Monday’s Bubble and Squeak Every household in Wales has the ability to save money by focusing on the waste that we have from our kitchen. We have asked the experts for their help this week, “This fishcake recipe could contain a fresh salmon fillet or a tin of fish so it is fast and flexible,” says Audrey Jones, Anglesey Sir Fôn Federation Chairman and owner of the Isle of Môn Shetland Pony AUDREY JONES Stud, Rhostrehwfa. Ingredients: ty Môn Recip 550g left overT mashedas potato es Squeeze of lemon juice Salt and pepper Chopped herbs 900g cooked fish fillets or tinned fish, drained 2 handfuls bread crumbs, made from leftover bread. Eggs Flour 2 tablespoons olive oil 100g butter Method: 1. Preheat the oven to 250C (475F) mark 9. 2. Flake the fish into a bowl with the chopped herbs, seasoning, mashed potatoes Wasteand lemon juice, lightly Free mix. and Home Grown 3. Shape the mixture into 24 fat cakes about 4cm across. Dip into flour, egg and then breadcrumbs. Chill for 15 minutes. 4. Melt the butter and brush all over the fishcakes. Cook for 20 minutes or until golden brown. Alternatively, shallow fry in oil. 1 Vegetarian Cottage Pie Tasty Môn Recipes This winning recipe from Gemma Jones was commended by the judges for its taste and versatility. Waste Free and Home Grown Gemma makes this with Sunday Lunch Leftovers adding quorn mince. You could use any meat that is left over in yours. While it is a meal in itself Gemma The Sustainable Recipe Book WINNER often serves it with any left over roast potatoes. This book is full of recipes that can help you save money and enjoy your food at the same time. These are recipes from the Council’s Waste Management Section’s Sustainable Recipe Competition. The competition was run in partnership with the North Wales Chronicle, Tre-ysgawen Hall Hotel and Age Ingredients: Friendly Communities. Left over mashed potatoes The recipes in this book can help you save money. Firstly they are delicious ways of making your food Left over carrots go further. You can use your leftovers to make virtually all of these recipes, stretching your shopping Left over greens, for example peas, broccoli and green beans budget and reducing the amount of food you throw away. Did you know that the average household Quorn Mince with children throws away £610 worth of food a year? Gravy Granules The second way to save money is to be careful about what we buy in the shops, so we don’t purchase 1 x Vegetable stock more than we need. Age Friendly Communities has contributed a number of recipes that use fresh 1x onion seasonal vegetables that you could grow yourself. Growing vegetables in your garden, in an allotment, Olive oil or even herbs in a window box is not only fun, but really satisfying when you finally pick them, cook Mixed herbs (optional) them and eat them. Salt and pepper Our recipes not only taste great they are easy to prepare and can be made quickly by all the family. Mums and Dads, Grandmas and Grandpas can have fun with their children and grandchildren preparing Method: delicious food together. Heat the olive oil and fry the onion until soft, once the onions are soft add the quorn mince and vegetable stock, bring to We hope you enjoy the recipes in this book. simmer for around 5 minutes. We begin with the winning recipes from the competition. Add the left over greens and carrots to the mince and onion. Simmer for a further 5minutes. Add the gravy granules until the mince has thickened, add The Age Friendly Society project is an Ireland Wales INTERREG funded initiative of £1,177,868. the mixed herbs and salt and pepper. The project is led by Conwy County Council and the partners include Pembrokeshire County Council, Kilkenny County Council and the Ageing Well Network in Ireland. Place the mince in an ovenproof dish. Add butter to the left over mashed potatoes to soften and place on top of the mince. Bake in the oven for around 10 minutes until bubbling. Serve with left over roast potatoes or on its own. 3 Lemon Chicken Tangy bread and butter pudding This winning lemon chicken recipe from Caroline Kate Lydford has two recipes in this book. Her Tangy Tattersall is a real treat. It uses home grown vegetables Bread and Butter Pudding made her a finalist in for a uniquely fresh flavour. Caroline cooks this regularly the competition. The tangy taste comes from the and changes the vegetables being used as they come into marmalade and it’s a great way to use up bread, season. Sat on a bed of vegetables the tender chicken working well even if the bread is going slightly stale. thighs melt in your mouth WINNER FINALIST Ingredients: Ingredients: (adjust quantities to suit how many people you’re cooking for) Butter/spread for the bread Onions 4-6 slices of white bread Courgettes 2 tbsp marmalade Peppers 1 egg Leeks 600ml/1 pint of milk Sweet potatoes and/or new potatoes Tomatoes Chicken Thighs Method: Lean back bacon Grease a 1.2 litre (2 pint) ovenproof dish with a little of the butter Lemon Lightly spread each slice of bread with butter and marmalade and cut into triangles. Fresh basil or tarragon Layer them into the dish Method: Lightly beat the egg and milk together before pouring them over the bread Chop all the veg into chunks Leave to stand for half an hour Mix together with some olive oil in a large baking tray Cover with foil and bake at 180C/gas mark 4 for about 1 ½ hours, removing the foil Wrap the bacon around the chicken thighs for the last 30mins to give a crisp topping (remove skin if you want) Place the thighs on top of the vegetables and add the herbs TOP TIP- Stale bread and crusts can also be used to Squeeze the lemon juice all over the chicken make breadcrumbs. Blitz them in a food processor and veg and place the lemon wedges amongst them and then freeze them if you don’t need them Place in a preheated oven (220°C) immediately. Add chopped herbs and lemon zest until cooked (approx. 40 minutes) to make a flavoured coating for chicken or pork. 4 5 Auntie Kath’s Vegetable Pie Special Beetroot Soup Sarah Collick’s favourite special Beetroot soup is a simple tasty recipe with a great flavour. Grow your own beetroot to make this soup extra special Method: Vanda has been making Auntie Kath’s Vegetable pie for Roast about six medium tomatoes with two cloves of garlic and a glug of oil at 180C for many years. It’s a traditional recipe that made her a twenty minutes finalist in the competition. Home grown vegetables are Meanwhile chop four medium beetroots the star of the dish and any seasonal vegetables can be Put together in a pan with enough boiling water to just cover. Season with plenty of sea added to this dish. Pack it full of your favourites salt and black pepper to make a hearty and satisfying meal. Boil for fifteen minutes FINALIST Blend and serve topped with crumbled feta cheese Ingredients: Shortcrust Pastry Assortment of part cooked vegetables as 110g/4oz Plain Flour preferred 55g/2oz lard Sliced potatoes 55g/2oz margarine Carrots in small sticks Tasty Soup Water to mix Broad beans podded Runner beans sliced thinly Ingredients: Dwarf French beans sliced thinly Butternut Squash Peas podded or mange tout Red pepper Onions or leeks sliced Onion Salt and pepper to season Mixed herbs/spices 300ml or ½ pint milk Salt & pepper Method: 1 litre of water with 2 vegetable stock cubes Line a large casserole dish with the precooked sliced potatoes Add any selection of five or six part cooked vegetables Method: Chop the butternut squash, onion and red pepper, Pour the milk over and season to taste add the stock, mixed herbs, spices, salt & pepper. Prepare the shortcrust pastry by rubbing the fat into the sieved flour, mixing with Bring the veg to the boil and simmer a little cold water. Roll out on a floured board to cover the dish. A moist pastry brush for 20-30 minutes. will secure the pastry to the rim of the dish, then use a knife to trim off any excess pastry. Garnish with chopped parsley. Make slits in the centre for steam to escape and brush over with milk so that the Tastes delicious with hot, crispy petit pains! pastry will brown. Bake for 40 minutes starting at 200C for 10 minutes then turning down to 130C for a lovely wholesome meal. 6 7 Fish Soup Veggie Bolognese Sylvia Targett makes an Anglesey Style fish soup recipe that she serves with mashed or new potatoes to make a luxurious soup from simple ingredients. A touch of cream and the haddock makes this an irresistible soup. Kathy Cook’s veggie Bolognese is a family favourite. The kids love the recipe and it tastes TOP TIP- Never throw away gravy, wine, stock, plain superb with home grown vegetables. Her fromage frais, herbs or cream. They can be frozen in ice children not only enjoy the recipe they love to cube trays and added to soups and sauces when you cook it with her too. Kathy’s serving suggestion need them. includes a nice bottle of Chianti. Ingredients: Method: 2 Unsmoked Haddock In a medium size saucepan – 1 onion Melt some butter Garlic Add finely chopped onions -- simmer in butter until translucent Mixed herbs Add chopped or grated garlic to suit taste Small pinch of coriander & parsley Cooked mussels Layer in tomatoes – cut in half and seasoned up with basil and bay leaves with a light King Prawns sprinkling of salt and when the tomatoes have softened; add ground black pepper to taste 1 pint of milk or 1 pint stock Layer over mushrooms (stalk removed and open face down to absorb steam) ½ pint double cream Place lid over pan and leave to simmer down Salt & pepper Prepare either pasta, spaghetti or jacket potatoes, then spoon over the veggie Bolognese and grated cheese Method: Slowly fry the onions and garlic Add the haddock and fry gently, then add the herbs Add milk/stock and simmer gently for about 10 minutes Add mussels and king prawns Take off the heat when cooked Add the double cream and stir Add the coriander and parsley Leave to infuse for ½ a day or serve when required Excellent with mashed or new potatoes 8 9 Bolognese Pizza Cheese & Herb Sauté Potatoes The Menai Bridge Scouts came up with this novel way This is Kate Lydford’s second recipe in this book.