bill granger
feed me now!
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
Bill Granger is a self-taught cook who strongly believes that food
and food writer, is renowned for his home cooking. With a young family
should always be a joy, never a chore. Bill’s easy-going approach to
and busy lifestyle, time is at a premium – as it is for most of us – and Bill
cooking is an essential factor in his enduring popularity. Born in
recognises the need for easy home-cooked dishes that don’t take a lot
Melbourne, he moved to Sydney where he opened his first restaurant,
of time. Simplicity, good-quality fresh ingredients and great flavours are the essence of his cooking.
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
With his trademark straightforward food, Bill has put together a bright,
his first beachside restaurant in greater Tokyo, in Kamakura. All of these
joyful, practical collection of recipes to answer the day-to-day food
restaurants have been highly successful.
dilemmas of busy modern families of all ages and stages. These are easy dishes, based on relatively few ingredients, prepared with the
Bill’s previous cookbooks include bills Sydney food, bills food, bills open
minimum of fuss.
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
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,
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
and another on prepare-ahead meals for the freezer.
alone over two million viewers watched it on BBC TV.
Echoing the relaxed, informal style of his celebrated restaurants, Bill’s
specification
Quadrille Publishing Limited
dishes are inviting, tasty and satisfying. Beautifully photographed, this
£20.00 Hardback
Alhambra House
ISBN: 978 184400 706 6
27–31 Charing Cross Road
240pp 270 x 216mm
London WC2H 0LS
42,500 words including over 125 recipes
www.quadrille.co.uk
must-have book fulfils the need for fast, healthy food for families and their friends.
120 colour photographs Publication April 2009
Bill Granger, highly popular, contemporary Australian restaurateur
Bill Granger is a self-taught cook who strongly believes that food
and food writer, is renowned for his home cooking. With a young family
should always be a joy, never a chore. Bill’s easy-going approach to
and busy lifestyle, time is at a premium – as it is for most of us – and Bill
cooking is an essential factor in his enduring popularity. Born in
recognises the need for easy home-cooked dishes that don’t take a lot
Melbourne, he moved to Sydney where he opened his first restaurant,
of time. Simplicity, good-quality fresh ingredients and great flavours are the essence of his cooking.
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
With his trademark straightforward food, Bill has put together a bright,
his first beachside restaurant in greater Tokyo, in Kamakura. All of these
joyful, practical collection of recipes to answer the day-to-day food
restaurants have been highly successful.
dilemmas of busy modern families of all ages and stages. These are easy dishes, based on relatively few ingredients, prepared with the
Bill’s previous cookbooks include bills Sydney food, bills food, bills open
minimum of fuss.
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
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,
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
and another on prepare-ahead meals for the freezer.
alone over two million viewers watched it on BBC TV.
Echoing the relaxed, informal style of his celebrated restaurants, Bill’s
specification
Quadrille Publishing Limited
dishes are inviting, tasty and satisfying. Beautifully photographed, this
£20.00 Hardback
Alhambra House
ISBN: 978 184400 706 6
27–31 Charing Cross Road
240pp 270 x 216mm
London WC2H 0LS
42,500 words including over 125 recipes
www.quadrille.co.uk
must-have book fulfils the need for fast, healthy food for families and their friends.
120 colour photographs Publication April 2009
serves 4
“Fresh raspberries – sprinkled
hotcakes
with a little icing sugar and lightly
300g wholemeal flour 3 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/8 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
crushed – make a delicious alternative topping. Or you could simply serve the hotcakes drizzled with maple syrup.”
caramel banana topping
3 bananas 60g butter 90g soft brown sugar 1/2 teaspoon natural vanilla extract
oaty hotcakes
with caramel bananas 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.
rise & shine 17
serves 4
“Fresh raspberries – sprinkled
hotcakes
with a little icing sugar and lightly
300g wholemeal flour 3 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/8 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
crushed – make a delicious alternative topping. Or you could simply serve the hotcakes drizzled with maple syrup.”
caramel banana topping
3 bananas 60g butter 90g soft brown sugar 1/2 teaspoon natural vanilla extract
oaty hotcakes
with caramel bananas 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.
rise & shine 17
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
“Like a cross between a curry and a stir-fry, this is rich and satisfying but still crunchy and alive.�
to serve
coriander leaves steamed rice
spicy prawn stir-fry 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.
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
“Like a cross between a curry and a stir-fry, this is rich and satisfying but still crunchy and alive.�
to serve
coriander leaves steamed rice
spicy prawn stir-fry 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.
98
the dinner dash
“To simplify this dish, omit the potato gratin and tomato confit.
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
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).”
to serve
potato gratin tomato confit
roast leg of lamb
with anchovies & orange
potato gratin
tomato confit
25g butter
1kg ripe roma tomatoes
1 tablespoon extra virgin olive oil
4 garlic cloves, lightly crushed with a knife
3 large onions, halved and thinly sliced
2 thyme sprigs
1 teaspoon thyme leaves
125ml extra virgin olive oil
1.2kg yellow waxy potatoes, such as
sea salt
Charlotte or Nicola, peeled if preferred 30–40g butter
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.
small handful basil leaves freshly ground black pepper
750ml chicken stock sea salt
Preheat the oven to 150ºC/Gas 2. Quarter
freshly ground black pepper
the tomatoes lengthways and cut out the core and seeds, leaving just the flesh
Preheat the oven to 200ºC/Gas 6. Heat the
attached to the skin. Drizzle some of the olive
butter and olive oil in a frying pan over medium
oil onto a baking tray and place the tomatoes
heat. When the butter has melted, add the
cut side up on the tray. Scatter over the garlic
onions and fry, stirring, for 10 minutes until
cloves and thyme sprigs, drizzle over the
golden brown. Stir through the thyme leaves.
remaining olive oil and season liberally with
Peel and slice the potatoes very finely, using a
salt. Bake for 30 minutes, then turn the
mandolin, if you have one. Arrange a third of
tomatoes and cook for a further 30 minutes.
the potatoes in a medium baking dish, scatter
Remove from the oven and allow to cool on a
over a third of the onions, dot with butter and
tray. The tomatoes can be kept in a sealed
season well. Repeat the layers twice, finishing
container in the fridge for a couple of days,
with an onion layer. Pour over the stock, cover
but make sure you bring them to room
with foil and bake for 40 minutes. Uncover
temperature before eating. Slip off the skins
and cook for a further 20 minutes or until the
and serve the confit tomatoes scattered with
top is golden brown and the potatoes feel
basil leaves and sprinkled with pepper.
tender when tested with a knife.
212
friends over
friends over 213
“To simplify this dish, omit the potato gratin and tomato confit.
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
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).”
to serve
potato gratin tomato confit
roast leg of lamb
with anchovies & orange
potato gratin
tomato confit
25g butter
1kg ripe roma tomatoes
1 tablespoon extra virgin olive oil
4 garlic cloves, lightly crushed with a knife
3 large onions, halved and thinly sliced
2 thyme sprigs
1 teaspoon thyme leaves
125ml extra virgin olive oil
1.2kg yellow waxy potatoes, such as
sea salt
Charlotte or Nicola, peeled if preferred 30–40g butter
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.
small handful basil leaves freshly ground black pepper
750ml chicken stock sea salt
Preheat the oven to 150ºC/Gas 2. Quarter
freshly ground black pepper
the tomatoes lengthways and cut out the core and seeds, leaving just the flesh
Preheat the oven to 200ºC/Gas 6. Heat the
attached to the skin. Drizzle some of the olive
butter and olive oil in a frying pan over medium
oil onto a baking tray and place the tomatoes
heat. When the butter has melted, add the
cut side up on the tray. Scatter over the garlic
onions and fry, stirring, for 10 minutes until
cloves and thyme sprigs, drizzle over the
golden brown. Stir through the thyme leaves.
remaining olive oil and season liberally with
Peel and slice the potatoes very finely, using a
salt. Bake for 30 minutes, then turn the
mandolin, if you have one. Arrange a third of
tomatoes and cook for a further 30 minutes.
the potatoes in a medium baking dish, scatter
Remove from the oven and allow to cool on a
over a third of the onions, dot with butter and
tray. The tomatoes can be kept in a sealed
season well. Repeat the layers twice, finishing
container in the fridge for a couple of days,
with an onion layer. Pour over the stock, cover
but make sure you bring them to room
with foil and bake for 40 minutes. Uncover
temperature before eating. Slip off the skins
and cook for a further 20 minutes or until the
and serve the confit tomatoes scattered with
top is golden brown and the potatoes feel
basil leaves and sprinkled with pepper.
tender when tested with a knife.
212
friends over
friends over 213
serves 8
“The beauty of this cake is
topping
that it virtually self-ices. It
100g good quality dark chocolate 125ml raspberry jam 125ml single cream cake
40g cocoa powder 60ml milk 1/2 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
also works terrifically well with apricot jam.”
gooey chocolate cake with raspberries 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.
232
sweet dreams
serves 8
“The beauty of this cake is
topping
that it virtually self-ices. It
100g good quality dark chocolate 125ml raspberry jam 125ml single cream cake
40g cocoa powder 60ml milk 1/2 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
also works terrifically well with apricot jam.”
gooey chocolate cake with raspberries 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.
232
sweet dreams
bill granger
feed me now!