The New Zealand Gluten-Free Cookbook AUTHOR: JIM BOSWELL

Out July 2012 


The New Zealand Gluten-Free Cookbook
AUTHOR: JIM BOSWELL 


Photography by Sean Shadbolt.


Publisher: Penguin NZ

"Living gluten-free doesn't have to mean going without. In this stunning book, New Zealand's 'Gluten-Free Chef' Jim Boswell shows you how you can bring fun and flavour back into your diet. 

A proud Kiwi with Italian/Sicilian heritage, Jim loves his bread and pasta and is passionate about gluten-free food that tastes great and is easy to prepare. He shares his delicious recipes for once-forbidden foods like fresh pasta, pizza, tortillas, focaccia and sponge cake ... as well as scrumptious meal ideas including Chicken stuffed with Gorgonzola and Lemon-Orange Meringue Pie. 

With chapters on Basics, Brunch, Starters, Mains, Vegetables & Salads and Desserts, and notes on setting up a gluten-free pantry, this book will have you eating like a king without forsaking your gluten-free diet.

 As many as one in five New Zealanders have some form of gluten intolerance. Set yourselves free with The New Zealand Gluten-Free Cookbook."

For more information about the New Zealand release of The New Zealand Gluten-Free Cookbook my Jim Boswell click on this link.

http://www.penguin.co.nz/afa.asp?idWebPage=30233&ID=2060912&SID=783226913 

New Zealand Lamb Scotch Eggs with Autumn Salad

I am a lover of eggs and this recipe and the salad side offers a refreshing lunch that can be taken to work or as we do on a picnic. As Autumn is here we have such a lot of great seasonal salad ingredients to choose from.

I like to use the filling (meat) from sausages for this recipe. (Remove the filling from the casing)

New Zealand Lamb Scotch Egg

Ingredients:

6 hard-boiled eggs, well chilled
(Cook then to just past soft boiled, about 5 minutes then stick them in the coldest part of the fridge to firm up)
500 grams New Zealand Lamb sausages, filling removed from the casings (or the same amount of Lamb mince)
1/2 cup Gluten Free all-purpose flour
1-2 eggs, beaten
3/4 cup Gluten free bread crumbs (I use Tastes Divines plain bread crumbs)
Vegetable oil for frying. (I use Canola oil)

Method:

Peel the well chilled eggs and then divide sausage meat into 6 equal portions. Roll each egg in flour then press and shape a portion of the sausage around each egg.

Dip sausage-wrapped eggs into beaten egg and roll in Gluten free bread crumbs. In a deep sided frying pan heat oil to just below smoking, I use Canola oil cook each egg for 4-5 minutes (longer if shallow frying–constantly turn the eggs around several times for best results) or until sausage is cooked and browned. Set aside to cool while you prepare the salad.

Bacon and apple Salad with Urban Appetite Avocado Dressing

Ingredients:

4 cups mixed salad greens
2 apples, unpeeled, sliced (use a crisp, sweet-tart apple)
6 strips streaky bacon, cooked, coarsely crumbled
½ cup pitted Kalamata olives
1/3 cup crumbled feta cheese

150ml Urban Appetite Avocado Dressing

4 tbsp diced walnuts (optional)

Method:

Place the greens in the center of four plates leaving a space on each plate for a Scotch Egg (2 halves). Arrange the apples over the greens and scatter the bacon over the apples. Sprinkle the olives and walnuts around the salads and top each salad with a good drizzle of the Urban Appetite Avocado Dressing.

To serve:

Cut the Scotch Eggs in half and place 2 halves on each plate.

Easy Lamb Koftas From Beef & Lamb New Zealand

This is an easy Lamb mince dish from Beef & Lamb New Zealand and is great for a Summer BBQ. I have made this recipe many times and its always great. People love the way the mince is moulded onto the skewers.

In my view New Zealand produces the best beef and lamb in the world. I prefer Lamb but I have made this recipe with Beef mince as well

500g Quality Mark lean lamb mince
½ cup fresh breadcrumbs - approx. (For Gluten free substitute with GF Crumbs)
1 slice of bread made into crumbs (For Gluten free use 1 slice of GF bread)
½ tbsp dried thyme leaves
1 Tbsp fresh parsley, chopped
1 tsp cumin
½ tsp each salt and chilli (chilli is optional)
2 cloves garlic, crushed
Zest of a lemon
10 bamboo skewers soaked in water for 1 hour
Method
Combine all the ingredients and mix well. Divide the mixture into 10 portions and shape each so it resembles a sausage. Slide the shaped koftas onto the soaked skewers and refrigerate for half an hour. When ready, grill or barbecue 8-10 minutes until cooked, turning frequently.

Thanks Beef & Lamb New Zealand for permission to post this recipe. For more great recipes visit their Facebook page http://www.facebook.com/newzealandbeefandlamb or visit http://www.recipes.co.nz for more great Beef and Lamb recipes.

Follow me on Facebook for Gluten free information and recipes http://www.facebook.com/NZGlutenFreeChef

Homemade Lamb Sausages

They are very moist and have a great taste especially the garlic and rosemary. Take care not to add too much carrot as this will make them too moist and they will fall apart. 


If this happens you can add some more bread crumbs when you are mixing in the bowl. They are basic to prepare but taste so good.




Ingredients

600          grams lean New Zealand lamb mince
½            onion chopped finely
1              egg, lightly beaten
1/2           Gluten Free cup bread crumbs (Tastes Divine Plain Coating)
1              tablespoon fresh chopped parsley
1              tablespoon fresh chopped rosemary
2              tablespoons grated carrot
1              tablespoon fresh chopped basil
Sea salt and freshly milled black pepper to taste
2 -3          tablespoons olive oil
100          grams taste cheese, grated finely (optional)
                Gluten Free flour to coat for cooking
1              tablespoon finely chopped smoky bacon
                (This gives the rissoles a slightly smoky flavour) (Optional)
              
Directions

In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly. Do not over mix.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball in half. Mould the two halves into balls and halve each again twice more.

Mold each meatball into sausage shapes and wrap each in some cling film and seal. In a large deep bottomed pot bring the water to a simmer and place the wrapped sausages in the water and poach for about 5 min.

Remove from the water and let cool. This simmering has par boiled the sausages. You can now coat then as you would normally coat something and grill, BBQ or fry off to complete cooking.

Italian Sausage Cacciatore (slow cooker)

Cacciatore in Italian means "hunter". In cuisine, "alla cacciatora" refers to a meal prepared "hunter-style" with tomatoes, onions, mushrooms, herbs, bell pepper as well as some wine.

In the old days hunters used to take cured sausages with them and usually with one pot cast iron pot make a meal in the hunters style. This is a form of cooking that I love and the soft, mild flavour of Otello’s Sicilian Sausage make a great slow cooker recipe. This recipe can easily be expanded to serve more.


Ingredients

1 kg Italian Pork Sausages
2 tablespoons Extra Virgin Olive Oil
2 medium Cloves Garlic, minced
200 grams small button mushrooms cut in half
2 large Green Peppers, sliced
1 large Onion, sliced
1 cup Red Wine
2 teaspoon(s) Italian Seasoning (Recipe below)
800 grams Italian (Roma) diced tomatoes (2 400g tins)
Salt and Pepper to Taste

Method

Heat oil in a heavy based fry-pan on a medium to high heat so the oil is hot but not smoking. Brown Sausages 4 - 5 minutes then cut the Sausage into pieces and transfer to slow cooker. Discard all but 1 Tbsp oil.

Add garlic, mushrooms, peppers and onions to fry-pan. Cook, stirring occasionally, 3 to 4 minutes, until vegetables soften slightly. Add wine and cook 1 - 2 minutes.

Now add the Italian seasoning and tomatos and stir together, season to taste with salt and pepper. Bring to simmer and remove from heat.

Add sauce mixture carefully to slow cooker. Cover and cook 3 - 4 hours on HIGH or 6 - 7 hours on LOW.

Italian Seasoning

2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried oregano
1 teaspoon dried sage

Method
Combine all ingredients; store in an airtight container.