FROM EGGPLANT SATAY TO BEEFY NOODLES, WORLD FLAVOURS COME TO THE TABLE.
SPROUTED LEGUMES & VEGETABLE CURRY WITH PANEER
“Paneer, a fresh Indian cheese, and sprouts are available from supermarkets.” SERVES 4
2 tbs ghee
250g paneer, cut into 1cm-thick slices 1 onion, finely chopped
3 garlic cloves, crushed
1 tbs ginger, finely grated
Finely grated zest of 1 lemon, juice of ½ 10 curry leaves, plus extra, to serve
1 tbs curry powder
200g packet sprouted legumes
500g pumpkin, peeled, seeds removed,
chopped into 1cm cubes ½ cauliflower, cut into florets
100g green beans, trimmed and halved 4 large tomatoes, chopped
½ cup coriander leaves, chopped,
plus extra to serve
Heat 1 tbs ghee in a large non-stick frying pan over medium-high heat, add paneer and cook for 2-3 minutes each side until lightly charred. Set aside on a plate.
Increase heat to medium, add remaining ghee, onion, garlic, ginger and lemon zest and cook, stirring regularly, for 5 minutes. Add curry leaves and powder and cook for a further 2 minutes, stirring constantly with a wooden spoon and scraping the base of the pan. Add sprouts, pumpkin, cauliflower, beans, tomatoes and 1½ cups (375ml) water, bring to the boil, reduce to a simmer, season and cover. Cook, stirring occasionally, for 10 minutes or until tomato has broken down and vegetables are tender. Remove lid and stir in lemon juice and chopped coriander, add paneer and cook for a further 1 minute or until paneer is warmed through.
Serve scattered with extra coriander.
PER SERVE • 25G PROTEIN • 12G SAT FAT • 30G CARB • 20G SUGARS • 180MG SODIUM • 435 CAL (1830KJ)
ROASTED EGGPLANT WITH SATAY SAUCE
“This dish is inspired by Indonesia’s gado-gado, a salad of lightly cooked vegetables served with peanut sauce.” SERVES 4
2 (about 600g) eggplant, halved
2 tbs olive oil
2 tbs soy sauce
2 tbs red curry paste
½ cup crunchy peanut butter
400ml can coconut milk
1 tbs fish sauce
1 lime, ½ juiced, remaining cut into
½ tsp caster sugar (optional)
100g snow peas, trimmed and shredded 1½ cups Chinese cabbage, shredded Thinly sliced chilli, Thai basil and coriander,
and roasted peanuts, to serve
Preheat oven to 220°C. Line a large baking tray with baking paper. Deeply score the cut sides of the eggplant in a rough 1.5cm crosshatch pattern. Place cut-side up on the prepared tray.
Combine 1 tbs oil and soy sauce in a small bowl, then spoon mixture over the cut sides of eggplant, ensuring you get it in the incisions. Season eggplant and roast for 25-30 minutes until browned and very tender.
Meanwhile, heat remaining oil in a frying pan over medium heat, add curry paste and cook, stirring constantly, for a minute or until fragrant. Add peanut butter and coconut milk, stir to combine and bring to the boil, stirring regularly. Reduce to a simmer and cook for 3 minutes, stirring often. Remove from heat and stir in fish sauce and the lime juice.
Spread some of the satay sauce over a large platter. Place eggplant onto sauce, top with snow peas, cabbage, chilli and herbs. Scatter with peanuts and squeeze over lime wedges. Serve with remaining satay sauce on the side.
PER SERVE • 15G PROTEIN • 18G SAT FAT • 15G CARB • 11G SUGARS • 2085MG SODIUM • 540 CAL (2265KJ)
BAKED TERIYAKI SNAPPER WITH CUCUMBER SALAD
“A simple way of steaming a fish.” SERVES 6
1.2kg whole snapper, gutted and scaled 1 lemon, thinly sliced
4cm piece ginger, thinly sliced, plus 1 tbs
finely grated ginger
¾ cup (180ml) teriyaki sauce
¾ cup (180ml) mirin
¼ cup (60ml) rice vinegar
2 tbs soy sauce
2 tsp sesame oil
3 Lebanese cucumbers, cut into wedges 200g podded edamame beans, thawed 1 small red onion, thinly sliced
1 cup mint, thinly sliced, plus extra to serve Toasted sesame seeds and chilli flakes,
Rinse fish inside and out and pat dry. Make 4-5 slashes each side. Stuff cavity with lemon and sliced ginger. Place in an oven dish and pour teriyaki sauce over. Rub it into slashes and turn fish to coat. Leave at room temperature for 30 minutes, turning once.
Preheat oven to 220°C. Cut 2 sheets of foil to 30cm x 70cm. Place, overlapping, on bench. Cut 2 sheets of baking paper the same size, place on foil, then place fish in the centre. Bring up sides of foil and paper to form a loose parcel (so steam can circulate), partially fold edges over to seal, pour the teriyaki sauce in through the gap, then seal completely. Bake for 40 minutes or until fish is just cooked. Rest for 5 minutes.
For dressing, simmer mirin, vinegar and grated ginger in a saucepan for 4-5 minutes until thickened. Remove from heat, stir in soy and sesame oil and cool.
Place fish on a platter. Mix cucumber, edamame, onion, mint and dressing in a bowl, toss to coat and spoon onto snapper. Scatter with sesame and chilli flakes.
PER SERVE • 23G PROTEIN • 1G SAT FAT • 42G CARB • 36G SUGARS • 1715MG SODIUM • 315 CAL (1310KJ)
IT’S ONE of the big food debates of the era. Paleo or vegetarian diet – which is better for you and which is better for losing weight?
Rather than weigh in on the subject with no experience or research behind me, I’ve tried both in the past year or so – first a paleo diet, then a hard-core vegan diet, each for a few months, both as an experiment to better understand the approaches and to lose weight.
The couple of months on a paleo diet were pretty easy at first and I dropped kilos quickly and early, as is often the case when you switch to paleo, keto or Atkins. I started ordering almond lattes, got creative with the vegetables I served with all that grass-fed beef, and read a lot of paleo websites in search of inspiration.
It went fine until all that fat and animal protein started to grind me down. I began to dread the spectre of more red meat and breakfast of eggs and bacon or an omelette. Bizarrely, I craved oats and I twitched when I saw photos of paleo blood pudding. I baulked at the crazy prices charged for small packets of bone broth (which wasn’t a supermarket staple at the time) and I started to hate all the fermented food I was instructed to eat. Now, I love kimchi with a Korean meal, but it’s hard to stomach at breakfast with the blood pudding.
I missed cheese something rotten, but when you’re not eating bread, pasta or risotto this eventually passes. In exchange, I developed a sort of sneaky obsession with nutritional yeast and discovered some truly delicious nut cheeses among the hundreds of truly dreadful cheese substitutes.the good ones aren’t cheap, though. I also noted that after every visit to the nutritionist I left with another $40 tub of some odd-sounding supplement, pill or potion.