Unusual dishes

We throw it in the trash, and English chefs add it to the finest dishes. And not because they are economical, but we are wasteful. Because they know how to benefit from everything.

Much of what we consider waste has an amazing taste and aroma, according to the best chefs in the UK. They shared their secrets with The Guardian.





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Unusual dishes

1. Cruel bread
   From stale bread you can make crackers, chop them and use them for breading. That's what the Slavs think. In the West, from hardened pastries, they do not hesitate to cook more interesting dishes. For example, Tuscan bread and tomato soup “Pappa al Pomodoro” and summer salad “Panzanella”, which includes bread, tomatoes, Bulgarian pepper, onions, olive oil, wine vinegar and Italian herbs.
   
   
   
   
   
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   The bread the day before yesterday is also made of brusquettes. Already dried, but not moldy slices of bread are fried in a frying pan with olive oil or dried in an ordinary toaster. And then they use them as a base for snacks.
   
   
   
   
   
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2. Cauliflower leaves and stems
   We are already used to using the top of carrots and beets, but have not yet learned to do the same with cabbage. But it is as versatile a vegetable as the rest, especially colored. Cauliflower leaves give a special taste to salads, abroad they are part of the filling for pies, also roasted in oil with spices and served as an independent dish.
   
   The stem of cauliflower is quite dense in consistency, if boiled, and sweet to taste. It makes an excellent caramelized puree.
   
   
   
   
   
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3. Chicken ridge
   Usually, the Slavs leave chicken bones for a rich broth. But the British are not just for that. For example, chicken ridge is cooked with roasted vegetables and red wine. First they cook everything and then cook it. Lastly, to thick, almost like porridge, soup, add spices, it turns out insanely aromatic.
   
   
   
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4. Lemon peel
   Lemon juice is very useful, we tirelessly squeeze it out of the pulp of lemon, adding to drinks and salads, and throw away the skin. And in vain. The cedar can be used: cut into thin slices, folded into a jar, sprinkled with salt and left to soak for several days. It turns out to be a great seasoning, tastier, thicker and softer than lemon juice in taste and consistency. The British add it to pasta with feta and olives to give this dish an exclusive taste.
   
   
   
   
   
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5. Vegetable peel
   For us, it's cleaning and scrapping, inedible waste. And for British chefs - integral components of dishes. They believe that under the skin of young vegetables accumulates the greatest amount of vitamins. And do not hesitate to make salads from the skin of asparagus, carrot peel, radish tops, beets, celery, the green part of leeks. Fill them with low-fat sour cream, adding parsley, cilantro, basil, tarkhun for taste.
   
   
   
   
   
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Callous bread, chicken bones, lemon peelVegetable top and cleaning are the ingredients of the best dishes of foreign cuisine. Join European traditions to diversify and improve your menu. And share the article with friends in social networks.

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