My Fave Cookbooks
As part of the Cookbook writing process, I started going back through some of my favourite cookbooks. Here are some of my all time favourite books and recipes.
Cook with Jamie
My first Jamie Oliver book (#fondisgh). This has great background on the general basics of cooking - from techniques, to what you should include in your cooking accessories tool bag and what you should have stocked in your pantry, to what the different cuts of meat are, as well as different styles of cooking - roasting, braising, baking, frying, etc. This book has a number of great family meal ideas that are a little bit fancy too (side note: one thing I love about Jamie’s recipes is that the title for the dishes all include something like “the best”, or “amazing”, or “delicious”; see below..).
Some of my faves:
Incredible Baked Lamb Shanks - this was one of the first recipes I cooked for my family from this book; big hit, and so easy - just don't forget to add the wine to the parcels as a last step! Serve over creamy mash potato and a balanced Red.
The Best Roast Turkey - although I brine my turkey, this is a great recipe for the herbed butter and stuffing.
Gnocchi - messy (my parents will attest to this), but very fun, and easy!
Other go-to Jamie dishes (from his other, many, cook books):
Tender and Crisp Chicken Legs with Sweet Tomatoes (from Jamie’s Dinners) - affectionately referred to as “Jamie’s Chicken” in our household, this is a Young family staple. Mum knocks this up in a flash - essentially it’s a chicken tray bake, with simple flavours - garlic, tomato and basil - which when combined with succulent chicken Maryland’s (where the thigh and leg are attached, bone-in, skin-on) is simply epic.
The salads and simple protein + veg dishes in Everyday Super Food are great to make you feel good about yourself, plus they taste on point.
Ben’s BBQ Bible
This literally has been a bible for me. The recipes in here are simple, fresh, and best of all - can almost all be cooked on a BBQ (i.e., a grill, for the Americans). Whenever I go back to Perth, I maximise BBQ time, and often this will include a couple of staples from this beautiful, beautiful book.
Here we go:
Lamb Burgers - you cannot go wrong with these delish patties. The cumin gives the lamb some beautiful fragrance and flavor and the spring onion when charred gives some great texture. Serve with greek yoghurt (mix in a few torn up mint lives, and S&P) and Harissa (this has been described as heavenly to me on a number of occasions)
Jerked Chicken - leave the thighs to marinade for as long as possible, but if you only have an hour, that’ll do Pig, that’ll do. The trick when cooking this is to turn often, and keep the grill heat low so that the skin of the thighs doesn’t tear off as you turn (‘cos you don’t want to lose that crispy skin, trust me). If you have a meat thermometer, use that to help you determine when the chicken be cooked.
Beer-can Chicken - this one is fun for a weekend away with friends. The Chimichurri is the key here (to marinade the bird in; but also save a little to serve with the chicken too), as well as your cooking infrastructure. I invested in the little beer can stands, but if you have sturdy tinnie (Ben uses a Sapporo can), then that apparently works too. Beer and chicken, yay!
Salt Fat Acid Heat
This is my go-to gift to people who want to invest in their cooking skills. Samin is a modern day cooking Goddess. Her science, theory, technique and structure around cooking (and this cookbook) just make sense. All of her recipes are spot on, and the way she talks about food makes me just want to eat. Every. Time. What I love about this book - the illustrations, especially the tables, are gorgeous, but informative. And the way she includes little variations to all of her recipes, giving you the confidence to mix and match your recipes and follow your instincts (or mould your recipe to fit what you have in your fridge and pantry!).
All of her sauces and dressings are winners: Salsa Verde variations, Yoghurt sauces and Vinaigrettes - great to add some glam to a salad, piece of grilled meat or fish, or bowl of veg. #flava
Spicy Brined Turkey Breast - this is a great alternative to feeding a crowd at a holiday party (the Thanksgiving and Christmas-type holiday parties); if you have a sous vide, this is a great time to impress people.
Crispiest Spatchcocked Chicken - the simple premise of this recipe should be applied to all of your roast chicken recipes: marinade and/ or salt in advance. Spatchcocking chickens (and turkeys!) is, in my opinion, the only way to cook a bird - it cooks a lot more evenly, and quickly, and is super easy to prepare.
Pasta al Ragu - this is a ripper bolognese sauce (to be honest, I don't think as good as mine), but cooking a bolognese / meat ragu is always a great weekend-night activity. Chuck on a bit of Crowded House and go nuts.
Pasta Cacio e Pepe - I’m yet to try this, but it looks legit, and who doesn’t love Cacio e Pepe?
Simple
Yotam Ottolenghi is my current crush. His food is next level. Everything just works. Even if you’re not sure at all when you’re preparing one of his dishes, just trust him, it’ll work. He has brought Middle Eastern cooking to center stage with the way he champions the aubergine or the courgette or any other (previously) lesser-celebrated veggie. And then what he does with lamb is incredible. Yep, big fanboy here.
Simple is a great entry-level Ottolenghi - the premise of the book is that it breaks down the complexity of a typical Ottolenghi dish making a midweek meal possible or a trip all over town for speciality ingredients not necessary. My faves:
Chicken Marbella - perfect for a crowd; can prep in advance and pop it in the oven when your guests arrive. The sweetness of the dates along with the multiple acids ensures a succulent and verrrry flavorful chicken dish.
Lamb and Pistachio Patties - these are heaven; I first experienced the Ottolenghi lamb kofta (he has many variations) at his signature cafe/restaurants that are dotted over London and go by his name. Treat yourself, try this recipe.
Ricotta and Oregano Meatballs - another way to enjoy balls of meat (?), this is your more Italian-style meatballs cooked in a tomato sauce, and boy are they a treat. It’s a messy yet fun process and a great meal to impress a date ;)
Plenty is the first of Yotam’s' veg-focused book.
Aubergine Tricolore - great for a side dish or as the main event; the combination of the meaty aubergine with the acidity of the peppers mix and creamy mozzarella make this one a winner for a family meal.
Courgette and Cobnut Salad - another cracker dish that shines the light on how fresh and delish the treasured courgette can be with a little grilling and a few simple additions (hazelnuts, basil, parmesan, olive oil, S&P).
