On Saturday night we took over Burton’s Restaurant at the Burton Street Foundation for a TRJFP Sheffield surplus food pop-up. Burton Street is an amazing facility, not just because of the kitchens but also because they support and train adults with learning disabilities.
We saved over 360kg of food to feed 92 diners from a variety of local businesses including Food Aware CIC, Beanie’s Wholefoods, Forge Bakehouse, Perfectionary Bakers, Sainsbury’s Local on Ecclesall Road and Seven Hills Wholefoods. Burton’s Restaurant also added a few ingredients so we could make a really delicious menu. Music for the night was provided by Oh Such Sounds.
You can check out the evening’s happenings from these lovely photos by Jason Ruffell:
The Savoury Root Veg Crumble went down an absolute storm and we’ve had a lot of requests for the recipe. It’s included below for you to have a go at home! You can use any root veg you have and could even add grated cheese to the sauce if you have it in.
Ingredients (Serves 4)
300g carrots, peeled and cut julienne, pre boiled until almost tender
300g swede, peeled and chopped, pre boiled until almost tender
100ml white wine
200ml light chicken stock (freshly prepared or shop bought)
2 egg yolks
20g thyme leaves
for the crumble –
25g chopped rosemary
Method for the filling –
Wash and dry the carrots and swedes and slice into 1/2 inch pieces.
In a heavy bottomed pan melt the butter and add the flour to make a roux. In a separate pan gently warm the milk and slowly add to the roux to make a bechamel sauce. Add the egg yolks to the bechamel sauce.
Heat the olive oil in a frying pan and add the veg and sauté for 2-3 minutes. Add the thyme and white wine and continue over the heat to allow the liquid to reduce by 3/4. Add the chicken stock and again allow to reduce by 3/4 – do not season at this point as the chicken stock can be salty. Once reduced fold through the bechamel sauce and mix well, season and place in a large earthenware dish.
Method for the crumble –
Mix the flour and butter in a large bowl and rub until you have achieved a course crumble texture. Add the finely diced rosemary, oats and season to taste. Sprinkle lightly onto the veg filling in the earthenware dish.
Bake at 190oc for 20 minutes.
Thanks everyone for coming along and helping us reduce food waste. Hope to see you at the next one on Tuesday 29th September!