Tempting summer treats
Wadams publishes his second cookbook, Simply Summer
PASSIONATE foodie Jay Wadams has published his second cookbook to delight the palate and the eye with a host of Simply Summer recipes, compiled in chapters from Cool Treats for Hot Days to Pack a Picnic or Let the Oven do the Work.
His first book, Tasty, was a cosmopolitan 2017 collection of favourite dishes from Cyprus, Bavaria, Australia, New Zealand and London.
Mr Wadams, 36, refined recipes during travels from his native New Zealand and as a Bellapais “swallow” with his husband and publisher, Markus BetzmeierWadams. The couple are set to return to the island next month.
A cook, photographer, traveller and writer, Mr Wadams loves to experiment with new recipes and admits a yen for the simple, seasonal and tasty food easily found on the island.
The new 114-page paperback features illustrations of recipes from dips and appetisers to pastries and salads, succulent chicken, pork and fish dishes, pies, cakes, luscious desserts, sorbets and summer drinks — many with more than a dash of alcohol.
The author said: “All seasons have their charms but summer has a special magic. I grew up in the Southern Hemisphere and my most evocative childhood memories are of family summer holidays.
“Dad bringing back mountains of fish and crayfish, barbecues for breakfast, lunch and dinner or marshmallows toasted over a wood fire on the beach.
“In this book I’ve drawn inspiration from the coast of Italy to the islands of Greece and everywhere in between.”
He added that among his old favourites are classics with a twist such as Aperol and Prosecco spritz jellies or roast harissa chicken.
The five-chapter book offers a section on Effortless Entertaining including his homage to Cyprus, cheese and herb börek, alongside cherry tomato tarts, BBQ prawns, grilled peach salad and spiced cauliflower couscous.
A Mediterranean Escape chapter shares his twist on Aunt Peggi’s panzanella salad, a delicious combination of tomatoes, olive oil and salami which makes the most of yesterday’s bread.
Conversation-starters include drunken spaghetti, parboiled before being finished in reduced red wine, or bream in crazy water, traditionally cooked on the bone in seawater for which he has substituted Prosecco.
Even the humble pearl barley has been included as a salad base with the added bonus of a refreshing drink of barley water with lemon and sugar.
Simply Summer is priced at £14.99 and may be ordered online via www.daysofjay.com, the author’s website and food blog.