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Pork meatballs

On November 17, 2010 in Bill Granger, curry, dairy-free, dinner, Indian, organic, pork, recipes

Red wine and chocolate; steak and mustard; toast and Vegemite; Romeo and Juliet – some things belong together, but that doesn’t mean we can’t occasionally challenge convention. Take meatballs, for example. They go together beautifully with lashings of garlic-infused tomato sauce, but who’s to say we can’t throw caution to the wind and team them with something different, like curry sauce?

Introducing organic pork meatballs with curry sauce. Yet another brilliant recipe from one of my favourite cooks, Bill Granger. This recipe is proof in the pudding that sometimes it’s good to throw tradition out the window. Organic pork mince is a refreshing substitute for beef mince, and curry sauce is like a breath of spring when teamed with meatballs. Just make sure you buy organic pork as the factory-farmed pork is the source of much misery for our beautiful pigs.

Pork meatballs with curry sauce

Pork meatballs with curry sauce

This is one of those clever mid-week meals you can cook with your eyes closed (well, almost). It also freezes well, so you can cook up a big batch and defrost as needed. I haven’t used massaman curry paste in this dish as yet. I just use whatever is in the fridge, be it green curry paste or madras, for example. I found there wasn’t enough sauce, so I recommend adding extra coconut milk, stock or tinned tomatoes to help create more liquid. Here’s the recipe for Bill Granger’s pork meatballs with curry sauce.  Bon appetit!

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Bill Granger’s cranberry and white choc chunk cookies

On October 10, 2010 in Baking, Bill Granger, biscuits, chocolate, cookies, recipes

Choc chip cookies were the star of my baking repertoire as a child. My sister and I would bake them after dinner and leave Mum with the job of cleaning up and storing them away once they’d cooled. Eating raw mixture was mandatory, as was taking the cookies out of the oven before they were fully cooked and eating them whilst they were piping hot.

Cranberry and white chocolate cookies

Cranberry and white chocolate cookies

I was transported back to my days of cookie making when I baked Bill Granger’s cranberry and white choc chunk cookies. They’re not as sweet as the choc chip ones I made as a kid, but they’re probably not as fattening either. The tartness of the cranberries nicely cuts through the sweetness of the white chocolate.

In the interests of being healthy, I cut down the amount of sugar and white chocolate by about a quarter of a cup. The recipes claims to make 25, but I only made about 15 biscuits. Maybe I made them too big. They go nicely with a cup of tea, but be warned, it’s hard to stop at one.

Here’s the recipe.

Feel like some more cookie recipes? Check out my ginger cookies!

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Bill Granger’s salmon risoni salad

On August 29, 2010 in Bill Granger, healthy recipes, recipes, salad, salmon, seafood

And the prize for silkiest fish I’ve ever tasted goes to poached salmon and risoni salad. Yep, yet another winner from Bill Granger. You haven’t tasted succulent fish until you’ve tried this recipe. It’s all thanks to a tried and tested method called poaching. The ensuing result is salmon that’s as smooth as silk.

Salmon and risoni salad

Looks stylish served on a big white platter.

The other benefit of poaching is it won’t leave any salmony odours lurking around your kitchen. Let’s face it, salmon can hang around like a bad smell if it’s been baked or pan-fried. Bless it. While the salmon will rock your world, let’s not neglect the rest of this dish. The other stand out is the risoni. What is risoni, I hear you ask? It’s a rice-shaped pasta that I fell in love with in my early 20s when I used to whip it into a gorgeous prawn dish (recipe to come). Not being a big pasta eater, I find risoni less daunting than a big pile of penne, and the texture is gorgeous as it loves a good lashing of butter and olive oil.

Amy’s top tips:

  • Remember to ask your fish monger to remove the skin for you as it’s fiddly to do this yourself.
  • Serve the salad on a large white platter for extra wow-factor.
  • This dish work as an entree or a lighter main meal
  • You might want to wear kitchen gloves whilst flaking the salmon fillets as they can leave you with fishy fingers.

Anyway folks, here’s Bill Granger’s salmon risoni salad. And if you’re in the mood for more salmon recipes, check out this Thai-style salmon salad from Women’s Weekly and this salmon soba salad from the FiFi Report.

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