The Natural Food Kitchen by Jordan Bourke: Cookbook Review

naturalfoodchicken  Love to eat globally? Love to cook from scratch? Love natural and seasonal produce? Then The Natural Food Kitchen cookbook is for you!

I’ve enjoyed this cookbook immensely. I love challenging myself in the kitchen and trying new things especially since I got my new Sous Chef Plus 12 from Breville Canada.
Natural Food Kitchen is following Jordan Bourkes best seller The Guilt-Free Gourmet which is excellent as well.

This book is about healthy and approachable recipes with the emphasis on using wholefood.  It’s a great book for families looking for healthy, new recipes to the new foodie exploring the kitchen.
This book has amazing salads, fish and meat dishes and using spices and herbs it’s all very interesting and I think you’ll love it.  I’ll include my kids favorite recipe at the bottom but…. here are just some of the delicious recipes you might find intriguing in this book.

Here’s a sample of Small Bites great for kids:  Panfried chick pea fritters, Okonomiyaki(cabbage pancake!), Vietnamese crispy pancake(it’s made with coconut milk and rice flour).
Soups and Sandwiches sampling: Udon Noodle Soup(kids love slurping up the noodles), Smørrebrød(my kids love this!, open faced rye sandwiches), Falafel Wrap is great for on the go just whipping up the falafels.
Salads and Lighter Dishes sampling: Bang Bang Chicken salad is such a bang to the tastebuds.  It’s great for picnics and full of so much flavour.  Quinoa with mint, orange and beetroot is great for lunch and crab cakes with saffron mayonnaise is divine!
Meat  & Poultry sampling: Roasted Poussin(baby chickens) is full of North African flavours, Pulled Lamb Shoulder with orange and cinnamon pilaf, Beef Tacos with smoked paprika aioli is my favourite!  It’s such a great sharing dish.
Fish & Seafood sampling: Sea Bass with cauliflower puree and swiss chard, Monkfish Amok Curry, Halibut & Coconut Creamed Corn….
Vegetarian Plates sampling: Pumpkin and coconut laksa( I made this in the fall and it’s a must try, it’s the picture on the cover), Spinach Kofta Curry is such a comforting dish, I enjoyed it.  Pad Thai is a classic and this recipe is pretty bang on.  Pissaladiére is tasty too.  Slow cooked onions is what makes it so delicious.
Lastly Cakes and Desserts sampling: Fruits of the Forest Cake (made with coconut cream frosting is to die for), Chocolate and Pistachio Cake with Salted caramel, Almond, coconut and date cake with rose water and cardomom was a hit at a friends baby shower. It’s so moist and yummy.  Rhubarb Crumble is lovely and reminds me of Winnipeg Summers as a child as we grew it in our garden ad Winter Granita of blood orange & Persimmon is beautiful…So that’s just some of the favourite recipes we chose from this book.  There is so much more.  You should check it out by visiting Thomas Allen & Son.  I give this book a buy!

Here’s a recipe that is loved by the young and old.  Give it a try and make it tonight. 

                               Cod Fish Fingers with mushy peas & mayonnaise
CodFishFingers
 

Cod Fish Fingers with mushy peas and mayonnaise
Serves 4
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Ingredients
  1. extra virgin olive oil
  2. 1/2 onion, finely chopped
  3. 1 lb of fresh shelled peas
  4. 1-2 garlic cloves, peeled
  5. handful of fresh mint
  6. 1/2 lemon zested and cut in wedges for serving
  7. sea salt and fresh ground pepper
  8. 3/4 cup of cornflour/cornstarch
  9. 2 eggs beaten
  10. 2 1/2 cups of spelt breadcrumbs or gluten-free bread crumbs
  11. 1 lb of cod, skin removed cut into sixteen
  12. vegetable oil for frying
Mayonnaise
  1. 2 egg yolks
  2. 1 garlic clove, peeled and crushed
  3. 1 tbsp of freshly squeezed lemon juice
  4. large pinch of sea salt
  5. 1 1/4 cup of good extra virgin olive oil
  6. 1 1/4 cup of sunflower oil, mixed together
Instructions
  1. To make the mayonnaise, you can use a food processor or whisk it by hand. Either way way start off with all the ingredients in the bowl, apart from the oil.
  2. As you start to process/whisk very slowly add the oil a little at a time until the mixture begins to emulsify & come together. Once this happens you can start to add the oil a bit faster, but don't be tempted to pour it too quickly or it will split. Have a little cup of boiled water ready in case it happens, as a few drops added when it looks like it might split brings it back together. When all the oil is blended in, taste, and if necessary, adjust the seasoning with a little more lemon juice and salt. Cover and refrigerate until needed.
  3. To make the mushy peas, first place in a frying pan over medium heat with 1 tbsp of olive oil, add in the chopped onion and sauté for 10 min, until translucent, making sure not to let them colour. Keep to one side. Bring a large saucepan of water to boil. Add the peas and boil for 4 minutes or until completely tender. Drain the peas and add most of them to the food processor with onion, garlic, mint, lemon zest, and 1 tsp of sea salt. Blitz the mixture, pouring in 1 tbsp of olive oil at a time until you have a thick purée consistency. Remove to a bowl and stir in the remaining whole peas. Adjust seasoning with sea salt and fresh ground pepper and add a little olive oil if necessary.
  4. In a bowl combine the cornflour/cornstarch with 1 tsp of sea salt and plenty of black pepper. Cover each cod finger in flour then the beaten egg and finally roll in the bread crumbs until evenly coated on all sides. Pour about half an inch of vegetable oil in the frying pan and place over medium/high heat. When hot fry the cod fingers in batches for about 2 1/2 minutes on each side until crisp and golden brown. Remove, drain and keep warm.
  5. Spoon some mushy peas onto a plate, arrange the cod fingers on top and serve with lemon wedges and the mayonnaise for dunking into.
Adapted from The Natural Kitchen
Adapted from The Natural Kitchen
The Mama Ash Blog http://www.everythingmomandbaby.com/

 

 

1 COMMENT

  1. kathy downey | 3rd May 16

    Thanks for the great review i love using spices and herbs,cant wait to try the recipe you posted.

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