2D. tHe F000 raucK cooKeook Baan ss ws . 1x 400g can chickpeas 2 tablespoons each toasted processor and blend until smooth. sunflower and pumpkin seeds 2. Crush walnuts and seeds and add to food processor. 4 tablespoons water (approximately) 3. With the motor running, gradually add enough water until the mature 3 tablespoons olive oil becomes a thick purée. Add olive oil and process until blended22. rwe rooo rnuck conKenek Cauliflower dip MAKES 2 CUPS 1 emaitheed cauliiower, cutinte 1. Preheat oven to 150 G forets 2. Cook cauliflower in a saucepan of lightly salted borin, olive oll spray tender. Drain 2 soft-boiled eggs, peeled 5. Spray cauliflower with ove oll and place in baking 4 1 cup vegetable stock taste 4 tablespoons olive oll 4, Bake for about 15 minutes or until starting to colour Re tablespoon smoked oll available _and cool trom specialty food stores) 5, Place cauliflower in a blender or food processor. Add e salt and ground black pepper to process for 10 seconds. Scrape down sides of bender an taste is running, gradually add olls. Season with salt and pepe Lentil dip MAKES 4 CUPS 3 cups cooked Puy lentils 1. Mix lentils, tomatoes, parsley and garlic together in a bow! Aas 3 Roma tomatoes, finely chopped season with salt and pepper and mix well 1 tablespoon parsley, finely chopped 2. Place half the mixture in a food processor and blend unt» 3, Fold processed mixture back into remaining lentils. 8 cloves garlic, roasted and crushed 3 tablespoons olive oil pinch each salt and white pepper Crispy kale leaves 1, Preheat oven to 175°C. 2. Sprinkle kale leaves with olive oil and salt and toss. 3, Place on a silicone baking sheet on an oven tray: 4, Bake for 10 minutes until crisp A bunch kale, leaves only, torn into bite-sized pieces clive oil for sprinkling salt to taste= £5. rwe Foon raver eaoxn00 vegerable SERVES 4 ups wholemeal flour % cup olive oil 2 teaspoons cider vinegar -aspoons turmeric % cup cold water {ETABLE FILLING 4 tablespoons cooked chickpeas 4 tablespoons cooked black beans 2 cups loosely packed baby spinach leaves 50g ricotta 1 cup diced dry-roasted pumpkin 1 clove garlic, crushed ‘4 cup cooked or canned green lentils, drained and mashed 4% cup lite coconut milk Pepper to taste ‘® teaspoon curry powder 2 teaspoons grated Parmesan @, ie Preheat oven to 180°C. Spray 4x 10cm pie dishes or 4 iar. with a title oi Place flour and turmeric in a bowl. Add olive oil and com mixture resembles breadcrumbs. ‘Mix cider vinegar and water together and add to flour mixtur dough Sprinkle flour on a large board and roll out dough to 2.Smm thick bases to fit the pie dishes or muffin pans and then line. Cut top: and set aside Mix all filing ingredients together in a bow. 6. Spoon filling into pastry cases. Moisten top edge of pastry with a little water. Place pastry lid on mixture, and press down to join edges. Bake for 25 minutes, or until pastry is golden,5 teasp0n olive of gioh. 1 used bred FoR THE DOUGH Place warm water, olve oll, sugar and salt na warm bow dissolve sugar Sprinkle yeast over mixture and contine in yeast Stirin wholemeal flour and half the white four or make a thick batter. Beat until smooth. Add remaining fo.» form a dough. 2 Tun out onto a board and knead for about 10 minutes unt smooth. Place dough in a bow! sprayed with oll and turn ov" “allsides. Cover with plastic film and leave to rise in a warm ois doubled in bulk. 3. After dough has risen. punch down and roll into a ball. Set 2s: FOR THE FILLING 1 Preheat oven to 180°C. Skin kahawai and tear into large chunk 2. Place milk in a saucepan, add kahawai and simmer until just ™e through. Remove fish and keep warm, Reserve milk. 3. Inanother pan, sauté onion, leek and garlic in ove oit until so" reserved milk and peas, and cook for 2~3 minutes, Mix corn‘to\ alitie water and add to mixture. Cook until thickened. Add fish» ‘mustard, season with pepper and combine 4 Rill out dough and cut into 4 x 20cm rounds. Spoon fish mixture the middle of the dough. Pinch sides together to form a case 5. Bake on a greased tray for 15~20 minutes untit case is golden bro VOR THE SALSA 1. Mic all ingredionts together. Remove salsa. Garnish with baby cress. from oven and sprinkle4D. te roo0 rrucK cooKnooK Steak afd Cheese pic SERVES 4 1, Preheat grill. Warm vol au vent cases, 2. Heat a heavy-based frying pan. Spray with oil and add onic cases stir-fry for 1-2 minutes. Then add beet strips, mushro 4% onion, sliced ‘and stir-fry for a further 2-3 minutes. Add tomatoes and. STEAK FILLING ‘4 x 10cm precooked vol au vent ished aside 4 clove garlic, 250g rump steek sliced into em _ 3. Mash potato wi clive at mik and pepper and place na thick strips Set aside. 4 Pile steak mixture into warm vol au vent cases. Pipe pot: 2 Portobello mushrooms, sliced. 4s teaspoon Dijon mustard. 412 cherry tomatoes ‘each ple and sprinkle with Parmesan. 5, Grill until potato is golden. TOPPING 1.cup cooked potato 3 tablespoons olive oll 3 tablespoons low-fat milk white pepper to taste 1 teaspoon grated Parmesan. { t oan ; |maxes 2 BASES SERVES 4 1 teaspoon se 200 venison me of excess fat {tablespoon peppercorns 1 tablespoon ground juniper berries ‘tablespoon ground cumin salt gallons, trimmed SMOKED MUSHROOMS ‘cup untreated sawdust for smoking 4slarge Portobello mushrooms ROCKET SALSA VERDE ‘ handful rocket, finely chopped ‘e teaspoon mustard {teaspoon olive ol 2est of Ylemon ‘teaspoon capes, drained and finely diced 44 avocado, finely diced ‘clove garlic, finely diced FOR THE VENISON 15 peppercorns, juni is, Cover and place in refrigerator overnight liqui 2, Next day. venison. prinkle a small amount of sea Salt ver verison i, iper and cumin. Place on a tra /-wash venison. Heat a frying pan. Roll in plastic wrap to set shape. Set OR THE SMOKED MUSHROOMS 4, aking di 2, Roll some mushroom, gill side down, on toy 3, Bake for preheat oven to 180°C. Place some untreated sa ish. .¢ aluminium foil into four balls, place sp of each Co about § minutes or until smioke fils FOR THE ROCKET SALSA VERDE 1. Micall ingredients together. Recipe co ued over page. ‘ fYe THe Foon rRucK cooKBooK Big mikes beef and Veggie burgers SERVES 4 FOR THE PATTIES 1. Preheat oven to 180°C, 2. Mix all ingredients together in a bow. Form into 8 patties, 3. Heat a heavy-based frying pan until hot and brown the pattie sides. Place on a baking tray. 4. Bake for 4-5 minutes. PATTIES 500g premium lean beef mince onion, finely diced 1 courgette, grated 4% beetroot, grated 1 teaspoon Dijon mustard 4 teaspoon curry powder (cumin, coriander, chilli) egg whites FOR THE SAUCE 1. Boil eggs in boiling water for § minutes exactly, then run un: water until cold. Peel carefully. 2, Place eggs, shallots, honey, tomato purée and stock in a food o Process to combine. With the motor running, gradually acd processing to form an emulsion, 3, Remove from food processor and add gherkins. Set aside, MIKE'S AWESOME SAUCE 2 soft-boiled eggs 4 shallots, sliced and sautéed 1 tablespoon honey 1 tablespoon tomato purée 100ml vegetable stock 60m! olive oil 2 gherkins, finely chopped Slice buns into 3. Add Mike's Awesome Sauce, pattie, letuce and gher bun base. Repeat with a second pattie on each bun middle, Finish w TO ASSEMBLE 4 wholemeal buns 2 heads baby cos lettuce, finely . sliced 4 gherkins, each sliced into 4YY 1we F000 rauck cooBooK Chicken burgers SERVES 4 WHOLEMEAL BUNS 130ml warm water L tablespoon olive oil 2 teaspoons sugar pinch salt 8g fresh yeast 200g wholemeal flour 100g white flour 100g kumara, peeled, roasted and mashed SMOKED CHICKEN 4 boneless, skinless chicken thighs 4 teaspoon Dijon mustard ‘cup untreated sawdust for smoking FORTHE BUNS 1. Place warm water olive oll, sugar and salt in a warm bow and dissolve sugar. Sprinkle yeast over mixture and continue string in yeast. Stir in wholemeal flour and half the white flour. or su. ‘make a thick batter. Beat until smooth. Add kumara and remaining land mix to form a dough, 2, Tur out onto a board and knead for about 10 minutes unt smooth 3. Place dough in a bowl sprayed with oil and turn over to coat: Cover with plastic flm and leave to rise in a warm place unt dou bulk 4. After dough has risen, punch down, knead again and form dough 4 buns. Leave to double in size. Preheat oven to 180°C. Place buns baking tray 5, Bake for about 12 minutes. FOR THE CHICKEN 1. Brush chicken thighs with mustard. Cover and leave in refrigerate about 15 minutes to allow flavours to penetrate 2. Place some untreated sawdust in a heavy-based pan. then place rack on top of the pan, Put chicken on the rack and cover pan wt aluminium foil and then a lid 3. Place pan on element, turn heat to high and leave until smoke #°P ‘Then tum off heat and leave for 8 minutes. 4, Heat a ridged pan to hot. Cook smoked chicken for 2-3 minutes side, Remove and coolYB. tHe Foon TRUCK COOKBOOK Chicken burgers continued. ‘TZATZIKE 4 telegraph cucumber, deseeded ‘and cut into matchsticks 2 teaspoons chopped mint 4 tablespoons plain unsweetened yoghurt ¥% teaspoon lemon juice TO ASSEMBLE 4 tablespoons aubergine pickle (see Essentials, page 150) 4 cup alfalfa sprouts ‘4 tablespoons tomato sauce [see Essentials, page 152) FOR THE TZATZIKI 1. Mixall ingredients together. ‘Slice buns in half and spread base with aubergine pickle Slice ea halfon the diagonal and place on pickle. Add a dollop of alfalfa sprouts, tomato sauce and bun top.YB THE F000 Truck cooKBo0K & tig vegerarian burgers SERVES 4 FOR THE SAUCE 1. Heat a heavy-based frying pan, add oil and sauté onion un 4% onion, finely chopped. Add gatlic, ginger and curry powder and cook for 1-2 minut 4 clove garlic, crushed 2. Add soy sauce and coconut milk and simmer for 10 min 1 teaspoon finely chopped fresh. ALMOND SATAY SAUCE 1 teaspoon vegetable oil almond butter until well blended. ginger 1 teaspoon curry powder FOR THE PICKLE 1 teaspoon low-sodium soy sauce 1. Place vinegar, sugar, star anise and cinnamon quill in a sau 200m lite coconut milk heat until reduced by hall. The mixture willbe thick and stil 4 cup almond butter star anise and cinnamon quill 2, Add beetroot and cook, stirring, for 2-3 minutes. BEETROOT PICKLE 1 cup white wine vinegar or cider vinegar Ye cup sugar 4 star anise 1 cinnamon quill Recipe continued over pag 2 cups grated beetroot5D rwe roo raueK cooK00K Vegetarian burgers continued. PUMPKIN AND SPINACH PATTIES 2onions, sliced and sautéed +4 cup buckwheat 14 cup cooked quinoa 14 cup cooked chickpeas 44 cup lite coconut milk: 1% cup almonds, dry roasted 1 carrot, grated ‘1 cup roasted, diced pumpkin 1 cup baby spinach leaves Ye teaspoon thyme leaves 4% teaspoon lemon juice 1 tablespoon chopped parsley 3 egg whites ‘TO ASSEMBLE 4.wholemeal buns (see recipe on page 44) Blettuce leaves ‘snow pea sprouts “44 cup alfalfa sprouts FOR THE PATTIES 11. Mix all ingredients together in a bow Form into 4 patties 2 Heat a heavy-based frying pan and spray with a litle oll Cook 2 until golden on both sides. Slice buns in halfand spread almond satay sauce on each base. Add with a pattie. Then spoon on beetroot pickle and finish with snow pea sprouts and bun top.§B. Te roo rruck cooKnooK mussel Sliders ‘SERVES 4, 3 SLIDERS EACH FOR THE FRITTERS 1. Mix together dry ingredients in a bowl. Add shallots and wa form a thin batter. Add a little more water ifnecessary Then ada [MUSSEL FRITTERS 4 cuprice flour 44 cup chickpea four 1 teaspoon baking soda pinch salt 2 teaspoons smoked paprika 2 large shallots, finely diced and combine 2, Heat a heavy-based frying pan and spray with a little oil Pour a tablespoon of the mixture in the pan, and repeat with remaining m to make four fritters. Cook until golden, then tum and cook t cup water 2 cups cooked mussels, chopped Place lettuce and tomato on bun bases, add fritters, top with chutney, with bun tops. TO ASSEMBLE 8-12 cos lettuce leaves 4-2 tomatoes, sliced 42 small wholemeal dinner rolls 4 cup raisin chutney (see Essentials, page 149)GB Fo0o rnucK cooK00x a. oysters with romaro horseradish ‘Mt shooter and witloof, celery SERVES 6 WITLOOF, CELERY AND AVOCADO SALAD 1 avocado, diced 1% telegraph cucumber, deseeded and peeled into ribbons 2sstalks celery, diced S tablespoons avocado oil ppinch salt white pepper to taste 6 witloof leaves TOMATO SHOOTER medium tomatoes, roughly chopped. 1 cup tomato juice tablespoon horseradish cream pinch salt white pepper to taste Goysters in the half-shell lemon wedges for garnish avocado-salad FOR THE SALAD 1. Combine avocado, cucumber, celery, oil and 2, Spoon salad into witloof leaves. FOR THE SHOOTER 1. Place tomatoes, tomato juice, horseradish cream, salt and pep blender and process until smooth. 2. Chillthen pour into shot glasses. Serve shooters alongside an oyster and f lemon wedge.GO. re F000 rauck cooxsoox = Tumbed Fish afd KUMAra Chi;; with pepperanato purée SERVES 4 FOR THE PUREE 1. Heat olive oil a heavy-based saucepan. Add onions and garic a sweat until onions are translucent. Add tomato quarters t sliced peppers and cook for 2-3 minutes or until most of the i has evaporated, Add basil and purée with a stick blender or ina processor. Season with salt and pepper. PEPPERANATO PUREE 1 tablespoon olive oi 3 onions, peeled and finely sliced 2 cloves garlic, crushed '500g Roma tomatoes, blanched, refreshed, skinned and cut into quarters 41ed peppers. chargrlled, skinned, deseeded and thinly sliced handful fresh basil FOR THE CHIPS 1. Preheat oven to 180°C. Line a baking tray with baking paper 2 Place kumara chips in a bowl, drizzle with olive oil and sprinkle ‘and pepper. Mix to coat chips. Lay chips in a single layer on th pinch salt freshly ground black pepper totaste tray. 3, Bake for 10-12 minutes or until tender and golden KUMARA CHIPS 4}uumara, cut into chunky chips FOR THE FISH 3 tablespoons olive oil 1. Line a baking tray with a silicone baking sheet. pinch each salt and white pepper 2. Heat olive oil in a heavy-based pan. Add breadcrumbs, salt and» and sauté for 3-5 minutes or until crisp. CRUMBED FISH 3. Brush top side of snapper with mustard. Then pat crisp breaderu 3 tablespoons olive oi ‘onto mustard. Place snapper on baking tray. Yeloat wholemeal bread, processed 4. Bake in preheated oven for 5 minutes, into breadcrumbs pinch each salt and white pepper Serve with a lemon wedge. 4.x 100g fillets snapper 2 teaspoons Dijon mustard2 tHe F000 truck cooKB00K Curly wurlies with pea purée ‘SERVES 4 (CURLY WURLIES 720g snapper fillets, cut into 12x 60g strips 4 potatoes, peeled and cut into strings on a Japanese turing machine or citrus peeler canola oil for spraying PEA PUREE 1 cup frozen peas white pepper to taste FOR THE CURLY WURLIES 1. Preheat oven to 180°C. 2. Wrap strips of fish in potato strings, then spray wrapped fish oil. Place in a baking dish. 3. Bake for 3 minutes on each side. FOR THE PEA PUREE 1. Boil peas until just cooked. Drain, cool immediately and proces food processor until puréed. Season with pepper. Thread a skewer through the curly wurlies and serve with the pea puBY. tHe Foon rnucK cooxscex Paper-biked Fish p salsa Verde ‘SERVES 4 FISH 4x 100g snapper filets 1 bulb fennel sliced thinly 1 teaspoon olive oil pinch salt ground black pepper to taste 4 teaspoons lite créme fraiche 4% teaspoon lemon juice SALSA VERDE 4 tablespoon chopped capers 1% tablespoon chopped gherkin. 1 tablespoon chopped parsley 1 tablespoon avocado oil 4 tablespoon chopped watercress teaspoon grated Parmesan Jemon or lime wedges for garnish FOR THE FISH 41. Preheat oven to 180°C. 2. Place each portion of fish on a square of baking paper. Too » slices. Drizzle with olive oll and season with salt and pepper Via over fish to make a parcel. Place parcels on a baking tray 3, Bake for 12 minutes. 4, Mix creme fraiche and lemon juice together FOR THE SALSA 4. Mixall ingredients together in a bowl Drizzle salsa over the fish and serve with a dollop of réme fraiche lime orlemon handy, cut a wedge and squeeze the juice overBB tHe Foo rauck cooKsooK Sead i abu Ede nna SERVES 4 FOR THE BUNS 1. Sift white our in a bow! and combine with wholegrains chia se salt. Leave bowl in a warm place 2. Gently heat milk and water to blood temperature. Add and leave in a warm place for yeast to activate and bubb! 3. Add wet ingredients to dry and mix to form a dough Tum out o board and knead by hand, or in a mixer, until smooth WHOLEGRAIN AND CHIA SEED BUNS Makes 4 150g white flour 50g wholegrains, e.g. oats % cup chia seeds pinch salt 60m! low-fat milk bowl. cover and leave in a warm place to double in size. 60ml water 4. Preheat oven to 220°C. 7g dried yeast 5. Punch down dough, knead again and shape into 4 buns. Leave in size. Place buns on a baking tray. 4% teaspoon sugar 6. Bake for about 12 minutes. DRY GRIBICHE Shard-boiled eggs, diced FOR THE GRIBICHE 1 shallot. diced 1. Mix all ingredients together. Ye tablespoon capers, drained and chopped 2 gherkins, finely diced 4% teaspoon lemon zest 1 tablespoon chopped parsley white pepper to taste + pagef t t ‘tne Food TRUCK COOKBOOK ‘Seadogs in a bun continued. HORSERADISH MAYONNAISE 1 teaspoon grated fresh horseradish Legg yolk 1 teaspoon white wine vinegar 4% teaspoon Dijon mustard 100ml rice bran oll SEADOGS [PAUA SAUSAGES) Makes 20 200m! tow-fat mil 4% onion, studded with 10 whole cloves 4 teaspoon nutmeg 4 teaspoon allspice 70g fresh breadcrumbs 375g chicken mince Legg white 2 tablespoons milk 250g paua, minced. 250g pickled pork %@ teaspoon white pepper 1 sausage casing FOR THE MAYONNAISE 1. Place horseradish, egg yolk, vinegar and mustard in a food proce process to combine, With the motor running, gradually add and blended. FOR THE SEADOGS 41. Place milk in a saucepan and bring to the boil, then add clove onion, Reduce heat and simmer until liquid reduces by two-thins Remove onion, and stir in nutmeg and allspice. Pour milk into abo land mix in breadcrumbs. Set aside. 2, Place chicken in a blender, add egg white and blend Remove and mixture in a bowl over ice (to keep the mixture cool) and gently 2 tablespoons of milk. The mixture should be smooth and glossy 3, Blend paua and pork together then add to chicken mousse. Squeez out breadcrumbs, reserving milk, and add to chicken and paua mtu Season with pepper. 4, Fill sausage skins with mixture, 5, Pour reserved milk into a saucepan and add an equal amount Bring to a simmer and gently poach sausages for 20 minutes. 0 the temperature of the liquid rise above 90°C. If necessary, reheat sausages by simmering in milk. Cut each bun al Place one seadog in each bun and top with horseradish mayo and ry 9"d ChICKeN leq Se mans 6 ‘oserary ard thyme pinch salt and white pepper to taste TOMATO TARRAGON SALSA 5 large tomatoes, deseeded and iced 2 tablespoons chopped fresh tarragon 5 tablespoons finely chopped shallots 4 tablespoons olive oil ee a FOR THE CHICKEN 1. Preheat oven to 180°C 2. Butterfly thigh meat by cutting each leg in nai ‘book 3. Mix together breadcrumbs, onion. garlic. smo first measures of sage, rosemary and thyrme 4, Ina separate bowl mix lemon zest and oll with se herbs. Lightly season with salt and white pepoe 5, Place 2 tablespoons of breadcrumb stuthing nthe butterflied chicken thigh. Fold thigh meat over stu 6. Rub lemon zest and herb mixture over the outs and secure with butcher's netting, 7. Heat an ovenproof frying pan to low and lightly ‘chicken legs. 8. Place in preheated oven for 15 minutes, making ». before removing from oven. Remove netting (0 se" FOR THE SALSA 1. Mix all ingredients together and add a pinch o! sa taste Serve chicken with tomato tarragon salsa, bean a page 158) and roast vegetable kebabs (see poe 74 aBeer SalidwiCh SERVES 6 pay Akg beet brisket, trimmed Julce of 4 lemons 4 teaspoon sea salt 1 teaspoon cracked pepper 1 tablespoon oil pay {tablespoon chopped fresh rosemary {tablespoon chopped fresh thyme 2 cloves garlic, crushed :Ltablespoon crushed pepper pinch sat ‘TO ASSEMBLE 6 wholemeal buns 6 tablespoons Brussels slaw (see Essentials, page 158) 6 tablespoons chow chow (see Essentials, page 151) pay 1. Score both sides of beef ata 45 degree angle against the gran ‘meat, slicing about a quarter of the way through the meat 2, Mix lemon juice, salt, pepper and oll together and rub over me 5. Place meat in a plastic bag. Remove the air from the bag, secure an leave in refrigerator ovemight pay2 1. Preheat oven to 200°C Remove meat from marinade. Mix rosemary, thyme, garlic, pepper and salt together. Rub al ove Heat a heavy-based frying pan until hot. Sear brisket on both si ‘brown. Place in preheated oven and cook for 5 minutes. 55, Remove from oven, place meat ona rack over a tray, cover with aluminium foil and rest for 10 minutes. TO ASSEMBLE Slice brisket into six pieces, Serve in a wholemeal bun with Bruss and chow chow.Usage spirals Chicken Salsa - A ia rats FOR THE CHICKEN SAUSAGE SPIRALS 1 Place chicken, bacon, spring onion leek. gah, w SERVES 4 (CHICKEN SAUSAGE SPIRALS tean bacon, chopped and breadcrumbs in a food processor or blender a combine The mixture should be soft 2. Fil sausage skins with chicken moxture to make: Roll each into a spiral lollypop and insert a skewer th hold it together 3. Spray a heavy-based frying pan with a ite oi hheat until cooked, approximately 10-15 minutes. diced 2 spring onto Sleek diced 2 cloves garlic, crushed 48 teaspoon white pepper 44 teaspoon black pepper 50g nesh breadcrumbs sausage casing FOR THE TOMATO AND APPLE SAUCE TOMATO AND APPLE SAUCE 1 Preheat oven to 180°C, tomatoes, halved 2, Place tomatoes and apples on a baking tray Spink 2 apples, peeled, cored and garlic, thyme and salt and pepper. Roast for 30 minute > quarteres 5. Remove tomato skins and diseard rosemary. thyme ard ou 2 sprigs rosemary 10cm long tomatoes and apps ina blender and blend unt 2 cloves garlic, peeled and smashed 4 Place sauce ina saucepan and simmer to reduce by Pa ‘Transfer to ajar or jug, add olive oil and store in erg 4 teaspoon thyme leaves pinch salt needed, freshly ground black pepper to taste 4 teaspoon olive oftBy. re F000 auck cooKB00K my Chilli ChiCKeN SERVES 4 CHILLI MIXTURE {teaspoon chilli powder 1 teaspoon paprika 4 teaspoon smoked paprika pinch salt CHICKEN 2 cups panko crumbs egg whites, beaten {tablespoon water 2 skinless, boneless chicken breasts, cout in halt lengthwise 2:skinless chicken legs, cut into thigh and drumstick FORTHE CHILLI MIXTURE 1. Mix all ingredients together. FOR THE CHICKEN 1. Preheat oven to 165°C. Line a baking tray with bai 2. Place panko crumbs in a bowl and add chill mixture 3. Whisk egg whites and water together in a bow 4, Dip chicken pieces in egg white mbcure, then rol crumbs and chilli mixture. Place on prepared baking 5, Bake for 30-40 minutes. Foran authentic fast-food chicken meal, ser page 156), coleslaw (see Essentials, page 158) and ler 163)SERVES 4 {eRBS AND SPICES | {teaspoon vegetable ol spoon died cregano seteaspoon dried parsley 1a teaspoon dried sage 4 teaspoon dried thyme 4 teaspoon mustard powder 4 teaspoon turmeric te teaspoon white pepper 4s teaspoon coarsely ground pepper pinch salt 44 teaspoon smoked paprika black 4 teaspoon ground ginger ‘4 teaspoon gatlic powder pinch chicken stock powder cHicKEN ‘cup potato flour ‘Leup comfiour 3.eqg whites, beaten 1 tablespoon water 2 skiniess, boneless chicken breasts, cut in half lengthwise 2 shinies chicken legs, cut into thigh and drumsick * a ny 13-herbs-And-Spices FOR THE HERBS AND SPICES 4. Heat oil in a heavy-based frying pan. add ores: thyme and fry until crisp. Drain and cool he mortar and pestle 2. Place herbs in a bowl and add remaining ingret FORTHE CHICKEN 41, Preheat oven to 165°C. Lin 2, Place potato flour and cornflour in a bowl '5, Whisk egg whites and water together 44 Dip chicken pieces in egg white mixture, then r0 mixture. Place on baking tray. 5, Bake for 30-40 minutes. a baking tray with baking ‘Serve with citrus mash (ee Essentials, pag cand lemonade (see Essentials, page 16:roo TRUCK COOKBOOK Cri Bs au Chicken oe aiid OF U dlplings crispy leeks Pate sock serves 4 sTOCK FORTHE STOCK 4. Place all ingredients in a large saucepan heat and simmer for 5 minutes. ‘and store in refrigerator until + knob ginger, golt-ball sized {stalk lemon grass ‘onion, peeled and quartered halved and deseeded 2. Strain into a jug FOR THE DUMPLING PASTRY ted chil Tablespoon coriander statis and + Place flout ‘and salt in a food processor. Add 93 leaves egg yolks and oll and process untila dough forms A 1 tablespoon black peppercorns water if necessary. Sbay leaves 2, Roll dough out to 25mm thickness. Cut inte tlie water saucer. 1 tablespoon low-sodium soy sauce ‘tablespoons brown sugar 2cloves garlic, peeled ‘tablespoons Chinese sherry DUMPLING PASTRY 125g flour pinch salt teag 2egg yoks 1 tablespoon olive oiG tHe Fo0o rRucK cooKBoOK 1 teaspoon olive oll ‘4 cup shiltake or oyster mushrooms 250g chicken mince 1 tablespoon mil teog 100g soft totu pinch salt pinch white pepper 2 tablespoons chopped chives MISO-ROASTED EGGPLANT 2 eggplant, cut in half lengthwise and fiesh scored into diamonds 1 tablespoon yellow miso paste 2 tablespoons olive oll (CRISPY LEEKS Yeleek white part only, washed {and sliced lengthwise into cm. matchsticks 1 tablespoon comftour ‘canola oilfor frying pinch salt WOK-FRIED ASIAN GREENS 2 pak choy, washed and sliced into quarters 2 bok choy, washed and sliced into quarters 1 teaspoon water FOR THE DUMPLINGS 41. Heat olve ol in a frying pan until just smoking. Ads roushrogy stir-ry for 30 seconds. Drain on paper towels, coot ard ther 2, Place chicken in a food procestor and process unt smoot age egg and tofu and process to combine well Transfer mature. Season with salt and pepper and add chives. Mix together Spoon {tablespoon of filing into the centre ofeach durin yy ‘Moisten edges with water and fold over to make a hat crc together Curt into a crescent around your finger and join edges tortellini Bring alarge saucepan of water tothe bol Add dumplings antbay 10 minutes They will float tothe top when cooked. Drain FORTHE EGGPLANT 1. Preheat oven to 180°C. 2. Mixtogether miso and olive oll and spoon over scored eggpan Pay ‘baking dish. ‘5. Bake for 20-25 minutes. ‘4, Remove from oven and cool Scoop out flesh, mash and place nae FORTHE LEEKS 1. Toss leeks in cornftour. 2, Heat olin a saucepan to 160°C. ‘5. Add leeks and cook until golden. Drain on paper towels and so salt FOR THE GREENS 1. Heat a wok or frying pan and spray with a litle olve ol 2. Add pak choy, bok choy and water and si-ny for 0 seconds wt Serve chicken and wf dumplings on miso-roasedegplane Tp wih wi ‘Asian greens, pur over master stock and seater with crispy leks 4"GB. tHe Fooo rRucK cooKsoox Noodles with alls and citnus dress SERVES 4 ‘teaspoon low-sodium soy sauce 2 cloves gar 1 teaspoon chill powder L teaspoon olive oil 2teaspoons brown sugar 4 tubes squid, cleaned and cut open CORIANDER PESTO {bunch conander, fnely chopped 10 mint leaves, finely chopped 4 tablespoons chopped toasted walnuts pinch salt freshly ground black pepper to taste 4 tablespoons olive oil CITRUS DRESSING cup grapetnut juice 1 tablespoon mandarin juice 1 tablespoon lemon juice egg yolk pinch suga 4 tablespoons olive oll FOR THESOUID 1. Mixsoy sauce, garlic, chill powder olive oil and brown and spread over squid. Place in a dish, cover and ret 2. Heat a barbecue plate or heavy-based frying pan tow tubes for about 30 seconds on each side 3. Remove from hest, Cool and slice thinly FORTHE PESTO 4. Mix together all ingredients and set aside. FOR THE DRESSING 1. Place grapefruit, mandarin and lemon juices in a ssuctp boil lower heat and simmer until reduced to 4 tables from heat and cool. 2, Place cooled juices, egg yolk salt. sugar and olive olin sre and shake to combine.a. eriennae 102 ” = ” PoE chopsticks eel and soun sauce SERVES 4 PORK CHOPSTICKS FOR THE PORK 500g lean pork shoulder, cut into {Tread pork cubes onto 4 chopsticks, Mikto98 P cubes ana brush over pork Place ina ish cover and le tablespoon grated fresh ginger 2, Preheat oven to 180°C. 1 tablespoon olive oil e Heat a heavy-based frying pan. Ad Pork and brown on alse pinch salt 44, Bake in oven for 5 minutes: SWEET AND SOUR SAUCE FOR THE SAUCE 4x 400g can whole peeled 41. Place tomatoes, vinegar, honey: snger 2n¢ garlic in a sauce tomatoes the boil and simmer for 3 minutes. ‘tablespoons red wine vinegar 2, Remove ginger and garlic. Mix cornflour with alittle water and ai 4 tablespoons honey ppan to thicken sauce, then stir pineapple and capsicum 1 knob ginger, walnut sized 2 cloves garlic Place pork chopsticks on plates and drizele wih 0° swith erushed rice crackers and microgreens. 1-2 tablespoons cornfiour ex 325g can pineapple chunks i juice 2 red capsicum, deseeded and sliced 2rice crackers, crushed, to garnish microgreens, to garnish| HIG tHe Foon raucx cooKnook mikes ‘butter Chicken SERVES 6 FOR THE CHICKEN 1. Mix chicken, tomato purée, chilli powder and ‘marinate for 1 hour Drain. CHICKEN 6 boneless chicken thighs, sliced into strips 3 tablespoons tomato purée 2. Heat a heavy-based frying pan. add chicken and brown on 1 teaspoon mild chilli powder aside. 4 tablespoons plain low-fat yoghurt FOR THE SAUCE 1. Heat oil in the heavy-based frying pan. add ginger an fry for 1 minute. Add shallots and cook fra further m Lae Se eens Ee anes cuty powder (see page 162) Dees 1 cup diced, peeled peaches reset piel ponder and cook for another minute. Add toma et cook for 1 minute. Add coconut cream, yoghurt and amen simmer for a further 4 minutes. 2, Add cooked ‘butter’ chicken to sauce and reheat thoreuswatermelon Curry SERVES 6 ‘xquantity cury sauce (see page FOR THE CURRY SAUCE 116) 1. Prepare curry sauce following recipe on page 116, N ‘ORT WATERMELON 4 cups diced, skinless watermelon 1. Add diced watermelon to curry sauce instead of ‘butter chickTHB THe F000 ravex cooxe 7) ei ran 00% 4 cup canola oi! 10 cloves garlic, whole Heat canola oil and add garlic cloves, including skin Heat to simmer then remove from heat and leave to infuse for 15 minutes. Strain and discard gar. Store in a glass jar 200g brown sugar ‘400mt balsamic vinegar Place sugar and vinegar in a heavy-based saucepan. Bring to the boil reduce heat and simmer until itis a thick consistency when cooled. (Check by cooling a litte on a plate in refrigerator) ‘Store ina jar or bottle in refrigerator. 1 handful rocket 1L tablespoon white wine ys cup olive oll ¥s cup avocado oil salt and white pepper to taste Blanch rocket and refresh in iced water. Drain, and remove as much wate” as possible by squeezing gently in a clean tea towel. Place blanched rocket in a food processor and pulse quickly 0 rocket does not heat and discolour Add wine, olive oil, avocado ol. salt ans pepper and continue to process for about 2 minutes. Adjust seasoring 2! pour through a clean muslin cloth. Discard solids. Store in a jar in refrigerator.AUER CoOKKOOK THR 2 tablespoons finely grated 2 tablespoons avocado oil Parmesan, saltand fresly ground bl Pace basl pare Fae tats Sate lemon 20x ro stot A Ptr A orks tiereieaG ME ATarmeeeeraring ve on Be tiicesaclsnd eripiSVoteseecatwincan ewer je tomatoes. chopped alsin, soaked in wate for 1-2 hous then dane, ‘brown sugar el bulb finely diced poons cider vinegar “pace allingredients in aheavy-based saucepan Bring tothe bol ren reduce heat. simmer fr about 30 rinutes unt thick ‘Mash chutney with a fork, then transer to a bow! cover required.VSD. tHe F000 rRveK cooKsoon 146 cups wh Ys eup sugar tstar anise {bulb fennel, finely sliced on a Japanese turning machine wine vinegar ‘ring vinegar, sugar and star anise to the boi in a sauce heat. Add fennel and allow to coo! in liquid Store n refrigerator, aN, Remove thom | 9 APY y: 4 golden kumara 2 tablespoons olive oil 1 teaspoon flaky salt Preheat oven to 180°C. Rub ol onto outside of kumara and sprinkle with salt. Pace: Roast for about 40 minutes or until soft. Scoop out flesh and pass through a sieve. ma baking deh 2 eggplant, peeled and cut into small dice 2 tablespoons otive cil S tomatoes, diced 2 tablespoons dried cranberries 2 tablespoons sunflower seeds ‘teaspoon Food Truck curry powder (see Essentials, page 162) 4 cup water pinch salt freshly ground black pepper to taste eat a heavy-based frying pan. Sauté eggplant in olive oll Add remsining Ingredients except seasoning and cock until liquid has evaporated Blend with a stick blender or transfer to a food processor and biend unt! Smooth, Season to taste with salt and pepper.“TE FOOD TAUCK coo wor IS) 1254 frozen eas, doled rained and crushed 2 tablespoons chopped pater 44 tablespoon Dion mutant ‘large shallot, finely diced 2 tablespoons avocado oi ‘Moctogetne al ingredients ‘Store in refrigerator. — 500g mined vegetables, diced: caulfiower forets, deseedest cucurber Celery, carots, baby onions 1 teaspoon sea salt 2 cups water ecu honey ‘Ye teaspoon turmeric Ye teaspoon mustard seeds ‘Ye teaspoon celery seeds 1¥s cups cider vinegar a 2 tablespoons cornflour “tablespoons water Pace diced vegetabes ins laye bow Aid sa and water Covent stand overnight i retrgeator. [Next day, place vegetables and water in a large saucepan. bring slowly 'o the ballad simmer for minute, Dra wel Tranothersacepen, combine horny. tun, musa an Ay seeds and vinegar ‘Slowly bring to the boi, string constanty then simmer for a ew minutes ai corfiur and water together nda to auc to len ‘Add sauce to hot vegetables and stir together well Pour mo sere rs to store VARIATION: APPLE CHOW CHOW ‘Ad pele! and diced apple after combiring sauce wit hot ene anes, ‘Stir through5B tHe Fo00 ravcK cooKsooK 3 green chills, halved and deseeded 1 tomato, roughly chopped 2 cloves gai, peeled and roughly chopped pinch salt 7 canned tornatilos. drained and chopped cup coriander leaves 10 red chiles halved and deseedes pinch salt = tavecado, diced eat a heavy-based frying pan. Cook tomatoes, onion and gartic unt just coloured. Transfer fo a food processor. Lightly brown chilies in the same pan and ada to the food processor with salt Blend ingredients together ‘Mix green and red salsa together, then gently fold in the avocado 300g beetsteak tomatoes. cut in hal horizontally ‘Sccloves garlic, pected 20g each rosemary, thyme, basil and parsey leaves: pinch sea salt ‘tablespoon olive oll ‘Lhandful each fresh basil and parsley Preheat oven to 100°C, Spray an oven tray with oll Arrange tomato halves ‘on oven tray. Sprinkle over garlic, rosemary, thyme, basil and parsey and ‘a small amount of sea salt Place in preheated oven and leave to cook and dry for 8 hours. Remove herbs. Transfer tomatoes to a blender, add lve ol ‘and fresh basil and parsiey, and puree6 Portobelo mushrooms, peeled LUtablespoon alive ei salt end pepper to taste Preheat oven to 180°C, Place mushrooms. ils up. on a ‘with ove ol and salt and pepper Bake for 10 minutes or 6 arge tomatoes cut in ha 2 sprigs rosemary 2tablespoons chopped thyme “cloves gar, smashed 1 ay salt ow ‘Ad rosemary, for 20-30 minutes. Remave trom ‘oven ard discard herbs and: ce tomatoes ina blender, ad olve “oll sugar and chili powder and biz untl smooth Place in a saucepan and ‘reduce by about half, until thick. 4red peppers teaspoon oi! pinch sat _2tablespoons Kalamata olives ‘Gcloves gale roasted ‘est of temo tablespoon chopped parsley ‘teaspoon capers 2 tablespoons olive ol ru peppers with of and salt and charg over an open flame, lace in 8 tow cover with plastic wrapand leave to steam and cook Peel remove pends and sce ito thin sips, Add remaining ingredients and mis togehet15H we F000 rauvex cooKsoo Aarge Agra potatoes rice bran ofl spray ‘ tablespoons Mike's baked beans (see below) 4099s ‘white pepper Preheat oven to 180°C Lightly spray skin of potatoes with oll and place ina baking dish C00 potatoes in prehested oven fr about 30 minutes or unt sft Remove potatoes from oven and cool Increase oven temperature to 200°C Slice off top third of each potato and hollow out the lager section Jeaving Smm of potato flesh onthe skin. Set aside potato flesh Spoon {tablespoon of baked beans into each potato case. Breakin raw ‘egy then top with anther tablespoon of baked beans Sprinkle removed potato flesh over top and spray with oll Season with white pepper Return to oven and bake for 15 minutes ut golden. 5 sices pancetta (optional) Lonion, diced 4 cloves garlic, crushed 4 tomatoes diced {tablespoon tomato purée 2 teaspoon dried thyme or fresh thyme leaves 2 tablespoon Dijon mustard 2 tablespoon brown sugar : 2 cups water 1% 400g can chickpeas, drained and rinsed 41x 400g can red kidney beans, drained and rinsed. +1 400g can borlotti beans, drained and rinsed 1x 400g can haricot beans, drained and rinsed pinch salt ‘white pepper to taste Sauté pancetta ina large heavy-based saucepan. Add onion and and cook until transparent. Add tomatoes, tomato puree, thyme, musta brown sugar and water and stir well Add beans and salt and pepper a” ook for about 10-20 minutes until thoroughly heated and sauce is NeGG THe F000 rrveK cooKs00K {teaspoon rice bran oft 1 eek, white part only, finely sticed 2 handfuls spinach, blanched, drained and squeezed dry ‘% cup broad beans, blanched and podded Yecup frozen peas, blanched eat oll na frying pan. ada leek and cook until sot Pace cooked leek in a bowl, add remaining ingredients and toss 2 tablespoons broad bean salsa 2 rasherslean bacon. cooked and sliced 2 poached eggs eat a sandwich press. Lay ortila on a chopping board. Spread with salsa and top with bacon Place eggs on top and rollup tightly. ‘Cook in hot sandwich press for 2-3 minutes Slice in ha to serve 500g boiling potatoes, pected and diced pinch salt ¥e cup low-fat milk zest of Me lemon, lace potatoes and salt in a sauicepan and cover with water Bring to the ‘boll, reduce heat and simmer for about 10 minutes. Pour milk into a smal saucepan andl add lemon zest. Bring to the boll ‘reduce heat and simmer for 3 minutes, Remove from heat Drain potatoes. Add milk mosture and mash,ISB rw: F000 raveK coorsoox 44 cup finely shredded red cabbage 44 cup finely shredded green cabbage 1 carrot, peeled and grated 44 bulb fennel, finely sliced and soaked in lemon water for S minutes % red onion. finely sliced tablespoon chopped, toasted walnuts Drizzle haf the dressing over coleslaw and toss to comb dressing can be stored inretrigerator. EpeeTGQ. te roo truck cooxsoor 2 red peppers Scourgettes cut length LLred onion siced into 12 J eggplant. cut into Sm thick slices salt and pepper to taste cup olve oit ‘Chargil peppers following method in red pepper salad rec Heat a ridged frying pan or barbecue to hot : “Toss courgettes, onion and eggplant with sa pepper an sive ‘vegetables in pan or on barbecue ard gh until chard : Place in a bow! add sliced red peppers and tose 1 cup white all-purpose flour 4. cup wholemeal flour teaspoon baking powder pinch baking soda 1% teaspoon salt 1 teaspoon sugar Ye cup warm milk Ye cup yoghurt |Lcup mung beans Sieve flours, baking powder, baking soda and salt together twice. Add ‘wholemeal grains left in the sieve back into bow. Place dry ingredients on fa clean work surface and make a welln the centre. Add sugar, milk and yoghurt and with your hands slowly combine to form a soft dough. Place n ‘a bow, cover with a damp cloth and let it rest for 2 hours. Preheat a pizza cooker until hot or a barbecue plate until very hot. ‘After resting, add mung beans and knead dough gently for 2 minutes. Dust your working surface with some flour Pinch off a large lemon: piece of dough and rol between two pieces of greaseproot paper nto an elongated oval shape. ‘lace on base of hot pizza cooker, cover with a lid and cook for 40-45 seconds on high. Alternatively place n preheated oven at 220°C for 90 seconds ‘Turn and cook the other sideCee uLLE s 1 teaspoon fennel seeds teaspoon coriander seeds ‘teaspoon black peppercorns | 1-2 bay leaves, Wrap whole spices in a piece of kt musin and te the oo iH ely rd 2 cups brown basmati ree, washed ‘lemon, halved 1 bouquet garni ~ simmer for 10 minutes. “Tum off element, leave lid on and leave on element for abo "Remove lid, and run fork through rice to separate grains, ‘Ltablespoon coriander seeds of ee eee ee Food eee ence 1 tablespoon ferel seeds ony ae ea as rae iey {tablespoon broken cinnamon quill, Preheat oven to 200°C. Place all ingredients on a baking tray and roast until golden and ‘Transfer to a mortar and pestle and grind until smooth. ir Ax quant Food Tuck geram masala Ezeh {teaspoon ground turmeric "1 teaspoon mild chili powder or paprika ‘Mix all ingredients together. Store in an airtight container,2 ttvetpoons tether 2 tablespoori neny hove {tere water 4 sprigs tesh mint neato pact here scp. Bg + me ve Ra hwnd cool Pace water Sota Sveum ard make rs eden ck 50g butter 309 castor sugar 2 egg whites, beaten, 50g four ‘8 ablespoons sesame seeds Ltablespoon chia seeds. 14 tablespoons black sesame seeds ‘Preheat oven to 160°C. Line a baking tray with baking paper ‘Cream butter and sugar until pale and creamy. Fold in egg whites, followed by flour then mixin seeds The mature will be quite sticky. (On the lined baking tray spread the mioture over ix ctcular stencil ‘moulds that you have cut from a plastic ice-cream container li (or similar) to about the circumference of a teacup saucer. Run a knife over the ‘dough soit sno higher than the height ofthe plastic. This isto ensure a ‘consistent thickness so the dough will bake evenly. Refigerate for 1 hour Remove the stencil and place tray in preheated oven to bake for 4 ‘minutes, Mould into cone shapes while sill warm and malleable 4 tablespoons freeze-dried fruit powder available at specialty food stores) any flavour 5 teaspoons baking soda, 40 teaspoons icing sugar, sifted 2% teaspoons citric acid ‘Mix all ingredients together and store in an airtight container