The Ethical Omnivore by Laura Dalrymple

Author:Laura Dalrymple
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2020-03-24T00:00:00+00:00

‘This is where whole-body, traditional cooking skills that we’ve let slip come back into play.’

Half a kilogram of minced pasture-fed and finished beef with a little offal mixed through and a few hours of slow cooking will make a rich, super-healthy meat sauce with a hearty boost of vitamin B (here). A kilogram of humble beef chuck makes a great pot roast that gives and gives — dinner with loads of veg, sliced on sandwiches for lunch, and shredded through a mixed salad for a third meal (here). Those bones from your roast chook will make a fabulous stock for a soup or a mushroom risotto, giving you one and a half meals for the price of one — and don’t forget to skim some of the fat off while you’re roasting to use later for frying potatoes, or anything really (here). Those pig’s ears you were going to give the dog? Marinate and braise them, then crumb and fry and use them in a banh mi (here).

What follows here is a selection of recipes drawn from all corners of our extended community, people who bring their unique perspective on food and cooking to bear on both the humblest and most luxurious of ingredients. We hope that in trying these recipes, or just using them as a starting point for your own culinary creativity, that you not only strengthen the connections between you and those you feed, but also with those who labour to provide you with the ingredients worthy of your care, love and skill.

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