If you’ve been avoiding your kitchen for any reason, Dan Churchill wants to make sure you’re left with zero excuses. His cookbook, DudeFood: A Guy’s Guide to Cooking Kick- Ass Food ($20) comes out today.
Real talk: Dan’s a cook and personal trainer who has appeared on MasterChef Australia. With his focus on healthy eating and wellness, plus his “cheeky” personality he is often compared to Jamie Oliver—one of his idols. His new book is aimed at guys who are just starting out in the kitchen, but there’s no reason you can’t enjoy his recipes if you too don’t self-identify as a “bro.”
Dan breaks down his cookbook into guy-centric situations like “The Hangover Cure,” “Sandwiching the Gym” and “Cut Your Calories.” His simple recipes and encouragement are the training wheels you need to succeed in getting into the kitchen, no matter your experience level. The easy-to-read recipes include ideas like sweet potato patties, an inside-out omelet with ginger and feta and an easy mango and lemon sorbet that gets whizzed together in the blender.
His food is Paleo-focused, but he’s by no means strict; he admits to diving into bowls of homemade pasta with his buddies. He says, “The key to health is happiness, and I never feel counting anything makes anyone happy.” He suggests applying an 80 percent Paleo whole foods approach that is both sustainable and realistic.
Dan shared a recipe with us for fish in a bag. Sheets of parchment paper are folded into pockets to hold whole trout or snapper and yogurt spiked with chives, lemon and ginger. Opened at the table, it’s a dish sure to impress anyone. We’re in agreement with Dan that this is food that might just “get you a few extra hugs from loved ones.”
- ¼ cup plain organic Greek yogurt
- Handful of fresh mint, finely chopped
- 2 teaspoons chopped fresh chives
- Zest of ½ lemon
- Juice of 1 lemon
- 1 teaspoon grated fresh ginger
- Four 7-ounce whole trout or snapper, gutted and scaled (you can always get your fishmonger to do the dirty work for you)
- 2 scallions, white part only, thinly sliced
- Sea salt and black pepper
- Preheat the oven to 375°F. Set a baking sheet inside.
- In a bowl, combine the yogurt, mint, chives, lemon zest, lemon juice, and ginger. Mix until well combined.
- To create the bag, tear off four 8-by-12-inch sheets of parchment paper. Fold each sheet in half lengthwise, with the two long sides together, then twist the short ends tightly so that they don’t unravel, to close the sides.
- Place one fish in each bag and carefully spoon the yogurt mixture over each. Sprinkle with the scallions and some salt and pepper. Close the bag by curling the open side and finish by twisting the two corners.
- Carefully remove the hot baking sheet from the oven and place the bags on it. They should sizzle from the heat. Bake for 8 to 10 minutes.
- Serve the bags unopened, directly from the oven, on a plate with steamed rice or a fresh salad. The bags should be opened at the table—just be careful of the steam.