Glazed Salmon with a Cucumber Sesame Salad

Serves: 4

My fourth Bill Granger dish from his book, Everyday Asian.

And with a ‘great’ recipe strike-rate of three out of four and an easiness factor of ten out of ten, Bill Granger is officially no longer the suspect cook I had him for prior to cooking from this book. Going forward, i’ll trust him at his word and cook his recipes without worrying.

Donna Hay on the other hand…

Anyway, this is another really healthy, really tasty weekday number. The salad is really fun and served with some rice and a glass of white, this is a great couch/dinner/TV dish.

Ingredients

4 tbsp mirin
4 tbsp soy sauce
2 tbsp soft brown sugar
1 tbsp lemon juice
4 salmon fillets, skin off

Cucumber Sesame Salad

1 tbsp mirin
1 tbsp rice vinegar
1 tsp sesame oil
2 Lebanese cucumbers

Method

Salmon

  1. Combine the mirin, soy sauce, sugar and lemon juice in a bowl. Put the salmon fillets in a shallow dish, pour the mirin mixture over and set aside in the fridge for 15 minutes or more.
  2. Heat a pan on high heat and cook the salmon until nice coloured and pink inside.
  3. Meanwhile, pour the marinade into a small pan and heat over a high-heat for 4 minutes until it has reduced to a glaze. Pour over the cooked salmon and serve with the salad.

Salad

  1. Whisk together the mirin, vinegar and sesame oil.
  2. Use a vegetable peeler or mandoline to peel long ribbons from the cucumber.
  3. Toss the cucumber ribbons with the dressing.

Marinated Korean-style barbequed beef with miso slaw

Serves: 6

Another fabulous Bill Granger recipe and so easy. And healthy!

Another weeknight dinner locked in.

It is from his book Everyday Asian and thus far, not only are the dishes simple enough to be done every day, you’ll want them every day.

A few hours of marinating and the steak is so tender and ready for that sort of hot grill BBQing that makes this sort of marinade sing. Luscious.

The slaw is great too – really great – and pairs well with the steak.

It isn’t Rockpool (RIP 2016) though it is easily achievable, fun to make and nobody will complain.

Because if they do…

According to Bill, the kiwifruit is to help tenderise the meat. I guess so: I think it is a bit of a wank though you enjoy cooking and it is a bit out of the ordinary right? Plus people will know you’re a Masterchef inserting such unusual ingredients!

Ingredients

Beef

½ ripe kiwifruit, peeled and mashed
3 tbsp soy sauce
1 tsp sesame oil
2 garlic cloves, chopped
2 tbsp brown sugar
1 tbsp rice vinegar
3 steaks, 2.5cm thick (about 800gm) (We used scotch, though maybe rump?)
Chinese chilli relish (we used hot sauce)

Miso slaw

200gm white cabbage, shredded
200gm red cabbage, shredded
4 celery sticks, cut into batons
1 red onion, thinly sliced
(Or of course, being the middle of the week, use a bag of raw slaw mix from the supermarket)
1 tbsp rice vinegar
1 tbsp caster sugar
1 tbsp lemon juice
1 tbsp white miso paste

Method

Beef

  1. Put the kiwifruit, soy sauce, sesame oil, garlic, sugar and vinegar in a small bowl and combine. Place the mixture with the steaks in a ziplock bag and massage the marinade into the steaks. Set aside and marinate in the fridge for 3 hours or more.
  2. Heat the grill to high. Shake the marinade off the steaks and grill for 3 minutes each side.
  3. Rest and then slice on the diagonal.
  4. Serve with the miso slaw and Chinese chilli relish (or hot sauce).

Miso slaw

  1. Place the cabbage, celery and onion in a large bowl.
  2. Combine the vinegar, sugar, lemon juice and miso paste and whisk until the sugar has dissolved.
  3. Pour over the vegetables, stir to combine and serve with the beef.

Bill Granger’s lamb curry with yoghurt and tomatoes

Serves: 6

I sat for 5 minutes wondering how to start this post.

For I am just not sure how I feel about Bill Granger. I’ve cooked some of his recipes and had real success; others, well I didn’t cook them because they just looked strange.

Nat and I had a very good breakfast at his restaurant in Hawaii – breakfast of course being his signature meal – though at a lunch we had just this weekend at Bills in Bondi, the fish curry was excellent though the chicken salad was… strange. (Nice vibe though).

Is he genuine or cute? Is he too simple or is that the genius?

Am I over-thinking this? Absolutely.

What I can confirm is that this dish is a great one. Really great. And really simple.

Cook the lamb for as long as you like, serve with coriander and enjoy as a weeknight dinner.

Well done Bill. I’m still hanging in there.

1kg leg of lamb, cut into 5cm cubes
2tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp dried chilli flakes
1 tsp paprika
1 tsp cardamom pods, crushed
3 cinnamon sticks
1 tbsp fresh ginger, freshly grated
1 tbsp olive oil
25g butter
2 large onions, chopped
400g tin (chopped) tomatoes
1 c yoghurt
Juice of 1 lime
2 tsp sugar
Coriander
Steamed Rice
Chutney

Method

  1. Place the lamb in a large bowl, add the spices and ginger and toss to coat well. Season with sea salt.
  2. Place a large heavy-based pan over medium-high heat. Heat the oil and butter and cook the onion for 5 minutes until soft. Add the spiced lamb and cook for 5 or more minutes until browned.
  3. Add the tomatoes, yoghurt and 1 c of water to the pan and bring to the boil. Turn the heat down load, cover and simmer for 2 hours.
  4. Stir in the lime juice and sugar and serve with steamed rice, chutney and coriander.