NEWCASTLE cabbie Greg Knapp has made his television debut alongside celebrity chef Anna Gare on Channel 9’s cooking show Anna Gare’s Cab Fare.
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Mr Knapp has been a cabbie for three years and said he loves the job.
“It gets me out … and I get to listen to people's stories,” Mr Knapp said. “Everyone has got a story.”
In fact, The Star met Mr Knapp during a late night cab ride home and got to hear a little bit of his story.
“Out of the blue, I got a little note saying they were looking for people who might be interested in showing off their interest in food,” Mr Knapp said.
The “note” was a call out for Anna Gare’s Cab Fare. It follows the TV cook as she gathers stories and recipes from 13cabs’ diverse network of cab drivers – culminating in the creation of delicious dishes inspired by Australian drivers with diverse backgrounds from around the globe.
He applied and appeared on an episode broadcast on 9-Gem this month, where he prepared a vegan lentil bolognese recipe from his 14-year-old daughter, Malika Knapp.
Malika has been a vegan for five months and shares her plant-based passion on her instagram account.
RECIPE
Ingredients
1 tablespoon extra-virgin olive oil
2 cloves garlic, crushed
1 teaspoon fresh thyme leaves
2 teaspoons fresh oregano leaves
1 onion, finely chopped
1 medium carrot, peeled and grated
1 medium zucchini, grated
400g can lentils, drained and rinsed
400g can chopped tomatoes
½ cup chopped mushrooms
Handful fresh basil leaves
½ cup cherry tomatoes
Salt and pepper, to taste
½ cup baby spinach leaves
4 medium zucchinis, extra
Chilli flakes, to serve
Cashew Parmesan
½ cup ground cashews
1 tablespoon nutritional yeast
Method
To make the cashew Parmesan, place cashews, yeast and salt in a small food processor. Pulse to fine crumbs. Push through a fine mesh sieve to remove any larger pieces.
Heat oil in a large saucepan over medium heat. Add garlic and onion. Cook until softened. Add carrot and zucchini. Cook and stir until soft.
Add lentils, chopped tomatoes, mushrooms, basil and cherry tomatoes. Stir in 1 cup of water. Season with salt and pepper. Bring to the boil. Simmer for 25-30 minutes or until vegetables are tender.
Stir in baby spinach leaves. Remove from heat. Meanwhile, create zucchini noodles using a spiraliser. Steam the zucchini for 2 minutes and divide among serving bowls.
Spoon the lentil Bolognese over the zucchini noodles. Sprinkle with cashew Parmesan and chilli flakes, to serve.
