pepper (to taste)
For serving: Greek yoghurt, salsa or chutney
In a biggish bowl mix together the eggs, onion, parsnip and carrot peels and any other veg. Add the flour, turmeric, cumin, nutmeg, salt and pepper and mix well.
Heat a little vegetable oil in a non-stick fry pan on medium heat. Add heaped tablespoonfuls of the fritter mix in the pan pressing it flat into 1cm thick fritters before the mixture sets. Cook in batches for 2-3 mins per side or till golden.
Transfer to a paper-towel-lined plate and keep warm. Serve fritters with salad and greek yoghurt, salsa or chutney.
* You can swap in and out any of the following veggie peels with this recipe: potato, sweet potato, beetroot and zucchini (if you weirdly were peeling zucchini for some reason, though it might make the mix watery so add flour to counteract).
** If you’re peeling veg but don’t feel like fritters, the peels will store well in a ziplock if used within a few days.
So late one night, my partner and I were watching a Bon Appetit video – the one where Claire painstakingly recreates a gourmet version of instant ramen – and suddenly we felt super-inspired to pimp up some packet ramen for ourselves.
We found some ageing mushrooms holding on for dear life at the bottom of the fridge. Usually I’d just throw them in with something meaty to add flavour, but I figured adding them to ramen would be a far more interesting way to use them up and extract their umami goodness.
But for any good ramen you need a good broth — and given its vital role, it’s preferable to use a homemade stock. It’s nicer than the salty store-bought versions — but in a pinch you could easily use a good quality liquid stock (with added pan-fried mushrooms), or even a stock cube or flavour packet if you really cbf.
Luckily, in the freezer, we rediscovered some frozen homemade chicken & miso mushroom stock that we decided would be an easy and tasty base. I won’t go into the detail now (of how this stock was made), but the short of it is, I’d made a regular chicken stock a few months ago, and just for the heck of it added some rich umami juice obtained from roasting huge miso-covered mushrooms. If you’re interested in the full recipe, please comment below!
From there, we got way too enthused — the resulting ramen was so light and satisfying, and although it wasn’t a thick, 24-hour tonkatsu broth, it was super flavourful for the amount of time we put into it. Enjoy!
SUPERCHARGED INSTANT RAMEN
Makes 2 servings. Cooking time 15-20 minutes.
1 litre of chicken and miso mushroom stock (or good quality liquid chicken stock)
2 bricks of instant ramen
300g almost-bad mushrooms, halved and sliced thinly*
2cm piece of ginger, sliced
Few pinches roasted ground Szechuan pepper (or white pepper)
Put 3 eggs into a small pot and cover with cold water on medium heat. Once boiling turn heat down to medium-low and start a 5 minute timer for slightly set (not runny) soft boiled eggs. Once done run under cold water till eggs are completely cool to stop them cooking.**
In seperate small bowls, rehydrate dried porcini mushrooms and seaweed with boiling water. Reserve the liquid from both to add more umami flavour to your stock in Step 4.
Heat a medium fry pan on medium heat and add 2 tsp neutral flavoured oil. Throw in sliced mushrooms with salt and ground Szechuan pepper to taste. Stir occasionally for 5 minutes or till roasty and slightly golden. Take off the heat and reserve.
Meanwhile in a medium saucepan, bring your frozen stock to the boil – adding in the sliced ginger plus the reserved liquid from both the rehydrated seaweed and porcini mushrooms. Taste your stock – if it needs more flavour add soy sauce to taste, but keep in mind when soup’s too salty you get sick of a whole bowl. Break both bricks of ramen in half (they’re probably too wide for a small pot) and drop into the pot to cook ensuring they’re submerged in the stock. Stir to ensure even cooking. Allow to boil for 3-5 minutes or till ramen has reached your desired doneness. ***
Peel eggshells off the eggs and cut each into halves. To serve tong the noodles into 2 deep bowls and pour over the soup. On top of the noodles in each bowl place half the seaweed, mushrooms and 3 egg halves. Sprinkle with a dash of sesame oil to taste.
* If your mushrooms are slightly dried out and look a bit worse for wear we can work with that – new ones are totally fine too but I just had sad ones!
*** I took the ramen off when it was al dente, with a bit of bite. This is okay as they’ll sit in the stock for a few minutes while you prepare everything else, so they’ll cook further without going too soft.
Whenever you have a cauliflower with the outer leaves and stalks in tact it’s almost second nature to pull them all off and bin them. I started this process recently and noticed there was almost as much leaf as actual cauliflower. That got me thinking…there had to be a way to utilise them…
To clarify by ‘leaves’ I mean the green outer leaves and the stems they’re attached to. After a few experiments I whacked them in the oven with some seasoning I’d typically use on cauli. Once roasted, the leaves become incredibly crispy, in a kind of unexpected way. They taste like deep fried kale chips and nori (roasted seaweed, often used for sushi), while the stalks retained their cauliflower nuttiness.
I mixed the roasted cauliflower leaves into a little breakfast salad – but you could also enjoy them as a side, with other roasted veg or in a more substantial salad.
EASY CAULIFLOWER STEM BREAKFAST SALAD
Serves 1 as a light salad
INGREDIENTS Cauliflower leaves (middle stalk intact)
Salt and pepper
TO SERVE Fried egg
A few big handfuls of mixed salad leaves
Caramelised white balsamic
METHOD 1. Preheat oven to 200°C. Rinse the cauliflower leaves off and trim any woody ends off. Pat dry, then place on an oven tray. Drizzle with olive oil and toss well to coat.
2. Sprinkle cauliflower leaves with a bit of cumin, smoked paprika, chilli flakes, salt, pepper.
3. Pop into the hot oven for 10-15 minutes or until the leaves start to become golden and crispy. 10 minutes is enough for some light colour on them – while at 15 minutes they’ll look more like mine did with more char on the stalks and super crispy (almost deep fried looking) leaves.
4. To Serve: I tossed them with mixed salad leaves, a bit of caramelised balsamic and a fried egg on top.
I definitely want to have another play around with these next time I get a leafy cauli and I can’t believe how many times I’ve just mindlessly thrown these delicious stalks away. Never again.
Recently I visited my dad and he gave me a gift: An old sweet potato from the very back of his fridge. It was sprouting and looked mostly unsalvageable.
“Ummm… thanks… dad…?”
He pushed it into my hands, “You should plant it.”
I assumed this was another one of his harebrained ideas, but I googled it and was surprised to find that it’s a thing. There’s a bit more of a process to it than just digging a hole and chucking in your sprouting sweet potato though…
1. Grow the slips
Slips are long, vine-like and leafing growths near the tip of a sweet potato – and it’s these that sprout baby sweet potatoes for you to enjoy (you can actually grow up to 50 slips per half). To grow slips, use a new sweet potato or one that’s already begun sprouting by itself. Cut it in half and place each cut side down in a bowl, glass or jar half submerged with water (pictured below). Leave it in a warm place and change the water daily to keep it fresh. I left mine for 2 weeks.
2. Let the roots grow
Once the slips have developed nice and long, it’s time to separate them from the mamma potato so they can grow on their own. Carefully twist the slips off where they connect to the sweet potato and place them in a shallow container with a little water to cover the bottom half of the stems.
The roots will begin to grow and sprout leaves within a few days. When they’re 2-3 cm long they’re ready to be planted.
I bought two massive bunches of kale on special, thinking I’d use it all quick smart. I was wrong. After a huge batch of kale salad and a tray of kale chips, there was still a big bunch in the fridge plus all the stems I’d kept (don’t judge me).
I thought I could make it into a pesto, and saw that some people blanched the stems first – but to be honest I tested it blanched versus raw and they both taste amazing, so save yourself the effort.
With that, here’s my recipe for a raw kale pesto that uses up every last scrap of kale and is prime to slather on pretty much anything.
RECIPE Raw Kale Stem Pesto
Yield: Approx. 1 ½ cups of finished pesto (1 x 300ml mason jar full)
INGREDIENTS 1 packed cup kale leaves, rinsed and roughly chopped
1 ½ packed cup kale stems, rinsed and roughly chopped
1 shallot, roughly chopped
2 garlic cloves – peeled
25ml lemon juice (approx. ½ a medium lemon)
Zest of ½ a medium lemon
¼ cup Parmesan cheese, grated
2 tbsp pine nuts or roasted walnuts
80ml olive oil
Salt and pepper, to taste
You could also add any herbs you have on hand like parsley or basil.
Add all the ingredients to a food processor, and pulse in controlled bursts till crumbly-looking without any big chunks. Scrape down the sides regularly to ensure everything’s processed relatively evenly.
Add more lemon, salt or pepper to taste. And add a little more olive oil if you want a thinner pesto.
To store, keep refrigerated in a hipster-looking glass jar for added effect, and top with olive oil to stop it browning. Freeze batches for later use in small containers or plastic freezer bags.
Easy, right? Mix this pesto into pasta, soups, salads, spread it on toast or sandwiches for a herby garlicy, use it as a pizza sauce, toss veggies through it, top eggs with it, eat it with a steak or mix through meatballs. There’s so many ways to use it!