Time for Living, March 2011 5 Food Leave the boombahbehind


CABBAGE soup, Atkins, maple syrup, blood type, caveman: all bywords for diets which hope to solve the mysteryofweight loss. But as actress-turned-author


Jane Kennedy points out with typical Aussie bluntness, there really is no mystery to staying slim.


er-of-five, who is used to the 10 pound-adding pressureoftele- vision cameras, has become an expert in developing recipes which aredelicious but, in her own words, prevent the 'boom- bah'.


"Boombah is awordIuse to The Melbourne-based moth-


pizza and fried rice, but they don't love me," she says. "After years of trying every fad diet out there, Ifinally realised that rice, pasta, bread, potatoes, would all make abeeline for my stom- ach. So Iwent back to the lab."


For the chips: •2-3 large courgettes •Sea salt and freshly ground pepper •Pinch of dried chilli flakes 2tbsp olive oil For the fish: •100g almond flour •Sea salt and freshly ground pepper •8flathead or whiting fillets •Olive oil •Lemon or lime wedges, to serve For the tartare sauce: •1tbsp Greek yoghurt •1tbsp light mayonnaise •1tbsp chopped pickled cucumber •capers, rinsed and chopped •1tbsp chopped flat-leaf parsley


fat, Kennedy offers substitute recipes for all those creamy, crispy,crunchyfoods we liketo think we can't livewithout. "I love lasagne, moussaka,


describe food that makes your backside look huge," she explains cheerfully in the intro- duction to her latest cook book OMG! ICan Eat That? Emphasising taste rather than


ers. "It's time to start cooking and tasting and enjoying all sorts of foods you've avoided. In aface-offbetween fragrant spicy roasted pumpkin and a bowl of crispy fried potatoes, it's game over.Get rid of the spuds, you know they'reboombah." Hereisone of Kennedy's recipes to get you started:


Fish and courgette chips with tartare sauce -serves 4


PREHEATthe oven to 200C. Line two baking trays with bak- ing paper.Using avegetable peeler or one of those super-thin slicers, shave enough thin slices of courgette to cover the baking trays. Sprinkle with the sea salt, pepper and chilli flakes and 'flick' over the olive oil. Bake for about 10-12 minutes, or until they turnareally golden brown. Take out of the oven and let them cool on the baking tray until they feel 'crisp'. Meanwhile, place the almond meal on alarge plate and season with apinch of sea salt and pepper.Coat each fish fillet lightly with the almond meal and set aside. Heat the olive oil and butter in anon-stick frying pan over medium heat. Add the fish and cook for about 3minutes, then carefully turnand cook for another3minutes. Remove from the pan and place on paper towel. To make the tartaresauce, combine all the ingredients in


asmall bowl and refrigerate until ready to serve. Serve the fish with tartaresauce and courgette chips.


She describes how her kitchen is filled with explosive pots of flavour,fromwasabi paste and sea salt to horserad- ish and soy sauce, which help create exciting alternatives to highly calorific comfort food. "Grow up," she advises read-


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