Perry - Simply good food

This book is dedicated to my dear friend and mentor David Coe.

Coey, as he was known, lived a full and rich life in his all too short 58 years. He left behind an amazing wife and three sons and a group of friends whose lives were better for having known him in many cases he was the force that brought them together. He was certainly one of the best people on this planet and the memory of him will be with me forever. Im a much better person for having known him.

My sentiment for this book is the same as for Easy Weekends and the inspiration for these recipes comes largely from my column in the Good Weekend. My hope is that having simple, produce-driven recipes at your fingertips will inspire you to cook more at home for friends and loved ones.

It is based on the same philosophy: eating healthy, fresh food and buying well will deliver a healthy lifestyle. Buy quality and eat in season, eat in moderation and spoil yourself occasionally, add some light exercise and moderation in drinking and what more could you want in life?

This book is again an expression of my love of multicultural cooking. I not only enjoy eating in the diverse ethnic landscape that is Sydney, but I love being inspired by those trips to little restaurants in my own kitchen at home. My love of all these different cuisines comes to life in this book. It is a measure of how interesting eating can be in this amazing country, built out of immigration and with fabulous produce.

As I was compiling the recipes for Simply Good Food I noticed there were a number of really yummy Mexican dishes that would work well together, and for that matter many Asian-inspired and Mediterranean dishes as well. I have grouped these, so if you want you can cook some lovely banquets, or just cook the single dish its entirely up to you.

I shouldnt have to say it as I have been banging on about it for years, but please think about what you buy and look to animals that have been humanely raised and looked after. Yes, we eat them, but it doesnt have to be a horror for them from start to finish. Buy Australian seafood that way you will be sure where it came from and although we are still working through what sustainable fishing means, we are way ahead of many of the other places we import from. I know we all have budgets, so try to buy the best you can afford and look at how eating simply one day can have you feasting the next while sticking to a budget.

Eat in season. Its cheaper, tastier and much more fun waiting for the first asparagus or raspberries to arrive on the market than it is eating Peruvian or American ones out of season. It doesnt make sense not just because of the lack of flavour but also because of the carbon footprint.

Again Id like to stress that this book is about simple and tasty cooking you dont have to be an amazing chef to get great results. If you are learning to cook, start with the simpler recipes with fewer ingredients and as you grow in confidence add more and more recipes to your repertoire. Cooking is a learned skill not a natural gift, so persistence pays off.

Enjoy these recipes and I hope they make you and your friends and family happy as you sit around a table and enjoy your efforts. Cooking good food for family and friends is a labour of love and there are few things more rewarding for you the cook and carer.

Most of all have fun with this. Remember, a happy cook makes happy food, which means lots of memories for a life well lived through food, drink and love.

Neil Perry x

AMERICANO

SERVES 1

30 ml (1 fl oz) Campari

30 ml (1 fl oz) sweet vermouth

soda water

1 slice of orange, to garnish

Pour the Campari and vermouth into a tall glass filled with ice. Top with the soda water and garnish with the orange slice and a stirrer.

MARGARITA

SERVES 1

You will need a cocktail shaker for this classic shaken margarita. There are any number of glasses you can use just pick something that suits your style.

1 lime wedge, to salt the glass

sea salt for the glass, crushed till fine

50 ml (1 fl oz) tequila (I like Calle 23 Blanco)

30 ml (1 fl oz) fresh lime juice

20 ml ( fl oz/1 tablespoon) Cointreau

Salt the rim of the glass by running the edge of a lime wedge around it, then dipping it into the salt I find the best way is to lay a shallow layer of salt in a saucer. You can of course also use table salt if you prefer.

Pour the tequila, lime juice and Cointreau into a cocktail shaker with a handful of ice and give it a good shake. Strain into a coupe glass. This can also be served over ice, the choice is yours.

ITALIAN SOUR NO. 3

SERVES 1

30 ml (1 fl oz) Aperol

10 ml (2 teaspoons) Strega (an Italian liqueur)

5 ml (1 teaspoon) Campari

20 ml ( fl oz/1 tablespoon) fresh pink grapefruit juice

20 ml ( fl oz/1 tablespoon) fresh lemon juice

dash of egg white

a twist of grapefruit zest, to garnish

Add all the ingredients to a cocktail shaker with a small handful of ice and give a good shake. Strain into a wine glass over cubed ice and garnish with the grapefruit twist and a stirrer.