Natural Psoriasis Treatment Program by Eric Bakker N.D.

Maranui Fritters On Puy Lentils

Have you ever tried Puy lentils? You can buy these at good health food shops, and they taste very nice. Now here’s an awesome recipe. It will take time to make but it is a truely fantastic dish and it comes from the Maranui Surf and Lifesaving Cafe in Lyall Bay in Wellington. The Maranui is a quintessential New Zealand beach café, located in a surf lifesaving club with a splendid view of Lyall Bay. Even in winter, the waves are teeming with surfers in wetsuits and which remind you of Bondi Beach in Sydney, Australia. I’m certain that you will enjoy this dish as much as I have, and it is very healthy too. Maranui Cafe is one of the more popular cafés in Wellington, it’s known for it’s well priced yet decent meals, the friendly staff, the crazy hustle and bustle atmosphere and the retro décor. I’ve eaten here several times and am amazed at just how “different” the food is here from just about any other cafe I’ve eaten.

The Maranui Fritters partner up great with the Puy Lentils, or you can mix and match with other dishes to suit. Don’t be fooled, it may look like a strange combination of ingredients but the end result is really worth it, you won’t have tasted anything quite like this. Impress your friends.

Ingredients

1 Tbsp soy sauce 1 tsp sesame oil 1 tsp Manuka honey (New Zealand honey) 3 big cloves garlic, chopped into 3 slices each 1 small red onion 1 small zucchini 6-9 button mushrooms

Step 1 – Mix the Marinade

Put the soy sauce, sesame oil, honey and garlic in a bowl and stir thoroughly, then put to one side. Chop the onion into sections so that you have pieces that can be safely skewered without falling off. Slice the courgette into rounds. Mix all these together with the mushroom buttons in the marinade. Leave for 1 hour or so.

Step 2 – Preheat the grill

Thread the vegetables on to the skewers, transferring any remaining marinade into a small pan (if you don’t have much left, don’t worry- use some plain soy sauce for dipping instead). Place the kebabs under the grill or on the barbeque and cook, being careful to turn them regularly. Warm the remaining marinade over a low heat, you can thicken this with a little corn flour in water added. Remove the kebabs from the grill or barbeque when the vegetables are beginning to brown nicely and soften, and serve with the marinade or soy sauce or sweet chilli sauce on the side. The kebabs can be served with brown rice and a green salad made from rocket or watercress leaves. Very tasty.