Seafood antipasto

If you are having it for lunch, serve it with a Leafy Green Salad (page 161). Place each little pile of seafood around the plate and put a few leaves in the middle. It's a wonderful mix of delicate flavours. lemon wedges and baby salad leaves or watercress sprigs, to serve CHARGRILLED SCALLOPS WITH HUMMUS 8 large scallops, without roe V3 cup Hummus (page 165) 1 tsp fresh thyme leaves STEAMED PRAWNS WITH LEEK PUREE 1 leek, trimmed and sliced into 1 cm rings 60 ml C 2 cup) Chicken Stock (page...

Poached peaches with maple syrup yoghurt

Peaches in season are pure perfection. Lightly poaching them enhances their colour and makes them easy to eat with a spoon. Choose peaches with rich colour. You can also use nectarines in this recipe. The peaches also work well with Lime amp Coconut Ice page 146 or the Pistachio, Honey amp Cardamom Ice-Cream page 153 . Combine 750 ml 3 cups water, cinnamon and vanilla in a large saucepan. Bring to the boil and cook, covered, for 5 minutes. Reduce to a gentle simmer. Use a small sharp knife to...

Vegetable tofu rice paper rolls with dipping sauce

These rolls are fresh and crunchy and ideal for a picnic or to pass around at a party. For a seafood alternative, you could substitute the tofu with 200 g sashimi quality tuna. Rice paper is now found in some supermarkets or Asian food stores. 14 x 16 cm rice paper rounds 14 leaves fresh Vietnamese mint or mint 20 g dried shiitake mushrooms 25 g rice vermicelli noodles 1 tbsp coriander leaves 1 tbsp fresh Thai basil or basil leaves 1 tbsp fresh Vietnamese mint or mint leaves 2 green spring...

Spiced bran crackers

The Indian spices help create a wonderful more-ishflavour it's difficult to leave them alone. They're excellent with Hummus page 165 , Green Olive amp Lentil Dip page 91 or Mushroom Pat page 91 or Almond amp Seed Spread page 38 or to serve before dinner. 300 g 2 cups all-purpose gluten-free flour mix V2 tsp ground coriander tsp ground cumin 2 tsp chilli powder 2 tsp salt 2 tsp freshly ground black pepper 4 tsp gluten-free baking powder 25 g C 4 cup rice bran 2 tbsp extra virgin olive oil Sift...

Lamb cutlets with white bean cauliflower puree

White beans are very nutritious, great carriers of flavour and form a smooth creamy puree when processed. You can add all sorts of flavours to the puree, including cooked mushrooms or roasted garlic or braised fennel. Here, we add some roasted cauliflower to team with lamb cutlets. You could also use the puree as a dip with our Spiced Bran Crackers page 35 . 1 eschallot, finely chopped 12 cherry tomatoes, halved 100 g C 2 cup cannellini beans, soaked in cold water overnight V2 cauliflower,...

Gremolata can be made hours ahead Will keep covered at room temperature

A few years ago, you couldn't find decent duck in Australia, but now we have a regular supply of firm flavoursome birds. As duck is very fatty, you will need to trim the skin and fat off the breasts before you cook them. If you are not in detox mode and want to leave it on, score the skin and cook, skin side down, in a non-stick pan for about 2 minutes until the skin is crisp and browned, then roast as below. 2 corn cobs 2 zucchini, chopped olive oil 2 cloves garlic, chopped 300 g 1 V2 cups...

Apple berry crumble

If you're like Jan, you enjoy a good fruit crumble for dessert on a cool night. This is a lovely crumble because the apples are lightly stewed to bring out their flavour. Use thawed frozen berries if fresh ones are not available. You can also make this in individual 1-cup ovenproof dishes. quartered 300 g berries such as strawberries, raspberries, blackberries or blueberries 1 tsp honey light olive oil for greasing TOPPING V2 tsp freshly grated or ground nutmeg To make filling, place apples in...

Tropical breakfast juice

This is a lovely juice to have while the tropical fruit is in season. You can use pawpaw or papaya, depending on which is available. If you like, add the juice of a lime for extra zing. 1 2 ripe pineapple, peeled 500 g pawpaw, seeded 1 small or 1 2 large banana pulp from 2 passionfruit Cut pineapple and pawpaw into pieces that will fit in the feed tube of your juice extractor. Process pineapple and pawpaw and pour into a blender jug. Add banana and blend until well combined, then stir in...

Braised chicken with wild rice

The addition of a little vinegar to the braising liquid for this dish adds a lovely sharp tangy bite. If you suffer from recurrent thrush, cystitis or tinea then it would be best to omit the vinegar and deglaze the pan with a little stock or water. If you can't get wild rice, serve this dish with basmati rice cooked according to directions on the packet. 400 ml Chicken Stock page 159 2-3 tbsp white wine vinegar, or to taste 1 small fresh red chilli, seeded, chopped 4 large vine-ripened...

Jan purser kathy snowball

Neither the authors nor the publisher may be held responsible for claims resulting from information in this book. If you are under medical care for any condition, seek the advice of your health practitioner before acting on any suggestions in this book and do not make any adjustments to prescribed medication without their approval. Copyright text Jan Purser amp Kathy Snowball 2004 Copyright photography Greg Elms 2004 All rights reserved. No part of this book may be reproduced or transmitted in...

Steamed mussels with caper chilli gremolata

When choosing mussels, always buy the black ones. Soak mussels in cold water for 1 hour before giving them a good scrub and pulling off their beards. Throw away any that are damaged or that are open and will not close when tapped. You only want to cook live mussels. 1 tbsp olive oil 1 eschallot, finely chopped 1 kg black mussels, scrubbed and bearded 60 ml C 4 cup Chicken Stock page 159 or water Leafy Green Salad page 161 and gluten-free, spelt or rye bread, to serve CAPER amp CHILLI GREMOLATA...

Braised tofu with shiitake mushrooms

While tofu is quite bland in itself, it is a wonderful carrier of flavours and is one of our favourite ingredients. Jan has always cooked with it extensively, while Kathy is a recent convert. 270 g firm tofu, cut into 12 pieces 25 g dried shiitake mushrooms soaked in 250 ml 1 cup hot water for 30 minutes 200 ml Vegetable Stock page 159 light olive oil 6 green spring onions, sliced 3 cm piece ginger, thinly sliced 3 cloves garlic, chopped 1 large carrot, sliced thinly on the diagonal 100 g...

Poached eggs with wilted bok choy garlic mushrooms

This breakfast will see you through the morning very nicely. The nutrition it supplies is excellent great anti-oxidants from the greens with fibre from the mushrooms and, of course, good quality protein and a whole range of nutrients from the eggs. Poach the eggs just before serving. You can serve the mushrooms at room temperature if you like, with toasted rye bread or gluten-free bread. Heat oil in a small frying pan over medium heat. Cook garlic and mushrooms in pan, stirring occasionally,...

Lamb backstrap with chickpea eggplant salad

We like to serve our lamb pink, so you will need to increase the cooking times a little if you prefer well done. Resting all meats, chicken and fish is very important before serving. This allows the juices to set and you will have a more tender and juicy result. It also makes it easier to carve. 100 g C 2 cup dried chickpeas, soaked in cold water overnight 1 eggplant, cut into 2 cm pieces 2 red Spanish onions, each cut into 8 wedges lengthwise, then crosswise 2 zucchini, cut crosswise into 2 cm...

Chicken broad bean mango salad

This is a fresh, light and easy-to-prepare salad that makes use of leftover poached chicken. You can also substitute cooked prawns or seared calamari for the chicken. Late October, early November you will find both broad beans and mango in season, however when summer arrives and the broad beans disappear, you might like to substitute baby beans. cut into 2 cm pieces 1 small mango, peeled and cut into 2 cm pieces V2 Poached Chicken page 161 2 tbsp dill or coriander sprigs 1 tbsp extra virgin...

Spinach gnocchi with tomatoes pinenuts

It is important when making gnocchi to add just enough flour to bring the potato mixture together to form a smooth dough, otherwise they will be tough and chewy. You can also serve the gnocchi with our Tomato, Red Lentil amp Black Olive Sauce page 77 . 1 bunch English spinach, trimmed 900 g sebago potatoes, peeled and chopped 1 egg, lightly whisked 115 g 3 4 cup all-purpose gluten-free flour mix, approximately extra virgin olive oil 4 vine-ripened tomatoes, coarsely chopped 2 cloves garlic,...

Seared barramundi with braised chickpeas herb yoghurt

You could make this dish with salmon or snapper. The Braised Chickpeas are also an excellent base for a simple soup with wilted spinach stirred through. The added bonus is that everything can be prepared in advance and all you have to do is cook the fish at the last minute. 6 x 200 g fillets wild barramundi, skinned 400 g baby beans, trimmed and blanched, to serve 100 g V2 cup dried chickpeas, soaked 1 red Spanish onion, sliced 750 ml 3 cups Chicken Stock page 159 4 vine-ripened tomatoes,...

Chicken can be braised a day ahead then reheated gently Will keep covered in refrigerator

Chicken amp vegetable stew with capsicum amp walnut pistou This dish is light and fresh and perfect for summer days as well as cooler weather. The pistou is also delightful spread on gluten-free bread or crispbread and topped with rocket leaves, avocado and grilled mushrooms, or served with grilled fish. 100 g C 2 cup dried cannellini beans, soaked overnight in cold water 1 leek, white part only, trimmed and sliced into 1 cm thick slices 1 baby fennel bulb, trimmed, cored and chopped 1 stick...

Smoked trout salad with apple walnuts witlof

Salmon roe, or salmon pearls as they are sometimes called, were once an exotic ingredient. Now they are available from fish markets and food halls and add a fabulous burst of the flavour of the sea to any dish in which they are used. If you can't get salmon roe, top this salad with a little julienne of smoked salmon, or just leave it out. If you'd like a slightly lower fat version of this recipe, use Yoghurt Dressing page 164 in place of Light Mayonnaise. 1 green apple, peeled, cored and cut...

Mediterranean prawn mussel soup with herb polenta

If you are allergic to shellfish, then this soup is just as delicious made with a firm white fish such as blue eye or snapper instead of prawns and mussels. This Spanish-style soup uses almonds as a thickener, which also gives the soup a bit more body and at the same time adds wonderful texture and flavour. To make Herb Polenta, bring 800 ml water to the boil, add salt to taste, reduce heat and add polenta in thin stream, then stir well. Reduce heat to very low, cover and cook about 20 minutes,...

Salsa Verde can be made hours ahead Will keep covered at room temperature

500 g orange sweet potato, peeled and chopped 500 g eggplant, sliced crosswise into 1 cm thick slices 8 slices 2 zucchini, sliced 1 cm thick on diagonal 250 g firm tofu, sliced into 1 cm thick slices 1 cup firmly packed mixed fresh herbs, including basil, coriander, dill and mint

Chicken kebabs with baby spinach pomegranate salad

Pomegranate seeds look like little pink jewels and are a wonderful addition to a salad. They are in season around April and May and there really is no substitute, although you could add some chopped mango if you were making this dish in summer. 4 skinless chicken thigh fillets, trimmed of any fat and cut into 3 cm pieces extra virgin olive oil pomegranate molasses 4 bamboo skewers, soaked in cold water 30 minutes 100 g snowpeas, trimmed and halved lengthwise 2 zucchini, thinly sliced lengthwise...

Recipe can be prepared hours ahead Add seafood just before serving Will keep covered at room tempera

Barbecued seafood with mango salsa amp pink potato salad This is the perfect dish for entertaining in the summer and is ideal for serving outdoors. It's simple, most of the cooking is last minute and you can vary the seafood you use depending on what is fresh and looks good on the day. Mixed seafood to barbecue, including small fish and shellfish such as garfish or red mullet, prawns, baby squid hoods or butterflied sardines olive oil rocket leaves and lemon wedges, to serve PINK POTATO SALAD 1...

Whiting with tomato saffron broth zucchini ribbons

Whiting has a beautiful delicate flavour and lends itself well to steaming, which is such a gentle form of cooking. With no other added flavours, you get the real benefit of the taste of the fish. You could use another white fish like snapper or bream if you can't get whiting. seeded and chopped 750 ml Fish or Chicken Stock pages 159 amp 160 V4 tsp saffron threads, soaked in 1 tbsp hot water for 10 minutes 4 zucchini, cut lengthwise into ribbons 12 x 50 g fillets of whiting, skinned 400 g chat...

Pistachio honey cardamom icecream

This ice-cream has a refreshing icy consistency and teams really well with sweet fresh fruit such as Bethonga pineapple, banana, ripe stone fruit and fresh figs. If you're not fond of cardamom, use ground cinnamon instead. To make the ice-cream easier to scoop, place it in the refrigerator for 10 minutes or so to soften slightly. 500 ml 2 cups reduced fat soy milk 400 g 2 cups plain soy yoghurt 2 tbsp honey 75 g C 2 cup shelled pistachio nuts Place soy milk, yoghurt, honey and cardamom in a...

Marinated lamb with corn zucchini polenta fritters

If you want to eat lamb when you are detoxing, then we suggest that you only eat organic lamb that has been trimmed of all fat and have it just once a week. These gorgeous fritters are ideal served as a breakfast or brunch dish with grilled mushrooms and roasted tomatoes, or serve them with smoked salmon and a handful of baby salad leaves. 600 g lamb backstraps eye of loin , cut into 3 cm pieces 4 bamboo skewers, soaked in cold water 1 avocado, seeded, peeled and chopped lemon wedges, to serve...

The big salad

Serve as an accompaniment or, if you want to make it a substantial meal, serve with hummus, or toss in some poached chicken, chargrilled lamb, tuna or salmon. You can add what you like roasted vegetables, some fresh herbs and a wedge of avocado. Verjuice is the juice of unfermented ripe grapes and is lovely added to sauces and used in dressings. You can buy it in good delis. lengthwise 100 g small Swiss brown mushrooms extra virgin olive oil 150 g mixed leaves can include rocket, mesclun, cos...

Indian spiced rice pudding with sultanas almonds

The sultanas in this pudding make a lovely addition without the need for additional sweetening. We love the Indian spices because they add to the flavour, creating their own fragrant sweetness. 110 g C 2 cup medium-grain rice 1 L 4 cups rice milk or reduced-fat soy milk 45 g C 4 cup sultanas 1 cinnamon stick V2 vanilla bean, split lengthways 5 cardamom pods, lightly crushed V4 tsp ground nutmeg 40 g C 4 cup slivered almonds, toasted Place rice, rice milk or soy milk, sultanas, cinnamon,...

Warm poached dried fruit with rosewater

This makes a fruity rich dessert and because the fruit is high in natural sugar, there is no need for sweetening. You can serve the fruit with the Almond Cream page 157 or it teams well with the Pistachio, Honey amp Cardamom Ice-Cream page 153 . Use preservative-free dried fruit. 4 dried figs, stems removed 35 g CA cup raisins 2 tbsp sultanas 8 prunes 4 dried apricots V4 tsp ground mace V2 vanilla bean, split lengthways 2-3 tsp rosewater, to taste Combine figs, raisins, sultanas, prunes,...