Taste_com.au-January-February_2017

64 taste magazineJanuary/February 2017

nic’s chia slab

makes24 pieces

2 tbs powdered gelatine

800ml coconut cream

3 tbs honey (optional)

200g chia seeds

Zest of^1 ⁄ 2 lemon

400g mixed fresh or frozen berries

1 Grease a 20 x 30cm baking pan and

linethebaseandsideswithbakingpaper.

2 Placethegelatineinasmallbowl.Add

4tablespoonswaterandsetasidefor

5minutestoallowthegelatine granules

to soften and expand.

3 Heatthecoconutcreaminasaucepan

over medium heat until just starting to

simmer.Removefromtheheat,addthe

gelatine mixture and stir until the gelatine

hasdissolved.Stirinthehoney(ifusing).

4 Pourthewarmcoconutcreammixtureinto

abowl,sprinkleonthechiaseeds,alittle

atatime,andmixthrough.Foldinthelemon

zest and half the mixed berries and pour

intothepreparedpan.Smooththetopwith

a spatula, then sprinkle on the remaining

berries.Coverwithplasticwrapand place

inthefridgefor4hourstoset.

5 Whenthechiaslabisfirm,removefrom

the pan and cut into 5cm squares. Place

on a platter and serve. Store leftovers in

an airtight container in the fridge for 1 week.

TheCompleteGut

Health Cookbook

byPete Evans

with Helen Padarin

is published by

Plum, $39.99.

Available now from

good bookstores

and online.

1headofcauliflower(about1kg),
separatedintoflorets(discard stalk
oruseitforanother meal)
4 tbs coconut oil
4eggs,whisked
5beef,chickenorporksausages
1onion,finelychopped

(^1) ⁄ 2 red capsicum, finely chopped
1 small red chilli, deseeded, finely chopped
2.5cm-piece ginger, finely grated
2garliccloves,finelychopped
2 tbs tamari or coconut aminos
(fromhealthfoodshops)
2greenshallots,thinlysliced
2 tbs chopped coriander leaves,
plus extra leaves to serve
Seasaltandfreshlygroundwhitepepper
Black and white sesame seeds,
toasted, to serve
Sriracha chilli sauce, to serve (optional)
caulif lower fried rice with sausage
serves 4
1 Place the cauliflower in the bowl of a food processor and pulse until it resembles
grains of rice. Remove from the food processor and set aside.
2 Melt1tbsofthecoconutoilinawokorlargefryingpanovermedium-highheat.
Pourinthewhiskedeggandtiltthepansoitcoversthebase.Cookfor3 minutes
oruntiltheeggisset.Remove,sliceintothinstripsandsetaside.
3 Wipewokorpancleanwithpapertowel,thenmelt1tbsoftheremainingcoconut
oiloverhighheat.Addthesausagesandcookfor5minutesoruntillightlygolden
and half cooked through. Remove the sausages from the pan and, when cool enough
to handle, cut into bite-sized pieces. Set aside.
4 Melttheremainingcoconutoilinthewokorpanovermedium-highheat.Addthe
onion,capsicum,chilli,gingerandgarlicandstir-fryfor5minutesoruntilsoftened.
Stirinthechoppedsausageandcookfor3minutesoruntilthesausageisalmost
cookedthrough.Addthecauliflowerandcookfor2-3minutes,untiltender.Addthe
egg, tamari or coconut aminos, green shallot, coriander and salt and white pepper
andstir-fryfor2minutesoruntileverythingisheatedthroughandwellcombined.
5 Spoonontoaplatterandservewiththeextracorianderleaves,a sprinkle of
sesame seeds and the sriracha chilli sauce on the side, if using.