Good Reading : May 2016
GOODREADINGMAGAZINE.COM.AU GOOD READING MAY 2016 64 The No Salt Cookbook Emily George There are several diseases and conditions – such as hypertension, chronic kidney disease and congestive heart failure – that require those who are suffering from them to switch to a low-salt diet. I don’t have a health condition that requires me to switch to low-salt food, but I am interested in learning more about herb and spice combinations. I knew that if salt was going to be subtracted from the dishes in this book, then the author would almost certainly add herbs and spices to amplify the flavour. This hunch proved to be correct. Author Emily George was diagnosed in 2011 with Ménière’s disease, which affects the inner ear and disturbs balance and hearing. The disease is not curable, but minimising sodium intake can alleviate its symptoms. There’s nothing on the book jacket to indicate that George has any professional cooking exper ience, and she appears to be from an Anglo background, so I expected that she would take a very timid and light-handed approach to the application of herbs and spices. The usual suspects are there – garlic, parsley, mint and thyme – but, happily, she also includes Chinese five spice, sumac, lemongrass, star anise and chilli, which can all add an intense and flavour-packed punch to food. There are few really complex combinations of spices to be found here, but for anyone trying to wean themselves off salt who isn’t used to more exotic flavouring, this book is an ideal starting point. ★★★ New Holland $35.00 Reviewed by Tim Graham FOOD WOM word of mouth RATINGS ★ ★ ★★ ★★ ★★★ ★★★ ★★★★ ★★★★ ★★★★★ RG ROAST PUMPKIN PAPPARDELLE A lovely light pasta dish with a variety of textures. You can use any variety of pumpkin you prefer. • 500 g pumpkin, peeled and cut into 1.5 cm cubes • 1 tbsp vegetable oil • 400 g pappardelle pasta • 2 garlic cloves, crushed • 50 g unsalted butter • 30gpinenuts • small handful of sage leaves 1. Preheat the oven to 200°C. 2. Place the pumpkin pieces in a roasting tray and drizzle with the vegetable oil. Bake for about 25 minutes, turning pieces once halfway through the cooking time. 3. Cook the pappardelle pasta in boiling water for the time directed on the packet, drain and return to saucepan (off the heat). 4. In a small pan, fry the garlic in the butter for 1 minute on medium heat. 5. Add the pine nuts and sage leaves; stir to ensure the sage is coated in butter, then simmer for a further 2 minutes. 6. Put the roasted pumpkin into the saucepan with the pasta, and then gently mix through the sage butter and pine nuts. Transfer to bowls or serving platter. Serves 4. From The No Salt Cookbook by Emily George.