Death to Jar Sauce: Rad Recipes for Champions

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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. Shred your cabbages and onion as fine as you can/like into a large bowl. You can use a mandolin if you own one (no, not the small guitar) or a sharp knife to get you across the line. Grate the carrot into it the bowl, add your seeds and give a good toss together. 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.

This recipe was featured on Drive's Foodie Tuesday, and excerpted from Death to Jar Sauce: Rad Recipes for Champions, published by Penguin Random House and available now. 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. Overall, this really is an awesome book. It would make a great gift for anyone over sixteen and although there is a bit of swearing; it’s nothing worse than what’s in his videos. In these uncertain times, it’s akin to finding a bush of rosemary in your neighbour’s front yard - aka, priceless! I cannot recommend it enough, especially if you are in need of a good laugh and a full belly. Be a champion and buy this five star read. Righty'o Joe. Peel and dice the red onion, de-seed the capsicum, dice it up and bang all that in a bowl together. 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.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. I’m not sure if I needed this book, but I’ll be God damned if I didn’t bloody enjoy myself reading it! 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.

Grab a bunch of coriander (or parsley if you hate coriander, ya weirdo), cut the hairy a--- off it, then roughly cut the stalk part away from the foliage part up the top. Keep the leafy bit aside and chop the stalks up (that's right, chop the stalks) and bang them in the same bowl as the onions and capsicum. Cut up your chilli/chillies and place in a vessel with as much roughly diced garlic as you think is reasonable . . . just kidding, all the garlic! If you're up for the extra salady nonsense, then prepare ya little side salad by slicing your cucumber lengthways twice, running a knife away from you and cutting the wet seedy s--- off it. Then finely chop the cucumber, tomato and red onion, and toss together in a bowl.Next, coarsely grate your halloumi into the bowl of drained zucchini, then add flour, basil, egg, half a teaspoon of salt, same of pepper and of course don't forget your chilli if you're going for it. Give it all a big stir to combine. Pour your olive oil into a bowl, add sliced cucumbers (again at your artistic discretion, Picasso), along with the tomatoes, coriander and spring onions or shallots.

Combine the two types of flour in their own large bowl with the rest of that spice mix you set aside. Now, coat the wings real well in the flour and spice mix, shake off the excess and set onto a plate or tray ready to cook.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. egg whites from XL eggs (from a 700 g box of a dozen… if you’re using small eggs, say from a 500g dozen, then you need to use another egg white) Dust your bench with semolina flour or polenta and plonk the first ball on it. So, the idea is that you wanna try work the ball of dough from the inside outwards to make a base. Gently massage it by splaying your fingers outwards, slowly pushing from the centre towards the edge and shifting the base about until you flatten it out into a shape that looks like a pizza-able surface. 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. Shred your cabbages and onion as fine as you like and put them into a large bowl. You can use a mandolin if you own one (no, not the small guitar) or a sharp knife. Grate the carrot and put it into the bowl; add your seeds and give it all a good toss.