with Caramelized Onions and Parmesan Mash
recipe comes from Chef
Bill Granger and is featured in his new book
Granger has always had a passion for cooking. He is
a self-taught cook with a strong philosophy that food
should always be a joy, never a chore. He opened his
first restaurant, bills, in Sydney's Darlinghurst
when he was 22 and the second just three years later.
A third Sydney restaurant was opened in July 2005. All
were immediate successes and are established as favourite
destinations for locals and tourists alike. There are
many people for whom a visit to Sydney is simply not
complete without a meal at bills.
resident food writer for The Sydney Morning Herald and
a leading contributor to many food publications around
the globe, Bill leads an energetic life. His previous
cookbooks, bills sydney food, bills food,
bills open kitchen and simply bill are
international best sellers. His debut television series,
bills food, was launched in Australia in 2004
and swiftly acquired by TV networks around the world,
including the BBC in the UK. Popular demand has quickly
led to the filming of a second series, shown simultaneously
in Australia and the UK, and with more countries set
find out more about Bill Granger <click
red onions, quartered (or cut into eighths, if large)
2 tablespoons soft brown sugar
1/2 teaspoon red chilli flakes sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar or balsamic vinegar
8 good-quality sausages
800 g (1 lb 12 oz) desiree potatoes, peeled and cut
125 ml (41/2 fl oz/1/2 cup) milk
25 g (1 oz) butter
35 g (11/4 oz/1/3 cup) finely grated parmesan cheese
freshly ground black pepper
the oven to 200°C (400°F/Gas 6).
the onions in a baking dish and sprinkle with the
sugar, chilli flakes, salt and pepper.
with olive oil and vinegar and bake for 35 minutes.
the sausages in a frying pan over medium-high heat
for about 15 minutes until well browned.
with the caramelized onions and parmesan mash.
the potatoes in boiling salted water until tender,
then drain and mash.
the milk and butter in a saucepan until the butter
has melted and then beat into the mash until smooth.
the parmesan and beat well.
with salt and pepper.