COOKING HACKS TO REDUCE LEFTOVERS AHEAD OF FOOD WASTE ACTION WEEK
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According to recent data, UK households waste a staggering 4.7 million tonnes of edible food each year[1] – and that’s despite the cost-of-living crisis. Ahead of Food Waste Action Week (18th March to 24th March) – an annual campaign by waste reduction charity, WRAP – revered grilling expert Dan Cooper, who works with Weber as the barbecue brand’s Head Grill Master, is sharing a whole host of handy pointers and a recipe idea when it comes to repurposing meals.
Urging people to think differently when it comes to cooking, Dan says that grilling outdoors, no matter the time of year, is a great way to create mouthwatering repurposed meals as you can get a far richer, intense flavour from the food you’re playing with. His plea comes as WRAP, whose research also suggests that 25% of the food we waste is a result of us cooking, preparing, or serving too much, estimates it costs UK households £4.9 billion each year.
Here, Dan shows the nation how easy it is to combat food waste by demonstrating how they can turn their leftovers into something tasty.
Dan says: “Leftovers get a bad rap and are often seen as a burden or unpleasant. However, if you look at it as an opportunity for creativity, it can completely transform your perception of uneaten food. Give last night’s dinner a new lease of life and turn it into something exciting. For example, transform a Sunday roast into a fragrant curry or a hearty soup, or you can rustle up a delicious Mexican-inspired dish using a whole host of leftovers.”
“There are a few reasons some foods taste better the next day. Leftovers often carry the seasoned essence of the original dish, for example, if you have leftover grilled vegetables or marinated meats, the flavours infused during the initial cooking process will have intensified. Incorporating these leftovers into a new dish allows those rich, developed flavours to permeate the entire meal.”
“The world’s your oyster when it comes to leftover recipes, from pasta bakes and curried soups to breakfast hash and bread and butter pudding. But one recipe that I keep going back to is beer chicken quesadillas. Quesadillas are a versatile and convenient way to repurpose leftovers into a delicious meal. You can use a variety of ingredients to create a filling that suits your taste and what you already have available, not to mention it’s a fantastic way of reducing food waste. Some common leftover ingredients that work well in quesadillas include:
- Protein: Grilled chicken, beef, pork, or even tofu can be diced and used as a filling.
- Vegetables: Any leftover cooked vegetables, such as bell peppers, onions, mushrooms, spinach, or tomatoes can add flavour and nutrients.
- Cheese: Cheddar, mozzarella, cream cheese, or a blend of cheeses work well.
- Rice or beans: Leftover cooked rice, kidney beans, baked beans are all fantastic.
“Finally, in a world where food scarcity remains a critical issue, it’s crucial to adopt mindful practices to reduce food waste. There are plenty of ways you can do this, such as not overbuying and checking the use-by dates, but my top three hacks for minimising wastage and promoting a sustainable indoor or outdoor kitchen are as follows:
- Plan your meals: One of the most effective ways to avoid food waste is to plan your meals ahead of time. Create a weekly menu and check your fridge and cupboards, making a note of the ingredients you already have. From there, make a shopping list and buy only what you need. This will help avoid impulse purchases and ensures that every ingredient has a purpose.
- Store food properly: Learn the art of proper food storage: utilise airtight containers and add labels with the name and best-before date, store meats and leftovers in the fridge, and keep fruit and veg in their designated compartments. Understanding the shelf life of different items can also significantly extend their freshness.
- Portion control: Be mindful of portion sizes when cooking or grilling. Cooking just enough to satisfy your needs reduces the likelihood of leftovers that might go uneaten. If you find yourself with extra portions, consider freezing them to use later.”
Delicious leftover recipe
Beer chicken quesadillas (makes 10 servings)
Ingredients:
- 700g chopped beer chicken
- 200g tomato salsa
- 40g grated mozzarella cheese
- 40g red Leicester cheese
- 4 Jalapenos
- 2 spring onions
- 10g fresh coriander
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 4 large tortilla wraps
- 200ml sour cream
- 1 red chilli
- Black sesame seeds (optional)
Method
In the kitchen:
- Chop the cooked chicken up into small cubes (or shredded) and add to a large mixing bowl.
- Place a box grater on your chopping board and carefully grate the cheese if needed. Add cheese to the chicken. Chop the spring onions, jalapenos and coriander and add to the bowl. Add salsa to the mixing bowl.
- Measure 1 tsp ground cumin and ½ tsp paprika and add these to the bowl. Season the ingredients with salt and pepper to taste and mix everything together.
- Place a wrap on your board. Scoop a quarter of the mixture from the bowl onto one half of the wrap. Spread it out in an even layer, making sure you only cover one side. Close the wrap like a book, to cover the filling inside and make a semi-circle. Do the same with the other wraps and the rest of the filling.
At the barbecue:
- Prepare the barbecue for direct heat (approx. 220°C-260C). If using a 57cm charcoal barbecue, you will need ½ chimney starter of lit briquettes.
- Place your griddle, Plancha or griddle stone on the barbecue.
- Add the quesadillas. After 2 mins, using a spatula lift the quesadilla and check underneath. If it’s golden brown, it’s time to turn it over, if not, keep cooking, checking every minute or so until it’s ready.
- Flip the wrap over, then cook for another 2-4 mins on the other side until toasty brown. Take off the heat and slide the quesadilla onto your chopping board. Use a pizza cutter or knife to cut it into wedges, then tuck in.
For further information, visit www.weber.com
