Bill Granger Recipes.pdf

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Recipes by Bill Granger

http://www.lifestylefood.com.au/chefs/billgranger/

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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.

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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.

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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.

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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

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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.

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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.

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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


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.

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Chicken Salad with Grapefruit and

Pistachios

Serves 4

Ingredients

Salad

4 skinless chicken breast fillets 200g each


1 Lemon sliced


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


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


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



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).

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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.

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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


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.

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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


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.

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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


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


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


1 Lemon sliced


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

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250 ml plain Yoghurt



sea salt


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

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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.

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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.

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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

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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!

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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.

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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.

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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.

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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.

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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.

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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.

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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.

35

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.

37

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

38

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.

40

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.

41

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.

42

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.

43

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.

45

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

46

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.

48

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

54

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.

56

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.

Bill Granger Recipes.pdf

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