Don't throw away your peel: Cook and eat it instead

Banana, potato and apple all peel off in the kitchen. Save the skins and not only will you cut a little waste, but you might also be able to impress your dinner guests with your skills.

Cheesy potato skin nachos Source: Adam Liaw

--- 'Use it up' is a series dedicated to a sense of ease in the kitchen and just as the label reads, using it up. BYO enthusiasm and an ingredient and I’ll BYO a recipe or five in return. The Cook Up with Adam Liaw 7pm weeknights on SBS Food (Ch.33) and watch all the episodes now and for free at SBS On Demand. ---

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I come from quite a resourceful Balkan family and so, nothing was wasted in the kitchen. That also meant that no jar was left unwashed and they were always brimming with homemade condiments, sauces and preserves. Also, lots of fermented cabbage as well. 

Using fruit and vegetable skins can be an easy recipe win, an interesting addition to many recipes and simply a gateway to keeping the waste down. Always remember to rinse your skins and then go forth and utilise the peel, the whole peel, and everything including the peel. 

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Banana

Banana peel caramel jam Source: Farah Celjo

Don't avoid your banana peel and yes, it can also be cooked and eaten.

This banana peel caramel jam is so versatile that you can serve it with ice cream or simply mix 2 cups of jam with 2 eggs and pour over stale bread, brioche and/or croissants. Bake for 10 minutes and you have a quick and easy warming dessert as well to serve with cream.

In a small bowl, top, tail and chop:

• 2 x banana peels

Soak in boiling water for 10 minutes then puree with the flesh until creamy.

Bring to the boil:

• 2 cups caster sugar
• 1 cup water

Stir until dissolved and then lower the heat and simmer until golden brown and thicker in consistency.

Add and stir well:

• Pureed banana
• 1 tsp vanilla extract
• ¾ cup coconut or thickened cream
• 1 tbsp rum (optional)

Pour into a jar or container and store sealed in the fridge ready for your next toast or pancake stack, or simply by the spoon.

Apple

Apple peels tossed in a warm spice mix of cinnamon, clove, ginger, allspice and nutmeg with a teaspoon of brown sugar will crisp up beautifully in the oven and make great ice cream or crumble garnish, also a great oat or salad topper.

If you've got plenty of apple peels to go around, make your own vinegar.

In a 600 g sterilised jar, combine and stir:

• Apple peels and cores
• 1½ - 2 cups water
• 2 tbsp sugar or maple syrup

Make sure your peels are completely submerged in the liquid. Cover it with filter paper and then a lid, or cover and leave it to breathe on the kitchen counter in a cool place. After a week check and stir. Once bubbles form, strain the peel and compost. Seal the vinegar back into your jar.

Cheesy potato skin nachos Source: Adam Liaw

Potato (and other root vegetable skins)

Is there anything potato skins can't transport into our mouths? I think not... and so here are some potato and paprika crispy skins for your troubles.

• 300 g potato skins, washed and dried (when you are next making a mash or pie then save your skins and make it a double spud party)
• 30 ml oil (EVOO, chilli or garlic)
• 1 tsp paprika, sweet or smoked
• Salt and pepper, to taste

Preheat the oven to 220°C.

Toss your washed and dried, potato skins in the oil, paprika and salt and pepper, then scatter on a baking tray and roast for 20 minutes or until nice and crispy. Then serve with an extra drizzle of oil or alongside a mountain of dip and chunks of cheese.

And if you're feeling like a little more spud skin adventures then all eyes should be on Warren Mendes' cheesy potato skin nachos recipe. Don't walk, run!

 

Citrus

From jars of preserved lemon and lime perfect for stews, stir-fries, curries and roasts all the way to candied peels for cakes, chocolate dipping and cocktail garnishes, citrus peels have a place in every kitchen.

Take:

• 2-3 citrus fruits (mandarins, oranges, lemons, grapefruit and lime), peel into thick strips, avoiding the pith

Submerge the strips in cold water, and bring to a boil. Then drain, run under cold water and repeat this process for a second time. Set aside to cool.

In a small pan, bring to a boil:

• 1 cup water
• 2 tbsp citrus juice
• 2 cups sugar

Once the sugar has dissolved, add your peel and reduce heat to a simmer for 10-15 minutes until the sugar has thickened into a syrup. Remove from the heat and set aside to slightly cool.

Remove the peel from the syrup, place it onto a lined baking tray and let it cool for an hour or two. And don't forget you also have a citrus-filled sugar syrup to bottle and use as well. 

 

Love the story? Follow the author here: Instagram @farahceljo.