Waste Free. One Example.
/Most times, in a bar or a kitchen more than 40% from an ingredient’s weight is being thrown out. You have a potato. You peel it, boil it, add butter and milk, you make a mash. What do you do with the peel? You throw it out and it ends up at Pata Rât. And then you outrage on social media asking how is it possible than in 2020 a place like Pata Rât can exist in a 5 stars city, in an European country? This is the best case scenario, when you are actually aware.
We don’t want to brag, we just want to set a small example about what you can do with the stuff you so easily throw away.
We have a seasonal fresh, that’s consumed very often at our place. It’s made from tangerines, clementines, oranges, lime and pineapple.
We peel all the citrus fruits. We put aside the peel in a big bowl with cold water and 2 spoons of bicarbonate. We do this for cleaning up the peel, because the pores usually hold a lot of pesticides and herbicides. If you pay attention at the supermarket when you buy oranges, most times you are warned: Do not consume the peel! Or The peel is not to be consumed! So we repeat the bicarbonate operation twice more.
In the meantime, we cold press the fruits. We mix the juice in the proportions from our recipe, and the remaining pulp, we save and put in a large bowl. We thoroughly rinse the peels we left in the bicarbonate and then we add them to the bowl as well, and on top we add 10 litres of water.
Then we put them to boil on high heat, until the liquid drops to half. We call this product citrus stock. It is a slimy liquid, sour and full of flavor. We save some of it for some syrups and tests and the rest we mix with some sugar, to balance the sourness, and hibiscus. We let it infuse, then we strain the peels and pulp very well and we get Jamaica. It is a pretty classic recipe in the world, we are making it to our own liking. It’s a red colored iced tea, very tasty, full of flavors and an excellent digestive, it is sour-sweet and it goes very well after a meal, or when you are eating something very spicy.
But wait, we are not done yet. We have strained the Jamaica well, but we still have the citrus peels and a lot of pulp left. So we go the extra mile and we finely chop the citrus peels, and together with the remaining pulp and some red fruits and sugar we put on heat again and we make a citrus and forest fruits marmalade. Here we play with some cinnamon and other condiments. We serve this marmalade on the house with croissants, French toast, biscuits, or we eat it ourselves on rye toast with homemade butter.
This is just one of our waste free examples. It’s easy, you just have to try. So help us out and give us some ideas!
