Thursday 18 April 2019
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Bill Granger’s Spring Recipes

Beef salad with orange dressing

The rare beef salad, in all its guises, has become one of the most popular low-carb dishes for Asian food lovers. The sweetly satisfying orange dressing makes a change from the ubiquitous Thai classic and can also be used as a tangy sauce for cold roast beef.

• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon soft brown sugar
• 1 teaspoon sesame oil
• 2 sirloin steaks (about 220g each)
• 250g asparagus spears, trimmed
• 150g sugar snap peas
• Handful mixed herbs, such as coriander and basil
• 1 small red onion, thinly sliced
• 1 small orange, peeled and thinly sliced
• Orange dressing (see recipe below)

Put the oyster sauce, fish sauce, sugar and sesame oil in a bowl and stir until the sugar is dissolved. Add the steaks and turn to coat. Cover with cling film and leave to marinate for 1 hour. Preheat a lightly oiled frying pan over medium-high heat until hot. Sear the steaks to your liking, 2 minutes on either side for rare or 3-4 minutes each side for medium-rare. Transfer to a warm plate and rest for 5 minutes.

Blanch the asparagus and sugar snap peas in a pan of boiling water for a minute or until bright green and tender but still crisp. Rinse under cold running water and drain well. Lightly toss with the herbs, onion and orange. Slice the beef and serve with the asparagus salad and the orange dressing. (serves 4)

Orange dressing
• 3 tablespoons orange juice
• 3 tablespoons extra-virgin olive oil
• 3 teaspoons red wine vinegar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon finely chopped ginger
• 1 teaspoon caster sugar
• Whisk all the ingredients together to combine. Set aside

Sticky Sesame chicken wings

These are inspired by Nagoya in Japan which is famous for its restaurants that serve nothing but chicken wings; from sticky and sweet to lip-numbingly spicy. They’re such a universal guilty pleasure, I must admit I’ve had visions of starting a Bill’s Chicken Wings chain myself.

• 1.5kg chicken wings 
• 1 tablespoon light-flavoured oil
• 3 garlic cloves, crushed with the flat of a knife
• 1 long red chilli, finely chopped
• 4 tablespoons mirin
• 4 tablespoons soy sauce
• 4 tablespoons sake
• 110g granulated sugar
• 1 tablespoon sesame seeds, toasted (optional)

Preheat the oven to 200°c/gas mark 6. Line a large roasting tray with non-stick baking paper. Place the wings in the tray and roast for 35-40 minutes or until starting to brown. Meanwhile, heat the oil in a medium-sized saucepan over medium-high heat. Add the garlic and chilli and cook for 1-2 minutes or until the garlic is turning golden. Add the mirin, soy sauce, sake and sugar and cook for 5 minutes or until the liquid has reduced by half.

Remove the chicken from the oven and pour over the sticky mirin mixture. Toss to coat and return to the oven, basting occasionally, for a further 15-20 minutes. If desired, scatter with sesame seeds to serve. (serves 8)


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