Issue 8The Indonesian Cook

COLUMNIST: DINA WATT
The Indonesian Cook
Dina Watt ProfileDina Watt grew up in Bandung, West-Java, Indonesia and now living in Aberdeenshire, she is known as The Indonesian Cook. Dina's love of nature and gardening fuels her passion for cooking. In her column, Dina shares her own adventurous recipes for delicious home cooked meals that are easy to make, mostly using homegrown, seasonal fruits and vegetables from her own vegetable garden. She tries to use every bit of the plant in order to practice zero-waste principles and re-using leftovers is one of her favourite things to share.
Food waste is a huge contributor to carbon emissions. My main principle when cooking and gardening is always to minimise waste. This includes finding out what other parts of vegetables can be consumed. In some cases, even how to regrow vegetables from food waste such as vegetable stalks and seeds - zero-waste being the goal. Finding new ways to create wonderful meals with your homegrown produce means less waste which in turn is good news for the planet.
Recipe 1: Dina’s Special Green CurryIn this special recipe of mine, both the Brussel sprouts and the leaves of the plant are used. The green leaves are high in fibre, vitamins, minerals and antioxidants. When creating the green paste for this delicious curry, I not only grind the coriander leaves but also grind Brussel sprout leaves to create an even darker green colour in the dish. In addition, I add a couple of firm green tomatoes to the dish to give a zing to the curry. The growing season in Scotland is quite short so this is another delicious way of cooking those green tomatoes!
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What you need:

200gr Brussel sprouts, cut into halves

10 Brussel sprout leaves

3 medium or 6 small green tomatoes, chopped into chunks

4 chestnut mushrooms, cut into halves

1 courgette (optional), cut into chunks

5 french beans (optional), each cut into 3

1cm ginger, bruised

3 cloves of garlic

A handful of coriander leaves, roughly chopped

2 brown onions, roughly chopped

2 green chillies (optional)

2 tablespoons of soya sauce

3 tablespoons of vegetable/sunflower oil

1 tin of coconut milk

½ veg stock pot

Salt and pepper

First step: make the curry paste Paste 1: In a blender, blend the garlic, onions and chillies into a paste. Set aside. Paste 2: In a blender or mortar, grind the coriander leaves together with 3 Brussel sprout leaves. Set aside.
Second step:

Prepare the stove on medium heat and pour the vegetable oil into a pan or wok. When it is hot, pour the garlic/onion/chilli paste into the pan. Toss the bruised ginger into it too. Sauté for about 3 minutes until it turns golden brown.

Add the tin of coconut milk, followed by the green paste of coriander and Brussel sprout leaves. Season well with 2 tablespoons of soya sauce, salt and veg stock pot. Gently simmer and leave for about 5 minutes until bubbling.

Set the heat low then begin to add the vegetables starting with the Brussel sprouts, courgette, mushrooms and French beans. Let it cook for about 2 minutes then add the Brussel sprout leaves and chopped green tomatoes last - this will prevent the leaves and tomatoes from becoming too soggy. Let it cook for another 2 minutes then turn the stove off.

Garnish this special green curry with more chopped coriander leaves or spring onions and serve with steam rice or noodles.

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Recipe 2: Apple, Pear and Bramble GaletteThere is something about a wonky, misshapen fruit that tastes more delicious than the perfect ones. One solution that has the potential to not only reduce food waste but tackle the attitudes surrounding it, is to make the most of wonky fruits and vegetables.
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Using seasonal fruits such as apples, pears and seasonal berries, this recipe will be one of your family’s favourites this autumn. Serve it with scoops of vanilla ice cream which will melt against the warmth of the freshly baked galette.
What you need:

2 apples

2 pears

A handful of brambles or blackberries

Ground cinnamon

200gr puff pastry

¼ cup melted butter

2 tablespoons of castor sugar and some for sprinkles

A few tablespoons of orange marmalade or apple sauce

How to make it:

Divide the puff pastry roll into two. With a rolling pin, roll out the pastry but not too thinly as there will be extra liquid coming out of the cooked fruits later on.

Cut each of the pastries into a square shape, 15x15cm. Then spread out a thin layer of marmalade in the middle.

Add 1 tablespoon of sugar each into the separate bowls of sliced apples and sliced pears.

Lay the sliced apples and pears in concentric circles then add the brambles or blackberries. Tuck in the sides of the pastry until it forms a galette (see photo).

Sprinkle some sugar on top of each galette before putting them into the oven.

Bake in oven at 170C for about 25-30 minutes. Brush some melted butter on top of the pastry 5 minutes before the baking time is done. This will make sure the galette looks golden brown at the end.

Serve with vanilla ice cream or a couple of dollops of fresh cream.

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Recipe 3: Herb Butter Cubes These little cubes of flavours are so perfect for your steak, roast chicken or even a simple baked salmon and a great way of avoiding waste of your herbs before winter hits.
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What you need:

200gr melted salted butter

Chopped herbs such as rosemary, thyme, mint, parsley (whatever herbs you are growing in your garden)

How to make it:

Fill an ice cube tray with different varieties of finely chopped herbs. Pour the melted butter into it and freeze them. This can be stored for 6-9 months without significant loss of flavour.

You do not need to defrost or reheat the cubes before using. Simply use the butter cubes straight into the oven or pan and they will melt with the heat. Perfect to make the best use of your fresh garden herbs!

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