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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

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