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Nov 4 / JW

Green Lentil Salad with Herb Vinaigrette


I love lentils. They are tasty and good for you, what’s not to love. But sometimes they can seem a bit heavy, right?  Well this salad, which makes a great side for beef or lamb, has a little bit of crunch, and brightness from the herbs that really make it stand out.

First, dice your carrot, onion, celery and herbs. Add the carrot, onion(or shallot), celery, lentils, and thyme to a pot with about 3 cups of water.

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Sep 15 / JW

Easy Indian: Vegetable Pakoras


One of the best late night food, which I can thank Craigy for introducing me too, is a chicken tikka roll. I think this is pretty much a made up thing at the indian place near my house- its some naan bread, a potato thing smashed up and some chicken tikka masala, all rolled up. Its amazing. What is also amazing is their pakoras, which I’ve decided to try and replicate.

From what I can tell, pakora is veggies  or meat, deep fried in a batter of besan(chickpea) flour and spices. I’ve had some that are not so great, but the ones I love are an assortment of veggies, loosely massed together and fried. So here goes:

First combine chickpea flour with turmeric, chili powder, garam masala, salt and coriander.

Next add your water and mix, then set aside for 20 minutes or so. Thinly slice your cabbage  and onion and then cut cauliflower into small peices. Obviously the idea is that the veggies have to be small enough to hold together but large enough that there is texture.

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Sep 12 / JW

Celeriac & Fennel Soup with Crispy Shallots


It’s fennel season here in Sydney, and what better way to showcase it than with a soup.The mild, slightly salty celeriac goes perfectly with the slight sweetness of the fennel. It couldn’t be easier, this soup is done in about 20 minutes, so here goes!

Core and trim your fennel, retaining the fronds for garnish, and chop into smallish chunks. Do the same for the celeriac.

Add some olive oil to a saucepan and add fennel to gently caramalize for a few minutes. Season with salt and pepper. Next add your celeriac and stock, and cover for about 15 minutes, or until the vegetables are soft and blendable.

While soup is cooking, thinly slice a shallot into rings, and cover lightly with cornflour(corn starch). Shallow fry in a pan until golden and crispy, about 3-4 minutes. Set aside on some kitchen paper while you finish the soup.

Using a stick blender, blend the soup until smooth. If you want it really smooth, then you can strain it after blending, but I’m not that fussed about it. Taste for seasoning. If you want to add a bit of richness, you can add a small nob of butter.

Serve topped with fennel fronds and the crispy shallots. Enjoy!


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Sep 6 / JW

Chinese Style Beef with Sugar Snap Peas


Growing up, my dad would make a variety of concoctions in his wok, from stir fry’s to spicy green beans, to szechuan style beef. I had a craving for a simple and healthy Asian dish like the ones he used to make, and this one hit the spot. Honestly, I don’t even own a wok, I made this in my dutch oven, which just proves how easy it is. You can do this is any heavy bottomed large rounded pan.

First clean your peas by removing the ends and stringy bits:

Next, combine corn flour, tamari(soy sauce), and chinese five spice.

Heat the pan and add grapeseed or other mild oil. While its heating up, thinly slice your flank/skirt steak and set aside. Chop ginger, and thinly slice shallot.

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