Knowing how tasty Liam’s tapas are, I could not wait to open this recipe book. I love the idea of sitting outside with a group of friends. Enjoying the sunshine, sipping on drinks, and snacking on small bites of deliciousness.
Tapas with Liam Tomlin is about the style of food that Liam likes to cook and the way he likes to eat, with lots of different tastes, textures and cooking styles.After so many years in professional kitchens, Liam wanted a departure from the formal structure of restaurants with reservations, stuffy service and fixed menus that are repeated day after day. At Chefs Warehouse, he has moved away from food with too many layers, and components added simply for the sake of adding them. His way of cooking is focused on technique and on extracting as much flavour as possible to create tasty and well balanced dishes. The tapas recipes are not intimidating, only delicious. As Andy Fenner,owner of Frankie Fenner Meat Merchants says: ‘Liam has the crew do it every day. This book will show you how to do it at home.’
Recipes that caught my eye:
- Lacquered quail with pickled carrots (p33)
- Duck breast with fesenjun sauce (p37)
- Pumpkin gnocchi (p71)
- Tomato tart (p79)
- Gyoza (p95)
- Beef broth (p118)
- Saffron linguine with mussels (p131)
- Beetroot cured salmon (p137)
- Steamed fish curry (p141)
- Onion and cider soup (p185)
- Grape chutney (p197)
- Chocolate sorbet (p211)
- Churros and chocolate sauce (p215)
- Bao buns (p232)
All I can say is WOW! Tapas is an impressive cook book that is worthy of any coffee table. Even the mushrooms on toast (p189) looks impressive. I love the photographs, not only the ones that entice you to try a recipe. But the ones highlighting life in the Cape.
What I made:
Over the years, I have made a few dishes inspired by Liam. The first being the café de Paris butter and the second was my own recreation of his sweetcorn and basil velouté. For this review I made the onion and cider soup which I loved. Dave is not a fan of onions so this meant I get to enjoy the entire pot. I also made the chocolate sorbet to serve with a chocolate stout pudding. The sorbet takes me right back to Italy, where we are meant to be in 10 days time.