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^{INSINKERATOR\u00ae TEAMS UP WITH INSTAGRAM FOOD BLOGGER, MELIZCOOKS TO BRING A SUSTAINABLE CHRISTMAS RECIPE}

This Christmas, we\u2019re encouraging our customers to make positive lifestyle changes that can improve their sustainability in 2022. We are committed to providing lifestyle enhancing solutions, which encourage the efficient use of water, are safe within the home and reduce the impact that food and plastic waste has on landfill sites and the wider environment.

Did you know that over the Christmas period more than 250,000 turkeys are wasted, along with 7.5 million mince pies, and 170 tonnes of Brussel sprouts¹. To minimise food waste, we recommend re-using leftovers for creating dishes such as bubble and squeak, or turkey pie, however despite our best efforts a proportion of food waste, such as vegetable peelings, is inevitable. A food waste disposer from InSinkErator\u00ae is the ideal solution for disposing of inedible food waste, when home composting is not possible.

To encourage sustainability, we\u2019ve teamed up with Turkish Cypriot and Mediterranean chef and blogger Meliz Berg, known as Melizcooks on Instagram, Meliz Cooks Blogspot and YouTube to bring a delicious Christmas Eve Fettucine recipe made from festive food leftovers in the fridge or cupboards. Melizcooks, who has just over 98.7K followers on Instagram shares her recipe with us to #saynotofoodwaste. \u00a0

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Christmas Eve Fettucine Recipe:

INGREDIENTS\u00a0

5 large chicken wings
1 chicken stock cube dissolved in 500ml boiling water
3/4 tsp salt\u00a0
1/2 tsp coarse black pepper\u00a0
2 large egg yolks and 1 large egg, whisked
50g finely grated Parmesan cheese
3 tbsp olive oil
150g chestnut mushrooms, finely sliced
40g unsalted butter
3 large shallots, finely diced
2 large garlic cloves, finely chopped
1/2 tsp fresh thyme leaves
150g fettuccine pasta
25g \u00a0Halloumi - finely grated\u00a0
1 tsp dried mint\u00a0

METHOD\u00a0

Put chicken wings into a large soup pan and cover with 2 litres cold water and sprinkle into salt. Place on a medium-high heat, bring to boil, add the stock, and simmer on a low heat for around 20-25 mins.\u00a0
Whisk the eggs together well until light and frothy, then add the Parmesan and whisk again.
Add the olive oil to a pan on a medium-high heat and add sliced chestnut mushrooms to the pan but do not touch them. Once they start to go dark brown and crispy on the sides, give them a toss until they are an even colour on both sides, then remove to a dish.
Remove the mushrooms are crisping up, remove the chicken wings to a plate. Let them cool a little then shred the meat off the bones.
Take out a ladleful of the chicken stock and pour into a mug or small bowl. Add the pasta to the boiling chicken stock and make sure you cook it all dente, a minute or two less than the packet instructions suggest.
Once the reserved stock has cooled a little, vigorously whisk it into the eggs.
While the pasta is cooking, place the frying pan you used to cook the mushrooms in pan back on the heat, add half of the butter then add the shallots. Soften them for a couple of minutes before adding the garlic, then the thyme leaves and stir until softened, then return the mushrooms back to the pan. Add the remaining butter, a pinch of salt and coarse black pepper.
Using tongs, add the cooked pasta to the mushrooms and shallots and toss the pan to move the pasta around, adding a ladleful of the stock to the pan too, constantly move the pasta around in the buttery juices. Pour the whisked egg mixture into the pasta and keep moving the pasta around with the tongs so that the sauce thickens (if necessary, you can add a little more of the pasta water). Once creamy, serve in bowls with the shredded chicken and covered with the grated halloumi and dried mint.

Check out the video on our Instagram channel.

Despite our best efforts, some food waste, such as eggshells, is inevitable. A food waste disposer is a convenient solution to this problem and safely grinds inedible food waste with ease, especially when home composting is not possible. Using a food waste disposer diverts food waste from ending up in landfill. Furthermore, with less food waste in landfill, the household\u2019s carbon footprint and the associated greenhouse gases are also reduced.

A food waste disposer is a must have eco appliance for the kitchen that fits easily under all sinks, offering an easy, safe and practical solution to managing food waste in the home. Food waste is ground into minute sized particles, thanks to the innovative system of stainless steel grinding rings. It is then dispatched and simply rinsed away down the drain, through the standard plumbing.

Digital Marketing and Ecommerce Manager Europe and Russia, InSinkErator^\u00ae, Jamie Griffins states: \u201cWe\u2019re really excited to be working with Meliz to bring our customers a delicious festive recipe using food leftovers and encouraging all to say no to food waste. We hope everyone enjoys this recipe as much as we will with family and friends.\u201d

For more information on our products, please consult your Account Manager.

¹ https://environmentjournal.online/articles/how-to-fight-food-waste-this-christmas/

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INSINKERATOR® TEAMS UP WITH INSTAGRAM FOOD BLOGGER, MELIZCOOKS TO BRING A SUSTAINABLE CHRISTMAS RECIPE