Are you also waging a constant battle against food waste, leftovers and trimmings – in other words: loss-makers? Tackle this problem head-on and turn this battle into a creative challenge for you and your team. Try out Olly Ceulenaere’s approach of ‘zero food waste’. Using leftovers is not only fun, it's a great way to create added value! Get creative with savoury leftovers, vegetable peels and Debic Cream. Ready, steady, go!
Waste? There’s no such thing in the kitchen! If you get into this mindset, there’s no stopping your creativity! A while ago, chef Olly Ceulenaere featured in the Debic e-zine and showed us how to make taste sensations using carrot leaf, shrimp heads and leek greens.
Even with potato peels? Yep, that’s right. In this blog post, Debic chef Tom van Meulebrouck shows us how to make a roast potato puree in no time at all.
The basis for savoury mousses
As a basis for savoury mousses, we use a strong stock or coulis made from product parts, leftovers or scraps that still all too often end up in the bin. We call these ‘parures' in culinary jargon. A few examples:
- Broccoli stalks
- Mushroom stems
- Scraps from tomatoes, peppers, leeks, celery, cucumber, fennel, parsnips, turnips, carrots, etc. There are virtually no limits to the usable parts of vegetables. Even radish tops are perfect for a soup or coulis.
- Leftovers of green herbs, cress and water cress, spinach, etc.
- Heads and shells of shrimps, langoustines, scampi and other crustaceans.
- Heads and bones from fresh fish.
- Trimmings of raw ham, boiled ham, other meat products, etc.
- Leftover smoked salmon, mackerel, trout, eel or other smoked fish.
Together with unsweetened Debic Cream, the possibilities are endless… and the result is always absolutely delicious.
Technique for savoury mousses
There is sometimes confusion about mousse, bavarois and the difference between them. The two preparations can be told apart by:
- the thickener;
- the quantity used.
This is often gelatine, but an alternative vegetable thickener can be used as well, such as agar-agar. This makes the bavarois firmer. We used to be taught that a bavarois can be poured and cut, while you can make a ‘quenelle’ from a mousse. The mousse technique offers a huge range of possibilities. Particularly in combination with natural flavourings. You can use them to create mousses with added value in a flash!
Simple technique: Shrimp mousse
This basic recipe without gelatine shows you how to prepare refined savoury mousses using just a few ingredients and Debic Cream. Also a great way to work shrimp heads and tails into a delicious snack in glasses or as an appetizer.
- 500 g unpeeled shrimp
- 750 ml Debic Cream 40%
- 5 g cayenne pepper
- Peel the shrimps.
- Mix the shrimp heads and tails with the cayenne pepper and 100 ml Debic Cream 40% and bring to the boil.
- Leave to infuse over a low heat for one hour.
- Sieve the shrimp cream.
- Finely blend half the peeled shrimps into the shrimp cream.
- Beat the remaining Debic Cream 40% until it forms an airy whipped cream.
- Fold the finely ground shrimps into the whipped cream.
- Season to taste with salt and pepper. Mix in the remaining shrimps.
- Store the mousse in the refrigerator.