Tips for good health and zero waste

Havelock North Village Press - - News | Your Service Professionals -

Gone are recipes with long lists of ex­pen­sive in­gre­di­ents that de­mand in­sane amounts of your time to pro­duce a sin­gle dish . . . in her lat­est book Sim­p­li­cious Flow Sarah Wil­son blends the kitchen wis­dom of gen­er­a­tions past with her own fresh ver­sion of how to be a con­duc­tor of good health and zero waste.

You will find your­self roast­ing veg­eta­bles as you boil eggs as you make stock as you crush pre­vi­ously roasted gar­lic into a paste so that you can, in the space of a few hours, pro­duce enough food to last a week.

The tips and tricks are end­less: Cook what’s about to go off first, be­fore head­ing to the shops; prep and store your food su­per­s­mart; eat your left­overs . . . the list goes on! Fol­low­ing is one of Sarah’s recipes from Sim­p­li­cious Flow:

FOR­EST FLOOR CREAMY MUSH­ROOM & MACK­EREL SAUCE In­gre­di­ents

■ 600g mush­rooms (any kind)

■ 2 onions, quar­tered

■ 4 cloves gar­lic

■ 40g but­ter

■ 1 Tbsp ex­tra-vir­gin

■ olive oil

■ 300g mack­erel fil­lets, boned, skinned and chopped into 1cm chunks (ask your fish­mon­ger to do this if you like)

■ 1⁄2 cup chicken stock

■ 4 cups baby spinach leaves

■ 1⁄4 cup full-fat cream

Method

Push the mush­rooms, onion and gar­lic through the slic­ing at­tach­ment of your food pro­ces­sor.

Heat a deep, large fry­ing pan over medium-high heat.

Add the but­ter and olive oil, then dump in the sliced veg.

Cook for 4-5 min­utes or un­til start­ing to soften. Push the veg to the side of the pan. Add the mack­erel and cook for 1-2 min­utes un­til browned. Add the stock and baby spinach leaves and stir un­til the spinach wilts. Stir through the cream. Serve with your favourite pasta.

Re­heat­ing tip

The cream may sep­a­rate when you go to heat things down the track — add a dash of ex­tra cream or milk to pre­vent this.

Now Flow

Add a swirl of left­over spaghetti to a dry hot skil­let and cook un­til it crisps and goes dark brown. Flip the crisp and use to dec­o­rate a salad or oven bake.

Sim­p­li­cious Flow by Sarah Wil­son, Macmillan, $49.99

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