Turn over a new leaf with peels
AS European Week for Waste Reduction (EWWR) draws to a close, a host of events around Europe and Ireland have been taking place to raise awareness on the amount of food that is wasted every day on a household, commercial, local and global level.
Food waste has significant environmental, economic and social consequences. Food losses represent the waste of resources used in production such as land, water, energy and inputs. Producing food that will not be consumed leads to unnecessary CO2 emissions, in addition to the lost economic value of the food produced. Wasting food raises important social questions in a country such as Ireland, where 15% of the population experience some degree of food poverty.
The aim of EWWR is to highlight the value of waste food and focus on the problems with waste as well as offering solutions. It is clear we need global solutions to the massive food waste problem andthe first steps to creating a world where everyone eats well and nothing is wasted should be local and happen in your own home.
Waste food manifests itself in many forms and for many reasons, such as aesthetics, blemishes, damaged packaging, short expiration dates, lack of education and bad planning. Certain vegetable trimmings can be used to create a tasty meal, such as potatoes and leeks.
Being a hardy vegetable, leeks are well suited to our winter climate and cuisine. Their tender white stems pop up in a myriad of dishes, as do leek leaves in a myriad of compost bins.Much to my leek-loving and waste-notwant-not delight, I have found that the green leaves of leeks are not only usable, but delicious also.
So, how to cook and use the green parts? Well, the golden rule is not to mix the two parts, since the stem and leaves respond best to varying cooking times and temperatures. To bring out the rich flavour, simmer the cut leek leaves. It is best to keep the cooking time brief and the amount of liquid small (½ to 1 cup of water). The greens will become lightly wilted and tender in 3-5 minutes. To enhance flavour, simmer in a chicken or vegetable broth. To serve, add salt and pepper and a dollop of sour cream, knob of butter or other dressing. To stir fry leek greens, cut the leaves into julienne strips. They can withstand the high heat of stir-frying, as long as they are stirred constantly and cooked briefly. Roughly chopped leaves also make a great addition to stews, casseroles and stocks.
Almost all the protein and vitamin content of a potato is in a thin layer just under its skin, but why waste the peels, which make a tasty snack when mixed with oil and popped in an oven, curling and crisping naturally.
For peel chips, the peelings should be thick, so that the crisps have a bite.
Toss your peeled potato skins with enough olive oil to coat, season to taste with salt and pepper or paprika and add in sprigs of fresh thyme, etc. Spread the peels on a baking tray and place in 375F (190C) oven. Roast until crisp, testing a few larger pieces after about 10 to 15 minutes. You can also deep fry. Cool crisps on a tray and store in an airtight container. ¦ If you would like to find out more about EWWR events such as the ‘Feeding 5,000’ event running in Dublin today, the aim being to feed 5,000 people with food that would have been thrown away, check out voiceireland.org.
¦ Despite poor weather, throngs of visitors arrived at DJ Murphy’s Bride Park cottage at Killumney, Co Cork, last weekend. The event continues today and tomorrow, from noon to 8pm. The proceeds from the €10 entry fee go to Marymount Hospice and Cork Simon.
¦ A Christmas flower demonstration for Douglas Community Association’s Meals on Wheels building fund will be held on Thursday, at 8pm in the community centre, Church Road. Floral artists Anna Coakley, Shelagh O’Callaghan and Rita Moore will demonstrate. Tickets, €10, can be bought at the centre or from Helen, at 086-6004323, or Mary, 083-3318779. Contact douglasca@eircom.net.
¦ Gene O’Riordan will demonstrate ‘Christmas arrangements’ at the Irish Guide Dog Centre on Tuesday, Dec 4, at 8pm. A ladies’ quartet, Bijou, will entertain. Begins with a mulled wine reception.
¦ Lough Flower and Garden Club, supporting Cork Penny Dinners, will host a Christmas demonstration on Tuesday in the SMA Centre, Wilton, at 8pm. Admission, €10, includes refreshments, sales table and door prize.
¦ Cahir Flower and Garden Club will hold their Christmas flower-arranging demonstration, by Christine Hughes, on Wednesday at 8pm in Cahir House Hotel. All arrangements will be raffled. Tickets €10.
¦ Owenabue Garden Club, Carrigaline, are hosting a Christmas gala night on Monday (at 7pm) in the C. of I. school hall (entrance beside the main gates of the community school). Teresa Collins will demonstrate Christmas tidings. Enquiries: 086-8091627.
¦ East Cork Flower Club will hold a gala Christmas demonstration in the Midleton Park Hotel on Thursday at 8pm. Roisin Graham and Marie Laird will demonstrate. Ticket, €10, includes wine and mince pies.
¦ Griffin’s free demonstrations on Monday, Wednesday and Friday, at noon, are on ‘gift wrapping with style’.
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