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Waste not want not Recipes with Oliver Dunne - Dairy

Wednesday, 27 January 2010

Millions of tonnes of food is wasted in Ireland every year so, over the next 5 weeks we will be having waste not want not Wednesdays.

Each week, a chef will show us recipes that can use up typical foods we would regularly throw out as they come up to their sell by date. For example, food like a bunch of banana's that are over ripe, what can we do with them to use them up?

Rather than throw them out, or a good recipe to use up those 4 eggs in the fridge that go out of date tomorrow. Last week Louise focused on fruits, this week Oliver will focus on foods from the fridge such as eggs and dairy products like milk and cheese.

Reducing food waste is a major issue and not just about good food going to waste when times are hard! On average 1/3 of our food goes in the bin, wasted food costs each Irish household €700 a year. For some households this can be over €1,000! This is an unbelievable waste of money and food - think of the holidays you could have instead of throwing all this food out! not to mention the environmental implications too.

If we all stop wasting food that could have been eaten, the CO2 impact would be the equivalent of taking 1 in 4 cars off the road.

Oliver Dunne- head chef in Bonne Appetit

Top tips for using up left over food:
. Butter can be frozen. When you take it from the freezer: Grate it onto waxed paper or onto a cutting board using the coarse holes of a box grater. It will quickly become room temperature.

. When your milk has gone too far and has curdled, it can be strained through (cheese) cloth, thus separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., as it still has a lot of its goodness.
Fry up the potato skins from the peelings , they make delicious snacks and very healthy for you
. Try not to buy meat from supermarkets and just go to the butchers and get them to give you exactly what you need

. Make stock with leftovers and freeze it as ice cubes - these can be stored in the freezer and used when needed. This also works great for red wine...if there is any left in the bottle!

. When storing bread, put it in a plastic bag. Suck the air out using a straw and then seal the bag. 1/3 of all bread bought is thrown out so this will keep your bread fresher for longer - Vacuum packing at home!

Apple and vanilla Crème Brûlé

This is a great recipe if you have leftover egg yolks:

. 1 pint cream
. 200ml milk
. 6 egg yolks
. 80g caster sugar
. 1 vanilla pods
. 2 granny smith apples
. 1tblsp sugar

1. Peel and dice the apples and put in a small sauce pan with one tblsp of sugar cook with a lid on over a low heat until soft when soft mash with a fork or blend with a hand blender.
2. Cut and scrape the seeds from the vanilla pod and add to the cream and milk in a pot and bring to the boil. When boiled remove from the heat.
3. Whisk the egg yolks and the remaining sugar together really well then pour over the boiling liquid whisking whilst pouring.
4. Put the mixture back into the pot and cook on the lowest setting stirring continuously until it thickens slightly.
5. In each of your dishes spoon one spoon of apple compote in the bottom of each dish and pour over your crème brulee mixture.
6. Cook in a ban marie at 150c until the surface wobbles like jelly. Remove from the oven and allow to cool down, just before serving sprinkle the top with light brown sugar and burn with your blow torch.

Grilled smoked haddock with Welsh rarebit, marinated tomato salad

This is a great recipe if you have cheese that's about to go out of date or milk

. 4 portions smoked haddock
. 4 vine ripe tomatoes
. 1 tbls Fresh thyme leaves
. Balsamic vinegar
. Sugar
. Salt and black pepper
. 100g wild rocket

Welsh rarebit
. 200g Strong Cheddar
. 50ml milk
. 2tblsp bread crumbs
. 15g flour
. 1 egg
. 1 tsp English mustard
. 1 splash Worchester sauce

1. Melt the cheese in the milk add the flour, bread crumbs and mustard and cook on a low heat for 1-2 minutes.
2. Blend in the egg and worchester sauce in a small blender. Roll out between two sheets of greaseproof paper to about 5mm thick and allow the mix to set in the fridge.
3. Slice each tomato into 6 slices and spread out on a large baking tray sprinkle with sugar, salt, pepper, thyme leaves, balsamic and olive oil and place in the oven on its lowest setting for 20 minutes.
4. Grill the haddock when half turn it over and place a piece of rarebit on top and grill until golden brown. Arrange the tomatoes in a circle on the plate, top with the haddock and some lightly dressed rocket leave

Additional / Misc' Info:
Statistics show that over 100 billion pounds of food is wasted each year in the United States alone!