Video | Agriculture | Confidence | Economy | Energy | Employment | Finance | Media | Property | RBNZ | Science | SOEs | Tax | Technology | Telecoms | Tourism | Transport | Search

 


Cuisine’s recipe for the perfect summer

MEDIA RELEASE
Issue 120, January 2006
18 December 2006


Cuisine’s recipe for the perfect summer


For the latest in laid-back summer eating and entertaining, look no further than the new issue of Cuisine. It’s packed with delicious recipes for great holiday eating, at home or at the bach, and, in true Kiwi spirit, the accent is on barbecue.

And for the perfect wine match this summer, turn to the results of Cuisine’s annual New Zealand Sauvignon Blanc tasting.

Cuisine food editor Lauraine Jacobs cranks up the barbie and gives tips for barbecuing to perfection, whether grilling for breakfast, brunch or a casual dinner. Marinades turn simple into special and her Mediterranean-style eye fillet of beef is the perfect centrepiece for a summer meal.

Simplicity is also the key to successful seafood and Ginny Grant offers a range of ideas for the catch of the day, from a deliciously light ceviche to baked fish steaks.

Fiona Smith does fresh salads with a twist, adding in seasonal vegetables and flavoursome additions from cans or jars – ideal for holiday meals in remote spots or as the perfect barbecue accompaniment.

Natalia Schamroth also assists in the planning process for heading off to the bach by listing store cupboard essentials to enhance the fish of the day. The hardest part about her delicious grilled scallops is collecting them.

Cuisine food editor Ray McVinnie draws on experiences further afield for his backyard barbies, combining the flavours of South-East Asia and the Mediterranean with local produce, while Australians Kathy Snowball and Rachel Grisewood prepare a long lazy outdoor Greek-style feast.

On sale from Monday 18 December, the summer issue of Cuisine retails for $8.90 and is available from all good book stores and supermarkets throughout New Zealand.

The media recipe this month is Lauraine Jacobs’ Mediterranean-style eye fillet of beef – perfect served with a salad of ripe summer tomatoes.


Mediterranean-style eye fillet of beef by Lauraine Jacobs

Take care not to overcook your eye fillet and make sure it rests for at least 20 minutes before carving into neat slices. This prevents the juices running all over the plate.

1.5kg-2kg whole eye fillet of beef, trimmed of extra fat
3 tablespoons extra virgin olive oil plus extra for drizzling
1 tablespoon Dijon mustard
Several sprigs fresh rosemary, chopped
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
1kg small ripe tomatoes, sliced
1 small red onion, thinly sliced
4 tablespoons pitted black olives
Zest of 1 lemon
Basil leaves

Tie the fillet firmly at regular intervals, tucking the thin end over to make a uniform shape so it cooks evenly. Mix the oil, mustard, rosemary, vinegar and salt and pepper in a small bowl. Place the fillet in a shallow dish and spread this marinade all over the meat. Leave for at least 1 hour before barbecuing over gentle heat, turning occasionally.

The eye fillet should cook in around 30 minutes. Test the "doneness" by pressing the surface; perfect rare beef will still feel a little springy to the touch. Take from the barbecue, cover loosely with foil and rest for 20 minutes before slicing thinly. Place on a large serving platter.

Make a salad with the tomatoes and red onion, scattered with the olives, lemon zest, salt and pepper, a few fresh basil leaves and drizzled with extra virgin olive oil. Serves 8.

ENDS

© Scoop Media

 
 
 
 
 
Business Headlines | Sci-Tech Headlines

 

Watch This Space: Mahia Rocket Lab Launch Site Officially Opened

Economic Development Minster Steven Joyce today opened New Zealand’s first orbital launch site, Rocket Lab Launch Complex 1, on the Mahia Peninsula on the North Island’s east coast. More>>

Earlier:

Marketing Rocks!
Ig Nobel Award Winners Assess The Personality Of Rocks

A Massey University marketing lecturer has received the 2016 Ig Nobel Prize for economics for a research project that asked university students to describe the “brand personalities” of three rocks. More>>

ALSO:

Nurofen Promotion: Reckitt Benckiser To Plead Guilty To Misleading Ads

Reckitt Benckiser (New Zealand) intends to plead guilty to charges of misleading consumers over the way it promoted a range of Nurofen products, the Commerce Commission says. More>>

ALSO:

Half A Billion Accounts, Including Xtra: Yahoo Confirms Huge Data Breach

The account information may have included names, email addresses, telephone numbers, dates of birth, hashed passwords (the vast majority with bcrypt) and, in some cases, encrypted or unencrypted security questions and answers. More>>

ALSO:

Rural Branches: Westpac To Close 19 Branches, ANZ Looks At 7

Westpac confirms it will close nineteen branches across the country; ANZ closes its Ngaruawahia branch and is consulting on plans to close six more branches; The bank workers union says many of its members are nervous about their futures and asking ... More>>

Interest Rates: RBNZ's Wheeler Keeps OCR At 2%

Reserve Bank governor Graeme Wheeler kept the official cash rate at 2 percent and said more easing will be needed to get inflation back within the target band. More>>

ALSO:

Get More From Scoop

 
 
 
 
 
 
 
 
 
Business
Search Scoop  
 
 
Powered by Vodafone
NZ independent news