Aussie Shines With No-Fuss Meals

Bill Granger is known as the "egg master of Sydney" for the amazing breakfast menus in his two popular restaurants.

And now, he makes his American debut with his third cookbook, "bills open kitchen," which features delicious, no-fuss recipes.

On Australia Day, a big holiday in his homeland, he visits The Early Show to share a few recipes from the book.

Read an excerpt of the introduction, Click here.

BILL'S RECIPES:

Greek Salad with Pan-Fried Haloumi

Ingredients
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Sea salt
Freshly ground black pepper
4 ripe tomatoes, halved and cut into thirds
2 Lebanese (short) cucumbers, quartered lengthways and cut into chunks
1 red onion, finely sliced
20 g (1 cup) mint leaves
20 g (1 cup) flat-leaf (Italian) parsley leaves
95 g (1/2 cup) Kalamata, or other black olives
1 tablespoon olive oil
250 g (9 oz) haloumi cheese, cut lengthways into 1 cm (1/2 inch) slices

Method

1. Place the extra virgin olive oil and lemon juice in a bowl and mix to combine. Season with salt and pepper. Add the tomato, cucumber, onion, mint, parsley and olives. Toss until the salad is evenly coated with the dressing.
2. Place a large frying pan over a medium to high heat and add the olive oil. Cook the haloumi slices for 1 minute on each side, or until golden. Remove and place on paper towels to drain. Divide the salad among four serving plates and top with the haloumi slices. Serves 4

Ingredients
1 tablespoon sea salt
225 g (8 oz) instant polenta
1 tablespoon extra virgin olive oil
Simple tomato sauce (below)
350 g (12 oz) fresh ricotta
25 g (1/4 cup) finely grated Parmesan cheese
Freshly ground black pepper

Method

1. Put 1.5 litres (6 cups) water in a large saucepan over a high heat and bring to the boil. Add the salt and pour the polenta, constantly stirring with a wooden spoon, into the water in a steady stream. Reduce the heat to low, cover and cook for another 10 minutes, stirring regularly.
2. Lightly oil a 30 x 20 cm (12 x 8 inch) baking dish with half the olive oil. Pour the cooked polenta into the prepared dish and spread evenly. Leave to cool and firm in the baking dish then turn out onto a cutting board. Cut the polenta into 5 cm (2 inch) squares.
3. Preheat the oven to 200°C (400°F/Gas 6). Lightly grease a 20 x 25 cm (8 x 10 inch) gratin dish or four individual dishes with the remaining oil. Place the polenta squares in a single layer, slightly overlapping. Pour the simple tomato sauce evenly over the polenta. Sprinkle the ricotta and Parmesan cheese over the top. Season with pepper. Bake for 30 minutes, or until golden. Serves 4

Simple Tomato Sauce

Ingredients
2 x 425 g (15 oz) tins chopped Italian tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon sugar
freshly ground black pepper
2 garlic cloves, crushed

Method

• Place the tomatoes in a saucepan over a medium heat and cook for 15 minutes, stirring occasionally. Add the remaining ingredients, cook for 1 minute then remove from the heat.