{"id":6068,"date":"2019-06-29T11:00:41","date_gmt":"2019-06-29T06:00:41","guid":{"rendered":"http:\/\/umang.pk\/2019\/06\/bill-grangers-summer-brunch-recipe-4-favorite-recipes-food\/"},"modified":"2019-06-29T11:00:41","modified_gmt":"2019-06-29T06:00:41","slug":"bill-grangers-summer-brunch-recipe-4-favorite-recipes-food","status":"publish","type":"post","link":"https:\/\/umang.pk\/en_us\/2019\/06\/29\/bill-grangers-summer-brunch-recipe-4-favorite-recipes-food\/","title":{"rendered":"Bill Granger's Summer Brunch Recipe | 4 favorite recipes | food"},"content":{"rendered":"
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Potatoes and feta roast tea with sour cream (pictured above)<\/strong><\/h2>\n

Preview 10 minutes<\/strong>
cook 40 mins <\/strong>
serving 4<\/strong><\/p>\n

for r\u00f6sti
three <\/strong>desir\u00e9e potatoes<\/strong> (To get 900 g of meat)
Swallowtail 300g<\/strong>broken
6 egg yolks<\/strong>
1 tablespoon dried pepper<\/strong>
Dried mint 1 tsp<\/strong>
6 tablespoons grams of flour<\/strong>
50 g parsley leaves<\/strong>Finely chopped
Spice 30g<\/strong>Finely chopped
1 x Good Glue Olive Oil<\/strong>fried food
1 large handle unsalted butter<\/strong>fried food
1 bundle <\/strong>Spring onion<\/strong>Trimmed and chopped
1 small bunch <\/strong>coriander<\/strong>Picked, leaves
1 lemon<\/strong>Cut into wedge shape<\/p>\n

sauce
150 ml <\/strong>Sour cream <\/strong>(Ie 1 pot)
Cracked pepper<\/strong>
1 lemon flavor<\/strong>
1 tablespoon dried pepper<\/strong>
1 tablespoon spice<\/strong>chop<\/p>\n

Unshelled spuds are placed in a brine pan, boil and boil for 15 minutes (it is important to use wax potatoes for this dish, otherwise the r\u00f6sti mix is \u200b\u200btoo wet). Drain, let cool and peel off. Put the flesh in a bowl. Fold in feta, egg yolks, peppers, peppermint, gram flour, parsley and spices. Keep the mix overnight in the refrigerator for as long as you use beeswax potatoes.<\/p>\n

Heat the oven to 200C (180C pan) \/ 390F \/ gas. 6. Heat oil and butter in oven and frying pan until foaming. Form r\u00f6sti mix neatly or simply as patty as desired. Cook 2 or 3 pieces at a time, stir-fried the roasted tea until it is golden (about 2-3 minutes) on one side, carefully turn it over and cook for 1 minute on the other side. Finish in the oven for 8-10 minutes until the end of cooking, then use a piece of fish to lift it out of the pan.<\/p>\n

Meanwhile, add sour cream in a small bowl, add a lot of black pepper, then finish with lemon zest, pepper crumbs, chopped chives.<\/p>\n

Prepare r\u00f6sti on a platter and garnish spring onions, coriander and lemon wedges. Serve with sauce. To make this dish the best brunch dish, choose from crunchy bacon, smoked salmon or poached egg fry.<\/p>\n

Peanut and chopped salad And lime <\/strong>dressingRoasted kohlrabi and red cabbage<\/strong><\/h2>\n
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\n\n\n<\/svg> <\/span> Bill Granger's chopped salad with peanuts and lime.
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Preview 25 mins<\/strong>
cook 30 minutes<\/strong>
serving 4<\/strong><\/p>\n

dressing
50 g of soft peanut butter<\/strong>
Coconut Milk 40ml<\/strong>
Fresh Lime Juice 10ml<\/strong> (I.e. from about \u00bd lime)
Tamari soy sauce 15ml<\/strong>
20 ml of water<\/strong>
Maple Syrup 5ml<\/strong><\/p>\n

For garnish
100g Bleached Peanut<\/strong>
1 teaspoon olive oil<\/strong>
1 tsp rock salt<\/strong>
1 teaspoon soft brown sugar<\/strong>
One <\/strong>makrut lime leaves<\/strong>Peeled and chopped
One <\/strong>Lemongrass<\/strong>chop
1 tsp inch<\/strong>lli flakes<\/strong><\/p>\n

salad
olive oil<\/strong>
1 egg stalk<\/strong>Peel and cut into 2\u00bd cm dice.
Three small yellow beets<\/strong>
\u00bc Iceberg Lettuce<\/strong>Ripped
juice <\/strong>1\/2 lemon<\/strong>
Salt and pepper<\/strong>
250g cherry plum tomatoes<\/strong>In half
2 persian cucumbers<\/strong>Cut at an angle
100g peas<\/strong>Blow
1 avocado<\/strong>Stones and flesh spread out
\u00bc small red cabbage<\/strong>Finely crushed
1 small mix dill, coriander and mint<\/strong>Picking and tearing leaves
1 lime<\/strong>Cut into wedge shape<\/p>\n

Mix all the dressing ingredients.<\/p>\n

Put peanuts, oil, salt and sugar in a peanut tray and fry at 180C (160C pan) \/ 350F \/ gas 4 for 6 minutes or until the color starts. Fold the lime leaves and lemongrass and fry for 4 minutes until golden. Fold in chilli flakes, cool, then crush gently.<\/p>\n

Warm some oil in a frying pan, fry kohlrabi and stir until often golden brown. It only takes a few minutes. Bring water to a boil, boil beets until soft, about 20-25 minutes, then lift out. After cooling enough, peel the beets and cut into quarters.<\/p>\n

Place the lettuce in the middle of a deep bowl. In a separate bowl, lightly coat and taste the remaining salad elements in olive oil and lemon juice. Place cabbage on a mound above the iceberg, make a height, then arrange other elements in small piles around it. Pour the dressing, sprinkle with nuts, decorate with herbs and lime wedges.<\/p>\n

Coconut Poached Cod, Jasmine Rice and Tamarind Chili Sauce<\/strong><\/h2>\n
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\n\n\n<\/svg> <\/span> Bill Granger's coconut cod, jasmine rice and tamarind sauce.
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Preview 20 minutes<\/strong>
cook 1 hours <\/strong>
serving 4<\/strong><\/p>\n

For fish
Fresh Turmeric 30g<\/strong>About chopped
10 <\/strong>makrut lime leaves<\/strong>Torn
50 g of ginger<\/strong>Peeled and chopped
2 lemongrass<\/strong>gibberish
Two red peppers<\/strong>About chopped
3 cloves of garlic<\/strong>Peeled and chopped
400ml water<\/strong>
400ml <\/strong>Coconut Milk <\/strong>
500-700 g <\/strong>Smoked Cod Fillet <\/strong>
Jasmine rice 300g<\/strong>
\u00bd lime juice<\/strong>
1 tablespoon fish sauce<\/strong><\/p>\n

sauce
\u00bd lime juice<\/strong>
2 tablespoons fish sauce<\/strong>
Two red peppers<\/strong>If you want less heat, remove the genus and seeds
2 cloves of garlic<\/strong>exfoliation
2 tablespoons soft brown sugar<\/strong>
2 tablespoons of water<\/strong>
2 tablespoons tamarind<\/strong><\/p>\n

To finish
1 small bunch coriander<\/strong>About chopped
3 spring onions<\/strong>Finely chopped
1 red pepper<\/strong>Finely chopped
1 tablespoon crispy shallot<\/strong>
1 tsp rock salt<\/strong>
1 teaspoon pepper slices<\/strong>
1 teaspoon roasted fennel and coriander seeds<\/strong>
6 or 4 soft-boiled eggs<\/strong>Peel and cut in half
\u00bd lime<\/strong>Cut into wedge<\/p>\n

In a heavy pot or casserole with water and coconut milk, add all aromatics, boil gently, cover and boil for half an hour. Add fish and boil for 8-10 minutes or until ripe.<\/p>\n

For the fish I remove my skin and bones and then divide them into large pieces. Put the rice in a pan, add hot ingredients, close the lid and bake at 200C (180C pan) \/ 390F \/ gas 6 for 15 minutes. Meanwhile, blit all the ingredients in the sauce.<\/p>\n

Discard the fish through the rice, then put it back into the oven for 5 minutes until the rice is fluffy and the fish warms up. Pour tossed lime juice and fish sauce.<\/p>\n

Decorate the rice with coriander, green onions, peppers and crispy shallots. Stack a little bit of rock salt and spices on a plate and serve it with eggs, lime and lamekin sauce, each to your own taste.<\/p>\n

Guard Guardian aims to publish recipes for sustainable fish. Check the following for your local rating. UK; Australia; Us.<\/p>\n

Pea Falafel, <\/strong>Peas and broad bean salad, tahini sauce<\/strong><\/h2>\n
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\n\n\n<\/svg> <\/span> Fresh peas and broad bean salad while eating Bill Granger's green pea bread. In tahinini sauce
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Preview 10 minutes<\/strong>
cook 40 mins<\/strong>
serving 4<\/strong><\/p>\n

Falafel
3 cloves of garlic<\/strong>exfoliation
1 green pepper<\/strong>
100 g mixed coriander, parsley and dill leaves<\/strong>
1 tsp ground cumin<\/strong>
1 tsp ground coriander<\/strong>
100g frozen peas<\/strong>, Thawing
100 g canned <\/strong>Chick bean<\/strong>
50g Gram Flour<\/strong>
Vegetable oil<\/strong>
Salt<\/strong><\/p>\n

sauce
10 g of garlic (<\/strong> (About 2 pages)<\/strong>
50 ml olive oil<\/strong>
Sea salt<\/strong>
100 g of tahini<\/strong>
80ml water<\/strong>
Lemon Juice 30ml<\/strong><\/p>\n

salad
150 g peeled fresh peas<\/strong> (Raw or packed together depending on freshness and sweetness)
150 g shelled broad beans<\/strong> (Raw or packed together depending on freshness and sweetness)
1 olive oil<\/strong>
Squeezing Lemon Juice
1 small bunch mint<\/strong>Pick a leaf, tear it
1 small bunch dill<\/strong>Pick a leaf, tear it
Lemon 1\/2 Flavor<\/strong>
1 pinch each sumac and Aleppo pepper<\/strong><\/p>\n

Blit the garlic, peppers, herbs and spices with a hand blender. Add peas and chickpeas, mix in a coarse paste, tilt in a bowl and fold gram flour. The mixture is slightly dry but still moist. At this stage, it is stored in the refrigerator for two days.<\/p>\n

For sauces, mix well until garlic, oil and salt mix well. Add tahini and water and mix again until smooth and loose. Add lemon juice and mix. The source should then be in correct consistency. The sauce is also kept for two days.<\/p>\n

To cook fafafel, fill the pan with vegetable oil and heat it until the fire goes out. Drop a falafel mix for testing. (If there is a probe, the oil should be about 170C). Coarse chunks of chickpeas in hot oil, fry with a spoon, until golden brown-3-4 minutes-drain from the kitchen roll and season with salt.<\/p>\n

To serve, spoon the sauce in a wide dish and place falafel on top. Lightly coat and taste peas and broad beans with olive oil and lemon juice. Sprinkle salad over falafel and sauce, garnish with herbs and sprinkle on lemon flavor, pepper and lacquer and serve.<\/p>\n

\u2022<\/span> Bill Granger is a chef \/ owner of Granger & Co in London. <\/p>\n<\/div>\n

.<\/p>\n","protected":false},"excerpt":{"rendered":"

Potatoes and feta roast tea with sour cream (pictured above) Preview 10 minutescook 40 mins serving 4 for r\u00f6stithree desir\u00e9e potatoes (To get 900 g of meat)Swallowtail 300gbroken6 egg yolks1 tablespoon dried pepperDried mint 1 tsp6 tablespoons grams of flour50 g parsley leavesFinely choppedSpice 30gFinely chopped1 x Good Glue Olive Oilfried food1 large handle unsalted […]<\/p>\n","protected":false},"author":1,"featured_media":6069,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2219,2710,5291,5352,12784,13895,14180,16902],"tags":[18667,18902,19751,19776,21859,22126,22225,23234],"class_list":["post-6068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-cheese","category-fish","category-food","category-potatoes","category-rice","category-salad","category-vegetables","tag-breakfast","tag-cheese","tag-fish","tag-food","tag-potatoes","tag-rice","tag-salad","tag-vegetable"],"_links":{"self":[{"href":"https:\/\/umang.pk\/en_us\/wp-json\/wp\/v2\/posts\/6068","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/umang.pk\/en_us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/umang.pk\/en_us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/umang.pk\/en_us\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/umang.pk\/en_us\/wp-json\/wp\/v2\/comments?post=6068"}],"version-history":[{"count":0,"href":"https:\/\/umang.pk\/en_us\/wp-json\/wp\/v2\/posts\/6068\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/umang.pk\/en_us\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/umang.pk\/en_us\/wp-json\/wp\/v2\/media?parent=6068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/umang.pk\/en_us\/wp-json\/wp\/v2\/categories?post=6068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/umang.pk\/en_us\/wp-json\/wp\/v2\/tags?post=6068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}