Wednesday, 23 November 2016 16:34

Shop. Cook. Save. wraps up in the West

Hawkesbury Mayor, Cr Mary Lyons-Buckett, cooking with Shop.Cook.Save. chef, Jay Huxley, at Richmond Good Food Markets. Hawkesbury Mayor, Cr Mary Lyons-Buckett, cooking with Shop.Cook.Save. chef, Jay Huxley, at Richmond Good Food Markets.

 

WSROC’s popular Shop.Cook.Save. program wrapped up this month with rave reviews from the community.

Over the last month, the Shop.Cook.Save. roadshow travelled to events and festivals in throughout the Hawkesbury, Penrith and Blue Mountains.

WSROC President Cr Stephen Bali said “These events were very well received by young and old alike. We even had Hawkesbury Mayor Mary Lyons-Buckett, join the fun.

“Food-saver chef Jay Huxley whipped up easy family meals such as chicken curry and mushroom risotto without wasting a single vegetable peel,” he said.

“Jay also shared simple tricks for cutting down on time, cost and waste in the kitchen,” said Cr Bali.

“I would like to thank the NSW Environmental Trust and council staff who have helped to make this program a success right across Western Sydney,” he said.

Jay’s top tips include:

  • Always plan your meals for the week and use a shopping list. Planning takes away the need to think about what to cook each night.
  • Cook in big batches on the weekend and freeze food in portions for easy mid-week dinners.
  • Buy a whole chicken and portion it into pieces – breasts, legs, wings and frame – and freeze. It’s much cheaper than buying individual cuts.
  • Throw everything you can’t use – chicken frames, vegetable peels, onion skins etc. – into a pot with water and cook up your own homemade stock.
  • Stock can be stored for longer in the freezer. Try freezing a larger 1 litre portion for soups, as well as small ice cube tray portions for throwing into gravy, or a baking tray to keep roasts moist.
  • There’s no need to peel root vegetables like carrot, potato and pumpkin if you wash them first. The greatest amount of flavour and nutrients are found just under the skin, plus not having to peel saves time.
  • A pasta sauce or a curry is a great way to use up any leftover vegetables at the end of the week – just throw in whatever you have in the fridge.
  • Anyone can grow herbs, and it will be much cheaper than buying them from the supermarket. Better yet, you can pick the exact amount you need.

This project was supported by the Environmental Trust as part of the NSW EPA’s Waste Less Recycle More initiative, funded from the waste levy.

 

Related content:

Project: Shop.Cook.Save

News story: Food waste program launches into the Hills, Blacktown 

News story: Shop.Cook.Save. kicks off in Parramatta 

News story: Shop.Cook.Save cooks up a storm in Cumberland 

Last modified on Wednesday, 23 November 2016 16:41