Death to Jar Sauce: Rad Recipes for Champions

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I have created something called a Hectometer, which is a kind of heads-up dial to give you a bit of a shout on how hectic each dish is to make. So if you’ve had a big day and don’t feel like being thrown in the deep end of the pool without a floaty, then this should help. But rest assured, there are no recipes in here that are too stressful, as I try to avoid stress in general and chip in for more good times than meltdowns.” There are no questionable ingredients here- purely Nat's trademark humour, a big dash of cheekiness and some genuinely handy culinary tips to boot. Death to Jar Sauce will see you through the good times and the tough times, hopefully with a few solid laughs and some awesome food on your plate.

Then comes the bit that always makes everyone say that cliché, "Wow that smells amazing, what are youuuuu cooookiiinnnnggg?" To which you can reply . . . again, "Oh, that's probably the garlic" that will of course incidentally have the chilli land in the pan with it too, which is great 'cause we need to cook that as well as the paprika and cayenne at this point. Give it all a stir and cook for a minute or two. Shakshuka is one of those f---en brekkie all-timers. Whether you're trying to impress someone with your seemingly wild "dinner for breakfast" moves, or blow the minds of your hungover mates at a bush doof with this one-pan wonder, shakkas has got the lot. Seriously, you can even make this on a camp stove rather than eating another load of punishingly over-spiced curry out of a paper bowl. Don't do that . . . do this. It’s not a 5 star rating, only because as others said better than I did, it perhaps could have used a little more structural editing, but that’s being a bit pedantic. It does wander a little bit, and because it is this mix of memoir, cookbook, graphics, self help, a structural edit could have helped form it up a is all. Even with that said, it still works just fine. There are no questionable ingredients here: purely Nat’s trademark humour, a big dash of cheekiness and some genuinely handy culinary tips to boot. Death to Jar Sauce will see you through the good times and the tough times, hopefully with a few solid laughs and some awesome food on your plate. I don’t think I’ve ever had the pleasure of reviewing a cook book prior to this one, how could I not review this champion?Whiz up the mustard, aquafaba and vinegar, then slowly drizzle in the oil as you crank the blender up and down until it transforms the mixture into a mayo consistency. Finally, whiz in the lemon juice, and salt to taste. Cut the ends off the zucchini and coarsely grate into its own bowl, then stir though a pinch of salt. Set it aside to marinate in the salty goodness for 15 minutes. The salt draws the liquid out of the zucchini, which is what we are f---en chasing here, champions. After the big 15, dump the mix in the middle of a Chux, a cheesecloth or a few layers of paper towel. We wanna try to squeeze all the wetness from the zucchs. The paper towel is more of a squasher to get it to work, whereas the Chux or cheesecloth allows for a little wringing action. Remember that even though Chux look tough, they can f---en bust open if you give it too much throttle. Return the zucchini to the bowl. Not surprisingly, the book also comes with recipes. There are nine great ones; my favourite being the spinach and ricotta pie. It was delicious, easy to make and I highly recommend it. I loved that local Sydney artists contributed the recipe section, it added a little something extra and brought an even greater sense of fun to the book.

When it's time for you to cook the wings, you'll need to remove them from the fridge for about 45 minutes (or thereabouts) beforehand to come to room temperature.Love a good halfway point, which is where the heat should be on your stove, when you heat enough oil in a frying pan to give you 5mm depth. Using a ¼ cup measure, spoon a blob of this magical fritterness, one blob at a time, into the pan. It is hot oil so don't f---en burn yourself. Give each patty a little flatten with a spatula. It will taste righteous whatever shape it is, so don't stress ya mess too much. Place the dough in a lightly-oiled bowl, cover in plastic wrap and store somewhere warm for at least an hour until doubled in size. After the amount of time your patience will allow, lightly punch the dough in the centre to release the air - you're not trying to fight the dough, so take it easy, tough guy. Now, separate the dough into two bits. It is part memoir, part self-help book filled with the internal conflict of someone who has built a career out of hanging shit on stuff but believes it's not fair to make fun of people and if something makes you happy and doesn't hurt anyone else, go for it. Have that 180ml jug of lukewarm water ready to party. Dry the kitchen bench and dust with flour. Make the dough by sifting your flour into a large bowl. Make a hole in the centre if you like, and away we go with the water, salt, sugar, yeast and olive oil, combining with your hands. Once that's roughly a ball of annoying shit, dump it on the floured bench and knead it for at least five minutes.