latest projects
New Traditions
with Every Night of the Week by Lucy Tweed
POWERED by
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.