May 31, 2009

You gotta have balls! Book review


this is a frank but hilarious book - wonderful to read - i couldn't put it down. It was recommended to me from a fellow culinary book reader on a german recipe board! Thanks for the tip - this is a very touching story ... filled with laughter and clever word playes... Enjoy Alissa
"In this very funny sequel to Too Many Men (2001), Ruth Rothwax, the owner of a successful letter-writing business in Manhattan, can't seem to relax. She worries about everything: her dependence on her husband, a painter who is away for six months; her perception that women, rather than being supportive of one another, are really catty and competitive; her diet of spinach and turnips; and, most especially, her 87-year-old father, Edek, who is driving her crazy by attempting to help out at the office. When Edek comes up with a cockamamie scheme to open a meatball restaurant with zaftig Polish émigré Zofia, Ruth suddenly loses her feminist sensibility, criticizing Zofia's clothing (she "looked as though she was representing Kazakhstan at the Winter Olympics") and her relationship with Ruth's father. However, Holocaust survivor Edek, intent on enthusiastically embracing life, and the amazingly accomplished Zofia pull off the impossible--they get Ruth to loosen up. In this warm and zesty novel, Brett perfectly balances serious themes with witty malapropisms and endearing characters. " by Joanne Wilkinson

Lily Brett is the critically acclaimed author of the hilarious and moving novel You Gotta Have Balls, published in July 2006 by William Morrow, an imprint of HarperCollins.
Lily Brett has won many awards
for her writing, which consists of four novels, a short story collection, three works of non-fiction and six volumes of poetry.
Born in Germany to survivors of the Auschwitz death camp, Lily Brett migrated with her parents to Australia in the late 1940s. She has lived in New York since 1989 with her husband and three children.

Turkey and Spiced Coconut Balls - from Lily Brett

100 grams coconut flakes
900 grams turkey/chicken mince
2 small onions, finely chopped
2 heaped tbs breadcrumbs
2 eggs, whisked
2 teaspoons hot curry powder (I used garam masala)
1 tsp ground cardamom
1½ tsp salt
½ tsp ground pepper
700ml of tomato passata (or 2 tins or crushed)
2 cloves of garlic
¼ tsp nutmeg
½ tsp cinnamon
1 tsp garam masala or curry powder

Preheat the oven to 190C

Using a food processor, pulse the coconut until ground.

Put the mince, coconut, onions, breadcrumbs, eggs, curry powder, cardamom, salt and pepper in a large bowl and mix thoroughly. It should be firm.

Form into balls and put on a well greased baking tray. Spray with oil (or brush) and bake for 20-30 minutes until golden brown.

In the mean time, heat a little olive oil in a saucepan and quickly fry off 2 garlic cloves. Add the tomatoes and the spices and bring to a simmer. Season.
When the balls are ready serve with the tomato over the top with toasted coconut.

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