TomCoxMini

Guest Post by Tom Cox.

 

 

 

A while ago now Kavey invited me to review a cook book on her blog. Me and my girlfriend Nat often do our share of the cooking in the household (currently living with her parents and brother) and I decided this would be a great opportunity to try something new. So after reeling over the dozens of cook books available on the list Kavey provided me, with it being world cup time and my particular penchant towards the new and interesting, I eventually decided on the extremely colourful Brazilian Food by Thiago Castanho.

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First impressions were great, it had loads of really interesting looking chapters with really rich interesting pictures and a short excerpt from a review by Michael Palin (a personal favourite of mine). I decided we were definitely onto a winner.

The one thing that I really liked about the book is that it’s not just a cook book, it’s a tome on Brazilian cooking and culture with tidbits of history about Brazilian cuisine and history, quotes from anthropologists and all in all you really get a taste of the culture that cultivated this cuisine. However, this blessing is also a bit of a curse as it’s not the most accommodating of cook books with a lot of ingredients you’d struggle to find at your local supermarket and although there are a couple of tips about visiting an African/ Asian food shop there is some stuff I’m pretty sure has simply never made it to our shores (a bold claim I know but seriously try and find annatto oil). Some of the recipes had some pretty advanced cooking skills and weren’t altogether clear at times.

In short unless you’re a professional chef or some sort of super foodie (I consider myself a pretty good cook) then I reckon you’ll struggle with quite a few of the recipes.

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Ultimately I decided to go for one of the simpler looking recipes Galinha Caipira, or for those of us who’s Brazilian Portugese is a little rusty, Braised Chicken. This recipe, Thiago notes, was one of his grandmother’s and I hoped it would give us a good example of real wholesome Brazilian cooking. This recipe had very few of the really difficult to source ingredients apart from annatto oil, annatto now being a plant that I’ve developed somewhat of a disliking for after trying desperately to find in every random foodie looking shop I could find. I did discover that annatto oil is also known as achiote oil, but in the end I substituted oil, paprika and turmeric.

The recipe was quite simple but the picture was somewhat misleading and had a few ingredients in the picture that weren’t present. Although it called for both red and white onion in the ingredients, it made no mention of when to use one or the other in the method of so I went with my best judgement.

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We decided to serve this with Coconut rice (as opposed to the serving suggestion of Brazilian-style white rice) which I think was a fantastic choice in the end as what the main lacked in flavour the coconut rice made up for by being a real treat! The taste of the chicken dish was a little dull and didn’t really have anything distinctive about it; this should have been pretty predictable from the list of ingredients but I thought I’d give the book the benefit of the doubt, somewhat to our disappointment.

In summary if you have a good couple of days to source, prepare and cook a meal then I’d say go for it this book is a real visual treat and gives you bucket loads of really great insight into the vibrant country in which the food was developed. 

I’m sure if I’d had the time to dedicate to one of the more complicated recipes I’d have enjoyed it more but for the average cook I’m not so sure it suits. It’ll stay on my book shelf more as an interesting insight into Brazilian food and culture as opposed to something I’ll be trying to cook from again.

 

Kavey Eats received a review copy of Brazilian Food from Octopus Books. Brazilian Food is currently (at time of writing) available on Amazon for £20.40 (RRP £30).

 

It’s not often I start a new job and discover fellow foodies in my team; more often new colleagues find my interest (they tend to use the term obsession) surprising, beyond their comprehension, even weird. Of course, they tend to come around when the chocolate review samples make it into the office…

TomCoxMiniWhich means it was nice to start my current contract and find that several of my teammates are pretty keen on food too. One told me about cookery classes he’s attended recently. Another discussed her weekend addiction to burgers (though she’s veggie during the week). And one talked animatedly about the forest of chilli plants he’s nurturing and the various cookery books which are most popular in his house at the moment.

It didn’t take long for me to invite Tom Cox to write content for Kavey Eats. He’s not only keen on eating out and cooking at home, he also loves reviewing stuff and writing about it!

Over to Tom for his feedback on Tabasco’s Sauces & Marinade collection.

2014-07-29

Chipotle and Smokey Bourbon (Mild) 3.5*

A tomato based sauce spiced with Tabasco brand pepper sauces, Scotch and Bourbon Whiskies

This had a nice smoky flavour, quite like a smoky barbeque sauce with just a hint of spice and a relish-like hit. Perfect on burgers or ribs (as the back of the bottle suggests and very rightly so). It is however quite sweet (although it has nothing on chipotle and cola) and I can’t really detect any sign of a Bourbon-y taste, more like smoky, ever-so-slightly spicy barbeque. We tried to use this as a marinade for some chicken we were doing on the barbeque but unlike the back of the bottle says, this isn’t suitable for use as a marinade on its own and may need mixing with some oil to avoid it sticking and stripping all the skin and sauce off.

Sweet Chipotle and Cola (Mild) 1.5*

A sweet sauce spiced with Tabasco brand pepper sauces and cola flavoured soft drink

We had really high expectations for this one, me being a fan of all the weird and wonderful things I can possibly find to eat (this is pretty tame but appealed). However, this was our least favourite. The problem was it was far too sweet and I swear even had a very mild foamy banana taste (the ones you get from the pick and mix, not a banana that had the misfortune of catching fruit rabies). It did however have a nice mild warmth and I’m sure if you like mildly spicy and very sweet then this would do it for you.

Peppery Deep South Creole (Medium) 4*

A tomato based sauce spiced with Tabasco brand pepper sauce

A nice mild heat and this is the one you definitely want at your barbeque. A nice blend of ketchup-like sweetness and tomato-tartness with a lovely medium heat and sweet peppery flavours. This would be absolutely perfect on your burger or an addition to a chilli for a chilli dog. A really great take on a barbeque classic.

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Fruity and Fiery Hot Habanero (Hot) 4*

This was the most interesting; the first 2 seemed like jumped up ketchup/ barbeque sauce (don’t get me wrong I’m all for making those two things a little more exciting) but this one was a little different. It had a nice manageable heat for people that like heat and had a really exotic flavour – like a fruity, spicy Indian piccalilli but a little less tart (owing to the mango and papaya I would guess). Again I would agree with the back of the bottle on this one – it would be nice in a stir fry as the main event but I feel it might be a bit out of place at your summer barbeque.

 

Overall I like that Tabasco are trying new things other than a scorching sauce that is useful only for supposedly encouraging growth of so far virtually non-existent hairs on my chest (I like to think of it more as highly evolved). They’ve managed to put a new, more flavoursome and spicy spin on some otherwise quite dull table condiments and hopefully we’ll see a lot more new and exciting innovation from this capsaicin crazed company.

 

Kavey Eats received sample products from Tabasco.

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