food&drink
Recipe
How to reuse food waste
by Chef Sat Bains
Leftover Vegetable Peelings into Tutti Frutti Ice Cream
1. Take your leftover vegetable peelings (naturally-sweet veg such as beetroot, parsnip, peppers, carrots and celery are best) and candy them by boiling them in equal weight of peelings, caster sugar and water.
2. Once softened and sticky, lay them on greaseproof paper and dry them in an oven at 60°C until crispy.
3. Cut and add to vanilla ice cream.
Tip: You can boil the beetroot peelings separately with equal parts sugar and water and make syrup to drizzle over.
Leftover Scallop Roe into Taramasalata 1. To a blender add 40g white bread and soak in 20g milk for 10 minutes.
2. Add 200g scallop roe, an egg and two peeled garlic cloves and blend until smooth.
3. Gradually add 100g of olive oil, then 400g of sunflower oil. 4. Add lemon juice and Tabasco to taste.
Review Info:
pasturerestaurant.com/locations/parallel
Parallel is perhaps the most odd-on success story Cardiff will see this year. Its big sister, Bristol import Pasture, has been notoriously hard to book, especially for weekends, since it opened. Its steakhouse menu has always excelled in doing interesting on the peripheries: short rib croquettes with gochujang, charcoal-roasted cabbage with bacon butter, the caramel pork belly.
Inside it’s all elegant deep greens, smoked glass and exposed brick, with just 30 seats. Take a seat up at the bar and watch the kitchen work. An eclectic menu changes daily and wears its influences boldly: Spanish, Persian, Japanese, Korean, Lebanese and more.
There are chicken scratchings – heat-puffed curls of skin in chicharrón- style bites, ideal with a beer – and light yet meaty croquettes of braised octopus. Shreds of oyster mushroom are cleverly treated and dressed to imitate Peking duck. There are things here destined to be some of the most talked-about in Cardiff, so you may as well find out for yourself.
A soft, char-striped bread pulls apart, slick with beef butter: you’ll wash that smell off your fingers begrudgingly. A Japanese mandoline spins a potato into narrow, hugely long strips before it is gently cooked overnight; it’s then rolled into shape, slathered with butter and seared until crisp before being piped with wild garlic and oyster aiolis and dusted with truffle. It’s pure alchemy. Crab toast is crisp and light on top, dressed with the subtle sweetness of picked white crabmeat and drenched with bisque below.
Pasture has a lot riding on Parallel: it’s a huge test for the brand. This, though, is a remarkably impressive opening which feels as if it has already found a confident groove. With imminent openings from Antonio Simone and Anand George, Cardiff’s food continues to improve.
JONATHAN SWAIN 42 Chef Sat Bains
Parallel 8-10 High Street, Cardiff.
Tip: if you have a smoker you can smoke the roe for an hour before blending.
Why Waste? is a project developed by Fine Dining Lovers in support of
S.Pellegrino’s partnership with non-profit orgainsation Food For Soul; expanding their mission to improve the global food system, saving food from waste and inspiring socially responsible behaviours among consumers.
Info:
finedininglovers.com/whywaste
Faydit Photography
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