Easy: 100 delicious dishes for every day. Bill Granger
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PAN-FRIED SALMON WITH CUCUMBER AND LEMON SALSA
The crispy skin is my favourite part of the salmon. The secret is a very hot pan and lots of sea salt.
4 salmon fillets, skin on (about 175g each)
4 tablespoons olive oil
1 long cucumber, halved lengthways, deseeded and thinly sliced
1 lemon, peeled and segmented
1 small red chilli, finely chopped
small handful chopped mint
½ teaspoon caster sugar
2 garlic cloves, finely sliced
250g baby spinach leaves
sesame oil, to drizzle
Heat a large frying pan over high heat until hot. Brush the salmon with 2 tablespoons of the olive oil and season all over with sea salt and freshly ground black pepper. Sear the salmon for 2–3 minutes on each side (this will be rare) and set aside.
For the salsa, combine the cucumber, lemon, chilli, mint and sugar in a bowl and season well. Set aside.
Heat the remaining oil in a frying pan over medium– high heat. Add the garlic and fry for about 1 minute, until light golden. Add the spinach and cook for 1–2 minutes, or until wilted.
Divide the spinach among the serving plates and top with a piece of salmon and the salsa. Drizzle with sesame oil and serve immediately. SERVES 4
CHUNKY FISHCAKES
These are made with cubed fish and torn bread. You can definitely see what’s in them, which is the way I like my food.
500g firm white fish fillets, skinned and cut into 1cm dice
200g ciabatta, torn into small pieces (about 1cm)
4 tablespoons mayonnaise, plus extra for dipping
1 egg, beaten
1 green chilli, finely chopped
3 tablespoons coriander, chopped
1 tablespoon finely grated ginger
4 spring onions, sliced
60ml light-flavoured oil
lime wedges
2 heads chicory, broken into leaves
dried chilli flakes
Place the fish in a mixing bowl with the torn bread, mayonnaise, egg, chilli, coriander, ginger and spring onion. Season well with sea salt and freshly ground black pepper and mix together with your hands. Squeeze the mixture tightly to form 16 patties. Cover and refrigerate for at least 30 minutes. (This can be done in advance and the patties chilled overnight.)
Heat the oil in a frying pan over medium–high heat. Fry the fishcakes in batches for 3 minutes on each side or until crisp, keeping them warm until all patties are cooked. Serve immediately with mayonnaise, lime wedges, chicory leaves and a sprinkle of chilli flakes. SERVES 4
Slab of steak
I’ve been through my vegetarian phase – I lasted almost two weeks before I started to fret about iron deficiency. I suspect there’s a bit of Argentinian blood in me somewhere: I like my steaks thick-sliced and quickly seared, so they’re red and very juicy in the centre. I’ve noticed the English slice their steaks thinner than us Aussies, but I’m putting on a brave face. And England has its compensations: I recently visited the Sandringham Estate, met the special Royal cows and was served a beefy lunch. So, you could say, I’ve shared a steak with the Queen. That’s my story anyway and I’m sticking to it.
Slab of steak
Marinated Steak Rolls + Barbecue Sauce
Steak Salad + Chimichurri Dressing
Beef, Mushroom and Mangetout Stir-Fry
Spiced Steak Fajitas with Pineapple Salsa
Goulash with Gnocchi and Soured Cream
MARINATED STEAK ROLLS + BARBECUE SAUCE
I’d pit this against all-comers as the best steak sauce ever. It’s excellent Saturday afternoon footy-watching fodder.
4 tablespoons soy sauce
1 tablespoon soft brown sugar
2 garlic cloves, crushed
1 teaspoon sesame oil
1 teaspoon grated ginger
3 sirloin steaks, 2.5cm thick (about 350g each)
handful fine strips carrot and daikon, cut on a mandolin
handful coriander and mint leaves
3 baguettes, cut into 10cm lengths
Place the soy sauce, 1 tablespoon water, sugar, garlic, sesame oil, ginger and a pinch of freshly ground black pepper in a bowl and stir to combine. Rub over the steaks and marinate in the fridge for 15 minutes.
Preheat a barbecue or chargrill pan to high heat. Sear the steaks for 3 minutes on each side (this will cook your steak medium–rare), then cover and set aside to rest in a warm place for 5 minutes.
Slice the steak and serve on a platter with the barbecue sauce, a bowl of mixed carrot and