Granola for breakfast!

What’s not to love about Bill Granger? I came across his name when I was on holiday in Sydney earlier in the year. The recommendation came through from a colleague that I must *must* visit Bill’s in Surry Hills, for breakfast one morning.

Bill Granger is known for his modern twist on breakfast and brunch-food and excels in such dishes. While I was in Australia, I was lucky enough to enjoy a couple of bowlfuls of what is labeled on the menu as ‘Bill’s Granola’ – served with greek yoghurt and fruit compote, this was divine. I went back a few more times to enjoy the same meal.

Recently I was back over in Sydney and a visit to Bill’s in Surry Hills had become quite high on my list. Surry Hills is a delightful wee suburb, minutes on foot from the CBD and well worth the small trek especially in the early morning sunshine and fresh spring air. I went back for the granola again, and then later in the week tried the ricotta hotcakes, with banana, topped with a slice of honeycomb butter – this dish was also pretty exceptional and I could have done with a tub of the honeycomb butter to take home with me. I have since found the recipe online, and this will be appearing on my blog one day very soon.

When I eventually arrived home I couldn’t believe my eyes when I came across Bill’s granola recipe in a blog post written by the man himself, and couldn’t wait to get in the kitchen and make it…so here we are (with some of my own additions….).

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Granola for breakfast!
Serves 4

  • 100 grams jumbo porridge oats
  • 50 grams mixed seeds
  • 50 grams blanched almonds, roughly chopped
  • 50 grams pecans, roughly chopped
  • 25 grams desiccated coconut
  • ½ tsp cinnamon
  • ½ tsp mixed spice
  • 2 tbsp oil
  • 2 tbsp runny honey
  • Greek yoghurt, to serve
  • rhubarb, or a selection of berries

Preheat the oven to 180 degrees. In a large bowl, mix all of the granola ingredients together. Tip out on to a lined baking sheet and spread out to form an even layer. Cook for 15 to 20 minutes, stirring a couple of times until the nuts are toasted and golden-brown. Remove from the oven and allow to cool completely.

Serve with rhubarb and thick Greek yoghurt. Enjoy!

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Thai Red Chicken Curry

Thai food is a winner at any dinnertime. The unusual flavour combinations make this style of food a great variation for families tired of the standard ‘meat and three vege’ dishes that grace so many New Zealand dinner tables!

I’ve been making my Mum’s Thai red curry for several years now so I’ve pretty much got it down pat. Over the years, I’ve tweaked my recipe to make it even tastier. I think I’ve finally hit upon the right combination of ingredients that makes it as good as the red curry that you can get in any Thai restaurant.

This recipe uses very few ingredients so is not complicated at all. I find it is such a great meal to put in the freezer for those weeknights when you get home and you’re a little tired, hungry, irritable, cold…….yes, you get the picture!

Although I tend to use chicken, pork and beef would work just as well. Regardless of the meat choice and side ingredients used, red curry is just so satisfying!

Thai Red Chicken Curry

  • 45 grams butter
  • 1 onion
  • 1/2 tsp garlic, chopped finely
  • 1 red pepper
  • 3 tsp red curry paste
  • 1 tsp cumin
  • 2 Tbsp flour
  • 2 cups chicken stock
  • 500 grams lean chicken breasts, chopped

Melt the butter slowly in a heated fry pan. Cook the onion, garlic and red pepper. Add the curry paste, cumin and flour. Stir in the chicken stock and simmer until the mixture boils. Add chicken and simmer for approximately 3 minutes so the chicken is heated through.

Take off heat and service with boiled rice. I’m not sure if this is a traditional thing or just something my Mum read/saw in a magazine but like her, I serve mine with a serving of sliced banana mixed roughly with one tablespoon of coconut. This tends to ease the spiciness that comes through from the paste. Sprinkle a small handful of peanuts over the plated curry and voila!