I don’t like to waste good resources. It’s not because I’m super frugal, but it’s just seems pointless to discard something if it has a second purpose.
We made the trip to the Preston Markets recently, one of our favourite places to buy fresh food. It’s a typical multicultural market, typical of an older Australian suburb thats had a heavy population of Italian and Greeks that arrived after the war. The food is fresh, and it has absolutely no connection to the two wvil grocery giants that own almost everything in Australia (Coles and Woolworth’s). The markets now have an even greater multicultural flair, with Asian groceries and plenty of slovak action…not to mention the fresh fish. And this is where my minimal waste sorry comes in. I bought about five fish of one of the fish mongers, real fish, whole fish not pre-cooked, crumbed and flavoured then packaged, just real fish just as you’d pull over the side of the boat. A boat of which I do not own, so the independent market is my next best option.
One of the fish was a whole snapper, which I made with a sumac crust and a roast chickpea and pine nut salad (thanks food safari for recipe). Pretty yum I must say. I filleted the fish and then cooked the carcass and removed any remaining meat and then into the pot with a mackerel and some veg to make a stock. The meal has now stretched itself to two meals, well in part anyways.
My second minimal waste story is a no brainer. I went hunting on monday night (in pouring rain) and Greg and I bagged quite a few little beasties. When skinning them I saved all the livers to make a pate. Easy enough to do and keeps in the fridge for a few weeks. It’s a treat, with plenty of bacon, brandy, cheese and butter so it’s not something that I’d have on toast everyday but some times it’s a nice lunch on fresh toasted bread.
Bacon and herbs make a great accompliment to the liver, although this tastes good it’s no where near as pleasant as chicken or duck pate.