By guest blogger TRACEY
Yesterday, we took part in an event in Mossley (Ashton) with Greater Manchester Waste Disposal Authority, demonstrating ways of using breadcrumbs, perfect for saving stale bread from the bin. We chose to make a classic dish of fish goujons – with a twist! Last Thursday, I placed some stale bread crusts into the oven while I cooked a joint (not using any additional fuel) so they dried out, making it easier to bash them with a rolling pin once they’d cooled down – so liberating!
I separated half the mix into an airtight jar along with a couple of springs of thyme, while I mixed the remainder with cayenne pepper. The result was a mixture of herb-coated fish pieces and something spicier for those who like a kick – happy customer, pictured! The fish was served up on the day in a wrap, along with shredded lettuce and a cool garlic and cucumber raita, using ingredients collected from Fareshare (who save foods from being composted). Visitors to the stand were amazed – and dismayed at the potential waste – as the vegetables were still very fresh and tasty. I left with half a jar of herby breadcrumbs which are now sitting in my freezer ready for topping a gratin, making stuffing or using to coat croquettes. No waste here!
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