"USE UP" ONLINE COOKING EVENT: ​Oaktree Capital

​We, at Cook for Good, are really looking forward to cooking with you, and sharing some ideas about how we can be more sustainable in our approach to cooking and reduce our household food waste!
Cook for Good is a not-for-profit social enterprise. We run corporate team cooking events, and use profits to fund free community projects for people in need. We have exciting projects planned for 2021, including building our own community kitchen and opening a community Pantry on a housing estate in London's Kings Cross. Read more here
This session is also supporting FareShare, the UKs largest food redistribution charity, who works with food industry producers, suppliers and retailers to rescue good-to-eat surplus food from going to waste and redistribute it to about 11,000 charities across the UK. A huge thanks to you for your ongoing support .  ​​
At Cook for Good, our approach is to (a) use surplus ingredients in our cooking, and (b) reduce our own household food waste by cooking with ingredients we may normally throw away, or ingredients we have readily available in our store cupboard/fridges. 
​
Some key facts for you (source: WRAP 2020 report) 
  • 70% of all food wasted in the UK is domestic household waste (after growth/production), not from manufacturers, wholesalers, retailers or hospitality/food service) 
  • UK households waste 4.5m tonnes of food a year, worth £14bn
  • That’s £700 a year wasted food per average family with children
  • This volume of food wasted equates to 10bn edible meals

By reducing our own household food waste, we will be doing our small bit to lessen the impact on our planet, be sustainable and responsible. Collectively this will have a really positive impact! 
MENU: 

Your 2-course sustainable "use up" menu includes:
  • Main – Spanish omelette and mixed leaf pesto
  • Dessert – Mixed fruit crumble ​ ​​

We will introduce the session explaining why these dishes have been chosen and what typically surplus ingredients they contain
​SESSION DETAILS:
​ ​​​​​
​There will be a waiting room enabled, and the "kitchen doors" will open 10 minutes before the scheduled start time. Please login early so we can start promptly (see notes at the bottom for login advice)

If you have any questions, feel free to email us
INGREDIENTS:
All recipes serve 3-4 people. Try "use up" what you have in your fridge already, so we have tried to gove you choice options below.

​Dairy/eggs/pastry/bread ​
  • ​6 large eggs
  • 100g Manchengo cheese (or can use any cheese you like or have in your fridge already)
  • 15g parmesan
  • 65g unsalted butter (softened)
  • To serve with dessert - vanilla ice cream or ready-made custard or both! 

Veg/Salad/Fruit:
  • 500-600g waxy potatoes (like Charlotte, Anya, Desiree). You can use any potato you have at home, but waxy works better than floury varieties in this recipe. Get large ones as you need to peel. 
  • 1 large onion 
  • 1 red/orange pepper (optional)
  • 50g-80g fresh spinach (optional)
  • 45g herbs/leaves - parsley, basil, coriander, rocket, spinach
  • 650g fruit - any combination of apples, pears, peaches, plums, plus some berries (fresh or frozen) *e.g. 250g apples + 250g pears + 150g blueberries is a good balance 
  • 1/4 lemon

Ambient/other:
  • 150ml olive oil (light variety)
  • Salt
  • Black pepper
  • Paprika (optional) - smoked, sweet 
  • ​Sugar - 30g (filling) + 65g (topping) *for this I like soft brown for the filling and demerera for the topping but any sugar will work fine
  • Cinnamon (good pinch)
  • Mixed spice (good pinch) 
  • 125g white flour
  • 50g oats
  • ​25g nuts/seeds (pine nuts, hazelnuts, cashew, walnuts, almonds, macadamia, peanut) or seeds (sunflower, pumpkin, sesame etc)
UTENSILS:
Please have all your utensils out of cupboards and quickly accessible. You wont have much time during to go looking for equipment.   
  • ​1 small food processor/blender (500ml capacity is fine), or a pestle and mortar​
  • 1 med pan (with lid)
  • 1 small/med baking dish - approx 20cm x 30cm
  • ​3 x med bowls
  • 3 small bowls
  • 1 x med frying pan (approx 25-27cm) 
  • Heatproof spatula/mixing spoon for frying pan
  • Grater
  • ​Colander/sieve
  • ​a few mixing spoons and teaspoons (for tasting)
  • 1 large chopping board 
  • ​1 large cook's knife
  • 1 small sharp utility knife 
  • Measuring spoons (Tbsp and tsp)
  • Scale
  • Vegetable peeler
  • Whisk
  • Egg lift/fish slice/guzunder ("goes under")
  • Kitchen roll​
  • Tea towel 
  • Apron
  • Oven gloves
  • Kitchen roll/paper
  • 1 large flat plate slightly larger than your med frying pan
  • ​1 dinner plate
  • 1 dessert bowl
  • 1 small ramekin/dish
GENERAL GUIDANCE NOTES:

  • We will send you all the recipes after the session so no need to take any notes
  • Please login outside of company firewalls that prevent the use of Zoom. Otherwise you may have issues with access, sound or video. If you not sure, please log in early (from 10 mins prior to scheduled start time) to check your sound and visuals.  
  • We strongly recommend you log in using a laptop for the optimum experience, so you can see everyone and everything 
  • Please make sure you have adequate sound/speakers to you can hear 
  • There will be a waiting room enabled prior to the start, and then the “kitchen doors” will be opened. Please login 5 minutes prior to the scheduled start so everyone is in the kitchen on time. 
  • When you come in your video will be on and your sound unmuted. You will be muted when the cooking starts so that everyone can hear. If you have questions during you should unmute and ask, and then re-mute yourselves again
  • We will not be using the chat forum in this session 
  • Please make sure your name(s) are showing on your screen so we can refer to you correctly - you can rename yourselves
  • Please don't share the Zoom link with anyone otherwise room security can be compromised