I have a friend who swears by Bill Granger's recipes when trying to lose weight. Not all of them are waistline-friendly, particularly not his cakes, but only my naivety would have me believe that anyway.
I recently caught Bill on my food channel, and I had a good browse in the three books by him that I own, and boy, do I wish I could live like he does : in the sun, near the beach, in his not-too-beige, not-too-bright décor without the crazy lady upstairs (and by that I really mean my neighbour). The kids never seem to make a fuss and there's time for friends...what friends anyway?
Ahhh, but then I'd have to live in Sydney... I'd so miss the rain and the never-ending autumn that begins in August and ends in June......................................................................not! Ha ha!
But back to the topic, yes he has a light hand when it comes to butter and oil, and he is into fresh flavours - lime, coriander, mint, chilli... his portions seem human-sized (as oppose to Nigella perhaps) so it may just be that cooking the Bill way will lighten up your plate, if you tape the sweets chapter together that is!
This Japan-influenced dish is quick to make and nearly fat-free, and you get the goodness of spinach leaves. Bill says it saw him through his first harsh Japanese winter...it's also great if you ended up buying a litre of mirin thanks to Nigella express and are at a loss to use it up.
Soy and mirin-simmered beef on rice
Serves four but easily halved-adapted from Holiday
150ml white wine
100ml soy sauce
2cm piece of ginger, peeled and finely sliced
three tbsp sugar (I omitted it, I hate too much sweetness in my savoury food)
1 white onion, finely sliced
500g rump steak, finely sliced
Put the liquids, the sugar and ginger along with 100ml water in a saucepan and bring to the boil. Simmer for 2 mins.
Add the onion and simmer for about 5 mins until soft.
Add the beef and simmer for another couple of minutes or until cooked through.
Serve over plain rice and a handful of spinach leaves, with Japanese pickles if you have some (ginger).
And while I was on an Australian vibe, I found this special salt mix in the local Belgian supermarket, you can't see it on the photo, but it is slightly greenish blue and tastes, mmm, salty?
Stay tuned, for next time, we'll be slimming down the French way...