On air on Bayfm 99.9 community radio Byron Bay on 19 November 2012

 

Today we are introducing you to two wonderful new presenters for this Bayfm summer season:

Janella Purcell –  Healing Wave

Marika Sosnowski – Babel

 

Janella has a new cookbook out, Janella’s Wholefood Kitchen, and is sharing two recipes with listeners.

 

BETEL LEAVES WITH PRAWNS AND COCONUT (DF, GF) – by Janella Purcell

Makes 16 Leaves

 

1 tbsp tamarind paste

2 tbsp grated coconut palm sugar

1 tbsp lime juice

1 tbsp fish sauce

1 tbsp tamari

2 tbsp dried shrimp

2 long red chillies, thinly sliced

2 cups grated carrot

4 tbsp shredded coconut

4 tbsp toasted peanuts, crushed

2 kaffir lime leaves, thinly sliced

1⁄2 cup each of mint and coriander leaves

16 small cooked prawns, peeled and deveined 16 betel leaves

 

Method – Pound or blitz the tamarind paste, sugar, lime juice, fish sauce, tamari and dried shrimp in a mortar and pestle or blender until smooth.

Combine the chilli, carrot, coconut, peanuts, lime leaves, mint, coriander and prawns in a bowl and pour on the tamarind dressing.

Place the betel leaves on a large plate and top with a spoonful of the prawn and coconut mixture, pull out the prawns and place on top. To eat, fold the betel leaf edges over the filling and lightly roll up.

 

 

FALAFEL WITH CARROT SALAD AND GREEN TAHINI DRESSING (DF, V, VG) – by Janella Purcell

Serves 2

 

Falafel

1 cup dried chickpeas, soaked in water overnight, then drained

1 onion, chopped 1 tsp ground cumin 1⁄2 cup chopped coriander leaves

and stems 1⁄2 cup chopped mint leaves 1 garlic clove, crushed 2 tbsp brown rice flour 1 tsp sea salt 2 tbsp rice bran oil or olive oil plus

extra for frying

 

Salad

2 cups grated carrot

1⁄2 cup raisins

1⁄2 cup orange juice

 

Green Tahini Dressing

1⁄3 cup hulled tahini (stir the tahini before using it as the oil separates)

1⁄2 cup coriander leaves 1⁄2 tsp ground cumin 1⁄2 tsp cayenne pepper (optional) juice of 2 lemons 1 garlic clove, crushed 1 tsp sea salt

 

To Serve : wholemeal pitta bread

Method – For the falafel, combine all the ingredients except the oil in a food processor and blitz until a thick paste forms. Keep it a little chunky. Place the mixture in the fridge while you prepare the sides.

For the salad, mix together the carrot, raisins and orange juice in a bowl. Set aside.

For the tahini, process all the ingredients in a food processor, or mix together in a bowl with a fork. Taste and adjust the seasoning and/or consistency using a little more water or lemon juice, if needed.

Using about 1 tablespoon for each falafel, mould the falafel mixture into football shapes with your hands. Heat the oil in a frying pan over high heat and shallow- or deep-fry the falafel in batches until golden on all sides, without overcrowding your pan. (It’s up to you how much oil you use to fry them.) Drain on paper towel.

Serve the falafel on a platter with the pitta bread, salad and tahini.