Ostro by Julia Busuttil Nishimura
July 12, 2018 by Jenny
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Julia Busuttil Nishimura started her blog Ostro in 2014 and has steadily
gained a strong and loyal following for her uncomplicated, seasonal
food. As an Australian of Maltese descent and a fluent Italian
speaker, who is married to a Japanese man, Julia expertly brings
together a broad range of cuisines and culinary influences using
the very best produce available. Her style is relaxed and graceful
and her food simple, yet elegant.
Her debut cookbook, Ostro: The
Pleasure That Comes from Slowing Down and Cooking with Simple
Ingredients reflects that relaxed, elegant beauty in terms
of both her food and her life. She guides us through the
uniquely satisfying experience of making pasta or pizza dough from
scratch, clearly explaining the processes and demystifying the
reasons behind them.
Julia also shares simple, flavourful salads and one-tray bakes (like the recipe we are sharing today) for days when time is scarce or the desire to cook is absent. Baking and desserts, too, needn’t be overly complicated – as the author demonstrates, some of the best go-to recipes are the ones passed down the generations. But we also need the odd show-stopper on standby for special occasions and this book delivers.
Ostro is an old friend in your kitchen teaching you to slow down, enjoy life and make good food: “My approach to food favours intuition over strict rules and is about using your hands, rushing a little less and savouring the details. It is food that slowly weaves its way into the fabric of your daily life – food for living and sharing.” Brilliant words.
NOTE: While this book is expensive for those on this side of the world (US), the $13.99 Kindle price is worth every penny. It is available at Amazon UK and on Kindle there as well.
Julia also shares simple, flavourful salads and one-tray bakes (like the recipe we are sharing today) for days when time is scarce or the desire to cook is absent. Baking and desserts, too, needn’t be overly complicated – as the author demonstrates, some of the best go-to recipes are the ones passed down the generations. But we also need the odd show-stopper on standby for special occasions and this book delivers.
Ostro is an old friend in your kitchen teaching you to slow down, enjoy life and make good food: “My approach to food favours intuition over strict rules and is about using your hands, rushing a little less and savouring the details. It is food that slowly weaves its way into the fabric of your daily life – food for living and sharing.” Brilliant words.
NOTE: While this book is expensive for those on this side of the world (US), the $13.99 Kindle price is worth every penny. It is available at Amazon UK and on Kindle there as well.
Special thanks to Pan Macmillian AU for sharing the following recipe with our members and for providing two copies of this special book that was chosen as one of the Books of the Year 2017 by Gourmet Traveller Australia in our giveaway below.
Serves 4 to 6
A meal that can be prepared in just a few minutes is sometimes
very necessary and much appreciated in the middle of the week. Nice
free-range chicken from a reputable source will ensure this dish
really sings. You really must use skin-on chicken thighs to prevent
them from drying out. I like to use good-quality Italian olives,
with their pits still in, for the best result.
- 6 boneless chicken thigh fillets (about 800 g in total), skin on
- 120 g red grapes
- 50 g (¼ cup) olives
- 2 garlic cloves, roughly chopped
- 30 g (¼ cup) walnuts
- 1 rosemary sprig, leaves picked
- 1 lemon
- 2 tablespoons extra-virgin olive oil
- sea salt
Preheat the oven to 180°C.
Arrange the chicken thighs, skin-side up, in a deep roasting
pan. Scatter around the grapes, olives, garlic, walnuts and
rosemary. Halve the lemon, squeezing the juice into the pan, then
nestle the lemon halves into the grapes and olives. Drizzle with
the olive oil, season with sea salt and roast, uncovered, for 40-45
minutes until the chicken is cooked through and golden. If there is
too much liquid in the pan, increase the oven temperature to
200°C.
Remove the chicken from the pan, keep warm and return the tray to the oven for 5-10 minutes to reduce the liquid. Return the chicken to the pan and serve.
Remove the chicken from the pan, keep warm and return the tray to the oven for 5-10 minutes to reduce the liquid. Return the chicken to the pan and serve.
The publisher is offering two copies of this book to EYB Members in AU and NZ . One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on August 29th, 2018.
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