There are two ways to consider the return of a food-crazy child to the home environment; the first is a few bars of the Hallelujah chorus, the second is uh-oh, he’s going to turn the kitchen into a madhouse.
Andrew Slattery has been a food lover since birth, and has survived such parental atrocities as feeding him with fresh goat’s cheese in a hotel room in France not long after he had ticked past seven months; during that same journey he discovered the wonders of passionfruit soufflé (page 24) and perfect vanilla ice cream, along with triple-cream cheese, and the inner glory of baguettes, teeth or no teeth. Since that foodie form of baptism, he has developed a remarkable palate, and experimented with the latest and greatest in whatever food style comes upon him, preferably with the aid of the latest kitchen gadget. He has “stolen” our sous vide machine, and looks greedily at our Thermomix on every visit.
So, when he needed a bed while his apartment was being renovated, it was a natural that he a) experimented with each and every ingredient in fridge, pantry, spice cupboard and b) did it in the Thermomix.
It’s delightful to note that more than 30 years of tasting here, there and everywhere, has been a series of lessons well learned. Like most of his recipes, there is a long list of ingredients, and anything but a quick result. The outcome, however, is of the highest standard, a delicious blend that enhances the working parts of a simple chicken to a yielding tenderness.