Come on in to Mulino’s sustainable kitchen and uncover their signature spins on three simple yet super tasty recipes, which focus on zero-waste cooking.
recreate Mulino’s heavenly mash potato, moreish potato croquettes and fresh herb infused oil.
Sustainability is a hot topic right now and rightly so since life in its current guise is unsustainable. Promisingly, global waves are being made to try and stop this speed train in its tracks and replenish our planet by changing the way we consume, to ensure the needs of future generations are no longer compromised.
More to come on the bigger picture of sustainability over the coming weeks, but for today we will consider how to apply conscious consumption in the kitchen with the Mulino masterchef’s, who are passionate about avoiding food waste. Below they share three recipes making use of leftovers in simple and delicious ways. Bon Appétit!
1.) buttery mash potato
Ingredients (serves 4)
5 medium potatoes, peeled and cut into quarters 1 tbsp salt (for water) 80g heavy cream 40g butter 2 tbsp milk Gozo salt and pepper to season
method
1.) Bring a pot of salted water with the potato quarters to boil and cook until tender but still a little firm, around 12 to 15 minutes and drain. 2.) Heat butter, milk and cream over a low heat until the butter is melted. Using a potato masher or a fork, blend slowly the cream mixture with the potatoes. 3.) Season with salt and pepper to your taste. 4.) Store in fridge, keeps fresh for up to three days.
Tip: use the potato peels to bake potato peel crisps coated in local olive oil and Gozo sea salt.
2.) crisp panko Potato croquettes
ingredients (makes 12-15 croquettes)
200g leftover potato mash 350g leftover turkey filling or chicken (or tofu for vegetarians) 30g parsley (finely cut) 30g spring onions (finely cut) 100g brie cheese (cut into small cubes) 200g plain flour 200g panko breadcrumbs 3 whole eggs
method
1.) In a clean bowl crumble the turkey filling into small pieces, add the parsley, spring onions, brie and potato mash and mix all ingredients together. 2.) Form the mixture into balls or cylinders of around 40 to 60 grams. 3.) Coat the balls in flour, drench in egg mixture and then coat with panko breadcrumbs. 4.) Fry croquettes in oil at 170 C or bake for 15 minutes in the oven at 200 C until golden. 5.) Store in fridge, keeps fresh for up to three days.
Leftover cranberries? Cranberry sauce makes a winning dip for these moreish croquettes.
3.) fresh herb infused oil
ingredients (makes 350ml)
1 Bulb of garlic 1 Bunch of thyme 1 Bunch of rosemary Handful leftover parsley Handful leftover spring onions Handful leftover dill 400ml vegetable oil
method
1.) In a pot add the garlic, rosemary, thyme and oil. On high heat bring the temperature of the oil to 90 C, lower heat and let it infuse for one hour. Take off the heat and close the pot with a lid. Leave the infused oil to cool down to room temperature. 2.) Pass the oil through a sieve and throw it in a stand blender together with the parsley, dill and spring onion tops. 3.) Blend for 6 minutes or until oil feels warm to the touch. 4.) Pass the oil through a fine sieve or cheesecloth for a better result. 5.) Store in a fridge, lasts up to two months.
Herb oil is a healthy, versatile condiment for fish, meat, soup, salads or as a dip with bread.
Recipes Author and Images: Mulino
GITH’S Five ways to apply sustainability to the kitchen
- Buy from local farmers to support the economy and community and ensure the agricultural land keeps on turning.
- Avoid packaged food as much as possible, especially plastic packaging. Choose loose fruit and vegetables and buy from local butchers, bakers, fishermen, etc. Avert the need for cling film by covering leftovers with another plate.
- Use reusable shopping bags and take your own eco-friendly mesh bags for fruit and vegetables, saying no to the unnecessary polythene bags that are frivolously handed out.
- Use every single part of fruit and vegetables which includes stalks, stems, roots, and peels, often these are the most nutritious part of the produce. If cooking meat or fish then use the bones and carcass to create broth or stock, which can be frozen.
- Leftovers? No problem, many dishes often taste better the next day, or how about delivering a meal to a friend, you will most likely make their day. Get creative with leftovers, there are so many other options than the bin!
Have you experienced Mulino yet? They are definitely one to watch in 2021! Mulino, Grunju Street, Qala, Gozo. Tel: +356 79051119 / Email: info@mulino.com.mt
