Tatler Masterclass: A Lesson In Zero-Waste Cooking
When it comes to making choices that help preserve the bounty of everyday indulgences the earth so generously provides, making efforts to reduce food waste is one of the most decisive we can make. And this does not only hold true when we're dining out, as guests this week found out at a Tatler masterclass on zero-waste cooking by a couple of the island's best chefs, held at the Miele showroom on World Environment Day.
Jaan's Kirk Westaway showcased a couple of dishes from his spring menu and explained how the recipes illustrated some delectably ingenious ways of making the most of prized ingredients. Irish turbot, for instance, was done sous vide with a little olive oil and served with seasonal European vegetables, topped with a vegetable sauce flavoured with the bones of the fish. Cheek By Jowl's Rishi Naleendra was equally generous with his tips and recipes on making the most of trimmings, such as offal, which home cooks might easily discard. He even walked guests through the making of a classic chicken liver parfait, which he filled a biscuit roll with and served with a lush freshly made date jam; the latter had a light zesty edge from the addition of the liquid he uses to make pickled vegetables.