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Paella – The Fibre Fuelled Cookbook – Dr Will Bulsiewicz

The Fibre Fuelled Cookbook

Dr Will Bulsiewicz

Vermillion

Penguin Random House

ISBN: 9781785044175

RRP $45

If you have been following along with my blog you will have realised how important I think gut health is for everyone. This book is another great resource on gut health, I hope you find it helpful.

“Saffron is a bulbous perennial plant in the iris family that blooms in the autumn. Harvest takes place over two weeks and the flowers are handpicked before dawn, before they open for the day. It requires more than six thousand flowers and over twelve hours of labour to create just 30 grams of saffron, hence the nickname “red gold.” In this recipe, the musky, piney saffron is complemented by the earthy, smoky paprika and garlicky sweetness. It’s a taste of heaven.” p261

9 Plant Points

Serves 4

1 tablespoon olive oil or vegetable stock

1 medium yellow or white onion, finely chopped

1 jarred roasted red pepper, chopped

1 red sweet pepper, seeded and chopped

1 medium courgette, chopped

2 garlic cloves, crushed

2 tomatoes, seeded and chopped

1 pinch saffron threads

1 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

220 g short-grain rice (Arborio, Japanese sushi rice, Bomba rice)

600 ml Biome Stock Unleashed (page 239) or vegetable stock

10 g fresh flat-leaf parsley, finely chopped

1 lemon, sliced

1. In a paella pan or a large, shallow frying pan, heat the olive oil over medium heat. Add the onion, roasted red pepper, and sweet pepper to the pan and cook for about 10 minutes, until brown and reduced.

2. Add the courgette, garlic, tomato, saffron, paprika, and cayenne and cook over medium heat, stirring occasionally, for another 10 minutes, until the vegetables are soft.

3. Add the rice and stock and stir once to combine, then shake the pan to evenly distribute the rice and vegetables. Reduce the heat to medium-low and let simmer for 22 to 25 minutes. Check for most of the liquid to be absorbed and the rice at the top to be nearly tender. If for some reason your rice is still not cooked, add 60 ml more water or stock and continue cooking (can also finish cooking in the oven; see Pro Tip).

4. Remove the pan from the heat and cover with a tight-fitting lid or foil, then place a tea towel over the lid to rest for 5 minutes (this allows the rice to finish steaming). Garnish with fresh parsley and lemon slices.

PRO TIP:

Once the rice is mixed in, resist the urge to stir it again in order to allow a crispy crust to form at the bottom, called a socarrat. Depending on the size of your pan or burners on the hob, you may need to finish this in the oven. Cover with foil, then finish in a 175°C oven, until the rice is cooked through.

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#Meatless Monday: Cauliflower Soup – Dinner in 5 – Pete Evans

**If you swap out the chicken bone broth in this recipe with vegetable stock you have the perfect autumn vegetarian soup.**

Dinner in 5

Pete Evans

Plum

Pan Macmillan Australia

ISBN: 9781760559168

RRP$39.99

 

 

Cauliflower Soup 

SERVES 4

cauliflower 1 head (about 1 kg), broken into florets

onion 1, chopped

garlic cloves 4,

chopped chicken bone broth 1.25 litres (page 231) **or vegetable stock**

+ coconut oil or good-quality animal fat 3 tablespoons, melted

sea salt and freshly ground black pepper

extra-virgin olive oil for drizzling

“When cauliflower is abundant and cheap, I love to eat it in as many ways as possible. I roast, fry, pickle and use it raw in salads. One of the easiest and most satisfying ways to prepare cauliflower when you have a glut is to make a delicious soup. This one is really versatile, so use whatever seasonings take your fancy.” p 194

Preheat the oven to 200°C (180°C fan-forced).

Place one-quarter of the cauliflower florets on a baking tray, drizzle over 1 tablespoon of the coconut oil or fat and toss to coat. Sprinkle on a little salt and roast for 20 minutes, or until the cauliflower is golden. Set aside.

Heat the remaining coconut oil or fat in a large saucepan over medium–high heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until slightly softened.

Stir in the garlic and cook for 1 minute, or until fragrant. Add the remaining cauliflower florets and cook for 5 minutes to soften.

Next, pour in the broth (**or stock**) and bring to the boil. Reduce the heat to medium– low and simmer for 30 minutes, or until the cauliflower is very tender.

Puree the soup with a hand-held blender until super smooth. Season with salt and pepper.

Ladle the soup into warm serving bowls and top with the reserved roasted cauliflower. Finish with a drizzle of olive oil, sprinkle on some pepper, if desired, and serve.

 

 

 

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My Spaghetti Bolognese: More Please! – Manu Feildel with Clarissa Weerasena

more-please

Images and recipes from More Please! By Manu Feildel with Clarissa Weerasena (Murdoch Books) $39.99

My Spaghetti bolognese

“This is probably every kid’s favourite meal and it’s no different for my son Jonti –
he just loooves it. It does take a long time to cook but I think that is the secret to its success: the longer you cook it, the better it will taste. I usually make a big batch and freeze the leftovers for an easy weeknight meal.” p.47

 

my bolognese

 

Serves 4

90 ml (3 fl oz) extra virgin olive oil

250 g (9 oz) minced (ground) beef

250 g (9 oz) minced (ground) pork

150 ml (5 fl oz) white wine

100 g (3½ oz) speck bacon or pancetta, finely diced

1 brown onion, finely chopped

1 carrot, finely diced

1 celery stalk, finely diced

3 garlic cloves, finely chopped

1 x 400 g (14 oz) tin chopped tomatoes

400 ml (14 fl oz) Beef stock (see page 198)

150 ml (5 fl oz) milk

sea salt and freshly ground black pepper

400 g (14 oz) spaghetti or other pasta

grilled bread, to serve (optional)

 

Heat half the olive oil in a large frying pan over medium–high heat. When the oil is hot, add the beef and pork and stir with a wooden spatula; at the same time, press down on the meat to break up any lumps. Keep stirring the meat until it is nicely caramelised, about 3–5 minutes, then pour in the white wine. When it starts to boil, reduce the heat to low and simmer until the wine has almost evaporated.

Meanwhile, place a large frying pan over medium–high heat and pour in the remaining oil. When hot, add the speck or pancetta and fry for 1–2 minutes, then add the onion, carrot and celery and cook for about 4 minutes. Add the garlic and cook for another minute.

Now add the vegetable mixture to the meat and pour in the tomatoes and stock. Bring to the boil, then reduce the heat to low and cook, covered, for 1 hour, stirring occasionally.

Remove the lid and cook for another hour, or until the liquid has thickened and reduced by one-third.

Stir in the milk, then taste and season if necessary. Simmer for 10–15 minutes (or longer if you have time, as it will only get tastier with long, slow cooking).

Cook the pasta following the packet directions until al dente. Drain and serve with a generous helping of bolognese sauce and some grilled bread, if you like.