Bill's Foodby Bill Granger
Bill Granger has always had a keen interest in food and loves to experiment in the kitchen. His fascination for developing new ideas led him to establish his own restaurants in Sydney where he runs the successful bills and bills 2. Since writing his best-selling first book, Sydney Food, Bill has been a contributor to numerous publications, including the ABC delicious… See more details below
Bill Granger has always had a keen interest in food and loves to experiment in the kitchen. His fascination for developing new ideas led him to establish his own restaurants in Sydney where he runs the successful bills and bills 2. Since writing his best-selling first book, Sydney Food, Bill has been a contributor to numerous publications, including the ABC delicious magazine, and regularly appears in the international press. In his restaurants and at home, he takes advantage of the availability and diversity of ingredients in Sydney. Bill also takes pride in presenting food in a way that is visually appealing. Sydney's multicultural influences are evident in his cooking style and his food is perfect for today's casual way of life. Petrina Tinslay, an internationally renowned food and lifestyle photographer, portrays Bill's food beautifully with her original, fresh style.
- 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.
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