Sizzling New Zealand Barbecue

Grilling season is here once again and one of the hottest grilling books from last year is back! As you fire up the barbecue this year, why not take a cue from down under? The culture of New Zealand has evolved the art of the barbecue to a higher level: it’s not just hamburgers, steaks and chicken skewers anymore. Now it’s breakfast, brunch, lunch, dinner and dessert that are brought to life by the warmth and aroma that only the grill can bring. This summer, award-winning New Zealand cookbook author, Julie Biuso, shows us just how to do it.

SIZZLE: Sensational Barbecue Food (Julie Biuso Publications, April 2008, $19.95/softcover) is the ultimate barbecue cookbook, offering tempting and contemporary international food with fresh New Zealand flavor. This delicious selection includes more than one hundred inspirational and easy-to-follow recipes fit for midweek meals, al fresco feasts, weekend brunches and special occasions — in other words, all you need to make outdoor (and indoor!) living fun, affordable and utterly irresistible.

Chapters include: Beginnings (starters), Main events, From the Sea, Sides, Salads, Sauces and Salsas, and Sweet Endings. At the back of the book there are invaluable hot tips on everything from choosing and using a barbecue to cooking meat to perfection, adding flavor, and judging cooking times. Recipes include:
Green Tomato, Avocado and Orange Salad
Pork Satay with Fresh Pineapple Chutney
Asparagus and Mint Prosciutto Wraps
Seared Scallops with Chili Pepper Dressing
Char-grilled Lamb Rumps with Balsamic Tomatoes
Fluffy Pancakes with Maple Syrup
Perfect for those looking to break away from the old grilling standards and shake it up in front of the fire this season, SIZZLE will introduce Americans to a flavor explosion from New Zealand. The best part of all…all the ingredients can be found in our own local grocery stores and markets.

Books are available online at www.juliebiuso.com or through Amazon.

About the Author

Julie Biuso began her career at the Cordon Bleu School of Cookery in London and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, but eventually shifted gears to pursue her writing career. A frequent guest on New Zealand news and talk shows, she is a well-recognized cooking personality in her home country and abroad. She is the author of 13 books, many of which have won international awards. In 2007 Gourmand awarded her a Special Prize of the Jury to mark her achievements in her career. Visit her online at www.juliebiuso.com

Asparagus & Mint Prosciutto Wraps


These asparagus wraps are imbued with a hint of caramelly smokiness. The salt “hit” from crisp prosciutto is wiped clean by lemon and mint, making them irresistible. You can make up the wraps a few hours before cooking as long as you keep them refrigerated, but bring them to room temperature before cooking. Accompany with lemon wedges or a spicy dipping sauce.

Ingredients
12 plump asparagus spears
Grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
4 ounces (about 100g) thinly sliced prosciutto or equivalent amount of shaved ham
48 mint leaves
Lemon wedges to accompany or a spicy dipping sauce of your choice

Snap off the woody ends from the asparagus spears or trim them with a knife. Wash asparagus under running water; soak if gritty.

In a large shallow dish, mix together lemon zest and oil with a few pinches of salt and plenty of black pepper. Add spears and roll them around in the dish to coat.

Wrap each spear in a slice of prosciutto or ham, enclosing four mint leaves with each spear.

Cook asparagus wraps over medium heat on an oiled barbecue hot plate (cast-iron griddle), turning often, until they turn a rich golden brown (about 10 minutes). Serve hot.


Chicken Skewers on Watermelon and Feta Salad


Fresh and juicy, with a salty lick of feta, this dish is perfect for lunch on a hot summer’s day or for a shared platter with friends on a balmy evening.

Serves 6, approximately 24 skewers


Chicken Skewers
2 yellow bell peppers, cored, seeded, cut into small pieces about the same width as the chicken pieces
1 (8-ounce) jar pimiento-stuffed olives (or Queen olives), drained
4 tablespoons olive oil, divided use
Juice of 1 lemon
1 tablespoon honey
2 tablespoons finely chopped mint, plus extra sprigs for garnish
Salt and pepper to taste
1-1/4 to 1-1/2 pounds skinned, boned chicken breasts, cut into small pieces
Short bamboo skewers, soaked in water for 30 minutes

Salad
2 clean heads romaine lettuce, torn into bite-size pieces
1/2 small watermelon, rind removed, cut into small chunks
8 ounces feta cheese, crumbled
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste
1/4 cup toasted pumpkin seeds, salted preferred

Place bell pepper chunks in bowl with olives and 1 tablespoon olive oil. Toss and set aside.

In another bowl, combine juice, honey, 3 tablespoons olive oil, mint, 1/4 teaspoon of salt and pepper. Mix well and add chicken pieces; toss to coat. Thread chicken onto bamboo skewers alternating chunks of bell pepper and olives.

Cook over medium heat on barbecue grill until chicken is lightly browned and thoroughly cooked, drizzling with a little of the marinade as it cooks for the first few minutes.

Place romaine on platter. Top with watermelon chunks, skewers and feta. In small bowl combine olive oil, vinegar, salt and pepper; stir to combine and pour over salad. Top with toasted pumpkin seeds. Garnish with sprigs of fresh mint and serve.


Glazed Pineapple

The sight of grilled pineapple with a caramelized glaze makes me think of summer, no matter what time of year it is. But sugary fruits make a right mess of the barbecue hot plate (griddle). Fortunately, the mess is easily removed with water. Squirt plenty of water on the plate while it is still hot, scrape it clean, wipe with an old towel and it’ll be just like new.

Serves 4-8

1 firm but ripe pineapple, peeled, cut into thick rounds, then into quarters
1/2 – 1 cup brown sugar
Vanilla ice cream for serving
Bamboo skewers, soaked in cold water for 30 minutes

Thread pineapple pieces onto bamboo skewers. (Threading pineapple onto bamboo skewers is easier if you pierce the pieces with a metal skewer first.)

Put brown sugar on a large plate and turn skewers in it to coat. Cook over medium heat on a barbecue hot plate (cast-iron griddle) until lightly browned (the hot plate should be clean but not oiled – the juice will soon run out of the pineapple as it heats). Transfer to a plate and serve with ice cream.

Alternatively, cut the pineapple into eighths, coat in sugar, then cook on a barbecue hot plate.

Recipes from SIZZLE: Sensational Barbecue Food by Julie Biuso
(Julie Biuso Publications, April 2008, $19.95/softcover)