bill granger recipes.pdf
TRANSCRIPT
2
Spicy Prawn Stir-fry
Serves 4
Ingredients
2 tablespoons mild-flavoured oil, such as sunflower
20 large green prawns, shelled and deveined, with tails intact
2 tablespoons red curry paste
1 large onion, cut into thin wedges
400g asparagus, trimmed and cut into 4cm lengths on the diagonal
1 red capsicum, cored, deseeded and cut into thin strips
200ml coconut milk
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon sugar
To serve: coriander leaves - steamed rice
Method
1. Heat 1 tablespoon oil in a wok or large frying pan over a high heat. Add the
prawns and stir-fry for 2 minutes or until they turn pink and are just cooked.
Remove and set aside.
2. Return the wok to a high heat, add the remaining oil, followed by the curry
paste, and cook, stirring, for 1 minute or until fragrant. Add the onion and
asparagus and stir-fry for 2 minutes, then add the capsicum and cook for a
further 1 minute.
3. Add the coconut milk, lime juice, fish sauce and sugar, and stir to combine.
Return the prawns to the wok and cook for a further minute or until they are
heated through. Scatter over some coriander leaves and serve with steamed rice.
3
Pad see ew
Serves 2
Ingredients
2 tablespoons light-fl avoured oil, such as sunfl ower
3 garlic cloves, crushed - 150g pork or chicken fillet, sliced
2 tablespoons light soy sauce - 11/2 tablespoons dark soy sauce
1 tablespoon caster sugar
300g Chinese broccoli (gai larn), chopped, leaves and stems separated
2 eggs - 300g fresh flat rice noodles, cut into 3cm-wide noodles
to serve
white pepper, freshly ground if possible
fish sauce
pickled chilli
Method
1. Heat your wok over medium–high heat.
2. Add the oil and, when hot, stir-fry the garlic.
3. Add the meat and stir-fry for 3 minutes.
4. Add the light and dark soy sauces and the sugar and then stir in the broccoli
stems.
5. Cook for a couple of minutes and then make a hole in the middle and crack in
the eggs. Cook for a few minutes, scraping the eggs with a spatula every few
seconds to break them up.
6. Add the noodles to the wok, using the spatula to move them around and coat
them with the sauce but trying not to break them up.
7. Add the broccoli leaves and cook until tender and bright green.
8. Remove from the heat, season with white pepper and serve with the fi sh sauce
and pickled chilli on the side.
4
Salt and pepper squid
Serves 4
Ingredients
180g (11/2 cups) cornfl our
170ml (⅔ cup) soda water
1 teaspoon sea salt
1 teaspoon freshly ground
black pepper
light-fl avoured oil, such as
sunfl ower, for frying
500g squid, cleaned, cut into
6cm pieces and scored in
a crisscross pattern
1 red chilli, fi nely sliced
to serve
lime wedges
Method
1. Mix together 120g (1 cup) of the cornflour and the soda water to make a batter.
Season the remaining cornflour with the salt and pepper.
2. Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.
3. Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small
batches until golden and crisp. Add the chilli for the last few seconds.
4. Drain on kitchen paper and serve the squid with lime wedges, fried red chilli and
lots more sea salt and freshly ground black pepper.
5
Baked Coconut Blackberry Slice
Serves 20
Ingredients
Base
125 g unsalted Butter
60 g caster sugar
1 Egg
1 teaspoon vanilla extract
185 g Plain Flour
1 teaspoon Baking powder
60 ml Milk
Filling
175 g blackberry jam
250 g blackberries
Topping
100 g Unsalted Butter
5 tablespoons caster sugar
2 Eggs
225 g desiccated Coconuts
60 g Plain Flour
Method
Base
1. Cream the butter and sugar in a bowl until light and fluffy.
2. Add the egg and vanilla extract and stir to combine.
3. Sift the flour and baking powder into the bowl and stir in with the milk.
4. Flour your hands and press the base evenly into a greased and lined 30 x 20 cm
(12 x 8 inch) baking tin.
5. Spread the base evenly with jam and sprinkle with blackberries.
Topping
6
1. Cream the butter and sugar in a bowl until light and fluffy.
2. Add the egg and beat until combined.
3. Stir in the coconut and 1 tablespoon sifted flour, then stir in the remaining flour.
4. Spread the topping evenly over the blackberries.
Baking
1. Preheat the oven to 180°C (350°F/Gas 4).
2. Bake the slice for 30 minutes, or until golden.
3. Cover with foil and cook for another 5 minutes.
4. Remove from the oven and allow to cool in the tin for 10 minutes.
5. Cut into rectangles.
7
Baked Italian Sausages, with Potatoes
and Rosemary.
Serves 4
Ingredients
6 italian sausages
800 g kipfler potatoes scrubbed and sliced
1½ teaspoons Paprika
1 Rosemary stalk
4 Garlic Cloves unpeeled
sea salt
freshly ground Black pepper
2 Slices ciabatta bread
50 ml Extra Virgin Olive Oil
1 handful continental parsley
Method
1. Preheat the oven to 200 C.
2. Slice the sausages into 4cm pieces and place in a large roasting pan.
3. Add the potatoes, paprika, rosemary, garlic cloves, sea salt and pepper.
4. Tear the ciabatta into bite size pieces and add to the roasting tray.
5. Drizzle over the oil and gently toss to combine.
6. Place in the oven and cook, stirring occasionally, for 30-40 minutes or until the
potatoes are tender and the sausages and bread are golden brown.
7. Top with continental parsley and serve with a green salad.
8
Baked Tuna Risotto
Serves 4
Ingredients
2 tablespoons Extra Virgin Olive Oil
1 finely chopped Onion
1 finely chopped Garlic Clove optional
1 teaspoon sea salt
180 g Arborio rice
375 ml chicken stock or water
400 g can Roma tomatoes chopped
185 g can Tuna in spring water
3 Zucchinis finely sliced
freshly ground Black pepper
2 tablespoons finely chopped Flat-leaf parsley
shaved Parmesan optional
Method
1. Preheat the oven to 200°C. Heat a three litre (twelve cup) capacity ovenproof
dish (with a lid) over a medium heat.
2. Add the olive oil, onion, garlic and sea salt and stir for five minutes, or until the
onion is soft and translucent.
3. Add the rice to the dish and stir for another minute.
4. Add the stock or water and the chopped tomatoes and bring to simmering point.
5. Stir in the tuna, zucchini and season with black pepper.
6. Cover the dish and bake the risotto for thirty minutes, or until the rice is cooked.
7. Scatter parsley over the top, sprinkle with finely grated Parmesan if desired, and
serve in the dish.
9
Chicken Salad with Grapefruit and
Pistachios
Serves 4
Ingredients
Salad
4 skinless chicken breast fillets 200g each
80 ml Extra Virgin Olive Oil
1 Lemon sliced
freshly ground Black pepper
sea salt
10 g fresh Flat-leaf parsley leaves
65 g Pistachios roughly chopped
½ finely sliced Red Onion
1 grapefruit segmented
1 finely sliced Red chilli
Yoghurt Dressing
250 ml plain Yoghurt
2 tablespoons Olive Oil
1 tablespoon Lemon Juice
sea salt
freshly ground Black pepper
Method
Salad
1. Slice each chicken breast into three escalopes.
2. Put the chicken escalopes on a chopping board, put a freezer bag over them and
pound them with a mallet or rolling pin until they are about 5 mm (1/4 inch)
thick.
3. Place the chicken escalopes in a flat ceramic dish and pour 60 ml (1/4 cup) of
the olive oil over them.
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4. Distribute the lemon and pepper over the chicken, cover and marinate in the
fridge for 30 minutes.
5. Heat a large frying pan over a high heat for 2 minutes.
6. Remove the chicken from the marinade and sprinkle it with sea salt.
7. Cook in the pan for 1 minute each side or until cooked through and golden.
8. Toss the herbs with the pistachios, onion, grapefruit, chilli and remaining olive
oil, then season well.
9. Divide this among four plates and top each with three pieces of chicken.
10. Serve with yoghurt dressing on the side.
Yoghurt Dressing
1. Stir all the dressing ingredients together in a small bowl.
Chickpea Stew
Serves 4 to 8
Ingredients
2 tablespoons Olive Oil
1 finely sliced Red Onion
3 finely sliced Garlic Cloves
2 teaspoons freshly grated Ginger
2 seeded and finely chopped green chilli's to taste
1 teaspoon sea salt
800 g tinned Chickpeas drained
1 teaspoon ground Cumin
½ teaspoon Turmeric optional
freshly ground Black pepper
1 tablespoon Lemon Juice
250 g Cherry Tomatoes
100 g baby English Spinach leaves
Method
1. Heat a large deep frying pan over a medium to high heat.
2. Add the oil, onion, garlic, ginger, chilli and salt.
3. Cook, stirring, for 5 minutes, or until the onions are soft.
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4. Add the chickpeas, 80 ml (1/4 cup) water, cumin, turmeric and pepper and cook
for 5 minutes, or until the water evaporates.
5. Add the tomatoes and cook for another 2 minutes to soften.
6. Remove from the heat, stir through lemon juice and taste for seasoning.
7. Stir through spinach and set aside.
Bill Granger's lobster and egg noodle
salad with orange and ginger dressing
Ingredients
250g (9oz) egg noodles
2 bunches of asparagus, trimmed and cut into short lengths on the diagonal
800g (1lb 12oz) cooked lobster tail, shell removed
orange and ginger dressing, below
3 tablespoons sesame seeds, lightly toasted
4 spring onions (scallions) cut into short lengths on the diagonal
Orange and ginger dressing
2 tablespoons orange juice
2 tablespoons mirin
1 tablespoon light soy sauce
1 teaspoon grated fresh ginger
1 tablespoon grapeseed oil (or other light-flavoured oil)
1 teaspoon sesame oil
Method
1. Cook the egg noodles in a large pan of lightly salted boiling water, following the
packet instructions and adding the asparagus for the last 2 minutes of the
cooking time. Rinse under cold running water and drain well.
2. Cut the lobster into medallions. Put the noodles, asparagus and lobster in a large
bowl and toss together. Add the orange and ginger dressing and half the sesame
seeds and toss to evenly coat the salad. Top with the spring onion and remaining
sesame seeds to serve.
3. Stir together the orange juice, mirin, soy and ginger. Slowly whisk in the oils
until well combined.
4. Recipe: HOLIDAY by Bill Granger (published by Murdoch Books, RRP
$49.95).
12
Bill Granger's ricotta and herb stuffed
roast chicken
Ingredients
1.6 kg free-range chicken
375g (1½ cups) fresh ricotta
2 tablespoons snipped chives
2 tablespoons chopped fresh chervil
2 teaspoons grated lemon zest
sea salt
freshly ground black pepper
olive oil
Method
1. Preheat the oven to 200°C. To spatchcock the chicken, place the bird, breast-
side-down, on a board. Using poultry shears or a sharp knife, cut along both
sides of the backbone, cutting through the skin and bone. Remove the backbone.
Turn the bird over and press firmly on the breast bone to break the bone and
flatten the breast. Tuck the wing tips under the breast.
2. Mix together the ricotta, herbs, lemon zest, salt and pepper. With your fingers,
carefully loosen the skin over the breast of the chicken and down to the thigh
area. Spread the ricotta mixture evenly under the skin to cover the breast and
thigh.
3. Put the chicken in a roasting tin, drizzle with olive oil and season with salt and
pepper. Roast for 50 minutes, or until the juices run clear when you poke a
skewer into the thickest part of the thigh. Leave to rest for 5 minutes
4. before carving.
13
Sweetcorn Fritters with Avocado Salsa
Serves 12
Ingredients
525 g fresh corn kernels cut from 3 large corn cobs
1 small red onion chopped - 2 Eggs
15 g chopped coriander leaves - 125 g Plain Flour
1 teaspoon Baking powder - sea salt
Freshly ground Black pepper - vegetable oil for frying
Avocado salsa to serve (see below)
Avocado salsa
2 ripe Avocados stones removed and diced - 15 g coriander leaves
2 tablespoons Lemon Juice or Lime juice
2 tablespoons finely chopped spring onions scallions
1 Tomato quartered, seeded and finely sliced
1 dash Tabasco sauce, optional - sea salt - freshly ground Black pepper
Method
1. Preheat the oven to 120°C (250°F/Gas 1).
2. Place 2 cups of the corn kernels and the onion, eggs, coriander, flour, baking
powder, salt and pepper in a food processor and process until combined.
3. Place in a large bowl, add the remaining corn and stir to combine.
4. Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium
to high heat.
5. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake
into the pan and cook in batches of three for 1 minute each side.
6. Drain on paper towels and keep warm in the oven while you are making the rest
of the cakes. Serve with the avocado salsa.
Avocado salsa
1. Place all the ingredients in a bowl and stir very gently to combine.
14
Vietnamese Chicken Salad
Serves 4
Ingredients
Chicken Salad
3 pieces 200g chicken breast fillets
2 tablespoons vegetable oil - sea salt
White pepper use black if that is all you have
1 cup bean sprout - 1 cup Vietnamese mint leaf
1 cup Asian basil leaf or basil leaves
4 cups Chinese cabbages finely shredded
1 cup carrot peeled and finely julienned
Vietnamese Dressing
60 ml Lime juice - 60 ml Fish sauce
2 tablespoons Rice vinegar - 1 tablespoon caster sugar
2 very finely chopped Garlic Cloves optional
3 finely sliced red Asian shallots or 1/2 red onion
2 small very finely chopped Red chilli's remove the seeds if you don't like the
heat
Method : Chicken Salad
1. Preheat the oven to 220°C (425°F/Gas 7).
2. Heat a frying pan over a high heat, and while the pan is heating, brush the
chicken with olive oil and season with salt and pepper.
3. Place the chicken skin-side down and sear for 2 minutes, turn and sear for
another minute.
4. Put the chicken on a baking tray and cook in the oven for 8 to 10 minutes. Leave
to rest for 20 minutes.
5. Shred the chicken into thin strips with your hands and place in a large bowl.
6. Add the remaining ingredients and toss to combine.
Vietnamese Dressing Place all the ingredients in a small bowl and stir until the sugar
is dissolved.
15
Spiced Roasted Pumpkin
Ingredients
800 g pumpkins Bill likes using butternut, peeled and cut into wedges
½ teaspoon ground Cumin
½ teaspoon Cayenne pepper
sea salt
ground Black pepper
3 tablespoons Olive Oil
Measurement Conversion Calculator
Method
1. Preheat the oven to 220°C.
2. Place pumpkin in a roasting pan and sprinkle with cumin, cayenne pepper, sea
salt and freshly ground black pepper.
3. Drizzle with olive oil and toss until the pumpkin is well coated.
4. Bake for 30 minutes, or until the pumpkin is tender and caramelised.
Zucchini and Oregano Pizza
Serves 1
Ingredients
½ cup good quality bottled tomato sauce Italian style is best.
wholemeal flat bread
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1 finely sliced Zucchini or 1/2 cup finely sliced mushrooms
3 tablespoons finely grated Parmesan
1 tablespoon Extra Virgin Olive Oil
sea salt
freshly ground Black pepper
1 tablespoon fresh Oregano leaves
Method
1. Preheat oven to 240°C.
2. Spread base of flat bread with tomato sauce, top with zucchini or mushrooms,
sprinkle with parmesan and oregano, drizzle with olive oil and season with salt
and pepper.
3. Place pizzas on a preheated tray in the oven cook for ten minutes.
Chicken Salad with Grapefruit and
Pistachios
Serves 4
Ingredients
Salad
4 skinless chicken breast fillets 200g each
80 ml Extra Virgin Olive Oil
1 Lemon sliced
freshly ground Black pepper
sea salt
10 g fresh Flat-leaf parsley leaves
65 g Pistachios roughly chopped
½ finely sliced Red Onion
1 grapefruit segmented
1 finely sliced Red chilli
Yoghurt Dressing
17
250 ml plain Yoghurt
2 tablespoons Olive Oil
1 tablespoon Lemon Juice
sea salt
freshly ground Black pepper
Method
Salad
1. Slice each chicken breast into three escalopes.
2. Put the chicken escalopes on a chopping board, put a freezer bag over them and
pound them with a mallet or rolling pin until they are about 5 mm (1/4 inch)
thick.
3. Place the chicken escalopes in a flat ceramic dish and pour 60 ml (1/4 cup) of
the olive oil over them.
4. Distribute the lemon and pepper over the chicken, cover and marinate in the
fridge for 30 minutes.
5. Heat a large frying pan over a high heat for 2 minutes.
6. Remove the chicken from the marinade and sprinkle it with sea salt.
7. Cook in the pan for 1 minute each side or until cooked through and golden.
8. Toss the herbs with the pistachios, onion, grapefruit, chilli and remaining olive
oil, then season well.
9. Divide this among four plates and top each with three pieces of chicken.
10. Serve with yoghurt dressing on the side.
Yoghurt Dressing
1. Stir all the dressing ingredients together in a small bowl.
Freshly Shucked Oysters - with soy
dipping sauce.
Ingredients
Oysters
18
24 freshly shucked Oysters
Soy and Mirin Dressing
¼ cup Soy sauce
¼ cup mirin
Method
Oysters
1. Arrange oysters on a platter.
2. Serve with a teaspoon of soy and mirin dressing and sea salt to taste.
Soy and Mirin Dressing
1. Place all ingredients in a bowl and mix to combine.
Mussels with white wine and leek
Serves 4
Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 leek, white part only, thinly sliced
2 celery stalks, finely diced
2 garlic cloves, thinly sliced
1½ kg (3 lb 5 oz) black mussels, scrubbed and debearded
185 ml (6 fl oz/3/4 cup) white wine
4 thyme sprigs
125 ml (4 fl oz/1/2 cup) cream
To serve
Crusty bread
Method
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1. Heat the olive oil and butter in a large heavy-based pan over medium heat. Add
the leek and celery and cook, stirring occasionally, for 6–7 minutes until the
vegetables are soft. Add the
2. garlic and cook, stirring, for 1 minute more.
3. Add the mussels and stir together gently until well combined. Add the wine and
thyme sprigs, cover the pan and simmer for 6–7 minutes. Stir in the cream, cover
and simmer for a further 5 minutes or until the mussels are open (discard any
that haven’t opened in that time).
4. Serve with lots of crusty bread to soak up the sauce.
Tomato, Onion and Corriander Salad
Ingredients
3 ripe Tomatoes sliced
1 finely sliced white salad onion
2 tablespoons coriander leaves
2 tablespoons Lime juice
½ teaspoon sea salt
Method
1. Arrange tomatoes on a serving plate and top with onion and coriander.
2. Drizzle over lime juice and sprinkle with sea salt to serve.
20
Salt and pepper squid
Serves 4
Ingredients
180g (11/2 cups) cornfl our
170ml (⅔ cup) soda water
1 teaspoon sea salt
1 teaspoon freshly ground
black pepper
light-fl avoured oil, such as
sunfl ower, for frying
500g squid, cleaned, cut into
6cm pieces and scored in
a crisscross pattern
1 red chilli, fi nely sliced
to serve
lime wedges
Method
1. Mix together 120g (1 cup) of the cornflour and the soda water to make a batter.
Season the remaining cornflour with the salt and pepper.
2. Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.
3. Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small
batches until golden and crisp. Add the chilli for the last few seconds.
4. Drain on kitchen paper and serve the squid with lime wedges, fried red chilli and
lots more sea salt and freshly ground black pepper.
21
Rice, broad bean and artichoke salad
Serves 4
Ingredients
220 g short-grain Rice
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Lemon Juice
sea salt
Ground black Pepper
3 tablespoons Parsley finely chopped
185 g Broad beans peeled, blanched and skinned
6 marinated artichoke hearts, quartered
fresh Mint leaf
Method
1. Cook the rice in a large pan of salted boiling water until it is cooked but still has
a little ‘bite’, and then drain. Put the rice in a mixing bowl with the olive oil,
lemon juice, salt and pepper and mix together. Leave to cool. Add the parsley,
beans, mint leaves and artichoke hearts and stir together.
Notes & Tips
Recipes from Every Day by Bill Granger, published by Murdoch Books, photography
by Petrina Tinslay
22
Lime and Macadamia Cake
Ingredients
200g macadamia nuts
40g self-raising flour
pinch of salt
6 eggs, separated
165g caster sugar
zest of 1 lime, finely grated
45g desicatted coconut
125g icing sugar
2tbs lime juice
1 tsp finely grated lime zest
Method
1. Preheat oven to 180c
2. Place nuts, flour and salt ina food processor and process until nuts are ground.
3. Beat the eggs yolks and sugar until pale and creamy. Fold through zest and
coconut. Fold through dry ingredients.
4. Beat egg whites until stiff peaks. Fold gently through the batter.
5. Spread into a buttered and lined springform cake tin - bake for 40mins until the
cake is will spring at a touch, or a skwere comes out clean.
6. Remove from oven and allow to cool before icing.
7. To make icing, combine last 3 ingredients until smooth. Pour over cool cake and
allow to run until smooth surface.
Notes & Tips
Feel free to add more lime juice... I quite like the tartness and acidity of the lime!
23
Pavlova with brown sugar and
strawberries
Serves 8 to 10
Ingredients
6 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
225g (1 cup) caster sugar
80g (⅓ cup) soft brown sugar
1 tablespoon cornfl our
2 tablespoons arrowroot
2 teaspoons white vinegar
to serve
300ml (11/4 cups) cream
150g Greek yoghurt
500g strawberries, hulled and halved
1–2 tablespoons honey
Method
1. Preheat the oven to 200°C. Draw a 20cm circle on a sheet of baking paper and
place the paper on a large baking tray.
2. Beat the egg whites with the cream of tartar and vanilla until stiff peaks form.
Add the caster sugar and brown sugar, 1 tablespoon at a time, beating until all
the sugar is incorporated and dissolved and the mixture is thick and glossy.
3. Stir in the cornfl our, arrowroot and vinegar.
4. Pile the mixture into the circle on the baking paper and spread gently into shape
with a spatula. Put in the oven and reduce the temperature immediately to
130°C. Bake for 1 hour 20 minutes, then turn off the oven, prop the door ajar
and leave the pavlova inside until completely cooled.
5. To serve, lightly whip the cream and yoghurt together and spread over the
pavlova.
6. Toss the strawberries in the honey and arrange over the top. Serve immediately.
24
Apricot Upside-Down Cake
A cake that looks so impressive but is actually very easy. Lovely to eat for afternoon
tea.
Topping
100 g unsalted butter - 12 Apricots halved and stoned 1 Juice and zest Lemon - 1 cup caster sugar - 1 teaspoon vanilla essence
Cake
100 g unsalted butter - 1 cup caster sugar - 4 Eggs seperated 1 teaspoon vanilla essence - 1¼ cups Plain Flour - 2 teaspoons Baking powder
Topping
1. To make the topping, place the butter, sugar and lemon juice in a non-stick frying pan, with a metal handle over medium heat and melt.
2. Cook gently for 2 minutes, stirring occasionally. Increase heat and boil remaining liquid in the pan for 5 more minutes until a rich caramel forms.
3. Remove from the heat and arrange apricots face down in the pan.
Cake
1. To make the cake, preheat the oven to 180C. 2. Place butter and sugar in a bowl and cream until light and fluffy. 3. Add egg yolks one at a time, beating after each addition. Add vanilla. 4. Gently fold in the sifted flour and baking powder. 5. In a small, clean, dry bowl; beat egg whites until stiff. Fold through cake mixture with a
large metal spoon. Spoon evenly over the apricots and smooth with a spatula. 6. Bake cake for 45 minutes, or until a skewer inserted into the centre of the cake -
comes out clean. 7. Remove cake from the oven and leave in the pan for 5 minutes. 8. Turn cake over onto serving plate and serve.
25
Banana Butterscotch Pudding
An easy, yet delicious pudding!
Serves 4
125 g Plain Flour Salt 115 g caster sugar superfine 3 teaspoons Baking powder 1 Banana mashed 250 ml Milk 85 g unsalted Butter melted 1 Egg lightly beaten 1 teaspoon vanilla extract vanilla ice cream to serve
Topping
140 g soft brown sugar ¼ cup Golden Syrup 250 ml boiling Water
1. Preheat the oven to 180°C (350°F/Gas 4). 2. Sift the flour, salt, sugar, baking and powder into a bowl. 3. Add the banana milk, butter, egg and vanilla extract and whisk together until well
combined. 4. Pour into a greased 2.5 L baking dish.
Topping
1. To make the topping, place the brown sugar, golden syrup and water in a small pot and bring to a boil.
2. Pour the boiling mixture carefully over the pudding, then bake for 30 - 40 minutes or until cooked through when tested with a skewer.
3. Serve with vanilla ice cream.
26
Chocolate Self-Saucing Pudding
So rich and delicious, this is better than your Grandmother makes. One of Bill Granger's
signature desserts.
Serves 4
Pudding
125 g Plain Flour 1 Pinch of Salt 120 g caster sugar 3 teaspoons Baking powder 4 tablespoons cocoa powder 250 ml Milk 85 g unsalted Butter melted 2 Eggs lightly beaten 1 teaspoon vanilla extract Double cream or crème fraiche to serve
Topping
185 g soft brown sugar 2 tablespoons cocoa powder 250 ml boiling Water
Pudding
1. Preheat the oven to 180°C (350°F/Gas 4). 2. Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl. 3. Add the milk, butter, egg and vanilla extract and mix with beaters until combined. 4. Pour into four 250 ml (1 cup) greased pudding moulds.
Topping
1. Stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.
2. Pour boiling water carefully over the puddings, then bake for 20 to 25 minutes. 3. Serve with thick cream.
27
Coconut Bread
Great served toasted with lashings of butter and icing sugar.
Serves 8 to 10
2 Eggs 300 ml Milk 1 teaspoon vanilla essence 2½ cups Plain Flour 2 teaspoons Baking powder 2 teaspoons Cinnamon 1 cup caster sugar 150 g shredded Coconuts 75 g unsalted Butter melted icing sugar
1. Preheat oven to 180C (350F). 2. Lightly whisk eggs, milk and vanilla together. 3. Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to
combine. 4. Make a well in the centre and gradually stir in the egg mixture until just combined. 5. Add melted butter and stir until the mixture is just smooth, being careful not to over-
mix. 6. Pour into a greased and floured 21 x 10 cm (81/2 x 4 in) loaf tin and bake in the
preheated oven for 1 hour, or until bread is cooked when tested with a skewer. 7. Leave in tin to cool for 5 minutes, and remove to cool further on a wire rack. 8. Serve in thick slices, toasted, buttered and dusted with icing sugar. Makes 8-10 thick
slices.
28
Blueberry breakfast scones
Makes 8 wedges.
250 g (9 oz/2 cups) plain (all-purpose) flour 1 tablespoon caster (superfine) sugar 3 teaspoons baking powder A pinch of salt 100 g (31/2 oz) cold unsalted butter, cubed 2 eggs, lightly beaten 125 ml (4 fl oz/1/2 cup) cream 85 g (3 oz/1/2 cup) blueberries, frozen or fresh, tossed in a little flour 1 egg, mixed with 1 tablespoon milk, for glazing
1. Preheat the oven to 200°C (400°F/Gas 6) and line a baking tray with baking paper. 2. Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add
the butter and pulse until it is roughly combined (there will still be lumps of butter). Tip into a bowl
3. and mix in the eggs and cream with a knife. Gently mix in the blueberries with your hands (tossing them in a bit of flour first prevents them all sinking to the bottom of the dough).
4. Turn the dough onto a lightly floured surface and press into a 15 cm (6 inch) square. Cut into quarters and then cut each quarter in half. Place on the baking tray and brush with the egg and milk glaze. Bake for 15–20 minutes or until golden. Serve warm, with butter if you like.
29
Glazed Ham
Zesty Glazed Ham on the Bone, with Fresh Mango Salsa.
Ham
1 leg ham 1 orange zest and juice 2 teaspoons Dijon mustard 1 cup brown sugar sea salt freshly ground Black pepper Clove
Mango Salsa
3 ripe mangos diced 1 small Red Onion finely diced 1 finely chopped Red chilli sea salt freshly ground Black pepper 2 tablespoons Lime juice 2 tablespoons Olive Oil
Ham
1. Preheat oven to 180°C. 2. Place orange juice and zest, mustard, brown sugar, salt and pepper together in a small
bowl and stir to combine. 3. Cut skin off ham, leaving a layer of fat and leaving skin on the hock in a zig zag pattern. 4. Score ham in diamond pattern and place cloves in corners of diamonds. 5. Place ham in a baking dish, spread glaze over ham covering ham completely. 6. Place in oven, reapplying the glaze at ten minute intervals, and bake for thirty minutes
until ham is golden and glazed.
Mango Salsa
1. Place mango, onion and chilli in a bowl and season with salt and pepper. 2. Drizzle with olive oil, lemon juice and gently stir to combine.
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Gooey Chocolate Cake with Raspberries
The beauty of this cake is that it practically self-ices. It also works terrifically well with
apricot jam. Serves 8
Topping
100g good quality dark chocolate 150g raspberry jam 125ml cream
Cake
30g good quality cocoa powder 60ml milk 1/2 teaspoon natural vanilla extract 90g raspberry jam 115g butter, softened 65g caster sugar 2 medium eggs 125g plain flour 11/2 teaspoons baking powder pinch of sea salt 80g raspberries, plus extra
1. Preheat the oven to 180C. Generously grease a 22cm round cake tin. For the topping, put the chocolate, jam and cream into a small pan over a medium heat. Stir until smooth, then pour into the prepared tin.
2. In a bowl, mix the cocoa powder with 125ml boiling water, stirring until smooth, then add the milk, vanilla and jam, whisking to combine.
3. In a large bowl, cream the butter and sugar together until light and fluffy, then add the eggs one at a time, mixing well after each. Sift the flour, baking powder and salt into a separate bowl. Using a large spoon, fold the dry ingredients and the cocoa mix into the creamed mixture, alternating the two, then fold the raspberries through.
4. Pour the mixture into the cake tin, ensuring you spread it right to the edge and cover the topping completely. Bake for 30–35 minutes or until firm. Leave the cake to cool in the tin for 15 minutes. (If not serving straight away you can refrigerate the cake in the tin, but you will need to warm it in the oven before turning it out.)
5. Turn the cake out onto a plate. You may need to scrape some sauce out of the tin and spread it over the top of the cake. Serve warm or cold, with fresh raspberries.
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Green Bean Salad
A fresh & healthy bean salad, with Tomato and Parsley - that takes no time to prepare.
500 g thin green beans topped but not tailed 60 ml Extra Virgin Olive Oil 20 ml red wine vinegar 1 vine-ripened Tomato 1 small Red Onion Flat-leaf parsley leaves
1. Blanch the beans in boiling water for 1-2 minutes until just tender. (They should be bright green).
2. Drain and refresh under cold water. 3. Set aside. 4. Place the oil and vinegar in a salad bowl, whisk to combine and season with salt and
pepper. 5. To prepare the tomato, cut it into quarters through the core and then slice away the
seedy centre with a sharp knife. 6. Cut the remaining flesh lengthways into thin, arc-shaped slices. 7. To serve, add the beans, tomato, red onion and parsley leaves to the dressing and
gently toss to combine. 8. Arrange on a platter and serve straight away. 9. Don't dress the salad until you are ready to serve or the beans will lose their bright
colour and the salad will go watery.
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Herb-Crusted Lamb Racks
Not as difficult as it may seem. Your guests will be impressed with this elegant feast.
3 thick slices bread wholemeal or sourdough 7 g finely chopped Flat-leaf parsley 1 finely grated Lemon zest 1 crushed Garlic Clove 60 ml Olive Oil sea salt freshly ground Black pepper 2 Strips 8 French-trimmed lamb rack Olive Oil extra 2 tablespoons Dijon mustard
1. Preheat the oven to 180ºC (350°F/Gas 4). 2. Place the bread on a baking tray and toast for 20 minutes, or until lightly golden. 3. Remove from the oven and leave to cool. 4. Crumble the toasted bread with your hands or process in a food processor until
breadcrumbs form. 5. Place the breadcrumbs with the parsley, zest, garlic, olive oil, salt and pepper into a
bowl and stir to combine. 6. Rub a little of the extra olive oil over the lamb racks. 7. Season the lamb liberally with salt and pepper. 8. Heat a large frying pan over a high heat for 2 minutes. 9. Place the racks, fat-side down, in the pan and cook for 2 minutes. 10. Remove to a baking tray. 11. Spread the top of the lamb racks with mustard and press on the breadcrumb mixture. 12. Cook for 25 to 30 minutes, or until the lamb is cooked and nicely pink. 13. Remove the lamb from the oven and leave to rest in a baking tray loosely covered with
foil for 5 minutes. 14. Cut each rack in half then serve.
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Herb-Crusted Salmon Salad with
Asparagus and Watercress
These delicious ingredients make the perfect summer salad.
Serves 4
4 Salmon fillets 60 ml Extra Virgin Olive Oil ½ cup chopped Parsley 1 bunch fresh asparagus woody ends removed 1 butter lettuce outer leaves removed 1 cup watercress 40 ml Lime juice
1. If the salmon fillets still have the skin on, use a sharp knife to carefully remove it, then rub each piece with half the olive oil before coating in the herbs.
2. Blanch the asparagus spears and baby French beans in a pan of boiling water for 1 minute, then refresh in cold water and set aside.
3. Heat the remaining oil in a frying pan over a high heat. 4. Add the salmon and sear for 1 minute each side (this will be rare), then set aside. 5. Meanwhile, tear the lettuce leaves and place on a serving dish with the watercress. 6. Slice the asparagus and add to the lettuce and watercress. 7. Break the salmon fillets into rough chunks and add to the salad. 8. Drizzle with extra olive oil and lime juice. Season with salt and pepper to taste, gently
toss together and serve.
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Hommus
Bill Granger's way to cheat in making hommus dip.
Chick peas
1½ cups cooked chick peas
Hommus
2 fresh Garlic Cloves 1 tablespoon Tahini ½ Lemon juiced 1 cup Olive Oil sea salt Black pepper Sesame seed oil
Chick peas
1. Pour chick peas into bowl and cover with plenty of cold water and leave to soak overnight.
2. The water will change to a yellow colour, this is perfectly normal. 3. Drain the chick peas. 4. Place chick peas into a pot with 2 pinches of salt and black pepper, dash of sesame
seed oil and dash of olive oil. 5. Cover with cold water. 6. Boil for about 15-20 minutes until quite soft.
Hommus
1. Place cooked chick peas into blender, add the garlic, lemon juice, tahini, dash sesame oil and 1 tblspn olive oil, salt and pepper.
2. Place lid on blender and blend adding more olive oil to desired consistency. 3. If using hommus as a dip the consistency should be quite grainy, if using as sandwich
spread blend till smooth.
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Individual Potato Gratins
A creative alternative to the 70s favourite. Baked in muffin tins each serve is both crispy
and creamy.
600 g Potatoes peeled and very finely sliced ¾ cup Cream sea salt freshly ground Black pepper
1. Preheat oven to 180°C. 2. Cut baking paper into 18 strips 15 x 2 cm. 3. Line six 125 ml (1/2 cup) muffin tins with the strips, in a cross pattern with strips
overlapping on each side.This will create little handles to remove your gratins with. 4. Place all ingredients in a bowl and toss to combine. 5. Layer the potatoes in the muffin tins and pour over any remaining liquid. 6. Place in the oven and cook for 25-30 minutes or until golden brown.
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Lime Delicious
This is a great treat that's not too sweet. The family will love this one.
Serves 4
50 g unsalted Butter 1 finely grated Lime zest 115 g caster sugar 2 Eggs separated 40 g Plain Flour 300 ml Milk 2 tablespoons Lime juice plain Yoghurt Passionfruit
1. Preheat the oven to 180°C (350°F/Gas 4). 2. Place the butter, zest and sugar in a bowl and beat until pale and creamy. 3. Add the egg yolks, one at a time, beating well after each addition. 4. Fold through the flour then gradually add the milk in a steady stream, whisking lightly
to combine. 5. Add the lime juice and mix to combine. 6. The mixture will look slightly curdled. 7. Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks
form. 8. Using a large metal spoon, fold lightly through the pudding batter. 9. Pour the batter into four 250 ml (1 cup) ovenproof ramekins and place on a baking
tray. 10. Bake for 15 minutes, or until lightly browned. 11. Place a dollop of yoghurt and a teaspoon of passionfruit on top to serve.
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Lobster Sandwiches - with cucumber,
coriander & lime mayonnaise.
Lovely lobster delights. Add a touch of class to your next afternoon tea, with these
lovely lobster delights.
Serves 4
Sandwiches
800 g Lobsters cooked and sliced prawns are also delicious 1 loaf white sandwich bread 1 Lebanese cucumber peeled and finely sliced 1 cup coriander leaf loosely packed
Lime Mayonnaise
125 g mayonnaise 2 tablespoons fresh chives 2 tablespoons Lime juice sea salt freshly ground Black pepper
Sandwiches
1. Spread a layer of Lime Mayonnaise over the bottom half of each piece of bread then top with alternating pieces of lobster, cucumber and coriander.
Lime Mayonnaise
1. Mix the mayonnaise with the remaining ingredients 2. Season well with salt and pepper
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Marinated Coriander Chicken
An easy and tasty marinade with chicken cooked on the
barbeque.
Chicken
2 small free-range Chickens around 1.2 kg approximately 2 lb 11 oz each, cut 1 bunch Coriander roughly chopped - 2 teaspoons sea salt 1 teaspoon black peppercorn - 3 Garlic Cloves 2 tablespoons Lime juice - 60 ml Olive Oil - Coriander sprigs - Lime cheeks
Cucumber relish
125 ml Rice vinegar or white vinegar - 115 g caster sugar 1 Lebanese cucumber quartered lengthways and finely sliced 2 red Asian shallots or 1/2 red onion, peeled and finely sliced 1 large Red chilli seeded and finely sliced
Chicken
1. Soak eight wooden skewers in cold water for 30 minutes to stop them from burning during cooking.
2. Slash each chicken half a few times to allow the marinade flavours to penetrate. 3. Run a wooden skewer through the flesh of each chicken piece to secure to the joints,
and place in a large baking dish. 4. Place the coriander, peppercorns, salt, garlic, lime juice and oil in a blender or food
processor and process until smooth. 5. Pour the marinade over the chicken pieces, rubbing well into the flesh, and cover with
plastic wrap. Place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.
6. Preheat the barbecue to high. 7. Place the chicken halves on the barbecue and cook, cut-side down, for 6 to 8 minutes. 8. Turn and cook flesh-side down for a further 5 to 6 minutes, or until the chicken is
cooked through. Alternatively, preheat the oven to 220°C (425°F/Gas 7). 9. Place the chicken on a baking tray, skin-side up, and bake for 30 to 35 minutes. 10. Garnish with coriander sprigs and serve with the cucumber relish and lime cheeks. 11. NB: Remove the backbone from the chicken by cutting either side of the bone. Flatten
out chicken with the palm of your hand, and remove the breastbone by cutting on either side of the bone. Skewer to secure the joints.
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Cucumber relish
1. Place the vinegar and sugar in a small saucepan over a medium heat, and stir until the sugar has dissolved.
2. Remove from the heat and cool. 3. Pour into a bowl, add the cucumber, shallots and chilli and stir to combine.
Mini Meringues with Fragrant Peaches
Individual meringues are beautiful for dinner parties. A modern twist on an Australian
classic.
1 cup caster sugar 4 egg whites 1 Pinch of Salt 6 peaches ½ cup Sugar 1 Cinnamon quill 1 tablespoon orange blossom water vanilla ice cream
1. To make the meringues, whisk egg whites and salt until stiff peaks have formed. 2. Add sugar 1 tablespoon at a time, beating continuously until all sugar is dissolved and
meringue is glossy and thick. 3. Place meringues on a tray lined with baking paper and bake for 1 hour 20 minutes. 4. Allow to cool in the oven. 5. For the peaches, place sugar, cinnamon and orange blossom water in a saucepan with
1 ½ cups water and stir over a medium heat until dissolved. 6. Cut peaches into quarters and remove stone. 7. Add peaches to poaching liquid and simmer for 5 minutes or until fruit is tender. 8. Remove peach quarters and peel off the skins. 9. Return the peach skins to the poaching liquid and boil until liquid is reduced to syrup. 10. Strain the syrup over peaches. 11. To assemble, crush the tops of the meringues to allow the ice cream to sit on top,
place peach pieces on side and drizzle with a little of the syrup.
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Paella
80 ml Olive Oil 1 thinly sliced Chorizo Sausage 200 g French shallots sliced sea salt 2 crushed Garlic Cloves 2 teaspoons sweet Paprika ¼ teaspoon Cayenne pepper 500 g Calasparra paella rice (or use arborio rice) 400 g tin Tomatoes chopped ½ teaspoon Saffron soaked in 1 tablespoon water 1 red Capsicum roasted, peeled and thinly sliced 1¼ L chicken stock 300 g chopped green beans 18 large raw Prawns peeled and deveined, tails left intact 300 g black Mussels beards removed 2 tablespoons chopped Flat-leaf parsley Ground black Pepper
1. Heat 2 teaspoons of the oil in a large saucepan over medium-high heat. Add the chorizo and cook, stirring occasionally, for 6–7 minutes until it is crisp. Remove from the pan and set aside.
2. Reduce the heat to medium and add the remaining oil to the pan. Add the shallots and sprinkle with sea salt. Cook, stirring frequently, for 5 minutes, or until soft. Add the garlic, paprika and cayenne and cook, stirring, for another minute. Add the rice and stir to coat the grains with oil. Add the tomatoes, saffron, pepper and stock. Bring to the boil and then reduce the heat to low, cover and cook, stirring occasionally, for 15–20 minutes until the rice is almost tender.
3. Add the beans, prawns and mussels and return the chorizo to the pan. Cover and cook for another 10 minutes, or until the mussels have opened and the prawns are cooked through (discard any mussels that haven’t opened after this time). Stir through the parsley and season to taste with salt and pepper.
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Potato Salad with Chilli & Spring Onion
A fresh twist on comfort food. Bill Granger spices up your favourite comfort food with
a fresh twist.
1 kg Potato boiled and cooled, cut into 2cm chunks 3 tablespoons Extra Virgin Olive Oil ½ tablespoon caster sugar 1 teaspoon sumac 1 tablespoon Lemon Juice sea salt freshly ground Black pepper 1 small green Capsicum finely diced 1 large green chilli seeded and finely chopped ¼ cup fresh Mint roughly chopped ½ cup Parsley roughly chopped 3 spring onions finely sliced
1. Place the potatoes in a bowl and add the oil, sugar, sumac and lemon juice. 2. Gently combine and season with salt and pepper. 3. Add capsicum, mint, parsley, shallots and chilli, stir to combine and serve.
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Raspberry, Pistachio and Rosewater
Semifreddo
Serves 6 to 8
6 egg yolks 3 tablespoons Honey 250 ml Cream whipped 2 teaspoons rose-water 150 g fresh raspberries plus a few extra to serve 3 tablespoons shelled, chopped Pistachios
1. Beat the egg yolks and honey together with electric beaters for 10 minutes, or until thick, pale, creamy and doubled in volume. Fold in the whipped cream and rosewater until just combined.
2. Line the base and two sides of a 1 litre (35 fl oz/4 cup) loaf tin with a piece of plastic wrap, leaving the wrap hanging over the sides of the tin. Spoon the mixture into the tin, fold the plastic over the top to cover the semifreddo and freeze for 1–2 hours, or until partially frozen. Remove from the freezer and stir through the raspberries and pistachios. Cover with plastic wrap and return to the freezer until completely frozen.
3. Before serving, leave to soften in the fridge for 20 minutes. Turn out of the tin, cut into slices and serve with a few extra raspberries.
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Rice Paper Rolls
Try these delicious rice paper rolls with the Vietnamese dipping sauce.
Serves 4
100 g Rice vermicelli 8 cookes Prawns 1 oak leaf Lettuce washed and dried Asian Basil coriander leaf 1 small Lebanese cucumber halved lengthways, then thinly sliced on diagonal. 8 large round Rice Paper wrappers Vietnamese dipping sauce see below
Vietnamese Dipping Sauce
2 tablespoons Hoisin sauce 1 tablespoon Balsamic vinegar 1 teaspoon Sesame Oil 2 tablespoons Soy sauce Crushed Peanut to serve
1. Place the rice vermicelli in a bowl and cover with boiling water. 2. Soak for 6 to 7 minutes, then drain and place on a serving dish. 3. To serve, arrange the lettuce, basil, coriander, and cucumber on a large platter and
place on the table, alongside the prawns, vermicelli, rice paper wrappers and dipping sauce.
4. Place a large bowl of hot water on the table. 5. To wrap the rolls, soften the rice paper wrappers in hot water and shake off any excess
water. 6. Place the wrapper on a plate, top with a little vermicelli, one cooked prawn, cucumber,
basil and coriander in the middle and roll up, tucking in the sides. 7. Place each roll in a lettuce leaf and dip into sauce.
Vietnamese Dipping Sauce
1. Place all the ingredients in a bowl and stir until combined. Top with crushed peanuts.
44
Ricotta Hot Cakes With Honeycomb
Butter
Bill's hotcakes are the perfect way to start a weekend! Serves 6 to 8
Hot Cakes
1 1/3 cups Ricotta - ¾ cup Milk - 4 Eggs separated - 1 cup Plain Flour 1 teaspoon Baking powder - 1 Pinch of Salt - 50 g Butter fresh strawberry halved - icing sugar for dusting
Honeycomb Butter
250 g unsalted Butter softened 100 g sugar honeycomb crushed with a rolling pin or a Crunchie bar 2 tablespoons Honey
Hot Cakes
1. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. 2. Sift the flour, baking powder and salt into a bowl. 3. Add to the ricotta mixture and mix until just combined. 4. Place egg whites in a clean dry bowl and beat until stiff peaks form. 5. Fold egg whites through batter in two batches, with a large metal spoon. 6. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2
tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch). 7. Cook over a low to medium heat for 2 minutes, or until hotcakes have golden
undersides. 8. Turn hotcakes and cook on the other side until golden and cooked through. 9. Transfer to a plate and quickly assemble with other ingredients. 10. Stack 3 hotcakes on a plate and top with strawberries and a slice of honeycomb butter. 11. Dust with icing sugar.
Honeycomb Butter
1. Place all ingredients in a food processor and blend until smooth. 2. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours. 3. Store leftover honeycomb butter in the fridge for up to 24 hours, or in the freezer - it's
great on toast.
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Rolled turkey breast with pistachio and
cranberry stuffing
Simple and delicious, this recipe is sure to impress without the stress.
Serves 4 to 6
Turkey
1 x 1-1.5kg boneless Turkey breast with skin 1 tablespoon melted Butter
Pistachio and cranberry stuffing
40 g Butter 1 Onion chopped 100 g chopped pancetta rind removed 1 crushed Garlic Clove 120 g fresh white breadcrumbs 1 tablespoon chopped fresh Sage 100 g craisins sweetened dried cranberries 50 g roughly chopped Pistachios sea salt Ground black Pepper
Turkey
1. Preheat the oven to 190°C (375°F/Gas 5). Put the turkey breast, skin-side-down, on a board.
2. Spoon the cooled stuffing down the middle of the breast and then roll up the turkey to enclose the stuffing.
3. Tie the turkey with kitchen string every 2 cm (about an inch) to secure and then place in a large roasting tin.
4. Brush the entire surface of the turkey with melted butter. 5. Roast for 40 minutes, or until golden brown and the juices run clear when you poke a
skewer into the thickest part of the breast. 6. Cover loosely with foil and leave to rest for 15 minutes before carving.
Pistachio and cranberry stuffing
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1. Heat the butter in a large frying pan over medium heat. 2. Add the onion and cook, stirring occasionally, for 3–4 minutes until softened. 3. Add the pancetta and cook, stirring occasionally, for 5 minutes until cooked through. 4. Add the garlic and cook for another minute. 5. Tip everything into a large bowl. 6. Add the breadcrumbs, sage, craisins and pistachios, season well and stir together. 7. Leave to cool completely before using.
Scrambled Eggs
A delicious way to start your day.
2 Eggs 1/3 cup Cream 1 Pinch of Salt 10 g Butter
1. Place eggs, cream and salt in a bowl and whisk together. 2. Melt butter in a non-stick frying pan over high heat, taking care not to burn the butter. 3. Pour in egg mixture and cook for 20 seconds, or until gently set around the edge. 4. Stir the eggs with a wooden spoon, gently bringing the egg mixture on the outside of
the pan to the centre. 5. The idea is to fold the eggs rather than to scramble them. 6. Leave to cook for 20 seconds longer and repeat the folding process. 7. When the eggs are just set (remembering that they will continue cooking as they rest),
turn out onto a plate and serve with hot toast.
Note: If you are making more than two serves of scrambled eggs, make sure you cook
separate batches so as not to crowd the frying pan.
47
Seared Scallops with Carrot Fritters
Great for a party. Scallops are so quick to prepare and the carrot fritters can be prepared
in advance.
Serves 4
Scallops
12 medium Scallops roe removed 2 tablespoons Olive Oil sea salt freshly ground Black pepper
Carrot Fritters
60 g Plain Flour 125 ml soda water 1 Egg lightly beaten ¼ teaspoon ground Cumin ¼ teaspoon ground Coriander ¼ teaspoon Turmeric 1 teaspoon sea salt 1 small Red chilli seeded and finely chopped 235 g grated carrots 8 spring onions finely sliced 25 g chopped Coriander 60 ml vegetable oil
Yoghurt Dressing
125 g plain Yoghurt 1 tablespoon Lime juice sea salt freshly ground Black pepper 1 tablespoon Olive Oil
Scallops
1. Place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine.
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2. Heat a non-stick frying pan over a medium to high heat and cook the scallops for no more than 1 minute each side.
3. Place 3 carrot fritters on a plate, top with the watercress and scallops and drizzle with the yoghurt dressing.
4. Season with pepper.
Carrot Fritters
1. Preheat the oven to 160°C (315°F/Gas 2-3). 2. Place the flour, soda water, egg, cumin, coriander, turmeric and salt in a bowl and mix
well. 3. Add the chilli, carrot, spring onion and coriander and stir to combine. 4. Heat a frying pan on a medium to high heat, add the oil and heat until hot. 5. Cooking in batches, add 2 tablespoons of batter per fritter and cook for 2 minutes each
side, or until golden brown. 6. Drain on paper towels. 7. Cook the remaining fritter batter, adding extra oil if necessary. 8. Place the fritters on an ovenproof plate lined with paper towels and keep warm in the
oven while you cook the scallops.
Yoghurt Dressing
1. Place all the ingredients in a bowl and whisk to combine.
49
Spaghetti with Cherry Tomatoes,
Ricotta, Spinach and Pecorino
Try this Italian dish - Bill's way.
Serves 4
750 g Cherry Tomatoes 4 Garlic Cloves sliced 1 Red Onion thinly sliced 1 handful Fresh Oregano 100 ml Extra Virgin Olive Oil 500 g Fresh Spaghetti 50 g Baby English Spinach 200 g Fresh Ricotta Freshly Ground Black pepper 75 g Pecorino Cheese grated
1. Preheat the oven to 180ºC (350ºF/Gas 4). 2. Put the tomatoes, garlic, onion and oregano on a baking tray and drizzle with the oil. 3. Roast for 20–25 minutes or until wilted. 4. Cook the pasta in a large saucepan of boiling salted water until al dente. 5. Drain and toss with the tomato mixture, spinach and half the ricotta. 6. Divide among serving bowls and top with the remaining ricotta and some freshly
ground pepper. 7. Serve with the grated pecorino.
50
Spicy squid salad with cucumber and
capers
Serves 5
1 kg Squid cleaned, scored on the inside and cut into strips 2½ tablespoons Olive Oil 2 crushed Garlic Cloves 1 long Red chilli seeded and finely chopped 1 Lebanese cucumber peeled, halved, seeded and cut into small half-moons 200 g yellow teardrop Tomatoes halved 2 Stalks Celery thinly sliced on the diagonal leaves Celery basil leaf 1 tablespoon Lemon Juice sea salt Ground black Pepper 1 tablespoon salted baby Caper rinsed
1. Put the squid in a non-metallic bowl with 11/2 tablespoons of the olive oil, the garlic and chilli and stir well to coat the squid. Cover and leave in the fridge to marinate for 2–3 hours.
2. Heat a large frying pan over high heat. Add the squid and cook for 1–2 minutes on each side until it is just cooked — take care not to overcook the squid or it will be tough.
3. Put the cucumber, tomatoes, celery, celery leaves and basil in a large bowl. Whisk together the remaining olive oil and lemon juice and season with sea salt and freshly ground black pepper. Add the squid to the bowl and toss well. Pile the salad onto a large platter, sprinkle with the capers and drizzle the lemon dressing over the top. Serve immediately.
51
Thai Fried Rice
This Thai fried rice is delicious and so simple to prepare. It's great for a quick mid-week
dinner if you have some leftover cooked rice.
Serves 1
2 tablespoons canola oil or another light-flavoured oil 3 Garlic Cloves Do this in a mortar and pestle with a small pinch of salt. 370 g cold, cooked jasmine rice ½ small Red Onion sliced ½ Tomato cut into three wedges 30 g finely sliced snow pea shoots You can also use broccolini or Chinese broccoli 1 lightly beaten Egg optional 1 tablespoon Fish sauce Coriander sprigs ½ Lebanese cucumber sliced 1 Lime cheek
1. Heat a wok or a non-stick frying pan over a high heat until hot. 2. Put the oil in and swirl to coat the base of the pan. 3. Stir-fry the garlic for 1 minute, then add the rice and stir for 2 minutes. 4. Add the onion, tomato and green vegetables and stir-fry for another minute. 5. Make a well in the centre of the rice and pour in the egg, if using. Lightly scramble for
20 seconds until nearly cooked, then fold through the rest of the rice. 6. Sprinkle with the fish sauce and stir to combine. 7. Serve with the coriander sprigs, cucumber slices and a lime cheek.
52
The Perfect Steak Sandwich
Forget fast food - Bill's steak sandwich beats any hamburger.
Serves 4
Steak Sandwich
3 tablespoons Olive Oil 1 cup finely sliced Onion 2 tablespoons Balsamic vinegar sea salt freshly ground Black pepper 4 Slices thin Sirloins or fillet steak, trimmed of fat 8 Slices thick ciabatta bread 1 bunch Rocket washed and dried 4 ripe Tomatoes sliced
Garlic Crème
2 egg yolks 1 tablespoon Balsamic vinegar 2 Garlic Cloves crushed sea salt freshly ground Black pepper 1 cup canola oil or other mild oil
Steak Sandwich
1. Heat 2 tablespoons of the olive oil in a large frying pan over medium heat, add the onion and cook for 10 minutes, stirring frequently, until golden.
2. Add vinegar, salt and pepper and cook for a minute longer until caramelised. 3. Remove onion from the pan and set aside. 4. Using the same pan, heat the remaining olive oil over high heat. 5. Add steak to the pan and sprinkle with salt and pepper. 6. Cook for 1 minute, turn and cook the other side for a further minute. 7. Spread the bread with garlic crème. 8. Place rocket on 4 of the slices and top with tomatoes. 9. Place onions on top of tomato, followed by the steak.
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10. Top with a second slice of bread.
Garlic Crème
1. Place egg yolks, vinegar, garlic, salt and pepper in a bowl (or a food processor) and whisk until combined.
2. Add the oil drop by drop, whisking constantly. 3. When the sauce starts to thicken, add the oil in a steady stream until the oil is fully
incorporated. 4. If the crème is too thick, thin with a tablespoon of warm water. 5. Alternatively you can mix ¾ cup of store bought mayonnaise with the balsamic
vinegar, garlic, salt and pepper and stir until combined.
Three Pestos
Serves 6
Coriander Pesto
60 g fresh coriander leaves cilantro 80 g lightly toasted and roughly chopped Cashews 2 chopped Garlic Cloves 2 teaspoons grated fresh Ginger 1 small seeded and chopped Red chilli Olive Oil 2 teaspoons Lime juice sea salt Ground black Pepper
Walnut Pesto
125 g lightly toasted and chopped walnuts 2 chopped Garlic Cloves 50 g grated Parmesan 2 tablespoons chopped Flat-leaf parsley Olive Oil sea salt Ground black Pepper
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Parsley Pesto
40 g Flat-leaf parsley 50 g lightly toasted Pine Nuts 50 g grated Parmesan 2 Garlic Cloves chopped 2 chopped Anchovies 1 teaspoon finely grated Lemon Zest Olive Oil sea salt Ground black Pepper
Coriander Pesto
1. Mix the coriander, cashew nuts, garlic, ginger and chilli in a food processor until well blended.
2. With the motor running, add olive oil a little at a time until the pesto has a smooth consistency.
3. Add the lime juice and season with salt and black pepper. 4. Spoon into a sterilized jar and keep in the fridge. 5. Once you’ve opened the jar, pour a thin layer of oil over the top of the pesto to keep it
fresh.
Walnut Pesto
1. Mix the walnuts, garlic, parmesan and parsley in a food processor until well blended. 2. With the motor running, add olive oil a little at a time until the pesto has a smooth
consistency. 3. Season with salt and black pepper. 4. Store in a sterilized jar . 5. Once you’ve opened the jar, pour a thin layer of oil over the top of the pesto to keep it
fresh.
Parsley Pesto
1. Mix the parsley, pine nuts, parmesan, garlic, anchovies and lemon zest in a food processor until well blended.
2. With the motor running, add olive oil a little at a time until the pesto has a smooth consistency.
3. Season with salt and black pepper. 4. Store in a sterilized jar. 5. Once you’ve opened the jar, pour a thin layer of oil over the top of the pesto to keep it
fresh.
55
Tuna Skewers with Preserved Lemon
Dressing
Great for a lazy weekend meal. The tuna is the hero but the preserved lemon dressing
makes this delicious.
Serves 2
Tuna Skewers
2 tablespoons Olive Oil ½ teaspoon sea salt freshly ground Black pepper 2 pieces (approx 2cm thick) tuna steaks cut into 4 pieces on the diagonal 4 Bay leaves
Preserved Lemon Dressing
3 tablespoons preserved lemon washed and finely diced 2 tablespoons Extra Virgin Olive Oil 1 tablespoon fresh oregano leaves roughly chopped
Tuna Skewers
1. Soak 2 wooden skewers in water for 1 hour. 2. Assemble by placing two pieces of tuna and a bay leaf on each skewer. 3. Coat tuna with olive oil, sea salt and pepper. 4. Heat a large non-stick frying pan over high heat and cook each tuna skewer for 2
minutes. 5. Turn and cook for another 2 minutes. 6. Remove from heat and place a skewer on top of each plate and serve with preserved
lemon dressing.
Preserved Lemon Dressing
1. Sprinkle the preserved lemon over the tuna skewers and drizzle with olive oil. 2. Top with oregano to serve.
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Warm Pasta Salad With Fresh Tomato
and Ricotta
You cannot go wrong impressing your guests, with this warm salad.
Serves 4
500 g Cherry Tomatoes cut in half 80 ml Extra Virgin Olive Oil 60 ml red wine vinegar 1 teaspoon caster sugar 1 teaspoon sea salt freshly ground Black pepper 4 Slices thick wholemeal bread or sourdough bread 1 Garlic Clove cut in half 2 tablespoons Extra Virgin Olive Oil extra 500 g rigatoni 60 g freshly shredded basil leaves 250 g fresh Ricotta
1. Preheat the oven to 200°C (400°F/Gas 6). 2. Place the tomatoes, olive oil, vinegar and sugar in a large bowl and stir to combine. 3. Season with salt and pepper. 4. Cover and leave to marinate while you prepare the rest of the dish. 5. Rub the bread on both sides with the cut side of the garlic. 6. Brush with the extra olive oil and sprinkle with salt. 7. Put the bread on a baking tray and place in the oven. 8. Cook for 20 minutes, or until crisp. 9. Remove from the oven and crumble into coarse breadcrumbs with your hands. 10. Set aside. 11. Cook the pasta in a large pot of rapidly boiling salted water until al dente. 12. Drain well, then add to the tomatoes. 13. Add the basil and toss to combine. 14. Divide the pasta between four serving plates, or put it on one large serving dish,
crumble over the ricotta cheese and sprinkle with the breadcrumbs.
57
White Chocolate Mousse
This deliciously luscious mousse, is complimented perfectly with the tartness of
passionfruit.
Serves 6
250 g good quality white chocolate chopped 80 ml Milk 1 teaspoon natural vanilla extract 3 Eggs separated 375 ml Cream 6 tablespoons Passionfruit pulp
1. Place the white chocolate, milk and vanilla in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water.
2. Heat until the chocolate is just melted, stirring regularly. 3. Allow to cool for 5 minutes. 4. Add the egg yolks, beating well after each addition. 5. Whip the cream in a bowl until soft peaks form then fold through the chocolate
mixture until just combined. 6. Whisk the egg whites in a large, dry, clean stainless steel bowl until soft peaks form. 7. Using a large metal spoon, fold through the chocolate mixture in two batches. 8. Divide the mousse between six 250 ml (1 cup) serving dishes. 9. Cover and chill for 3 to 4 hours, or until set. 10. Remove from refrigerator and spoon passionfruit on top of the mousse just before
serving.
58
Yoghurt Pannacotta
A light alternative to the traditional pannacotta, served with Rasberries. Serves 4
Yoghurt Pannacotta
185 ml Cream - 55 g caster sugar ½ Vanilla Bean split lengthways - 1½ leaves Gelatine 250 g skim milk yoghurt
Rose-scented Rasberries
1 punnet raspberry or ½ packet of frozen rasberries, thawed 2 tablespoons icing sugar sifted - 1 teaspoon rose-water
Yoghurt Pannacotta
1. Place the cream and sugar in a saucepan over a medium heat. 2. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before
adding the entire bean. 3. Stir until the sugar is dissolved, then just bring to the boil before removing from the
heat. 4. Soak the gelatine in cold water until soft. 5. Squeeze out the excess water and drop the gelatine into the hot cream mixture and
whisk until dissolved. 6. Add the yoghurt and whisk until smooth. 7. Strain the mixture through a fine sieve, discard the vanilla bean. 8. Divide between four 125 ml (1/2 cup) ramekins, cover with plastic wrap and chill for at
least 3 hours, or until just set. 9. To serve, place spoonfuls of the rose scented rasberries on top of each pannacotta and
serve immediately.
Rose-scented Rasberries
1. Place half the rasberries in a glass bowl and crush with a fork. 2. Stir in the icing sugar and taste for sweetness. 3. Fold in the remaining rasberries and the rosewater. 4. Chill until ready to serve.