Feed Me Now

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!