{"id":2928,"date":"2012-11-19T07:53:58","date_gmt":"2012-11-18T21:53:58","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=2928"},"modified":"2012-11-21T17:18:18","modified_gmt":"2012-11-21T07:18:18","slug":"janella-miki-2-tasty-new-bayfm-voices","status":"publish","type":"post","link":"http:\/\/www.belly.net.au\/?p=2928","title":{"rendered":"Janella & Miki, 2 tasty new bayfm voices"},"content":{"rendered":"

On air on Bayfm 99.9 community radio Byron Bay on 19 November 2012<\/strong><\/p>\n


\n<\/strong><\/p>\n

 <\/p>\n

Today we are introducing you to two wonderful new presenters for this Bayfm summer season:<\/p>\n

Janella Purcell –\u00a0 Healing Wave<\/a><\/p>\n

Marika Sosnowski – Babel<\/a><\/p>\n

 <\/p>\n

Janella has a new cookbook out, Janella’s Wholefood Kitchen, and is sharing two recipes with listeners.<\/p>\n

 <\/p>\n

BETEL LEAVES WITH PRAWNS AND COCONUT (DF, GF) – by Janella Purcell<\/strong><\/span><\/p>\n

Makes 16 Leaves<\/p>\n

 <\/p>\n

1 tbsp tamarind paste<\/p>\n

2 tbsp grated coconut palm sugar<\/p>\n

1 tbsp lime juice<\/p>\n

1 tbsp fish sauce<\/p>\n

1 tbsp tamari<\/p>\n

2 tbsp dried shrimp<\/p>\n

2 long red chillies, thinly sliced<\/p>\n

2 cups grated carrot<\/p>\n

4 tbsp shredded coconut<\/p>\n

4 tbsp toasted peanuts, crushed<\/p>\n

2 kaffir lime leaves, thinly sliced<\/p>\n

1\u20442 cup each of mint and coriander leaves<\/p>\n

16 small cooked prawns, peeled and deveined 16 betel leaves<\/p>\n

 <\/p>\n

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.<\/p>\n

Combine the chilli, carrot, coconut, peanuts, lime leaves, mint, coriander and prawns in a bowl and pour on the tamarind dressing.<\/p>\n

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.<\/p>\n

 <\/p>\n

 <\/p>\n

FALAFEL WITH CARROT SALAD AND GREEN TAHINI DRESSING (DF, V, VG) – by Janella Purcell<\/strong><\/span><\/p>\n

Serves 2<\/p>\n

 <\/p>\n

Falafel<\/strong><\/p>\n

1 cup dried chickpeas, soaked in water overnight, then drained<\/p>\n

1 onion, chopped 1 tsp ground cumin 1\u20442 cup chopped coriander leaves<\/p>\n

and stems 1\u20442 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<\/p>\n

extra for frying<\/p>\n

 <\/p>\n

Salad<\/strong><\/p>\n

2 cups grated carrot<\/p>\n

1\u20442 cup raisins<\/p>\n

1\u20442 cup orange juice<\/p>\n

 <\/p>\n

Green Tahini Dressing<\/strong><\/p>\n

1\u20443 cup hulled tahini (stir the tahini before using it as the oil separates)<\/p>\n

1\u20442 cup coriander leaves 1\u20442 tsp ground cumin 1\u20442 tsp cayenne pepper (optional) juice of 2 lemons 1 garlic clove, crushed 1 tsp sea salt<\/p>\n

 <\/p>\n

To Serve : wholemeal pitta bread<\/p>\n

Method<\/strong> – 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.<\/p>\n

For the salad, mix together the carrot, raisins and orange juice in a bowl. Set aside.<\/p>\n

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.<\/p>\n

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\u2019s up to you how much oil you use to fry them.) Drain on paper towel.<\/p>\n

Serve the falafel on a platter with the pitta bread, salad and tahini.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 –\u00a0 Healing Wave Marika Sosnowski – Babel   Janella has a new cookbook out, Janella’s Wholefood Kitchen, and is sharing two recipes with listeners. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[301,186,300,189],"class_list":["post-2928","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","tag-betel-leaves","tag-chickpeas","tag-falafel","tag-prawns"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2928","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2928"}],"version-history":[{"count":4,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2928\/revisions"}],"predecessor-version":[{"id":2931,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2928\/revisions\/2931"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2928"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}