Walthamstow Extra, April 2011 21 Recipe


"Boombah is awordIuse to describe food that makes your backside look huge," she explains cheer- fully in the introduction to her latest cook book OMG! I Can Eat That? Emphasising taste rather than fat, Kennedy offers substitute recipes for all those creamy,crispy,crunchy foods we like to think we can't live without.


Fish andcourgette chips with tartare sauce-serves4


Forthe chips: •2-3 largecourgettes •Sea salt andfreshly ground pepper •Pinch of driedchilliflakes 2tbspolive oil Forthe fish: •100galmondflour •Sea salt andfreshly ground pepper •8flatheadorwhiting fillets •Olive oil •Lemon or lime wedges,toserve Forthe tartaresauce: •1tbsp Greekyoghurt •1tbsp lightmayonnaise •1tbsp choppedpickled cucumber •capers, rinsed andchopped •1tbsp choppedflat-leaf parsley


PREHEATthe oven to 200C. Line two baking trays with baking 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 gold- en 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 3 minutes, then carefully turnand cook for another 3 minutes. Remove from the pan and place on paper towel. To make the tartaresauce, combine all the ingredi-


ents in asmall bowl and refrigerate until ready to serve.


chips. Serve the fish with tartaresauce and courgette


the 10 pound-addingpressureoftelevision cameras, has become an expert in developing recipes which are delicious but, in her own words, prevent the 'boom- bah'.


out with typical Aussie bluntness, therereally is no mys- tery to staying slim. The Melbourne-based mother-of-five, who is used to


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


pots of flavour,fromwasabi paste and sea salt to horseradish and soy sauce, which help create exciting alternatives to highly calorific comfort food. "Grow up," she advises readers. "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 abowl of crispy fried potatoes, it's game over.Get rid of the spuds, you know they're boombah." Hereisone of Kennedy's recipes to get you started.


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." She describes how her kitchen is filled with explosive


"I love lasagne, moussaka, pizza and fried rice, but


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32