Kitchen Porter News: Food Waste: ‘Eat up your Greens’

An experienced kitchen porter who has been working in smart restaurants around the South East England said today that he has to clear up a lot of vegetables from the plates of restaurant-goers in this country. This is creating a lot of food waste. He currently works in a gastro pub.

He comes from a family whose parents had to eat grass to survive during WW2 when Hong Kong was under the Japanese Invasion.

He said that restaurant-goers ‘are paying a lot of money for their meals’ but they do not eat everything so every day the kitchen has to waste a lot of good food and the gastro pub does not give any food to the homeless. Sometimes restaurant-goers don’t even touch the vegetables at all, very occasionally there is leftover meat.

When I went to a café recently in West Kent, I also noticed people leaving their salads in posh ‘hipster’ cafes despite the salads being very good. You do wonder about their nutrition and whether they are wasting a lot of vegetables at home too.

It’s very sad that people here don’t appreciate their food. Perhaps more people should eat ‘children’s meals’ to cut down on waste.

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Homemade Mango Yoghurt & ‘Rum’ Ice Lolly – Review

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This was recommended to me by a Kentish woman who works at a fruit stall in England. Sometimes we swap recipes. Instead of milk, I used almond milk which I thought would be healthier. It gels the ingredients well together. I used a couple of lolly moulds.

INGREDIENTS (eyeball)

Ripe mango – chopped

Natural Yoghurt

To sweeten: Sugar or honey

Almond or Oat Milk

Drops of rum flavouring (sometimes Eastern European shops have this)

METHOD
: Just mix up!

Review: 9/10 Very nice! It was slightly cheesy at first, but in a nice Icelandic Skyr way. Far nicer than the ones in the shops too. Personally I preferred a bit of sugar, but that’s me. The lolly took about 10 minutes to eat. I gave one to my friend, who also enjoyed it. I find the ice lollies in the shops far too rich for me, and they’re not very fruity.

Tip: Some chopped almonds would be fun to add and would work very well with the almond milk.

Beaulieu ‘discovers’ the Chorley Cake

imageI am a huge fan of proper English cookery. I love the stories and history that surrounds it.

Though I am in London, I have more traditional tastes, rather than the ubiquitious foreign ‘hipster food’, although I like the fact that it can be generally healthy. I get very bored with hipster food, it can so samey and dull.

Anyway, I was lucky enough for a friend to visit Lancashire last week, and he brought back a ‘Chorley cake’.

Now, I had heard of Eccles Cakes, but never this one.  However, in Lancashire these cakes are really popular, so much so, they had a Chorley Cake Street Fair, a competition to make the biggest one. Some locals call them ‘fly pie’.

The four cakes I had came from Williams (williamshandbaked.co.uk). It is a flat piece of cake, very buttery and has sultanas, currants, wheatflower, butter, ‘marg’, sugar and mixed spice. I don’t know if they come in gluten free’ options.

Now I am not a fan of sultanas and currants normally,but fortunately they were all squished together so I didn’t even notice them.

I would go far as to say, they are even tastier than Eccles cakes, you really smell the freshbaked taste. They were lovely, yellowy, nice and bumpy like a cookie and deliciously buttery.Mmm.

They aren’t exactly for those dieting, but as they say in many fast food snacks, they used be used ‘as part of a balanced diet’! However, once you have one, you will want another!

More info:

Lancashire Day Recipe for Chorley Cakes

http://notjustanyoldbaking.blogspot.co.uk/2012/11/chorley-cakes-for-lancashire-day-recipe.html