Wednesday, 24 August 2011
Waste Not Want Not
I've got a Tamasyn Day-Lewis tomato sauce on the go on the right, and on the left, are all the beautifully-flavoured skins and peelings, leaves and celery strings that you'd normally chuck onto your Compost Heap. Having quite enough on my compost heap right now, thank you very much, I don't need to waste beautiful flavours there. I prefer those flavours at this time of year, to be hugging each other in my kitchen, with not a jot of a recipe in sight, for my own Vegetable Stock, for the base of one or two of my own soups or sauces, that I can then freeze. It isn't clever to chuck stuff out if you can make good use of it in your kitchen first Children?
I can take or leave a lot of these so-called Telly Chefs, but, Tamasyn Day-Lewis blew my frock up with her Book: 'The Art of The Tart' (ISBN 1-84188-132-5) published way back in 2000 or so, because she took a twist on Simon Hopkinson's version of a Tomato Tart, and made it her own, with A Saffron Custard and it works superbly well if you happen to grow kilo upon kilo of your own tomatoes, onions, garlic and celery.... which I generally do, and did this year successfully with Celery, but bonkersly not at all that successfully with Garlic, and I still can't identify where I went so hugely wrong?..... I'm no expert, but when you find certain recipes that you adore, and you can use them in 'a multitude of sins', make Shed-Loads, and preserve it to the best of your ability, I can't think of a single reason why I wouldn't just go 'all out' to preserve my produce in this direction, for a later direction to tickle our tummies. And my particular point here is that, with every kilo of homegrown tomatoes, I couldn't possibly 'go wrong' by making this sauce.
And, of course, having successfully last year dried the Calendular/Marigold Petals, for a Saffron Substitute, Wellie is totally now up for a Nasturtium Seed substitute for A Caper Preserve.