250g golden syrup
100g stale bread
Lemon Juice of a ¼ of a lemon
25ml double cream
1 small egg
Pre-made tart case (either bought from a shop or homemade)
Orange skin marmalade (makes more then 6-8 portions so keep a preserving jar handy)
500g Orange skin waste
250g lemon skin waste
750g marmalade sugar
120ml apple puree from apple scraps
10g Vanilla sugar
3g baking powder
3 g bicarbonate soda
30g vegetable oil
Apple peels and cores
Apple and cores
Apple skin crisp
125g frozen apple skin
1g ascorbic acid or lemon juice
Coconut and rum balls
250g cake waste
75g chocolate melted
Apricot stone panna cotta:
125g single cream
13g apricot stones
Apricot stone amaretti
50g whole almonds
20g apricot stones
Egg white from one small egg
Pinch of salt
Drop lemon juice
4 g cornflour
Orange zest of a ¼ orange
250g Quince peel
Candied orange skin
Orange peel (white flesh trimmed), cut into strips
100g caster sugar
4 tablespoons water
In Summer 2019 the OXO Tower Restaurant, Bar and Brasserie took part in the first Food Waste Impact Cohort of the SRA. As a result of the intervention we challenged out chefs to come up with a Zero Waste Dish which we could feature on our menu. Penny Wabbit our Head Pastry chef was the first who rose to the challenge maybe because looking after the environment is at the heart of most of her ventures at and away from work.
Rather then creating only one dish she created four different items which are all served on our Not Afternoon Tea menu. The Treacle Tart uses stale bread and orange skins from our bars as the main ingredient. The apple cake is composed of the apple skins and cores left over from the apples we use in one of our starters. The apricot stone panna cotta uses the almond shaped kernel found inside of apricots … yes we hand cracked them all ourselves.
Lastly the moreish coconut rum balls use cake trimmings and trust us if we say we wish there would be more cake trimmings around. While we offer you the recipes for all four dishes you could easily just pick one of these and make them your dessert. And for a finishing touch each dish is served on a recycled glass bottle to engage other guests to have a conversation about a more circular way of living and the panna cotta is served in the cleaned jars we get our salmon roe delivered in.
Bring golden syrup, double cream, orange, lemon juice and zest to boil, the slowly mix in bread crumps and when slightly cooled off mix in the egg. Place mix into tart cases and cook at 180C for 10min then reduce heat to 120C and bake another 20min. Serve with a dollop of orange skin marmalade.
Orange skin marmalade:
Chop orange and lemon skin to bite size pieces, where possible reduce white flesh to reduce bitterness. Bring chopped citrus skin to the boil and simmer for about 18—240 min, drain water off. Add marmalade sugar bring to the boil on medium heat, boil for at least 15min until the jamming process occurs.
Make an apple puree from apple left-overs by slow cooking the apple pieces until mush then blend. Mix the apple puree with the oil. In a separate bowl combine the dry ingredients before mixing both together with a kitchen mixer machine. To finish pour into small linen tins, rest for 30min then bake at 160C for 10-15min.
Bring water, sugar and apple peels and cores to the boil. Simmer for 15-30min, strain through a sieve and cool.
Bring apple peels and cores and sugar to the boil, using roughly the same volume of water as peels and cores. Simmer for 15-30min, strain liquid off then add pectin into the liquid and bring to boil until jamming process occurs.
Apple skin tuille (cracker):
Blend frozen apple skins, spread thinly 1mm on a tray and dry at 100C in the oven for 60min.
Coconut and Rum balls:
Mix all ingredients together in a kitchen machine until a smooth consistent dough forms, then separate into walnut sized pieces, cool for 30 to 40 min in the fridge, then roll to balls and finish of by rolling desiccated coconut.
Apricot Stone Panna Cotta:
Roast apricot kernels in the oven until golden brown, cool and then blend with sugar. Soak gelatine in water. Bring cream with sugar and the blended apricot stones to boil, add gelatine, strain through a sieve and pour into moulds. We reuse the jars our salmon roe is delivered in to reduce the need for new kitchen equipment and to encourage reusing things. Leave to set in the fridge (probably needs about 2-3hrs) but is best done the night before.
Apricot stone amaretti:
Roast the almonds and apricot kernels in the oven until golden brown, cool to room temperature, then blend to a powder together with 10g sugar. Whisk egg whites with lemon and salt until they form soft peaks. Slowly and gently fold the kernel powder, orange zest, remaining sugar and both flours into the egg mix (best done with a large spoon or spatula). Pipe on line trays (if using baking parchment attach to the baking tray or add a bit of weight as the amaretti are very light so the parchment might blow off). Dust with icing sugar and rest for 1 hour in the fridge or a cool place. Cook in the oven at 120C for 10-15min.
Plate also has quince paste made from waste, 1 kg peels and cores, 500g sugar. Boil for 4-hours then blitz and pass. Reduce by half add sugar cook until setting
Candied Orange Peel:
Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer for a further 10 minutes. Drain. Repeat this process two more times.
In a medium saucepan, heat sugar and water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.