Fish & Chips (Bill Granger)

Ingredients :-
1 cup flour
1 teaspoon baking powder
soda water
1/2 teaspoon of tumeric
some seasalt
coriander
Any white firm fish

Method :-
1. season fish with tumeric and sea salt and coriander
2. mix flour, baking powder and soda water and season with some salt and pepper
3. coat fish in batter
4. Fry for 1 min each side

Hot Cross Bun

http://sammillion.blogspot.com/2010/04/brioche-bread.html
Add in 1/2 teaspoon of mixed spice

Flour paste
1/2 cup plain flour
 4 to 5 tablespoons water

Glaze
 1/3 cup water
 2 tablespoons caster sugar

Simple Butter Cake

Ingrediants :-
125gm butter
1 cup sugar
1/2 cup milk
1/2 teaspoon vanilla essence
2 eggs
1 cup flour
3 tbsp custard powder
pinch of salt

Method:-
1. Preheat oven to 180 degree
2. cream butter sugar salt and vanilla until light and fluffy
3. add egg one of the time
4. add flour gradually with milk alternating and custard powder
5. fold lightly and bake for 45 mins


optional : if making chocolate cake, substitute custard powder for cocoa powder

Fish Parcels by Bill Granger

4x 150g (5.5 oz) firm white fish fillets (such as cod, snapper or ling)
80 ml (2.5 fl oz/ 1/3 cup) coconut milk
2 tsp lime juice
2 tsp fish sauce
1 tsp soft brown sugar
1 lemon grass stem, outer layers removed, bruised and thinly sliced
2 makrut (kaffir lime) leaves, centre veins removed, very thinly sliced
small handful fresh coriander (cilantro) leaves
small handful fresh Thai basil leaves

To serve
lime wedges

Preheat a BBQ or chargrill plate to hot. Put each fish fillet on a 30cm (12") long piece of foil

Mix together the coconut milk, lime juice, fish sauce and sugar and spoon over the fish fillets. Scatter the lemon grass, makrut leaves, coriander and Thai basil over the fish

Fold in the sides of the foil to make parcels. Cook on the BBQ or chargrill for 5-10 minutes, depending upon the thickness of your fish - the fish should be just cooked through. Serve with lime wedges.

LA Burger (Bill Granger)

INGREDIENTS

500g minced (ground) pork
½ onion, grated
½ teaspoon fennel seeds, lightly toasted and crushed
40g fresh white breadcrumbs
1 egg, lightly beaten
1 tablespoon chopped fresh parsley
sea salt
freshly ground black pepper

To serve
hamburger buns
rocket (arugula) leaves
roasted red pepper (capsicum)
1 red onion, thinly sliced
sweet potato fries

METHOD

Put the pork, onion, fennel seeds, breadcrumbs, egg and parsley in a large mixing bowl. Season well with sea salt and black pepper and then use your hands to mix everything together thoroughly. Shape the mixture into four patties,
then cover and leave in the fridge for 30 minutes.

Heat a frying pan or chargrill pan over high heat. Add the patties and cook for 4-5 minutes on each side until they are browned and cooked through.

Place the patties in hamburger buns and top with rocket leaves, roasted pepper and a few slices of red onion. Serve with sweet potato fries.

Basic Butter Cake

Ingrediant :-
185gm butter
1 cup sugar
1 teaspoon vanilla essence
3 eggs
2 cups self raising flour
1/4 cup milk

Method :-
1. Preheat oven to 180 degree
2. cream butter sugar and vanilla until light and fluffy
3. add egg one of the time
4. add flour gradually with milk alternating
5. fold lightly and bake

cantonese chicken stir fry

Ingrediant :-
chicken
chinese cooking wine
soy sauce
oyster sauce
dark soya sauce
sesame oil
five spice powder
ginger
honey

Stir fry chicken

dried chilli
fry with chicken
salt
lime

Wonton with Dressing

Ingredient
King prawn
Ginger
Chinese Shallots
Coriander leave
sugar
chinese wine
light soy
oyster sauce
sesame oil

Dressing
Shallots
coriander roots
ginger
kecap manis
light soy
vinegar
sesame oil
chilli oil

vegetarian noodle soup

Ingrediant :-
Soup
Onion
Ginger
Garlic
Carrot
Shallot
Celery
Coriander stem and root

Add hot water
 and bring to a gentle simmer for an hour. Strain

Noodle
Chinese White Cabbagewhite oyster mushroom
shitake  mushroom
snow peas
carrot
celery
cucumber
ginger

coriander
mint
shallot
chilli
cucumber

season soup with sugar and light soy
add noodles