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Too Good to Waste by Victoria Glass is THE guide to getting the very most out of your food, in the most delicious way possible! So much good food is thrown away when actually, with a bit of creative thinking, you can eat up everything – and enjoy a much more exciting meal for it.  This book is about rethinking what we throw away, and why. By taking this waste-free approach, these recipes are some of the most inventive and innovative that you will ever try, and can show you a whole new way to think about your meals. Start your food waste journey with this delicious recipe!

From Victoria: ‘This is a great way of eating scallops without blowing your budget. The wrappers can be kept chilled for up to 4 days, or frozen for up to 3 months. You can open freeze raw, filled dumplings; just defrost before cooking. Shop-bought wrappers and a gyoza press will turn this labour of love into a speedy supper.’

Taken from Too Good to Waste by Victoria Glass

Serves 6-8

Ingredients

For the pickled brassica stems
a thumb of root ginger, peeled and cut into fine matchsticks
3 spring onions/scallions, cut into fine matchsticks
2 garlic cloves, crushed
1 tbsp sunflower oil
1 tbsp sesame oil
1½ tbsp mirin
2 tbsp tamari
2 tsp dark soft brown sugar
base of 2 cauliflower or broccoli heads, cut into matchsticks
For the gyoza wrappers
200g/7oz/1½ cups plain/all-purpose flour
⅓ tsp fine sea salt
cornflour/cornstarch, for dusting
For the seafood filling
8 large scallops, finely chopped
8 spring onions/scallions, chopped
3–4 garlic cloves, crushed
a thumb of root ginger, peeled and finely chopped or grated
1 long red chilli, with seeds if you like it hot, finely chopped
2 tbsp tamari soy sauce
2 tbsp sesame oil
2 tsp sugar
1 tbsp sunflower oil
Ponzu Dipping Sauce, to serve

Method
Put all the pickling-liquid ingredients into a large plastic box and stir until the sugar has dissolved. Toss with the brassica stems, cover and chill, shaking the box every now and then. They will last for up to a week.
Sift the flour and salt into a bowl. Slowly mix in 100ml/3½fl oz/scant ½ cup boiling water to form a dough, stirring with a chopstick. Dust with cornflour/cornstarch and knead for 10 minutes, or until smooth and elastic. Cut in half and roll into two 4cm/1½in thick sausage shapes. Wrap in cling film/plastic wrap and rest at room temperature for 30 minutes.
Unwrap both sausages, dust with cornflour/cornstarch and cut each one into 15 pieces. Cover with a damp cloth. One at a time, shape into a ball, then flatten and roll out to a circle about 3mm/⅛in thick. Use an 8cm/3¼in round cutter to make a perfect circle, if you wish. Keep dusting with cornflour/cornstarch to prevent sticking and cover all the pastry with a damp cloth to stop it from drying out.
Mix the filling ingredients, then leave to stand for 10 minutes. Put a scant teaspoon of filling in the middle of a wrapper. Wet the edges and fold the wrapper over the filling, pleating the edges to seal and expelling the air. Heat the sunflower oil in a wide, heavy-based pan. Fry half the gyoza at a time for a few minutes, or until the bottoms are brown and crisp. Add 3 tablespoons water, cover and steam for 2 minutes. Serve with the pickled brassica stalks and the ponzu dipping sauce.

Go forth, cook and devour! Don’t forget to tag us (@NourishBooks) in your social pics!

The #midweekmeal veggie burger recipe you’ve been after! Taken from The Part-Time Vegetarian by Nicola Graimes, this plant-based burger takes less than 45 minutes to prep and cook, it’s full of flavour and a firm family favourite. Read on for the full recipe!

Taken from The Part-Time Vegetarian by Nicola Graimes

Serves: 4
Preparation time:  15 minutes
Cooking time: 30 minutes

Ingredients
90g/31⁄4oz/generous 1⁄2 cup red quinoa
400g/14oz can borlotti beans, drained
2 spring onions/scallions, finely chopped
5 sun-dried tomatoes, finely chopped
1⁄2 red pepper, deseeded and diced
1 tsp hot smoked paprika
1 tbsp soy sauce
2 tsp dried oregano flour, for dusting
sunflower oil, for frying
sea salt and freshly ground black pepper
rocket/arugula, watercress and spinach
salad, to serve

To finish
3 tbsp sweet chilli sauce
3 tbsp mayonnaise
4 ciabatta rolls or sesame seed buns,
split in half and lightly toasted
3 tomatoes, sliced into rounds
2 handfuls of salad leaves
1 avocado, peeled, pitted and diced

Method
1
Put the quinoa in a saucepan, cover with water and bring to the boil over a high heat. Turn the heat down and simmer for 20 minutes, covered, until very tender (it should be softer in texture than normal), then drain.
2
Meanwhile, mix together the sweet chilli sauce and mayonnaise.
3
Tip the cooked quinoa into a food processor with the borlotti beans and process to a coarse paste, leaving some of the beans almost whole. Spoon the mixture into a bowl and stir in the spring onions/scallions, sun-dried tomatoes, red pepper, smoked paprika, soy sauce and oregano. Season with salt and pepper to taste.
4
Quarter the mixture and shape each portion into a large burger with floured hands, then lightly dust each burger in flour. Heat enough oil to coat the base of a large non-stick frying pan over a medium heat and fry the burgers for 6–8 minutes, turning once, until golden and crisp. (Alternatively, brush with oil and cook on a baking sheet in the oven preheated to 190°C/375°F/Gas 5 for 25 minutes, turning once, until golden and crisp.)
5
To serve, spread each half of the toasted ciabatta rolls with the sweet chilli mayonnaise. Top one half of each roll with the tomato, salad leaves, burger and avocado and then the ciabatta lid. Serve with salad.

Happy cooking! Don’t forget to tag @NourishBooks when you post your creations online.