I happily admit that I have a crush on Bill Granger. How could you not? Those gorgeous white teeth and tousled blonde hair, and the fact that the boy can cook.
I have quite a few of Bill's cookbooks which I use sporadically. Like many of my other cookbooks, there are recipes there that have been cooked to death with others not even getting a second glance.
I find his recipes super simple and unfussy (depending on my mood, sometimes a little too simple) however, I find them perfect for mid-week meals, giving me a chance to still indulge in my favourite pleasure (cooking) yet not too demanding on my time and energy after an exhausting work day.
I also love his approach towards using fresh produce in dishes that are clean and pure."I can't bear processed food" - his words from his cookbook "Simply Bill".
So today I have decided to start my very own little club. The Bill Cookbook Club. My plan is to pick and cook a dish out of one of my Bill Granger cookbooks. I'll post the recipe and give you feedback on how they turned out. Was it worth the trouble? Would I cook it again? You get the drift.
So let's get started, and for recipe 1, I've chosen:
Ocean Trout with Red Chilli and Tomatoes
1/2 tbsp olive oil, plus a little extra
2 x 200g ocean trout fillets
1 large red chilli, sliced
2.5cm piece of fresh ginger, grated
1 garlic clove, sliced
1/2 can chopped tomatoes
1 tbsp soy sauce
3/4 tbsp sugar
Heat the oil in a large frying an over medium -high heat. Add the trout and cook for 2 minutes on each side or until cooked to your taste. Remove from the pan.
Reduce the heat to medium and add a little extra oil. Add the chilli, ginger and garlic and cook for 2 minutes until golden. Add the tomatoes, soy sauce and sugar and cook for 5 minutes, stiring occassionally until thickened.
Serve the trout with steamed rice and the sauce spooned over the top.
As you can probably see from the photos, I didn't use trout. When I went to the market today it really didn't look great, so I picked up the salmon instead and I think it worked really well. I also made the decision to bake the fish in the oven as in the past, when frying salmon, my place ends up smelling of fish for days - not very pleasant at all!
I really liked this dish. So quick to whip up (the sauce took the same amount of time as the fish did baking in the oven) and so very, very tasty with a nice kick of chilli.
Definitely a dish I would make again and one I would make for anyone coming over for dinner.
Nice one Bill!