Odds and Ends Grazing Board

_{INGREDIENT INSPIRATION}

• Cheese ends
• Courgette ends
• Stale bread
• Herb stalks (parsley, basil, mint, etc.)
• Carrot tops
• Beetroot leaves
• Broccoli stalks
• Kale leaves

CHEESE CRISPS

INGREDIENTS:

• Grated cheese (great for odds and ends)
• Optional: dried herbs like rosemary or thyme

INSTRUCTIONS:

1. Preheat the oven to 200°C. Line a tray with baking paper.
2. Place small mounds of cheese on the tray with space between them - they’ll spread.
3. Sprinkle with herbs, if using.
4. Bake for 9–10 minutes until golden and crisp.
5. Cool completely so they firm up into crunchy bites.

TEMPURA VEGGIE STALKS

INGREDIENTS:

• 1 cup plain flour
• 200ml iced water
• 1 large cold egg
• Veggies like a handful of broccoli stalks or kale (or mix it up with capsicum, onions, kumara, carrots - whatever you’ve got!)

INSTRUCTIONS:

1. Fill a deep pot halfway with oil and heat to 170-180°C.
2. In a bowl, whisk the egg and iced water. Add to the flour and stir gently - don’t overmix! The batter should be cold and lumpy.
3. Dip your veggies in the batter, coat well, and fry in small batches for 2–3 minutes until golden and crispy.
4. Remove with a slotted spoon and drain on paper towels.
5. Finish with sesame seeds and a pinch of salt.

PARMESAN & BREADCRUMB COURGETTE ENDS

INGREDIENTS:

• 5–6 courgette ends
• 1 clove garlic, minced
• 1 cup old bread (torn into chunks)
• 2 small chunks of parmesan
• 1 Tbsp fresh herbs (like basil or parsley) or a sprinkle of dried
• Salt & pepper
• Olive oil

INSTRUCTIONS:

1. Bring a pot of salted water to the boil. Add courgette ends and cook for 2 minutes. Drain and set aside.
2. In a pan, heat some oil and sauté garlic and courgettes for 1–2 minutes. Set aside.
3. Blitz the bread, parmesan, herbs, garlic, salt, and pepper into coarse crumbs using a food processor.
4. Oil a small ovenproof dish or tray. Sprinkle in the crumbs, then add the courgettes on top.
5. Drizzle with olive oil and bake at 170°C for 8–10 minutes until golden and crisp.

SUPER GREENS DIPPING SAUCE

INGREDIENTS:

• A handful of leafy greens (kale, spinach, carrot tops, broccoli or beetroot leaves)
• A small handful of herb scraps (parsley, basil, mint etc.)
• 1 clove garlic
• ½ Tbsp lemon juice
• 2–3 Tbsp olive oil
• 1 Tbsp red wine vinegar
• Salt & pepper to taste
• Optional: a spoon of grated parmesan

INSTRUCTIONS:

1. Add everything to a blender or food processor.
2. Blend until smooth, adding extra olive oil to loosen if needed.
3. Taste and adjust seasoning.