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New Traditions

with Every Night of the Week by Lucy Tweed

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breville | Sage

 

Toum

YOU’LL NEED

DURATION

COOK TIME

DIFFICULTY

MAKES        

FOOD PROCESSOR

15 mins

15 mins

easy

2.5 cups

INGREDIENTS

1 c garlic cloves (135 g/ 4.76 oz)
2 ts flake sea salt (12 g/ .42 oz)
4tbs lemon juice (60 ml / 2.03fl oz)
4 tbs iced water (60 ml / 2.03fl oz)
3 c neutral (light tasting) oil like safflower (750 ml / 25.36 fl oz)

METHOD

Peel and cut the garlic cloves inhalf and remove the germ/centre sprout.

Place in the FOOD PROCESSOR along with the salt and 30 ml of lemon juice.

Pulse until it’s a fineLY chopPED, remember to scrape down the sides to ensure a smoother paste.

Turn on to process (consTant) and add another 30ml of lemon juice then ½ c of oil in A slow stream.

Keeping the mixer going, add the remaining lemon juice and then slowly pour ½ cUP OF oil.

Allow the mixer to puree well between each addition.

Now begin with iced water, 30 ml at a time then ½ c of oil until all finished.

The result should be A light fluffy white and saltY with a bit of tang, EXTREMELY garlicy paste.

 

I acknowledge the Traditional Owners of Country throughout Australia, the Gadigal people of the Eora Nation, and recognise their continuing connection to land, waters and culture. I would like to pay my respects to their Elders past, present and emerging.