World Environment Day: Chefs Share Sustainable Recipes

Every year on the 5th of June, people across the globe celebrate World Environment Day to raise awareness and take action to protect the planet. As the climate continues to change, the conversations around sustainability, food waste, and overconsumption of natural resources are not just limited to the environmentalists, they make their way to the kitchens.

With three to four meals being prepared for families every day, the food waste adds up and adversely impacts the environment. And one of the best ways you can help is by making a conscious effort to choose plant-based alternatives and sustainable recipes. On a similar note. Slurrp got professional Indian chefs to share some zero-waste recipes that you can try in your kitchen.

Broccoli Stem Kebab With Spiced Orange Marmalade 

By Executive Chef Ashu Chugh, Jaypee Greens Golf & Spa Resort, Greater Noida

Ingredients:

For Orange Marmalade:

  • 300 gms orange pulp (after squeezing orange juice)
  • 60 gms cooked orange peel (pith removed)
  • 1 no. cooked lemon peel
  • 1 stick cinnamon
  • 1–2 nos fresh red chilli, chopped
  • 3–4 cups water
  • 750 gms sugar

For Broccoli Stem Shammi:

  • 3 tbsp ghee
  • 2 tsp garlic, chopped
  • 1 tsp ginger, chopped
  • 2–3 nos green chilli, chopped
  • 60 gms roasted, crushed pumpkin seeds
  • 600 gms broccoli stem, roughly sliced
  • Salt to taste
  • 4 tbsp besan
  • 1/2 tsp elaichi powder
  • 1.5 tsp garam masala powder
  • 3–4 pcs cloves

Instructions:

  1. For preparing the marmalade, carefully remove the seeds and strings from the orange pulp, and blend until coarse. Transfer it to a deep-bottom pan, add the peel of orange, lemon, cinnamon, red chilli and water, boil it until the peel is soft.
  2. Slowly add the sugar, stirring continuously, to avoid scorching and cook until the mixture attains a gel-like consistency. Remove from heat, discard the cinnamon, cool down completely and transfer it to an air-tight jar.
  3. Meanwhile, for preparing shammi, heat 2½ tablespoons of ghee in a thick-bottomed pan, put garlic, ginger, green chilli, sauté it for a while, broccoli stem, salt, cook further until the stems have softened and there is no excess liquid in the pan.
  4. Add besan to the mixture, cook it for a while over low heat until the raw flavour of besan disappears, remove from the heat and cool down completely.
  5. Once cool, transfer the mixture to a blender and blend until smooth. Pour the mixture into a mixing bowl, add elaichi powder, garam masala and mix nicely to form a smooth, soft dough.
  6. Place a small bowl with a burning charcoal, put cloves over it, pour a few drops of desi ghee on char charcoal and cover the mixing bowl with a lid for a few minutes.
  7. Divide the broccoli mixture into equal parts, add crushed pumpkin seeds, and roll it into the form of a medallion. 
  8. Meanwhile, heat a griddle over medium heat, place the medallion over it and sear it from both sides until golden. Arrange the kebab on a plate and serve.

Mushroom Raviolo With Grilled Oyster Mushrooms 

By Chef Richa Johri, Unico

Ingredients:

  • 1 portion of mushroom ravioli
  • 100 gm porcini liquor
  • 12 gm mushroom oyster pink
  • 12 gm mushroom oyster white
  • 5 gm butter (salted)

Instructions:

  1. Combine refined flour and fine semolina with a pinch of salt and a little water. Knead into a smooth dough and let it rest for 30 minutes under a damp cloth.
  2. Finely chop assorted mushrooms. Sauté them with a touch of butter, minced garlic, and fresh thyme until they release moisture and become golden. 
  3. Mix in grated yellow cheddar while still warm. Allow to cool, then transfer to a piping bag.
  4. Roll out the rested pasta dough into thin sheets. Pipe the mushroom mixture onto one sheet, cover with another, and cut into large, circular ravioli (raviolo). Seal edges well.
  5. Gently boil the mushroom ravioli in salted water until cooked through and tender.

Potato Fettuccini wrapped Jalapeno cheddar Croquettes

By Chef Tarun Arora, Executive Sous Chef, Pullman & Novotel, New Delhi Aerocity

Ingredients:

  • 4 large potatoes
  • 1/2 medium-sized onion
  • 2 tbsp parsley, finely chopped
  • 1 leek
  • 1 celery
  • 2 jalapenos
  • Black pepper and salt to taste
  • 60 gms of cheddar cheese
  • 10 gms thyme
  • Oil for frying

For Breading:

  • Italian breadcrumbs as needed
  • 100 gms parmesan cheese
  • 1 tsp paprika powder
  • 200 gms refined flour
  • 50 gms coof rn flour
  • 3 egg yolks
  • 100 mls milk
  • 50 gms butter

Instructions:

  1. Boil potatoes with skin till they’re soft and still powdery. Mash them well to release steam and let them cool completely.
  2. Finely chop onion, Leeks, Celery and jalapeno chillies, and mix them in the potatoes by hand.
  3. Add chopped parsley, chopped thyme, crushed black pepper and salt to taste and mix it by hand.
  4. Take a lime-sized potato mixture and flatten it slightly in your palm.
  5. Place a Cheddar cheese cube in the middle and seal it well with the potato mixture. Continue shaping the remaining croquettes in the same manner.
  6. In a bowl, mix breadcrumbs, parmesan cheese and Paprika powder together.
  7. Beat the egg thoroughly. Dip the croquette in the egg wash and then coat it in the breadcrumb mixture.
  8. Make a fresh Pasta fettuccini pasta with the help of a spiralizer Slicer Machine and overwrap with croquettes.
  9. Heat oil on medium-high heat. Once hot, fry the croquettes till they’re golden brown. Serve immediately.

Ingredients For Parmesan Fondue

  • 4 cups of milk
  • 1 cup grated Parmesan cheese rind Powder
  • Salt to taste

Instructions:

  1. Heat up the milk in a saucepan over medium-low heat until reduced to half. 
  2. Add Parmesan cheese, rind powder and salt. Cook and stir until the Parmesan melts, 2 to 3 minutes more. 
  3. Dip will be ready and served cold.