Zero-Waste Ideas, for Using an Entire Citrus Fruit.
'The Guardian' recently offered readers some zero-waste tips for using an entire citrus fruit, rind and all.
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Here are some things the experts suggest:.
Claudia Roden recommends her zero-waste, orange and almond cake, This wonderfully moist cake uses two whole oranges.
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In her book, 'Med,' Roden also uses whole lemons to roast savory chicken thighs.
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Georgina Hayden, author of 'Nistisima,' suggests a classic Greek dessert called portokalopita, which is a cake made from a whole orange.
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Georgina Hayden, author of 'Nistisima,' suggests a classic Greek dessert called portokalopita, which is a cake made from a whole orange.
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Hayden calls this recipe her , “all-time favorite way of using whole citrus – skin, pith and all.".
Douglas McMaster is the chef-owner of Silo, a zero-waste restaurant in London.
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McMaster recommends making a lemon pith sauce that pairs brilliantly with seafood or radicchio.
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McMaster recommends making a lemon pith sauce that pairs brilliantly with seafood or radicchio.
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We blanch them to death in water – about six or seven times – to take away the tannic bitterness, then blend with sugar, Douglas McMaster, chef-owner of Silo, via 'The Guardian'.
We blanch them to death in water – about six or seven times – to take away the tannic bitterness, then blend with sugar, Douglas McMaster, chef-owner of Silo, via 'The Guardian'.
Martyn Lyons, head chef at Toklas in London, suggests turning leftover lemon juice or zest into curd , “for use in tarts, ice-creams or to dunk shortbread into.”.
Shaun Hurrell, chef-owner of Barrio Comida, uses whole limes to make coconut-stuffed limes.
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Shaun Hurrell, chef-owner of Barrio Comida, uses whole limes to make coconut-stuffed limes.
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Boil limes in sugar syrup, scoop out the insides, then return the shells to the pan.
, Douglas McMaster, chef-owner of Silo, via 'The Guardian'.
The candied shells are then stuffed with softened, shredded coconut
