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Julie Biuso's Never-ending Summer

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Julie Biuso's Never-ending Summer by Julie Biuso
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6.6% of people buy Julie Biuso's Never-ending Summer and Sweet Feast ~ Paperback / softback ~ Julie Biuso.

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"A superb book that can be used all year round - not just summer!"
5 stars"
Purchased on Mighty Ape

Being an avid fan of Julie Biuso, Mighty Ape made it very affordable for me to (finally) be able to purchase this book to complement my collection of other such wonderful New Zealand speciality chefs.

1 out of 1 people found this review helpful.

Description

After the outstanding success of Sizzle by one of New Zealand's most talented and prolific cooking personalities, we bring you Julie Biuso's Never-ending Summer. This is contemporary international food at its finest, perfectly suited to the barbecue, but all with alternative instructions on cooking conventionally indoors if the weather turns. Included are more than a hundred recipes for all occasions. Chapters include:

• Setting up for the day (hearty or indulgent brunch ideas)
• Something to start (small bites and appetisers)
• Sandwiches, snacks and stacks (bread with gorgeous toppings)
• Things on sticks (tasty morsels on skewers or rosemary stalks)
• Served in a bowl (stir-fries and other delights)
• Food over flames (seared, flamed or grilled dishes)
• Smart salads
• Sauces, salsas, dips & dunks
• Sweet endings (desserts to die for)

And that,s not all! At the back of the book you will find tips and a fantastically thorough 18-page glossary, collectively leaving no tricky terms, exotic ingredients or techniques unexplained.

SAMPLE RECIPES

Lamb and aubergine salad with chickpeas and roasted tomatoes (pictured)
Serves 6
Time to prep 20 minutes
Time to cook 25 minutes

Lamb and aubergine is a legendary combination – think moussaka – but it's even better with the tang of tomatoes and punch of garlic and lemon. Lamb backstraps aren't cheap (they're a prime cut), but in a salad like this, a little red meat goes a long way.

Roasted tomatoes
10 smallish vine tomatoes, halved
sugar
sea salt
2 Tbsp coarsely ground coriander seeds
1 tsp freshly ground lemon or black pepper
lemon-infused extra virgin olive oil or use regular extra virgin olive oil

Salad
1 aubergine (eggplant)
olive oil
sea salt and freshly ground black pepper
several sprigs of rosemary
4 lamb backstraps (about 700g)
1 × 325g jar or 400g can chickpeas, drained, rinsed and drained
1 large clove garlic, peeled and crushed
1 Tbsp lemon juice
1 Tbsp extra virgin olive oil
130g rocket, trimmed
100g feta, drained, mopped dry and sliced, optional
20 kalamata olives
lemon wedges for garnishing

To roast the tomatoes, put them cut side up in a shallow ovenproof dish lined with baking paper. (A Swiss roll tin is ideal.) Sprinkle with a little sugar, then season with a little sea salt, freshly ground coriander seeds and lemon pepper. Drizzle with a little lemon oil or olive oil.

Bake in an oven preheated to 225degC (fanbake) for 15 minutes, or until tomatoes are just starting to char around the edges and starting to collapse.

To make the salad, cut aubergine lengthways into long thin slices.

Put a little oil on a large plate and dunk aubergine slices one at a time in the oil, letting excess oil drip off. Transfer them to a barbecue grill rack heated to medium.

Cook quickly until tender, golden and lightly charred around the edges; you'll need to move the slices around often as they cook to prevent scorching.

Transfer aubergine slices to a clean plate as they are done and season with sea salt. Repeat with remaining aubergine slices. Alternatively, cook aubergine slices in a ridged frying pan over medium-high heat.

Put rosemary sprigs in a shallow dish with 1 tablespoon of olive oil. Trim lamb, removing silvery skin. Add to dish and turn to coat it in the oil and rosemary. Grind over a little black pepper.

Cook lamb on a preheated barbecue hot plate over medium heat for 2–3 minutes each side.
It should be nicely brown but remain medium-rare inside; it will continue to cook as it stands before slicing.

Transfer to a board and sprinkle generously with salt. Let lamb rest at least 5 minutes before slicing. Alternatively, cook lamb in a ridged grill pan over medium-high heat.

Toss chickpeas in a small bowl with garlic and lemon juice and extra virgin olive oil, adding a pinch or two of salt and a good grinding of black pepper.

Divide rocket between 6 serving bowls and distribute aubergine slices over the top.

Slice lamb, then let it rest for a few minutes before adding to the bowls with chickpeas and all the garlicky juices, tomatoes, feta if using, and olives.

Toss each salad very gently, then garnish with lemon wedges and serve.


Fresh Apricot Trifle (pictured)

Ingredients
Time to prep: 15 minutes, plus time to cool
Time to cook: 20 minutes

There’s always someone who grizzles about the fact that there is not enough booze in the trifle and someone else who says there’s too much! Making individual trifles solves that problem, as you can tailor them to people’s tastes. This recipe is alcohol–free but if you want to give it an alcoholic lift add a little brandy to the apricot syrup.

1 cup sugar
600ml water
10–12 firm-but-just-ripe apricots, halved and stones removed
150ml cream
100g trifle sponge, or light egg sponge cake, cubed
100ml ready-made crème anglaise
toasted nuts, optional

Method
Put the sugar and water in a large frying pan over low heat until the sugar dissolves. Stir once or twice; do not let the water boil until the sugar has melted or the syrup may crystallise later. When dissolved, boil for 2 minutes. Add apricots, cut side up. Let syrup boil up over the fruit to seal cut surfaces. Immediately lower heat to lowest setting and let fruit poach very gently for about 15 minutes or until tender. Spoon juices over fruit from time to time. Leave apricots to cool in the syrup. Drain cooled apricots, reserving syrup.

To assemble one large trifle or individual trifles, first whip cream lightly. Layer cubed sponge, apricots, cream and crème anglaise, using three-quarters of a cup of the reserved apricot syrup or half a cup of apricot syrup mixed with 3 tablespoons of brandy for moistening the sponge as you go. Sprinkle nuts on top, if using. Serve immediately or cover with plastic food wrap and chill for up to 1 hour before serving.

Author Biography

Julie Biuso has written 13 cookbooks, including several published with New Holland: Take a vine-ripened tomato … , Fresh!, Viva l'Italia, Long Italian Lunch and Hot Nights Cool Days. She has an established following through her regular contributions to radio, television and magazines. She has won a string of awards, including (for Sizzle) a Gourmand World Cookbook award for the Best Barbecue Cookbook in the History of the Awards (2008). Auckland-based Aaron McLean worked for a decade in restaurants before taking up a camera. Today he is recognised as one of New Zealand's leading food and lifestyle photographers and his photography is regularly seen in Cuisine, NZ Life & Leisure, Dish and Taste.

Release date NZ
November 6th, 2009
Author
Collection
Contributor
Photographs by Aaron McLean
Country of Publication
New Zealand
Illustrations
140 colour photographs
Imprint
New Holland Publishers (NZ) Ltd
Pages
192
Dimensions
215x270x15
ISBN-13
9781869662493
Product ID
3196310

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