If you haven't watched Episode 2 yet - be sure to head over to ThreeNow to Stream Free. We'll be sharing behind the scenes shots and recipes from the episode below.
In this episode, host Naomi is headed to Napier to visit our friends at Nourished for Nil. Naomi chats with Nicki and picks out some select ingredients for Chef Sam Clark to prepare for hungry diners. Each year Nourished for Nil rescues 80 tons of produce and helps feed more than 80,000 families. Visit their website to find out more: https://www.nourishedfornil.org/
Check out the recipes below and some tips to rescue food at home.
Recipes
Starter
Serves 6
ROASTED TOMATO SOUP, POTATO MOZZARELLA DUMPLINGS & BREAD CROUTONS
Dumpling Dough
Ingredients
725g Flour
9g Salt
260g Water
100g Milk
15g Butter, melted
1 Egg
Method
Sift the dry ingredients, add the wet ingredients apart from the egg, mix for two mins, add the egg, mix another two mins, then knead by hand for 5 mins
Rest the dough for 1 hour before rolling out to 3mm.
Add filling, crimp, and then cut. Boil for 4 mins. Pan fry in lots of butter.
Dumpling Filling
Ingredients
200g Mashed Potato
100g Mozzarella Cheese
Salt
Pepper
Method
Mix it up and season to taste.
Roasted Tomato & Red Pepper Soup
Ingredients
1kg Tomatoes, cored and diced
200g Red Peppers, cored and diced
20g Brown Onion, peeled and diced
15g Celery, trimmed and diced
2 Cloves of Garlic, peeled and roughly chopped
Olive oil
Salt
Pepper
Tomato Juice
Method
Mix the prepared vegetables with a good glug of olive oil, season liberally then roast on sheet trays till the edges are caramelised and the tomatoes are collapsing.
Blend in an upright blender or food processor till constancy is as smooth as possible. Adjust consistency with some tomato juice and adjust seasoning if required.
Main
LEMON SOLE, BROCCOLI VICHYSSOISE & SMOKED FISH BUTTER SAUCE
Serves 6
Vichyssoise
Ingredients
100g Green Leaves (spinach/parsley/kale/chard whatever you have)
15ml Olive Oil
50g Onions, sliced finely
2 each Garlic Cloves, sliced finely
100g Leeks, sliced finely
175g Agria Potatoes, sliced finely & rinsed
500ml Fish Stock
Salt
Method
Place a large stainless steel or glass bowl in the freezer to chill
Blanch the greens in a large pot of boiling water, transfer immediately to a big bowl of iced water, this will retain the green colour.
In a large heavy based saucepan sweat the onions, garlic and leeks in the olive oil, seasoning liberally with salt
Add the potatoes then cook till soft and falling apart with no colour
Add the fish stock and bring to the simmer, taste, adjust seasoning, check the potatoes are cooked then add the greens.
Blend in an upright blender or food processor till very smooth, adjust seasoning if required. Pour straight into the chilled bowl – place into the fridge and stir regularly to cool down as fast as possible.
Extra smooth and green is the goal here.
Smoked Fish Marinade
Ingredients
50ml Soy Sauce
50ml Fish Sauce
2 TBSP Sugar
Method
Mix the soy and fish sauce with the sugar until thoroughly dissolved. Soak the fish fillets in this marinade for 30 – 60 mins depending on how thick the fillets are.
Dessert
POACHED MERINGUE, APPLE COMPOTE & GRAPE GRANITA
Meringue
Ingredients
50g Egg Whites
80g Caster Sugar
Method
Cook au bain marie to 81c, whip to firm peaks, steam at 80c for 8 mins
Meringue Shards
Ingredients
50g Egg Whites
80g Caster Sugar
Method
Whip egg white to firm peaks adding sugar gradually as you whip.
Spread evenly on a tray and bake at 90*c for 1 Hour
Tip: Meringue
Once whipped to firm peaks check the meringue is ready by rubbing the meringue between your thumb and finger checking there are no grains of sugar.
Apple Compote
Ingredients
400g Diced Apple
90g Caster Sugar
1 x Lemon Juice
1 x Lemon Zest
Method
Place all ingredients in a small pan and cook on a low heat until the apple is softened and has absorbed the juices.
Stir regularly to make sure it doesn’t burn
Granita
Ingredients
100g Water
50g Caster Sugar
275g Grapes
Method
Blend it up, freeze on sheet trays and fork it up as its freezing
TIPS
Refresh Rescued Tomatoes
Roast tomatoes in the oven to get concentrated flavour and then add to a stock.
Use Leek Tops (green part) to make an oil
Leek Top Oil
Ingredients
4 x cups of roughly chopped green leek tops
750ml Grapeseed oil
Method
In a blender, blend the leek tops and oil until rough pure texture is achieved
Prepare an ice tray then heat the leek oil in a saucepan to 104 degrees
Pour out onto ice tray
When oil is cool scrape out into a fryer filter and hang to extract as much oil as possible
Season then store in bottles
Cooking Sole
For fillets scrape the skin with a shape knife blade to remove excess scales - it’s not crucial to remove them all.
Pat the skin dry with paper towels or even better leave the fillets skin side up uncovered in a refrigerator overnight.
Fry skin side down in a very hot non-stick pan, add a tablespoon of canola oil, place the fish then a tablespoon of butter, keep the pan very hot. Fry until the edges curl up and become very golden. This is the best way to get the skin crispy.
Flip the fish and leave on the flesh side in the pan very briefly before removing to a plate or serving dish.
You want to cook the fish 90% on the skin side, the fish flesh should be firm and not give if you gently poke it. Let the cooked fillets rest for 2 mins before serving but the fish should still be hot!
Don’t be afraid of high heats, just remember to turn your smoke alarm back on after you’ve finished!