Bills book, his ninth is another book that I go back to time and time again for new inspiring takes on ‘Fusion” as it never disappoints. His style is very much the relaxed Aussie take on ingredients, and by that I mean you can almost taste the freshness and shine of the simple ingredients that turn what can be a daunting experience into one that is sublime and, always tastes that little bit different each time you cook the same dish.
His Asian larder contains no more than 35 ingredients, many of which will keep for a considerable length of time but he has tailored them to be a nice manageable number which, when put together give wonderful results.
His Soy and chilli dipping sauce, using 5 ingredients, can be made in 5 minutes but the memory for your guests will last well into the week, total awesome!
This book does exactly what it says on the cover, everyday food made to taste special. I love it because it makes you want to go to very country and sample the food first hand.
Here’s my favourite recipe from the book:
Bill Grangers Beef Rendang
- 2 red onions, roughly chopped
- 5 garlic cloves, peeled
- 2 tablespoons grated ginger
- 6 large red chillies, 3 de-seeded and roughly chopped the other 3 roughly chopped
- 3 lemon grass stalks, white part only, roughly chopped
- 3 tablespoons light flavoured oil
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 teaspoons turmeric
- 2kg stewing steak, diced
- 400ml coconut milk
- 2 cinnamon sticks
- 1 tablespoon tamarind paste or lime juice
- 2 teaspoons sea salt
- 1 tablespoon soft brown sugar
Place the onions, garlic, chillies and lemon grass in a food processor and pulse to a paste. Heat the oil in a large heavy-based pan over a medium heat. Add the paste and the cumin, coriander and turmeric and cook, stirring, for two minutes or until you get those wonderful fragrances wafting around your kitchen. Add the stewing steak and cook until sealed about 5 minutes. Add the coconut milk, 400ml of water, cinnamon sticks, tamarind paste, salt and sugar and bring to the boil. Reduce the heat and simmer, uncovered, as low as possible for about 2-2 1⁄2 hours, stirring now and then until the liquid has reduced and the meat is breaking up. Serve with steamed rice and Asian greens. Yummy!