You know when you buy a cook book of an author you love and it just sits on the shelf next to all the other books that you love after you have done a quick flick though and though, “I will make some of those one day”? THIS IS NOT ONE OF THOSE BOOKS. Buy it, make the recipes and when eating them know that everything you are putting in your mouth is helping your body to love you a little bit more.
Quicky Jo (Jo Witten) has teamed up with Sydney food writer blogger and eater Found Kassab and it really is a match made in food heaven. I haven’t made everything, but pretty close. As usual, many of the recipes have gone on to inspired me to make other great food based on the knowledge, and food combinations that I have read here. They have included Conventional methods as well as Thermomix Methods for all the appropriate recipes. Here are a list of just a few of the recipes I have made and have become staple in our house.
The Apple and Pork Belly Hotpot
The Saffron & Lemon Chicken
Apphia’s Lemon Chicken with Toast Veg & Rosemary
The Chilli Bowl
Lamb Shanks with Lemongrass and Kaffir Lime
Zucchini and Mushroom
Hainanes Chicken and Rice
The only recipe I tried and didn’t particularly like was the Sunflower Seed Paella with Prawn and Chorizo… Believe it or not it was a bit rich for me. However other people have raved over it, so everyone has different taste.
The accompanying pictures are beautifully taken and make you want to dive into every recipe. Jo and Fouad give you lots of other information along with their recipes including our need for rest and relaxation and how that is so important to the way our body processes food (see here for my post on rest).
They take you through the basic of stocks, broths and fermented food, even some very good information on water and why filtering is important in this day and age. (I have bone broth, stock and stock pastes recipes available in my $3.99 Soup Ebook)
My Favourite recipe has to be Fouad’s Toum (Lebanese Garlic Sauce) it is indescribably good. I use it in everything!!! It is the basis for my Aoli and goes into all my different mayonnaise variations. I have it on my breakfast mince, with my lamb and basically anything I can put it on. It is better to make it a few days before you need it to let the garlic hotness settle down, Click here for conventional recipe the link to his blog, which contains even more fantastic recipes.
Below I have include my version of Fouad’s Garlic Sauce, with my hints and tips for making it in the Thermomix.
8 cloves garlic
2 teaspoons Murray River Pink Salt (click here to read about the different salts and what they do for you)
70g Fresh squeezed Lemon or Lime Juice
1 egg white
300g cold pressed sunflower seed oil (it can be difficult to get and very expensive so use light olive oil as a good substitute never EVOO it’s too strong)
2 small ice cubes
1. Chop garlic in the thermomix 3 seconds/speed 7.
2. Add salt and lemon juice and blend 10 seconds/speed 8, then scrape down the thermomix.
3. Place a container and weigh in 300g of the oil of your choice, then set aside.
4. Insert butterfly and add egg white, Place the measuring cup into the mixing bowl lid.
5. Place 4 minutes/speed 4 onto the thermomix and let mix for 30 seconds. At 30 seconds add 1 teaspoon of oil every 5 seconds until the time says 2 minutes 30 seconds, then pour the remainder of the oil around the lid and allow it to gradually drip into the mixing bowl through the MC.
6. For the last 30 seconds, scrape the remaining oil form the top into the mixing bowl and allow to mix for the last 30 seconds.
7. Remove butterfly and scrape down the lid and the sides of the mixing bowl, Add 2 small ice cubes and blend 20 seconds/speed 9. This helps to make it a lot smoother and fluffier if needed.
Trust me when I say, this is the most delicious garlic sauce/dip you will ever eat.
Add 2 – 4 tablespoons of this sauce to 1 cup of Mayonnaise and you will have the most amazing Aoli you have ever eaten.
I hope you enjoyed this book review. Please let me know how you go with the Toum.
Enjoy irresponsibly and Happy Cooking.