Posts Tagged ‘Bill Granger’

Bill’s Italian Food cookbook giveaway winners announced!

Congratulations to Samantha Farthing, Jacqui01, Karen Peacock, Joe Glavan & Fiona Rowlands you have all won a signed copy of Bill Granger’s brand new cookbook ‘Bill’s Italian Food’, courtesy of Shearer’s Bookshop and HarperCollins!

Make sure

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check your email so we can arrange the delivery of your signed copy of Bill’s Italian Food.

We loved reading every entry, so to show our appreciation here is another recipe from Bill’s Italian Food for you to try at home.

Buon appetito!

Bill’s Orecchiette, broccolini* and chilli


Ingredients:

350g dried orecchiette

350g broccolini, roughly chopped

30g butter

4 tablespoons olive oil

1/2 teaspoon dried chilli flakes

2 garlic cloves, crushed

90g (1 cup) fine fresh breadcrumbs

freshly grated parmesan cheese, to serve

Method:

Bring a large saucepan of salted water to the boil.

Tip in the orecchiette and broccolini and cook the pasta according to the instructions on the packet, until al dente. Drain.

While the pasta is cooking, heat the butter and 1 tablespoon of the olive oil in a large frying pan over medium heat. When the butter has melted and starts sizzling, stir in the chilli flakes and half the garlic. Tip in the breadcrumbs and fry, stirring, until golden. Transfer to a plate and return the pan to the heat.

Heat the remaining oil and garlic over high heat. Stir for a few seconds, then add the drained pasta and toss until well coated, breaking up the broccolini.

Serve scattered with the golden breadcrumbs and the parmesan.

SERVES 4

*Bill’s note: I try to blanch vegetables very briefly,

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dish works best when the broccolini is cooked until completely soft (and throwing it in with the pasta saves you dirtying another pan). The toasted golden breadcrumbs provide the crunch here.


 

Bill Granger’s Chicken, Green Olives, Pine Nuts & Garlic

p>We were pleased to host the launch of Bill Granger’s latest cookbook “Bill’s Italian Food”, presented by Shearer’s Bookshop in our Sydney showroom last week.

Bill was kind enough to share a delicious recipe for a simple, yet sophisticated Italian dish from the new book for all of ILVE’s fans to enjoy. Bon Appetit!

“It’s this joy of life and respect for food that I resolve to take home with me every time I visit (Italy). Yes, the Italians really know how to live.” – Bill Granger

INGREDIENTS

2 tablespoons olive oil

4 chicken marylands, thighs and

drumsticks separated

10 shallots, peeled

4 garlic cloves, sliced

2 bay leaves

160ml (2⁄3 cup) dry white wine

1 tablespoon white wine vinegar

1 teaspoon soft brown sugar

310ml (11/4 cups) chicken stock

90g (1/2 cup) green olives

50g (1⁄3 cup) toasted pine nuts

handful flat-leaf parsley, roughly chopped

METHOD

Heat the olive oil in a large frying pan over medium–high heat. Season the chicken with sea salt and freshly ground black pepper and brown the pieces all over for 15 minutes, or until golden brown. Add the shallots and cook for 2–3 minutes, turning them occasionally until they start taking on some colour. Add the garlic, bay leaves and wine. Let bubble for a few minutes and scrape the bottom of the pan to collect up the flavours. Pour in the vinegar, sugar, stock and olives. Bring to the boil then partially cover and simmer for 45 minutes, or until the chicken is very tender. Scatter over the pine nuts and parsley before serving.

SERVES 4

© Bill Granger;

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This is a recipe extract from Bill’s Italian Food by Bill Granger; HarperCollinsPublishers; Publication date: August 2013; rrp: $49.99

 

 

Bill Granger’s Beef, Mushroom & Snowpea stir fry

Following Bill Granger’s recent visit to the Sydney ILVE showroom for the launch of his new cookbook, Easy, we’re pleased to announce the two winners of our recent giveaway.

Congratulations Millie Thomas and Kym Ross – a signed copy of Easy is yours! We’ll be in touch soon to obtain your details.

Thanks to everyone who entered, we received some great submissions and only wish we had more cookbooks to giveaway. To show our appreciation, here is another recipe extract from the cookbook for you to try!

BEEF, MUSHROOM & SNOWPEA STIR FRY

“Here’s something to do with those fancy expensive mushrooms you bought at the farmers’ market.” – Bill Granger

 

Ingredients

5 tablespoons hoisin sauce

1 tablespoon soy sauce

1 teaspoon chilli sauce

¼ teaspoon five

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casinomilate.info spice powder

3 tablespoons light flavoured oil

600g sirloin steak

Trimmed and thinly sliced

1 tablespoon grated ginger

300g mixed mushrooms (shiitake, button, enoki), thickly sliced

200g snowpeas

600g fresh rice noodles, warmed in hot water

2 spring onions, sliced handful coriander, roughly chopped

 

Method:

-In a bowl stir together the hoisin, soy and chilli sauces with the five spice powder . Set aside.

-Heat a wok or large frying pan over high heat.

-Add 1 tablespoon of the oil and, when hot, add half the beef and stir-fry for 1–2 minutes to seal and brown.

-Remove from

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the wok and repeat with another tablespoon of oil and the remaining beef.

-Remove beef.

-Add the final tablespoon of oil and stir-fry the ginger and mushrooms for 2 minutes.

-Add the snowpeas and stir-fry for a further 2 minutes.

-Return the beef to the wok, tip in the sauce and cook for another minute to warm through.

-Drain the noodles and divide between four bowls. Top with the beef stir fry, spring onion and coriander.

Serves 4

 

 

 

 

 

 

 

 

© Bill Granger; This is a recipe extract from Easy by Bill Granger; HarperCollinsPublishers; Publication date: October 2012; rrp: $49.99

 

Bill's Everyday Asian – an evening at ILVE with Bill Granger

Last night at the ILVE Sydney showroom we were honored to host a special event for our friendly Leichhardt neighbours, Shearer’s Bookshop.

A sold out assembly of 70 passionate cookbook buyers and foodies were in attendance to celebrate the new recipe collection from Sydney favourite Bill Granger, Bill’s Everyday Asian.

Bill Granger has long taken pride in presenting delicious food that is simple, fresh and irresistible to look at. Aside from some everyday kitchen tips such as removing the backbone from a whole chicken and a recommendation for the best mortar and pestle a kitchen can have, Bill bestowed upon the eager listeners his easygoing approach to food and his philosophy to cooking and ingredients, perhaps best summed up in his new book when discussing his Asian pantry…

“For those of you who know me it probably won’t come as a big surprise to learn that I’m not a great believer in using a million ‘essential’ ingredients, even for Asian-style cooking. I’ve been through the phase of wanting to be authentic down to the last detail but, these days, I’m a lot more mellow. If you’re in an ‘obsessive foodie’ phase – which, online casino nbso by the way, there’s nothing wrong with, love every minute when I’m there – then please, be my guest and trawl round your closest Chinatown looking

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for lotus root and lily buds. But otherwise the following list should carry you happily through most of the recipes in this book.” (Extract from Bill’s Everyday Asian, by Bill Granger, HarperCollins, $49.99. Available from all good bookshops.)

In Bill’s own words, it’s a philosophy that stems from the joyous flavours and simple ingredients of casino his other great food love, Mediterranean cooking. On At first sight horoscope best-horoscope.com sign seems to be sunk in financial issues and daily wants, but this impression is deceptive usually. that one, we hear you Bill!

Special thanks again to Bill and the super team at Shearer’s Bookshop for making last night happen. If you’re after a signed copy of Bill’s Everyday Asian, drop in and see the crew at Shearer’s or buy online here while stocks last.

Check out some shots from the event, it’s a shame the amazing smells of cooking don’t come across in photos!

To view ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

For your chance to WIN a signed copy of Bill’s Everyday Asian, leave us a comment below and tell us your Asian cooking dream. Be sure to leave your name and an email address. The most creative answer wins! Entries close 5pm EST on Friday October 28. Winner will be notified via email on Monday October 31.

 

 

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