Life Changing Food Cookbook Challenge Aug 18

You know I like nothing better than a cookbook challenge YUM!! And because Jo & Fouad are coming to Tassie at the end of August – this was a good excuse to cook the book!! Plus it’s great because the recipes are so healthy in the ” target=”_blank” rel=”noopener”>Life Changing Food cookbook too!! I have already made a few delicious recipes from the book but I’m looking forward to trying some I haven’t tried yet too. Bring it on!! YUM!! 

Mexican Hot Chocolate


Golden Butter Coffee


Runner Bean & Garlic Braise


Cream of Broccoli Soup


Apple & Pork Belly Hotpot


Roasted Berries


Coconut-Chai Chia Pudding with Roasted Berries


Beetroot Hummus


Hummus


Buckwheat Crackers


Jo’s “Best Ever” Butter Chicken with Cauliflower Rice


Roast Vegetable Salad (without avocado or salad leaves)


Hazelnut Tabouli


Cabbage & Bacon Stir-fry


Slow-cooked Lamb Shoulder with Red Wine Sauce with Cauliflower & Leek Mash


Toum


Baba Ghanouj with Garlic Mushrooms


Hainanese Chicken Rice


Fermented Chilli Relish


Fermented Salsa


Apple Cinnamon Nut Porridge


Saffron & Lemon Chicken with Toum (Lebanese garlic dip)


Salted Caramel Peanut Butter Milkshake


Labne (Yoghurt Cheese)


Beetroot Labne Dip


Sauerkraut


Pumpkin with Pesto


Beef & Quinoa Patties


Sunflower Seed Paella with Prawn & Chorizo


Mango Macadamia High-energy Smoothie


Charred Capsicum & Walnut Dip


Egg, Bacon & Spinach Pies


Purple Power Smoothie


Red Rocket Smoothie


Sweet Potato Rosti


Chilli Bowl


Grain Free Scones


Apple Pie


Almond Meal Pastry


Chicken Broth


Sweet Potato Mousse


Coconut Milk


Coconut Flour


Apphia’s Lemon Chicken with Roast Veg & Rosemary


Meat-za


Zucchini & Mushroom Strata


Gypsy Chicken


Lebanese Style Herb & Nut Crusted Salmon


Sweet & Sour Prawn & Coconut Soup


Moroccan Cauliflower “Cous Cous” Salad


Nutty Chocolate (I made them in silicone moulds for the seminar so it’s easy for all the gusts to try)


Asian Style Beef Salad


Probiotic Coleslaw with Homemade Mayonnaise


Lamb & Prune Tagine


Super-tender Chuck Steak


Sweet Potato Shepherd’s Pie (I used white sweet potato)


Spanish Tortilla with Sweet Potato


Kale Triangles – made with the Grain Free Dough


Red Cabbage Salad


Chicken Liver Parfait


Russian Custard

Nomato Sauce
Slow-cooked Barbecue Pork Ribs
Nomato & Halloumi Pizza
Ghee
Chicken and Mushroom Pho
Mussels with Tomato and Bacon
Tuna in Olive Oil

DIY Degustation Dinner

Last night we had a DIY Degustation Dinner for 8 guests – each couple was responsible for 2 courses and a cocktail.

I called my entree “The Sound of The Fat Duck”  – I had 4 boxes of “cereal” (flavoured like a full English breakfast) left over from the Fat Duck in Bray – so each couple were given a Fat Duck carry bag (also left over from my previous Fat Duck visits) that had the cereal & 2 squeaky ducks! (The sound of the Fat Duck )
I made macadamia milk to serve with the cereal too.
Inside each cereal box was a wooden puzzle that when completed was a little Fat Duck money box.
Thanks to my hubby’s trip to Kmart & my dry ice supplier – I created a Fat duck centrepiece with dry ice so when you poured the water in you had the drama of the cold smoke with the aromatherapy of wild orange to compliment the Heston meatfruit I made using Super Kitchen Machine (Thermomix) post recipe here.
I also made “quackers” duck shaped crackers (which had duck fat in them) to go with the chicken liver parfait (I had wanted to make it with duck livers but my butcher was waiting for their order still) Needeless to say my Thermomix’s have had a major workout the last few days!!
Each couple took home the other half of their meatfruit to enjoy at home. The chicken liver parfait has equal parts butter to chicken livers!! It was frozen into domes & once joined together dipped into the mandarin jelly!! Guess what I’m having for breakfast?

Heston’s Famous Meat Fruit Recipe

For my dessert dish I made the Peter Gilmore Recipe Snow Eggs but used my own flavours rhubarb from the garden with some fresh truffles in the ice cream.

Peter Gimore’s famous Snow Egg Recipe -I used my own flavours of Rhubarb & strawberry for the Fool & the Granita & Truffle Ice cream

 

Thermomix Pork Rillettes

Arwen’s Thermo Pics | Hobart Thermomix Consultant | Pork Rillette

Thermomix Pork Rillettes

Pork Rillettes
Author: 
Recipe type: Snack
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12 serves
 
I just love Pork Rillettes - they are so easy to make & so tasty, just perfect to pull out of the fridge when you have guests or get a snack attack!! It takes me back to the awesome food markets in Paris - YES!!
Ingredients
  • 1 tbs salt flakes
  • 1 tsp cracked black pepper
  • 6 juniper berries
  • 20 all spice berries
  • 16 cloves garlic
  • 120g brandy or apple cider
  • 1 kg pork shoulder cut into 3 cm cubes
  • 500g pork belly or bacon (rind removed) cut into cubes
  • 1 tbs dijon mustard
  • 1 tbs veggie stock paste
  • 150g water
  • 150g dry white wine
  • fresh thyme leaves optional
  • fresh bay leaves optional
  • butter or duck fat optional
Instructions
  1. Place the salt, pepper, juniper berries and all spice berries into the TM bowl and mill for 20 secs speed 10.
  2. Add the garlic and chop for 3 secs / speed 7.
  3. Scrape out the mixture into a container and add the pork shoulder, pork belly or bacon and the brandy, cover and marinate over night in the fridge.
  4. Place the marinated pork into the TM bowl, add mustard, water, wine, thyme and bay leaves and cook for 1.5hrs /100 degrees/ reverse, speed 1.5 with the simmering basket on top instead of the MC. If you need to shred the pork anymore you can go onto speed 4 reverse for 5 - 10 secs.
  5. Allow to cool and place into sterilised jars.
  6. If your pork wasn't fatty enough you may need to melt some butter or duck fat to cover the mixture.
  7. Place into the fridge to cool completely and serve with cornichons and crusty bread or crackers.

 

The Great “Truffle Off” 2018

Don’t tell me you have never heard of a “Truffle Off”?? Ok so I made it up, because my friend Rita & I both bought a 20g truffle at the same time & didn’t realise it so we decided to have a truffle off & cook as many different things as we could with our truffles. I will update my pics as I go through the delicious challenge. Bring it on!! YUM!! (If you need more truffle drooling see post from 2017 truffle season)

Leek, Potato and Truffle Soup recipe by Dani Valent

 

Truffle & cheese sourdough pizza

 

Barolo Braised Beef with Polenta Cremoso – Joseph Vargetto recipe from the Dani Valent site – I also used my truffled polenta for this recipe to lift it to the next level!!

 

Truffled Scrambled Eggs

 

Cauliflower & Truffle Soup – Peter Gilmore recipe from the In the Mix 2 Cookbook by Dani Valent

 

Truffle Ice Cream