Library JournalGranger's eponymous Sydney restaurant, bills (no capital letter, no apostrophe), is one of Australia's most famous dining spots. While his first cookbook showcased the food from the restaurant, this one includes the recipes he likes to cook at home. A lover of breakfast dishes, he begins with early-morning dishes like French Toast with Fresh Berry Sauce and a homey Mushrooms on Toast. The following recipes-for lunch, afternoon tea (sweet baked goods), and dinner-are generally more sophisticated but still uncomplicated: Rare Tuna Salad with Fennel and Lemon Dressing, for example. Recipes are clearly written and include helpful notes on techniques and ingredients, but they do assume some experience in the kitchen. Granger's food is fresh, innovative, and unfussy, and the gorgeous color photographs and sleek design (reminiscent of Donna Hay's popular titles) combine to make this an attractive volume. Recommended. Copyright 2005 Reed Business Information.
- Murdoch Books (Australia)
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By Bill Granger
HarperCollins Publishers, Inc.Copyright © 2005 Bill Granger
All right reserved.
Baked Risotto With Tuna
2 tbsp extra virgin olive oil
1 onion, finely chopped
1 clove of garlic, finely chopped (optional)
1 tsp sea salt
180g/6oz arborio rice
375ml/13fl oz chicken stock or water
400g/14oz can chopped Roma (plum) tomatoes
1 x 185g tin tuna in spring water 3 courgettes, finely sliced freshly ground black pepper
2 tbsp finely chopped fresh flatleaf parsley
shavings of parmesan, to serve (optional)
- Preheat the oven to 400°F
- Heat a three-litre/five-and-a-quarter pint capacity ovenproof dish (with a lid) over a medium heat. Add the olive oil, onion, garlic and sea salt and stir for five minutes, or until the onion is soft and translucent.
- Add the rice to the dish and stir for another minute.
- Add the stock or water and the chopped tomatoes and bring to simmering point. Stir in the tuna and courgettes and season with black pepper.
- Cover the dish, transfer to the oven and bake the risotto for 30 minutes, or until the rice is cooked.
- Scatter parsley over the top, sprinkle with finely grated parmesan if desired, and serve, straight from the dish.
Chocolate Self-Saucing Pudding
125g/4oz plain flour
pinch of salt
120g/4oz caster sugar
3 tsp baking powder
4 tbsp cocoa powder
250ml/8fl oz milk
85g/3oz unsalted butter, melted
2 eggs, lightly beaten
1 tsp vanilla extract
For the topping
185g/6oz soft brown sugar
2 tbsp cocoa powder
250ml/9fl oz boiling water
thick double cream or crème fraîche
- Preheat the oven to 350°F. Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.
- Add the milk, butter, egg and vanilla extract and mix with an electric beater until combined. Pour into four 250ml (8fl oz) greased pudding moulds.
- To make the topping, stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.
- Pour boiling water carefully over the puddings, then bake for 20-25 minutes.
- Serve with thick cream.
Excerpted from bills food by Bill Granger Copyright © 2005 by Bill Granger. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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