As we work towards a more sustainable future here at Young’s, Stop Food Waste Day felt like the perfect opportunity to catch up with Exec Chef, Chris Knights for one of his top recipes to reduce waste this autumn.
6th September 2022
#Chef #Food & Drink #Recipe
Waste not Autumnal Salad By Young’s Exec Chef Chris Knights
6th September 2022
Ingredients
- 150g any mixture of tops, leaves or stems – radish, beetroot and carrot tops are my favourite.
- 160g any leftover soft herbs – parsley, dill, chervil or coriander .
- 100g any leftover soft veg – sprouting broccoli or cauliflower florets work perfectly.
- 300ml veg oil to fry.
- Tempura batter –
- 50g rice flour
- 50g Cornflour
- 200ml ice cold soda water
- Mix these three together with a whisk to combine to make a smooth batter.
- A simple pesto, I’ve used my extra black cabbage leaves left over from my Sunday roast prep simply blitzed up with some toasted chestnuts and rapeseed oil.
Method
- Thoroughly wash all the stems, leaves and veg in running cold water, allow to completely dry on a tablecloth for a few minutes
- Add the veg oil to a heavy saucepan and heat to 180*c
- When ready, coat the veg in the batter and very gently lower into the pot using a dry serving spoon. Allow to fry for 1-2 minutes until golden brown and remove, place into a mixing bowl and sprinkle with sea salt and cracked black pepper,
- Serve alongside the quick pesto and enjoy.