CHILLISAMBAL
5 redchillies,roughlychopped
4 garliccloves,roughlychopped
2.5 cmpiecegalangal,peeledand
roughlychopped
2.5 cmpiecefreshginger,peeledand
roughlychopped
1 largeredshallot,roughlychopped
3 tbsplight-flavouredoil
1 tbspchilliflakes
60 gmpalmsugar,crumbled or grated
2 tsptamarindpaste
1 tbsptamari
Juiceof½lime
TOFUSCRAMBLE
2 tbsplight-flavouredoil
2 garliccloves,crushed
2.5 cmpiecefreshginger,peeledand
grated
4 springonions,finelychopped
1½ tspcurrypowder
1½ tspgroundturmeric
1½ tspgroundcoriander
560 gmsilkentofu
TOSERVE
¼ whitecabbage,shredded
½ cucumber,peeledintoribbons
1 largehandfulmintleaves
1 largehandfulcoriander leaves
Juiceof1 lime
Oliveoil
4 slicessourdough,toasted
4 tbsp fried shallots
Tofuscramblewith shredded cabbage
andchilli sambal
SERVES 4
“ItgoeswithoutsayingthatI lovescrambledeggs,butthesedaysI seemto
beeatingscrambledtofumoreoften,”saysBillGranger.“Itcanbeverybasic
- justscrambledwitha littletamari– ora bitmoreinvolved,likethisdish.
I spentsomanyyearscookingscrambledeggsat6amthatI havea recurring
nightmare:customersarewaiting,I’veoversleptandamnowinthekitchen
cooking eggs in the nude. I fear this has made me prefer tofu.”Pictured p93
1 Forchillisambal,mixchillies,garlic,
galangal,gingerandshallottoa paste
ina smallfoodprocessor or with
a mortarandpestle.
2 Heatoilina fryingpanovermedium
heatandfrythepastefor5-8minutes
untildarkredandfragrant.Addchilli
flakesandpalmsugar and stirto
dissolvesugar.
3 Addtamarindpasteandtamariand
cookfora further2-5minutesuntilsauce
is thick.Removefromheat,addlime
juiceandleavetocool.Thiscanbe
storedinthefridgeforuptoa month.
4 Tomaketofuscramble,heatoilin
a largenon-stickfryingpanover
medium-highheat.Frygarlicandginger
for1 minute,thenaddspringonions,
currypowder,turmericandcoriander
andfry,stirring,fora furtherminute.
Crumbleinsilkentofuandstirtocoat
inthespicemixture– tofu will look like
scrambledeggs.
5 Tosstogethercabbage,cucumber
andherbswithlimejuiceanda good
splashofoliveoil.Seasonwell.
6 Topeachsliceoftoastwithtofuand
adda handfulofcabbage,cucumber
andherbs.Sprinklewithfriedshallots
andservewitha generous spoonful
of chilli sambal.Coconutricepudding
withredpapaya,
raspberry and pistachio
SERVES 4“Chilledcoconutricepuddingforbreakfast
is a perfectexampleoftraditionalEnglish
fareupdatedforthemodern Australian
palate,” says Granger.COCONUTRICEPUDDING
150 gmshort-grainpudding rice
400 mlcoconutmilk
50 gmcastersugar
2½ tspvanillabeanpaste
REDPAPAYAPURÉE
½ redpapaya,peeledandchopped
(around 150 gmpapaya flesh)
5 tsporangejuice
2 tspmaplesyrup
` TOSERVE
Dicedredpapaya,raspberriesand
toasted chopped pistachios1 Tomakericepudding,placerice,
coconutmilk,sugar,vanillaand300ml
waterina saucepan.Bringtotheboilover
highheat,thenreducetosimmerfor30-40
minutes,untilthericeis soft,addinga little
moreboilingwaterif it looksdry.Remove
fromheatandspreadona traytocool.
2 Meanwhile,tomakepapayapurée,
mixingredientsina blenderuntilsmooth.
3 Spoonricepuddingintobowlsandtop
withpapayapurée,dicedpapayaand
raspberries.Sprinklewith toasted
pistachiostoserve.
TipAnyleft-overricepuddingand
papayapuréecanbestored in the
fridge for up to 2 days.➤“Chilled coconutrice puddingforbreakfastis
a perfectexampleoftraditional Englishfare
updated for the modern Australian palate.”