Stuffed Braised Cabbage and Olive Rice

If you have unconsumed cooked rice and chicken wings, or excess carrots at home, use this recipe to turn them into a tasty stuffed braised cabbage dish!

This recipe is developed by Muhamad Haiziq and Ng Shi Long, Western Culinary Arts students from ITE College West. This recipe was the Winner of our Save Food Cut Waste Recipes Competition 2016.

Number of Servings: 3

Preparation and Cooking Time: 2 hours

Ingredients

Chicken Stuffing

• Onion (brunoise) – 50 gm
• Carrot (brunoise) – 50 gm
• Celery (brunoise) – 25 gm
• Leek (brunoise) – 25 gm
• Chicken jus – 150 ml
• Chicken stock – 150 ml
• Bacon (diced) – 40 gm
• Cooked chicken wings (shredded) – 4 nos
• Button mushroom ( small diced) – 55 gm
• Italian parsley (chopped) – 5 gm
• Olive oil – 15 ml
• Salt – 1 gm
• Black pepper – 1 gm

Cabbage Parcel

• Round cabbage – 3 nos
• Bacon Strips – 3 nos
• Chicken Stuffing

Braising

• Olive oil – 15 ml
• Butter – 50 gm
• Fresh thyme – 1 sprig
• Fresh rosemary – 1 sprig
• Bay leaf – 1 pcs
• Garlic (crushed) – 2 nos
• Carrot (trimming/Brunoise) – 60 gm
• Celery (trimming/Brunoise) – 25 gm
• Leek (trimming/brunoise) – 25 gm
• Onion (trimming/brunoise – 50 gm
• Cooked Chicken Bones (leftover) – 5 nos
• Italian parsley stems (leftover) – 2 sprigs
• Chicken stock – 200 ml
• Chicken jus – 150 ml

Olive rice

• Cooked rice – 125 gm
• Butter – 50 gm
• Onion (small diced) – 50 gm
• Golden raisin – 40 gm
• Olive (chopped) – 30 gm
• Salt – 1 gm
• Black pepper – 1 gm
• Olive oil – 5 ml

Garnish

• Turned Carrot – 6 nos
• White radish (quarter) – 6 nos
• Pearl Onion – 6 nos
• Water – 30 ml
• Butter – 20 gm
• Micro-cress (optional) – 9 nos
• Salt – 1 gm
• Black pepper – 1 gm

Method

Chicken Stuffing

1. Cut mirepoix (onion, carrot, celery and leek) into brunoise then cut mushroom into small dice.
2. Shred the cooked chicken wings and cut into small dice. (Keep the bone, do not throw away.)
3. Using a pot, add in olive oil and put in the bacon. Cook until the bacon release its fat then remove to set it aside while leaving the fat in the pot.
4. Using the same pot, add in the mushroom first follow by carrot, onion, celery and leek.
5. Add in the salt and black pepper and sauté till light brown.
6. Add in the cooked chicken and continue to cook for a minute.
7. Add in the chicken stock as well as the chicken jus to give a more concentrated flavour.
8. Once done, add in the chopped parsley.
9. Let the mixture reduce until the liquid to achieve the right consistency.

Cabbage Parcel

1. Blanch the Round cabbage till soft and put into an ice bath to stop the cooking process.
2. Remove the Round cabbage from the ice bath and pat it dry.
3. Carefully trim the base of the Round cabbage until it is able to fold without breaking. (do not damage it)
4. Place the Round cabbage into a circle mould and add in the chicken stuffing until it full. Wrap it well.
5. Using a strip of bacon (fat facing downward), wrap it around the parcel. Once done, tie the cabbage parcel till it is tie and firm (using a butcher strings). Set it aside.

Olive Rice

1. Using the sauté pan, add in olive oil follow by butter.
2. When the pan is hot, add in the olive follow by onion and let it infuse in the oil. (Do not burn it)
3. After infused, add in the cooked rice, salt and black pepper. Sauté for a minute.
4. Turn off the heat, add in the golden raisin and mix it well. Serve with cabbage parcel.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Butter Rice with Chicken Breast, Fish Fillet, Vegetables and Cinnamon Apple Cubes

If you have unconsumed cooked rice, vegetables and chicken meat, or excess carrots, tomatoes and apples at home, use this recipe to turn them into a delicious dish!

This recipe is developed by Wong Kah Jun and Sulastri, Pastry and Baking students from ITE College West.

Number of Servings: 1

Preparation and Cooking Time: 1-1.5 hours

Ingredients

• Excess Carrots – 20 g
• Spring Onion – 10 g
• Butter – 125 g
• Coriander Leaves – 2 g
• Unconsumed Chicken Breast Meat – 100 g
• Excess Tomato – 20 g
• Salmon – 100 g
• Soya Sauce – 15 ml
• Salt – 1 g
• Pepper – 1 g
• Unconsumed Vegetable – 20 g
• Sugar – 5 g
• Oil – 45 ml
• Chilli – 10 g
• Excess Apple – 1 no.
• Yellow Onion – 1 no.
• Cinnamon Powder – 2 g
• Unconsumed Cooked White Rice – 400 g

Method

1. Stir fry the cubed carrots and chopped onions till lightly brown and remove from pan.
2. Melt a tbsp butter in a pan, add in cooked white rice and fried till golden in colour seasoned with a little salt and pepper.
3. Add in the cooked carrots, chill, onions and spring onions into the cooked rice and fry till fragrant.
4. Peel and cube the apple.
5. In a pan melt butter and cook the apple cubes till soft before adding cinnamon sugar. Cook till sugar caramelise. Remove and let it cool.
6. Season chicken breast meat with a little salt and pepper. In a pan lightly sear the chicken, cook till golden in colour.
7. Add some oil into pan and add in the salmon, skin side down and cook till the skin is crispy.
8. Boil some water seasoned with salt and blanch the vegetables and soak it ice water to prevent further cooking.
9. Lastly plate all the ingredients.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Chocolate Carrot and Apple Brownie with Orange Cheese Frosting

If you have excess apples, oranges and carrots at home, use this recipe to turn them into a delicious brownie dessert!

This recipe is developed by Ang Hui Ying and Iffah Liyana binte Johari, Pastry and Baking students from ITE College West.

Number of Servings: 4

Preparation and Cooking Time: 2 hours

Ingredients

Chocolate Carrot and Apple Brownie

• Butter (Melt) – 120 g
• Dark Chocolate (Melt) – 180 g
• Eggs – 2 nos.
• Brown Sugar – 40 g
• Vanilla Extract – 5 g
• Self-Raising Flour – 70 g
• Cinnamon Powder – 1 g
• Walnut (Toasted) – 60 g
• Excess Apple (Shredded) – 1 no.
• Excess Carrot (Shredded) – 1 no.

Orange Mascapone Cream

• Mascapone (melt) – 90 g
• Yolks – 30 g
• Sugar – 17 g
• Gelatin sheet (melt) – 1 no.
• Cream (whipped) – 90 ml
• Orange Zest – 0.5 no.

Candied Peanut

• Water – 100 ml
• Sugar – 100 g
• Skinless Peanuts – 300 g

Chocolate Orange Sauce

• Cream – 36 ml
• Orange Juice – 36 ml
• Sugar – 7.5 g
• Glucose – 12.5 g
• Dark Chocolate – 90 g
• Orange Zest – 0.5 no

Candied Carrot Cubes

• Water – 100 ml
• Sugar – 100 g
• Carrot (Cubes) – 50 g

Mixed Nuts Crumble

• Ground Almond – 25 g
• Flour – 50 g
• Sugar – 50 g
• Butter – 50 g
• Salt – 1 g
• Mixed Nuts – 30 g

Brown Butter Ice-Cream

• Milk – 175 ml
• Cream – 175 ml
• Vanilla – 2 g
• Sugar (1) – 60 g
• Glucose – 35 g
• Yolk – 73 g
• Sugar (2) – 10 g
• Butter (browned) – 30 g

Method

Chocolate Carrot and Apple Brownie

1. Toast the walnut slightly and shred the carrot and apple.
2. Melt the butter and dark chocolate.
3. Whisk in the eggs, brown sugar, vanilla extract, self-raising flour and cinnamon powder to the butter and chocolate mixture.
4. Fold in carrot, apple and walnut.
5. Bring to bake at 160 degree Celsius for 25-30 minutes. Let it cool in chiller.

Orange Mascapone Cream

1. Whisk the yolk and sugar under bain- marie. (Bowl with hot water underneath)
2. Fold in the melted mascarpone cheese and gelatin sheet to the yolk mixture.
3. Chill slightly the mixture before folding in the whipped cream and orange zest.

Candied peanuts

1. Bring the water and sugar to boil.
2. Add in peanuts, continue to stir until all water evaporate and sugar crystal start to coat the peanuts.
3. Transfer the peanuts onto baking tray and bake at 180 degree Celsius utill golden brown.

Chocolate Orange Sauce

1. Boil the orange juice, sugar, orange zest and glucose.
2. Add in the cream, and allow to boil again. Pull away from heat once boil and pour it over the dark chocolate and mix into a ganache.

Candied Carrot Cubes

1. Bring the water and sugar to a boil.
2. Add in the cubes of carrots and allow to simmer for 3 mins.

Mixed Nuts Crumble

1. Rub in all the ingredients to pea size and bring to chiller for 15 minutes.
2. Transfer the chilled crumble onto baking tray and bake at180 degree Celsius for 10 minutes or golden brown.

Brown Butter Ice-Cream

1. Brown the butter.
2. Bring all the ingredients to boil except yolk and sugar (2).
3. Temper the yolk and sugar (2) with the boiling mixture.
4. Bring back to heat and cook till desired thickness.
5. Add in the brown butter.
6. Chill and bring to churn in the ice cream machine.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Golden Fried Maki with Pickled Vegetables, Carrot Puree and Wasabi Mayonnaise

If you have unconsumed rice, chicken wings and breast meat, or excess carrots, use this recipe to turn them into a tasty Golden Maki dish!

This recipe is developed by Soon Zeng Feng and Dominique Ng, Western Culinary Arts students from ITE College West.

Number of Servings: 3

Preparation and Cooking Time: 2 hours

Ingredients

Golden Maki

• Unconsumed cooked rice – 250 gm
• Unconsumed chicken wings – 25 gm
• Mushroom – 25 gm
• Excess carrot (julienne) – 10 gm
• Zucchini (julienne) – 10 gm
• Seaweed – 3 gm
• Cooking oil – 2 ltrs
• Flour – 119 gm
• Eggs – 3 no
• Cream cracker – 150 gm

Chicken Mousse

• Unconsumed chicken breast – 300 gm
• Cream – 200 ml
• Egg – 1 no
• Pistachio nuts – 20 gm

Carrot Puree

• Excess carrot – 200 gm
• Onion – 50 gm
• Milk – 500 ml

Wasabi Mayonnaise

• Japanese mayonnaise – 87 gm
• Wasabi – 8 gm

Pickled Vegetables

• Excess carrot – 30 gm
• Zucchini – 30 gm
• Rice wine vinegar – 20 ml
• Water – 160 ml
• Sugar – 5 gm

Method

Chicken mousse

1. Remove sinew, fats and skin from chicken breast.
2. Cut the chicken breast into smaller pieces
3. Add chicken breast with cream and egg, then blend it.
4. Pass the mousse through fine sieve.

Carrot Puree

1. Sweat onion for 3 minutes.
2. Add in the carrot and sweat for another 2 minutes.
3. Add in milk until it covers the carrot.
4. Cook till the carrot is soft.
5. Blend the carrot.
6. Pass through fine sieve.

Wasabi Mayonnaise

1. Put 87 grams of Japanese mayonnaise and mix with 8 grams of wasabi.

Golden Maki

1. Fold in the chicken mousse with pistachio nuts and season the mousse.
2. Roll the mousse into 4 tubes with cling wrap.
3. Poach the mousse in simmering water for 6 mins till cooked.
4. Put the nori seaweed on the bamboo mat shiny side down.
5. Add seasoned rice vinegar to keep the rice moist.
6. Place the chicken mousse, chicken meat and julienne vegetables on the rice.
7. Roll the sushi with the bamboo mat.
8. Coat the sushi roll with flour, egg wash and cream cracker.
9. Double coat the sushi with egg wash and cream cracker.
10. Pan-fry the sushi for about 1 min to give the rice a crispy texture.

Vegetables Pickles

1. Cut the vegetables into thin strips.
2. Add in 100ml of white wine vinegar, 100ml of water and 80 grams of sugar.
3. Add the vegetables and leave it overnight in the liquid.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Tomato and Chicken Quiche with Pickled Carrots

If you have unconsumed chicken meat, or excess tomatoes and carrots, use this recipe to turn them into a tasty quiche!

This recipe is developed by Siti Nuraini bte Adenan and Demi Yong Qian Qian, Pastry and Baking students from ITE College West.

Number of Servings: 4

Preparation and Cooking Time: 2 hours

Ingredients

Quiche Sauce

• Fresh Cream – 125 ml
• Milk – 125 ml
• Eggs – 100 g
• Salt – 3 g
• Pepper – 0.1 g
• **Seasoned unconsumed chicken and excess tomatoes

Tart Shell

• Flour – 250 g
• Butter – 125 g
• Ice Water – 45 ml
• Eggs – 20 g

Pickled Carrots

• Excess carrots (shredded) – 100 g
• Vinegar – 60 g
• Sugar – 15 g
• Water – 80 ml

Balsamic Reduction

• Balsamic Vinegar – 100 ml
• Apple Juice – 50 ml
• Sugar – 50 g

*Orange Segment, Red Radish, Cherry Tomato, Salad, Sour Cream

Method

Quiche Sauce

1. Whisk all the ingredients and sift through a strainer.

Tart Shell

1. Rub in the butter to the flour till sandy texture.
2. Add in the ice water and eggs till a dough is formed.
3. Bring to chiller to rest for 30 mins.
4. Roll it out to 3mm thickness and lay into tart shells
5. Add the filling, pour the quiche sauce to the top of tarts.
6. Bring to bake at 180 degree Celsius for 10 minutes+/- or golden brown.

Pickled Carrots

1. Stir well the vinegar, sugar and water.
2. Add in the carrots and put in chiller.

Balsamic Reduction

1. Bring the balsamic vinegar, apple juice and sugar to simmer under low heat until desired consistency.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.