Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat

Ever since I first watched the Netflix series Salt, Fat, Acid, Heat, I have wanted to make this Japanese style beef short ribs recipe, I bought the book but I couldn’t find the recipe in the book, so watched the show again and wrote down the recipe & instructions. The stars aligned where I was able to purchase the most perfect ingredients to make it too. I attended the Bream Creek Farmers market and bought the aged beef short ribs from Leap Farm and I just got the authentic Japanese ingredients too. It was worth waiting for – so delicious!!
Thermomixing Extravaganza

Thermomixing Extravaganza

Lasagna is the perfect meal to prepare ahead, not only will it’s flavour develop and it will taste better. It’s also a great thing to have in the freezer for a delicious quick and easy week night dinner. It really pays to go to the extra trouble of mincing your own meat and making fresh pasta sheets. YUM!!
Hainanese Chicken and Rice – recipe from Sophia’s Kitchen
Spelt and Seed Loaf steamed in the Varoma – recipe from Sophia’s Kitchen
Saffron Butter
Buttermilk bread with herbs, garlic & cheese scrolled 2 ways
Passionfruit Mojito

Passionfruit Mojito

I lost count how many passionfruit mojitos we had in Vietnam over the course of the 2 weeks we were there as part of our Thermomix in Australia Thermofest and Emerald Class trip. They were very reasonably priced especially when it was Happy Hour!! Sometimes it seemed they had forgotten to put in the rum, which still made for a nice mocktail if you want that option for this recipe?

If you wish you can stick with the classic passionfruit mojito by leaving out the extra ingredients I have added into this recipe and adjust to your own personal taste. The Vietnamese mint adds a peppery flavour which can be slightly over powering – so use it as a garnish and maybe just a few leaves per drink. When I was recipe testing (tough job lol!!) I happened to have some leftover ginger infused sugar syrup & thought it would work in well with my drink and it did!! It’s not traditional to use a sugar syrup for a mojito but one of the mojitos I had in Vietnam you could still get the texture of the sugar in the drink which was unpleasant. Of course if you are in a rush for happy hour you can skip making the sugar syrup and just whizz up the sugar on speed 10 for 10 secs in your Thermomix. I also think if you don’t like sugar you could leave the sugar out because you get a nice sweetness from the fresh passionfruit.

I also think this recipe would work with some fresh lemongrass too. We had some great lemongrass cocktails too – so I need to work on that recipe too!! I’ve also added something a bit special to make the cocktail stand out – it doesn’t have a flavour but it is the Blue Pea flower tea you can freeze into ice cubes if you want this look I’ve created here. We were introduced to this ingredient by Luke Nguyen at Thermofest when he blitzed the tea into a matcha powder to make the most gorgeous looking ice cream. (click here for the recipe). I’ve also served mine with a large reusable bamboo straw that I bought in Vietnam.

I never would have guessed how many people really want this recipe, after I posted the pic on social media yesterday people are begging for it, so I know you will all help me continue to test and perfect this recipe won’t you? Please provide and tips and suggestions that you think will make this the most perfect passionfruit mojito ever!!

Ingredients

  • To serve – Blue Pea Flower Tea made into ice cubes (optional) or regular ice cubes
  • 100g sugar
  • 100g water
  • 30g fresh ginger cut into thin slices
  • A few leaves of Vietnamese mint plus extra to garnish
  • A few of sprigs of fresh mint leaves plus extra to garnish
  • 50g white rum
  • juice from 1 lime
  • pulp from 1-2 fresh passionfruit
  • soda water
  • handful of ice

Method

To make the sugar syrup place the sugar, water and ginger into the TM bowl and cook for 4 mins, 100 degrees, speed 1. Strain the sugar syrup and allow to cool (this syrup will make more than you need for 1 drink but I think you may want to make more than 1)

Add the passionfruit pulp to the cold tall serving glass (if you don’t like so many passionfruit seeds you can add the pulp into the TM bowl and mix for 15 secs, speed 4 and then strain off some of the seeds, retaining the juice for your drink) Add the garnish mint leaves into the glass with the blue pea flower tea ice cubes.

Insert the butterfly whisk. Place the few leaves of Vietnamese mint, few sprigs of fresh mint, lime juice, white rum, handful of ice and 20g of the completely cooled ginger sugar syrup (or to taste) into the TM bowl and muddle for 20 secs, reverse, speed 4. Strain the mixture and pour into your serving glass over the passionfruit pulp and ice cubes. Top up with soda water to serve. Cheers!!

In the Mix 1

In the Mix 1

One of my favourite Thermomix cookbooks by Dani Valent. I’ve made so many recipes from this book already but some photos were on my old phone – so I’m very happy to cook, photograph and eat as many recipes from this awesome book again. YUM!!

Salmon Rillettes recipe by Philippe Mouchel – so delicious!!
Onion Jam Flan – recipe by Helene Meurer (minus the olives on top) Yummy & Easy recipe.
Herb Scrolls recipe by Madalene Bonvini-Hamel
Olive Bread – recipe by Nicolas Poelaert (who I’ve met a few times now & he even signed his recipes in my cookbook)
White Chocolate Crisps, Cumin and Cream – recipe by Sat Bains
Fig Syrup and Fig Muffins recipes by Dani Valent
Fig Grissini – (recipe in the book is for apricot and cardamom) Recipe by Caroline Velik – she is also the food stylist for the book and when she signed her recipe suggested fig as a replacement YUM!!
Quince Paste recipe by Jeff Brady who I have met a few times now but still haven’t got him to sign his recipe in the book. He is a true foodie!!
Beef Stir Fry recipe by Dani Valent
Chilli Lime Crumb recipe by Sam Massari
Chlorophyll Paste recipe by Tom Cockerill and Green Smoothie recipe by Dani Valent
Crumpets recipe by Jeff Brady
Tomato Shot recipe by Lynette Macdonald I’ve met her a few time to but have not got her to sign her recipe, I’ve made it heaps & love it so much even if you just want to make the tapenade it’s great.
Peach Margarita recipe by Dani Valent
Pumpkin Soup with Virtual Bacon Dust is one of my favourite soup recipes, so creamy & decadent – recipe by George Calombaris
Duck Liver Parfait, Gingerbread Crumbs and Chocolate Foam – unbelievably awesome recipe by Kym Machin
Scallop Mousseline with Lemon Caper Sauce recipe by Willie Pike
Spelt Pizza recipe by Jo Whitton
Beetroot, Pomegranate and Pistachio Salad recipe by Troy Payne
Fig Tapioca Pudding – recipe by Troy Payne