Spicy Prawn Stir Fry with Bill Granger

• Watch Bill Granger make a Spicy Prawn Stir Fry on The Afternoon Show.


• Watch Bill Granger make a Easiest Chocolate Coconut Slice on The Afternoon Show.

Friday, 24 April 2009

Australian Chef Bill Granger will be joining us on the show. As an internationally established chef, he's no stranger to The Afternoon Show kitchen and he is launching is 7th book 'Feed Me Now'.

Feed me Now:
Bill Granger does it again with his seventh simple and fresh recipe cookbook. His food suits people on the go, modern professionals, and anyone working with today's hectic lifestyle.
Feed Me Now is divided into simple chapters so you can easily find the mails that suit you. His categories include breakfasts, lunches, dinners, food for two, food for more, meals on a budget, snacks and nibbles, and meals you can freeze. It's beautifully photographed and annoted with handy tips.

All about Bill
Bill Granger is Australia's number one celebrity chef - known for his light Sydney breakfasts and modern Asian cooking.
Bill discovered his passion for cooking when he moved to Sydney from Melbourne as an art student in the 1980s. He started working as a waiter at La Passion du Fruit, a breakfast and lunch restaurant. After a little persuasion, the owner agreed to let Bill open for dinner for 3 nights a week, cooking from his mother's kitchen.

He was only 22 when he opened his own Sydney café, Bills. Following the café's success he has gone on to open Bills 2 and Billy Kwong. As well as running his three restaurants he has also written a number of books and makes regular appearances in both Australian and international media. He writes a weekly Sydney Morning Herald Good Living column and regularly contributes to Australia's delicious magazine, as well as Olive magazine.
He also appears on both Australian and international TV and radio. In 2004 Bill launched his debut television series, bills food, shown on BBC One, and he regularly appears on BBC Two's Saturday Kitchen. bills food 2 was shown in early 2007.

Bill has sold over 800,000 books and has been translated into 5 different languages)
Sydney Food, Murdoch Books, 2000
Bill's Food , Murdoch Books, 2002
Bills Open Kitchen , Murdoch Books, 2003
Simply Bill , Murdoch Books, 2005
Every Day , Murdoch Books, 2006
Holiday, Murdock Books,2007

Spicy Prawn Stir Fry

Ingredients:
. 2 tablespoons mild flavoured oil, such as sunflower
. 20 large prawns, shelled and deveined, with tails intact
. 2 tablespoons red curry paste
. 1 large onion, cut into thin wedges
. 400g asparagus, trimmed and cut into 4cm lengths on the diagonal
. 1 red pepper, cored, deseeded and cut into thin strips
. 200ml coconut milk
. 2 tablespoons lime juice
. 1 tablespoons fish sauce
. 1 teaspoon sugar

To serve
. Coriander leaves
. Steamed rice

Method:

1. Heat 1 tablespoon oil in a wok or large frying pan over a high heat. Add the prawns and stirfry for 2 minutes or until they turn pink and are just cooked. Remove and set aside.
2. Return the wok to a high heat, add the remaining oil, followed by the curry paste, and cook, stirring, for 1 minute or until fragrant. Add the onion and asparagus and stir fry for 2 minutes, then add the red pepper and cook for a further 1 minute.
3. Add the coconut milk, lime juice, fish sauce and sugar, and stir to combine. Return the prawns to the wok and cook for a further minute or until they are heated through.
4. Scatter over some coriander leaves and serve with steamed rice.

Easiest Chocolate Coconut Slice
Ingredients:
. 250g unsweetened desiccated coconut
. 220g castoer sugar
. 100g butter, melted and cooled
. 2 medium eggs, lightly beaten
. 150g good quality dark chocolate, chopped

Method:

1. Preheat the oven to 180°C/Gas 4. Line a shallow 30 x 20cm baking tin with baking paper.
2. In a large bowl, mix the coconut and sugar together, then add the butter and eggs and stir to combine. Stir the chopped chocolate through the mixture and press into prepared tin.
3. Bake for 20 minutes or until firm.
4. Leave in the tin for about 5 minutes, then cut into rectangles and transfer to a wire rack to cool completely.