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TRY CHEF N-ZEM'S ANTI-WASTE RECIPES
We all have leftovers in our fridge. Chef N-Zem gives you his recipes to make the most of them, and above all, to avoid wasting anything!
Who hasn't left a fillet of potato in the corner, only to find it fully sprouted a few weeks later? The good news is that you can still cook them and make great meals.
Here, I've decided to make some homemade Italian gnocchi. I start by arranging my sprouted potatoes on a Pyrex® pie dish coated with coarse salt to remove any moisture, and bake for 45 minutes at 180 degrees. After cooking, I simply cut the potatoes in half and scoop out the flesh with a spoon. I then season the potato pulp before adding flour and egg and mixing well. The result is a gnocchi dough ready to be shaped by hand or with a fork.
Once the gnocchi have been cooked in boiling water, they are placed in the oven in the same® Pyrex pie dish, topped with a parmesan cream made from grated parmesan and cream, for a gratin-like, gourmet result that's sure to please the whole family. When they come out of the oven, I add my own little touch with finely sliced raw mushrooms.
Fresh fruit is delicious, but it spoils quickly and we tend to turn to the garbage can, whereas with a little imagination and the right
recipes, these tired fruits can perfectly well be eaten. With this recipe, I show you how to make a delicious anti-gaspi fruit cake.
For this recipe, I start by grating the zests and squeezing the juices from
a few citrus fruits. I then added the rest of the damaged fruit to the mix and blended it all together. For the rest, I started with a classic cake base of flour, sugar, yeast, eggs and a little oil. I mix the sugar with my fruit mixture before adding eggs, flour and
yeast. I oil my Pyrex cake tin® to add a little sugar and pour in my mixture before baking for 40 minutes at 180 degrees.
The great thing about this recipe is that, as well as being quick and easy, it's perfect
to avoid wastage, because you can include any fruit you like: apple, banana, red fruit, etc. Just remember to cut off any excess parts. Just remember to cut off any parts that are too damaged or spoiled.
The Bahn-Mi is a trendy Vietnamese sandwich that can be anti-gaspi, since to prepare it I'm going to reuse vegetable peelings, a poultry carcass and a baguette of bread that's several days old.
The steps are simple: you start by lightly moistening the bread before putting it in the oven on a Pyrex glass plate® to give it a second freshness, and you take advantage of the hot oven to reheat the leftover poultry. During cooking, prepare a marinade with soy sauce, honey and
sesame oil, which you can then dip the chicken in to
give it extra flavour.
To serve, coat the bread with sriracha mayonnaise (or a simple mayo) and add the chicken. Here, I've added radish, carrot peelings and
coriander, but you can customize your Bahn-Mi with whatever raw vegetables you have on hand.
