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Transcript of Feed Me Now
feedme now!
billgranger
contents
introduction 6
rise & shine 8
midday fuel 30
afternoon treat 50
family supper 68
the dinner dash 92
on a shoestring 138
freeze me 160
friends over 178
sweet dreams 214
index 236
Bill Granger, highly popular, contemporary Australian restaurateur
and food writer, is renowned for his home cooking. With a young family
and busy lifestyle, time is at a premium – as it is for most of us – and Bill
recognises the need for easy home-cooked dishes that don’t take a lot
of time. Simplicity, good-quality fresh ingredients and great flavours are
the essence of his cooking.
With his trademark straightforward food, Bill has put together a bright,
joyful, practical collection of recipes to answer the day-to-day food
dilemmas of busy modern families of all ages and stages. These are
easy dishes, based on relatively few ingredients, prepared with the
minimum of fuss.
Covering all aspects of family everyday life, chapters include ideas for
quick healthy breakfasts, fast sustaining lunches, teatime treats, family
suppers, after-work meals and dinners with friends. There is also a
chapter on low budget meals for times when resources are stretched,
and another on prepare-ahead meals for the freezer.
Echoing the relaxed, informal style of his celebrated restaurants, Bill’s
dishes are inviting, tasty and satisfying. Beautifully photographed, this
must-have book fulfils the need for fast, healthy food for families and
their friends.
Bill Granger is a self-taught cook who strongly believes that food
should always be a joy, never a chore. Bill’s easy-going approach to
cooking is an essential factor in his enduring popularity. Born in
Melbourne, he moved to Sydney where he opened his first restaurant,
bills, at the age of 22, followed by bills Surry Hills just three years later; a
third Sydney restaurant opened in July 2005. In March 2008 Bill opened
his first beachside restaurant in greater Tokyo, in Kamakura. All of these
restaurants have been highly successful.
Bill’s previous cookbooks include bills Sydney food, bills food, bills open
kitchen, simply bill, Every Day, and Holiday, all international best sellers. In
all, he has sold over 800,000 books and has been translated into five
languages. He has worked with various magazines, including BBC Good
Food and Australia’s Delicious. His television series, bills food, launched in
2004, was broadcast worldwide in no less than 27 countries; in the UK
alone over two million viewers watched it on BBC TV.
specification£20.00 Hardback
ISBN: 978 184400 706 6
240pp 270 x 216mm
42,500 words including over 125 recipes
120 colour photographs
Publication April 2009
Quadrille Publishing LimitedAlhambra House
27–31 Charing Cross Road
London WC2H 0LS
www.quadrille.co.uk
Bill Granger, highly popular, contemporary Australian restaurateur
and food writer, is renowned for his home cooking. With a young family
and busy lifestyle, time is at a premium – as it is for most of us – and Bill
recognises the need for easy home-cooked dishes that don’t take a lot
of time. Simplicity, good-quality fresh ingredients and great flavours are
the essence of his cooking.
With his trademark straightforward food, Bill has put together a bright,
joyful, practical collection of recipes to answer the day-to-day food
dilemmas of busy modern families of all ages and stages. These are
easy dishes, based on relatively few ingredients, prepared with the
minimum of fuss.
Covering all aspects of family everyday life, chapters include ideas for
quick healthy breakfasts, fast sustaining lunches, teatime treats, family
suppers, after-work meals and dinners with friends. There is also a
chapter on low budget meals for times when resources are stretched,
and another on prepare-ahead meals for the freezer.
Echoing the relaxed, informal style of his celebrated restaurants, Bill’s
dishes are inviting, tasty and satisfying. Beautifully photographed, this
must-have book fulfils the need for fast, healthy food for families and
their friends.
Bill Granger is a self-taught cook who strongly believes that food
should always be a joy, never a chore. Bill’s easy-going approach to
cooking is an essential factor in his enduring popularity. Born in
Melbourne, he moved to Sydney where he opened his first restaurant,
bills, at the age of 22, followed by bills Surry Hills just three years later; a
third Sydney restaurant opened in July 2005. In March 2008 Bill opened
his first beachside restaurant in greater Tokyo, in Kamakura. All of these
restaurants have been highly successful.
Bill’s previous cookbooks include bills Sydney food, bills food, bills open
kitchen, simply bill, Every Day, and Holiday, all international best sellers. In
all, he has sold over 800,000 books and has been translated into five
languages. He has worked with various magazines, including BBC Good
Food and Australia’s Delicious. His television series, bills food, launched in
2004, was broadcast worldwide in no less than 27 countries; in the UK
alone over two million viewers watched it on BBC TV.
specification£20.00 Hardback
ISBN: 978 184400 706 6
240pp 270 x 216mm
42,500 words including over 125 recipes
120 colour photographs
Publication April 2009
Quadrille Publishing LimitedAlhambra House
27–31 Charing Cross Road
London WC2H 0LS
www.quadrille.co.uk
rise & shine 17
serves 4
hotcakes
300g wholemeal flour
3 teaspoons baking powder1/2 teaspoon ground cinnamon1/8 teaspoon freshly grated nutmeg
pinch of salt
2 tablespoons caster sugar
50g rolled oats
750ml buttermilk
2 medium eggs, lightly beaten
75g butter, melted, plus extra to grease pan
caramel banana topping
3 bananas
60g butter
90g soft brown sugar1/2 teaspoon natural vanilla extract
To make the hotcake batter, sift the flour, baking powder, cinnamon,
nutmeg and salt together into a bowl. Stir the sugar and oats through,
then make a well in the centre. Pour in the buttermilk and beaten
eggs, stirring until just mixed. Add the melted butter and stir to
combine. Set aside.
For the caramel bananas, halve the bananas lengthways and cut each
piece in three. Put the butter, sugar, vanilla and 2 tablespoons water
into a large frying pan over a medium heat and cook until the mixture
forms a caramel and darkens. Add the bananas and toss through until
well coated.
To cook the hotcakes, heat a large non-stick frying pan over a medium
heat and brush a little butter over the base. Pour a small ladleful of the
batter into the hot pan, tilt to coat the base evenly and cook for
2–3 minutes, until bubbles appear on the surface. Turn and cook for a
further 2–3 minutes. Transfer to a plate and keep warm while cooking
the rest. Serve the hotcakes with the caramel bananas.
oaty hotcakeswith caramel bananas
“Fresh raspberries – sprinkled
with a little icing sugar and lightly
crushed – make a delicious
alternative topping. Or you could
simply serve the hotcakes
drizzled with maple syrup.”
rise & shine 17
serves 4
hotcakes
300g wholemeal flour
3 teaspoons baking powder1/2 teaspoon ground cinnamon1/8 teaspoon freshly grated nutmeg
pinch of salt
2 tablespoons caster sugar
50g rolled oats
750ml buttermilk
2 medium eggs, lightly beaten
75g butter, melted, plus extra to grease pan
caramel banana topping
3 bananas
60g butter
90g soft brown sugar1/2 teaspoon natural vanilla extract
To make the hotcake batter, sift the flour, baking powder, cinnamon,
nutmeg and salt together into a bowl. Stir the sugar and oats through,
then make a well in the centre. Pour in the buttermilk and beaten
eggs, stirring until just mixed. Add the melted butter and stir to
combine. Set aside.
For the caramel bananas, halve the bananas lengthways and cut each
piece in three. Put the butter, sugar, vanilla and 2 tablespoons water
into a large frying pan over a medium heat and cook until the mixture
forms a caramel and darkens. Add the bananas and toss through until
well coated.
To cook the hotcakes, heat a large non-stick frying pan over a medium
heat and brush a little butter over the base. Pour a small ladleful of the
batter into the hot pan, tilt to coat the base evenly and cook for
2–3 minutes, until bubbles appear on the surface. Turn and cook for a
further 2–3 minutes. Transfer to a plate and keep warm while cooking
the rest. Serve the hotcakes with the caramel bananas.
oaty hotcakeswith caramel bananas
“Fresh raspberries – sprinkled
with a little icing sugar and lightly
crushed – make a delicious
alternative topping. Or you could
simply serve the hotcakes
drizzled with maple syrup.”
98 the dinner dash
serves 4
2 tablespoons mild-flavoured oil, such as
sunflower or rapeseed
20 large raw prawns, shelled and
deveined, with tails intact
2 tablespoons red curry paste
1 large red onion, cut into thin wedges
400g asparagus, trimmed and cut into 4cm
lengths on the diagonal
1 red pepper, 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
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.
Return the wok to a high heat, add the remaining
1 tablespoon 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 red
pepper and cook for a further 1 minute.
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.
“Like a cross between a
curry and a stir-fry, this is
rich and satisfying but still
crunchy and alive.”
spicy prawnstir-fry
98 the dinner dash
serves 4
2 tablespoons mild-flavoured oil, such as
sunflower or rapeseed
20 large raw prawns, shelled and
deveined, with tails intact
2 tablespoons red curry paste
1 large red onion, cut into thin wedges
400g asparagus, trimmed and cut into 4cm
lengths on the diagonal
1 red pepper, 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
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.
Return the wok to a high heat, add the remaining
1 tablespoon 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 red
pepper and cook for a further 1 minute.
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.
“Like a cross between a
curry and a stir-fry, this is
rich and satisfying but still
crunchy and alive.”
spicy prawnstir-fry
friends over 213212 friends over
serves 4–6
1.7kg leg of lamb, trimmed of excess fat
4 garlic cloves, crushed
1 tablespoon chopped rosemary leaves
extra virgin olive oil, for drizzling
sea salt
freshly ground black pepper
4 good quality anchovy fillets in oil (tinned or
in jars)
500ml chicken stock
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
2 tablespoons finely grated orange zest
juice of 1 orange
60g pitted black olives
to serve
potato gratin
tomato confit
Rub the lamb all over with garlic and rosemary, drizzle with olive oil and
season with salt and pepper. If possible, leave to marinate in a cool place
for a couple of hours, or overnight in the fridge if time permits.
Preheat the oven to 200ºC/Gas 6. Place the lamb in a roasting tray and
roast for 11/2 hours, or until cooked to your liking.
Transfer the lamb to a warm platter and set aside to rest in a warm place.
Put the roasting tin over a medium heat, add the anchovies and break
them up with a wooden spoon, then pour in the stock, stirring to deglaze.
Add the tomato paste and balsamic vinegar and stir until slightly reduced.
Add the orange zest and juice. Stir until reduced and slightly thickened,
then add the olives.
Slice the lamb and serve with the sauce, potato gratin and tomato confit.
“To simplify this dish, omit the potato gratin and tomato confit.
Instead, toss quartered, peeled potatoes in olive oil and throw them
into the roasting tray with the lamb, then serve the roast with a
tomato salad. Finish with an apricot upside down tart (page 219) or
a gooey raspberry chocolate cake (page 231).”
roast leg of lamb with anchovies & orange
potato gratin
25g butter
1 tablespoon extra virgin olive oil
3 large onions, halved and thinly sliced
1 teaspoon thyme leaves
1.2kg yellow waxy potatoes, such as
Charlotte or Nicola, peeled if preferred
30–40g butter
750ml chicken stock
sea salt
freshly ground black pepper
Preheat the oven to 200ºC/Gas 6. Heat the
butter and olive oil in a frying pan over medium
heat. When the butter has melted, add the
onions and fry, stirring, for 10 minutes until
golden brown. Stir through the thyme leaves.
Peel and slice the potatoes very finely, using a
mandolin, if you have one. Arrange a third of
the potatoes in a medium baking dish, scatter
over a third of the onions, dot with butter and
season well. Repeat the layers twice, finishing
with an onion layer. Pour over the stock, cover
with foil and bake for 40 minutes. Uncover
and cook for a further 20 minutes or until the
top is golden brown and the potatoes feel
tender when tested with a knife.
tomato confit
1kg ripe roma tomatoes
4 garlic cloves, lightly crushed with a knife
2 thyme sprigs
125ml extra virgin olive oil
sea salt
small handful basil leaves
freshly ground black pepper
Preheat the oven to 150ºC/Gas 2. Quarter
the tomatoes lengthways and cut out the
core and seeds, leaving just the flesh
attached to the skin. Drizzle some of the olive
oil onto a baking tray and place the tomatoes
cut side up on the tray. Scatter over the garlic
cloves and thyme sprigs, drizzle over the
remaining olive oil and season liberally with
salt. Bake for 30 minutes, then turn the
tomatoes and cook for a further 30 minutes.
Remove from the oven and allow to cool on a
tray. The tomatoes can be kept in a sealed
container in the fridge for a couple of days,
but make sure you bring them to room
temperature before eating. Slip off the skins
and serve the confit tomatoes scattered with
basil leaves and sprinkled with pepper.
friends over 213212 friends over
serves 4–6
1.7kg leg of lamb, trimmed of excess fat
4 garlic cloves, crushed
1 tablespoon chopped rosemary leaves
extra virgin olive oil, for drizzling
sea salt
freshly ground black pepper
4 good quality anchovy fillets in oil (tinned or
in jars)
500ml chicken stock
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
2 tablespoons finely grated orange zest
juice of 1 orange
60g pitted black olives
to serve
potato gratin
tomato confit
Rub the lamb all over with garlic and rosemary, drizzle with olive oil and
season with salt and pepper. If possible, leave to marinate in a cool place
for a couple of hours, or overnight in the fridge if time permits.
Preheat the oven to 200ºC/Gas 6. Place the lamb in a roasting tray and
roast for 11/2 hours, or until cooked to your liking.
Transfer the lamb to a warm platter and set aside to rest in a warm place.
Put the roasting tin over a medium heat, add the anchovies and break
them up with a wooden spoon, then pour in the stock, stirring to deglaze.
Add the tomato paste and balsamic vinegar and stir until slightly reduced.
Add the orange zest and juice. Stir until reduced and slightly thickened,
then add the olives.
Slice the lamb and serve with the sauce, potato gratin and tomato confit.
“To simplify this dish, omit the potato gratin and tomato confit.
Instead, toss quartered, peeled potatoes in olive oil and throw them
into the roasting tray with the lamb, then serve the roast with a
tomato salad. Finish with an apricot upside down tart (page 219) or
a gooey raspberry chocolate cake (page 231).”
roast leg of lamb with anchovies & orange
potato gratin
25g butter
1 tablespoon extra virgin olive oil
3 large onions, halved and thinly sliced
1 teaspoon thyme leaves
1.2kg yellow waxy potatoes, such as
Charlotte or Nicola, peeled if preferred
30–40g butter
750ml chicken stock
sea salt
freshly ground black pepper
Preheat the oven to 200ºC/Gas 6. Heat the
butter and olive oil in a frying pan over medium
heat. When the butter has melted, add the
onions and fry, stirring, for 10 minutes until
golden brown. Stir through the thyme leaves.
Peel and slice the potatoes very finely, using a
mandolin, if you have one. Arrange a third of
the potatoes in a medium baking dish, scatter
over a third of the onions, dot with butter and
season well. Repeat the layers twice, finishing
with an onion layer. Pour over the stock, cover
with foil and bake for 40 minutes. Uncover
and cook for a further 20 minutes or until the
top is golden brown and the potatoes feel
tender when tested with a knife.
tomato confit
1kg ripe roma tomatoes
4 garlic cloves, lightly crushed with a knife
2 thyme sprigs
125ml extra virgin olive oil
sea salt
small handful basil leaves
freshly ground black pepper
Preheat the oven to 150ºC/Gas 2. Quarter
the tomatoes lengthways and cut out the
core and seeds, leaving just the flesh
attached to the skin. Drizzle some of the olive
oil onto a baking tray and place the tomatoes
cut side up on the tray. Scatter over the garlic
cloves and thyme sprigs, drizzle over the
remaining olive oil and season liberally with
salt. Bake for 30 minutes, then turn the
tomatoes and cook for a further 30 minutes.
Remove from the oven and allow to cool on a
tray. The tomatoes can be kept in a sealed
container in the fridge for a couple of days,
but make sure you bring them to room
temperature before eating. Slip off the skins
and serve the confit tomatoes scattered with
basil leaves and sprinkled with pepper.
232 sweet dreams
serves 8
topping
100g good quality dark chocolate
125ml raspberry jam
125ml single cream
cake
40g cocoa powder
60ml milk1/2 teaspoon natural vanilla extract
80ml raspberry jam
115g butter, softened
70g caster sugar
2 medium eggs
125g plain flour
11/2 teaspoons baking powder
pinch of sea salt
80g raspberries, plus extra
to serve
Preheat the oven to 180°C/Gas 4. Generously grease a 22cm cake tin. For
the topping, put the chocolate, jam and cream into a small saucepan over
a medium heat. Stir until smooth, then pour into the prepared cake tin.
In a medium bowl, mix 125ml boiling water and the cocoa powder together
until smooth, then add the milk, vanilla and jam. Whisk to combine.
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.
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.)
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.
“The beauty of this cake is
that it virtually self-ices. It
also works terrifically well
with apricot jam.”
gooey chocolatecake with raspberries
232 sweet dreams
serves 8
topping
100g good quality dark chocolate
125ml raspberry jam
125ml single cream
cake
40g cocoa powder
60ml milk1/2 teaspoon natural vanilla extract
80ml raspberry jam
115g butter, softened
70g caster sugar
2 medium eggs
125g plain flour
11/2 teaspoons baking powder
pinch of sea salt
80g raspberries, plus extra
to serve
Preheat the oven to 180°C/Gas 4. Generously grease a 22cm cake tin. For
the topping, put the chocolate, jam and cream into a small saucepan over
a medium heat. Stir until smooth, then pour into the prepared cake tin.
In a medium bowl, mix 125ml boiling water and the cocoa powder together
until smooth, then add the milk, vanilla and jam. Whisk to combine.
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.
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.)
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.
“The beauty of this cake is
that it virtually self-ices. It
also works terrifically well
with apricot jam.”
gooey chocolatecake with raspberries
feedme now!
billgranger