We've teamed up with Channel 10's Farm to Fork host and celebrity chef Courtney Roulston, to help you reduce your food waste. Veggies, bread and pastries and fruit are the most likely foods to end up in the bin. To get the most out of the foods that get thrown away, Courtney has prepared some simple and delicious recipes that you can try at home:
- NO WASTE BEETROOT AND CHICKPEA SALAD
- GOLDEN POTATO ROSTI WITH YOGHURT & BEETROOT RELISH
- BANANA, APPLE & NUT LOAF
- SPINACH, CHEESE & MUSHROOM BREAD & BUTTER PUDDING
No Waste Beetroot & Chickpea Salad
SERVES 4 AS A SIDE
Recipe By Courtney Roulston for Rabobank
Prep time: 15 minutes
Cook time: 45 minutes
Dietaries: Gluten free, Dairy free, Vegetarian, Vegan
Ingredients
1 whole bunch beetroot, leaves attached
Sea salt to taste
½ cup (125ml) extra virgin olive oil
1 clove garlic, peeled, crushed
1 long red chilli, chopped
1 x 400g can chickpeas, drained, aqua faba (chickpea liquid) reserved
1 teaspoon ground cumin
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
2 tablespoons crushed pepita seeds, toasted
¼ cup mint, leaves picked
1 tablespoon dill sprigs
Method
Step 1. Pre heat the oven to 190 degrees C. Cut the beetroot from the stems and wash the bulbs, leaves and stems in a bowl of cold water. Drain and place the beetroot bulbs onto 4 pieces of foil around 25cm in length. Drizzle each beetroot with a little oil and season with sea salt. Wrap them up in the foil and place onto a lined baking tray and bake for 30 minutes.
Step 2. Remove the beetroot tray from the oven after 30 minutes and place the drained chickpeas onto the same tray with the beetroot and drizzle with 1 tablespoon of oil, a pinch of salt and the ground cumin. Mix well so the chickpeas are coated then place back into the oven and bake for 15 minutes, or until the chickpeas are fragrant and the beetroots are tender. Allow the beetroots to sit at room temperature in the foil for 10 minutes before carefully slipping off the skins and chop them into rough chunks. Set aside.
Step 3. Place the chickpea liquid into the jug of a stick blender. Pour in the Dijon mustard, vinegar, maple syrup and sea salt. Blitz until the mixture emulsifies, then slowly drizzle in 1/3 cup (80ml) of the oil until the mixture becomes thick and pale. Set aside.
Step 4. Cut the beetroot stems into 1cm lengths and the leaves in half. Heat 1 tablespoon of oil in a frying pan over a medium heat. Add the garlic, chilli, beetroot stems and leaves and cook for 2 minutes, or until fragrant and tender. Place the cooked leaves onto the base of a serving plate. Arrange the chopped beetroot and roasted chickpeas onto the plate. Drizzle with some of the creamy chickpea dressing and scatter with pepita seeds, mint and dill before serving.
Golden Potato Rosti with Yoghurt & Beetroot Relish
SERVES 4
Recipe By Courtney Roulston for Rabobank
Prep time: 10 minutes
Cook time: 40 minutes
Dietaries: Gluten free, Vegetarian
Ingredients
4 medium washed potatoes (around 800g)
½ teaspoon ground turmeric
Sea salt and pepper to taste
4 tablespoons ghee or extra virgin olive oil
⅔ cup yoghurt to serve
¼ cup coriander sprigs to serve
Beetroot Relish:
1 large beetroot, washed, grated
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 small onion, diced
1 tablespoon ginger, finely chopped
10 curry leaves
Juice and zest of ½ lemon
Method
Step 1. Place a clean tea towel onto a tray and grate the potatoes onto the towel. Over a bowl squeeze the grated potato into a ball to remove as much liquid as possible (the potato liquid can be used in your next stock or soup). Place the grated potato into a bowl and mix through the turmeric, sea salt and 2 tablespoons of ghee.
Step 2. Heat 1 tablespoon of ghee in a heavy based fry pan over a medium heat. Add the potato to the pan and use a spatula to gently shape the rosti into an even circle around 2cm in thickness – making sure not to press down too firmly on the rosti as you want some air in between the potato for it to cook through. Leave on a gentle heat for 15-20 minutes or until the bottom is golden and crispy. Carefully flip over and cook for a further 10-15 minutes, or until golden all over and tender on the inside.
Step 3. Meanwhile to make the relish, heat the remaining ghee in a small frying pan over a medium heat. Add the mustard and cumin seeds and leave to cook for 30 seconds. Add in the onion and cook for 4 minutes, or until starting to go slightly brown. Mix in the ginger and curry leaves and simmer for 30 seconds before adding in the grated beetroot. Cook for 1 minute, then remove the pan from the heat and mix through the lemon zest and juice.
Step 4. To serve, place the rosti onto a platter and cut into thick wedges. Dollop over the yoghurt and beetroot relish. Scatter with coriander sprigs before serving.
Banana & Apple Nut Loaf
SERVES 8
Recipe By Courtney Roulston for Rabobank
Prep time: 10 minutes
Cook time: 60 minutes
Dietaries: Vegetarian, Gluten free (optional)
Ingredients
1 ½ cups self-raising flour (gluten free will also work)
½ cup almond meal
⅓ cup coconut sugar
2 teaspoons ground cinnamon
2 over ripe bananas
2 apples, grated
2 free-range eggs
½ cup coconut yoghurt
½ cup extra virgin olive oil
6 fresh medjool dates, chopped
⅓ cup whole almonds, chopped
¼ cup hazelnuts, chopped
Method
Step 1. Pre heat the oven to 170 degrees C. Grease and line a loaf tin with baking paper, ensuring it overhangs to make it easy to lift out the loaf. Place all of the dry ingredients into a large mixing bowl with a pinch of salt. Stir to combine and make a well in the centre.
Step 2. In a separate bowl place 1 & 1/3 of the bananas and use a fork to mash them up into a pulp. Cut the remaining 2/3 of a banana into a bowl and stir with the chopped nuts.
Add the grated apple, eggs, yoghurt and extra virgin olive oil into the mashed banana and stir well.
Step 3. Mix the apple mixture into the dry ingredients and mix well until you have a thick batter. Scatter the nut mixture all over the top of the loaf, pressing down gently so it sticks.
Step 4. Bake for 50 minutes – 1 hour or until a wooden skewer comes out clean when inserted into the middle of the loaf. Allow to cool for 15 minutes in the tin before removing to slice and serve.
Spinach, Cheese & Mushroom Bread & Butter Pudding
SERVES 4
Recipe By Courtney Roulston for Rabobank
Prep time: 10 minutes
Cook time: 40 minutes
Dietaries: Vegetarian
Ingredients
250g stale sourdough bread, sliced into 1cm thick slices
75g butter at room temperature
Sea salt and black pepper to taste
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled, finely chopped
250g mushrooms, sliced
2 cups baby spinach
2 tablespoons thyme, divided into 2
1 red onion, peeled, sliced into thin wedges
125g any cheese that needs using up - Tasty, Parmesan, Gruyere, Feta etc.
6 free range eggs
500ml milk
Method
Step 1. Pre heat the oven to 180 degrees C. Butter one side of all the bread, then cut each piece of bread into 2cm batons. Lightly grease an oven-proof pan with a little butter and scatter the bread into the pan and arrange the onion wedges in between the bread. Set aside.
Step 2. Heat the oil in a frying pan over a medium heat and add the garlic and mushrooms. Cook, stirring for 3-4 minutes, or until the mushrooms are cooked. Add in a pinch of salt and pepper, half the thyme and the spinach. Cook for a further minute before removing from the heat then scatter evenly over the bread and onions.
Step 3. Roughly cut the cheese into slices and scatter over the top with the remaining thyme sprigs. Whisk the eggs, milk and a pinch of salt and pepper in a bowl then pour all over the bread mixture.
Step 4. Leave to soak for 10 minutes before placing into the oven and bake for 40 minutes, or until the top is golden and the center still has a slight wobble. Allow to cool slightly before serving.