Learn What Is In Season In January!
Helping You Help The Environment
With the ever pressing need to think about the environment, we are here to help you think like a sustainability pro! In our new series on Helping You Help the Environment, we as leaders in the catering industry will share easy tips and tricks to help you. Therefore, together we can work towards creating Environmental Heroes out of us all!
So, this first step is to understand what’s in season to us locally. We can then eat more sustainably, and thus reduce food miles. This means the number miles a food stuff travels from farm or production to plate.
What’s In Season?
The best place to start is fruit and vegetables. So, we’re working with our wonderful catering fruit and vegetable suppliers, Keelings Select we have a lovely list of tasty produce for you.
- Irish Apples – these are much smaller than the apples you will find in move super markets! So tasty too! Try your local free grocer or farmers market to pick some up.
- Chinese lettuce
- Fresh beetroot, baby & candy fresh beetroot
- Micro carrots, carrots
- Turnip, baby turnip
- Cabbage, red & white
- Potatoes (flat, button, portobello, large)
- Wild mushrooms.
What Can You Cook?
We love sharing recipes! A really quick and simple dish can be a
Celeriac & Apple Soup!
- 1 celeriac, peeled & cup into even chunks.
- 3-4 small Irish apples, peeled, cored & chopped.
- Chicken stock, made using the carcass of Sunday’s left over roast chicken* See below for recipe. Or around 1L of Dr Coys Vegetable Stock or similar using a stock cube of your choosing.
- Bunch of thyme, leaves picked or chopped.
- 1 leek, washed and chopped
- 3 cloves of garlic, crushed
- 1 stalk of celery.
- Sweat off the leek and garlic until softened.
- Add in the celery & thyme and sweat off for 2-3 minutes.
- Add in the the celeriac and sweat off for around 5 minutes.
- Add in the apple and sweat for a further 2 minutes or so.
- Remember to stir regularly so everything doesn’t stick or burn.
- Add in enough stock so that everything is completely covered.
- Cover and allow to simmer for around 10 minutes & until all vegetables are fully cooked.
- Allow to cool enough so that you can safely transfer to a blender. Blitz until smooth.
- Season to taste.
- Serve with some delicious Lismore Food Company Apple Crisps for texture and a drizzle of extra virgin olive oil.
*How To Make Chicken Stock
Although chicken isn’t necessarily that sustainable or environmentally friendly its a lovely Sunday lunch. You can help improve your sustainability activities by making a delicious stock from the carcass.
It’s pretty simple really. Remove any meat from the bones that you wish to use.
Place the carcass in a large pan. Add a few chunky chopped carrots an onion cut in half and a few bay leafs if you have a bay leaf tree outside.
Bring to the boiler, reduce the heat and summer gently for a few hours until the liquid goes cloudy.
As soon as it’s finished transfer into a cooled metal bowl and place over ice. This will help it to cool more rapidly. Once cooled, cover and place in the fridge. Use the next day to make some delicious soup, or a pie or anything that takes your fancy!