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 

Chicken with Honey and Curry

Ingredients

1              Chicken Large (Size 18 or 24)

4              Tablespoon. Honey (1/3 cup)

1              Whole onion, peeled

2              Whole cloves

1              Tablespoon. Curry powder

Salt and pepper

Directions

Wash the chicken, pat dry and then salt and pepper the bird inside and out. Stick the whole cloves into the onion and insert into the cavity. Preheat oven to 175C. Roast the chicken for 45 minutes, and then baste the chicken with honey-curry mixture every 10 min. for another 40-60 minutes, or until done.

Chicken Alfredo

An old classic and a goodie.

Ingredients serves 3 to 4

2              boneless chicken breasts, cut into strips
3              tablespoons olive oil
               salt & freshly milled black pepper

For the Sauce:

2              tablespoons olive oil
50g          butter
100g        button mushrooms, quartered
2              garlic clove, finely chopped or minced
225ml      dry white wine
350ml      fresh cream
75g          Parmigiano Reggiano
                salt & freshly ground black pepper
                fresh basil or flat-leaf parsley, finely chopped

Directions

Heat the 3 tablespoons of olive oil in a heavy based frying pan. Once hot, add the chicken breast and season with salt & freshly milled black pepper. Sauté gently over a medium heat turning frequently until the chicken is cooked through.

Meanwhile, add the 2 tablespoons of olive oil and butter to a saucepan. Once the butter has melted, add the garlic and fry for about a minute until just softened. Now add the mushrooms to the pan and sauté over a medium heat for 1 to 2 minutes. Add the wine to the mushrooms and bring to the boil. Simmer gently over a medium heat (uncovered) until the liquid is reduced by half.

In a separate saucepan, add the cream and parmesan and place over a gentle heat. Stir frequently. Allow it to heat through, but do not boil.

Finally combine the chicken with the cream sauce, mushrooms and just enough of the reduced white wine to achieve the right consistency. Season to taste with salt & freshly ground black pepper.

Pan-fried Chicken with Mustard Cream Sauce

This is a great one dish recipe. The entire dish is cooked in the one pan. To test the chicken for doneness, press gently on the thickest part. It will give if there is more cooking to be done, and spring back if cooked - when in doubt, cut into a piece and check.

Ingredients

1              Tablespoonp olive oil
1              Tablespoonp butter
8              chicken pieces
4              rashers rindless bacon, chopped into small pieces
1              onion, halved and finely sliced
250g        small button mushrooms, finely sliced
1              Tablespoonp thyme leaves
100ml       dry white wine
2              bay leaves
250 ml      chicken stock
1              Tablespoonp Dijon mustard
2              Tablespoonp sour cream
sea salt and pepper
50g          baby spinach
1 tsp        paprika
Directions


Melt the butter and oil in a strong frying pan and fry the chicken for 5 minutes on each side until golden. Remove to a warm plate, and add the bacon and onion to the pan. Cook for 5 minutes or until the onion is soft. Add the mushrooms and thyme, tossing well, then add the wine and bay leaves. Boil for 2 minutes, then return the chicken to the pan and add the stock. Simmer, covered, for 30 minutes, or until the chicken is tender and cooked through.

If you find it too soupy, simmer uncovered for another 10 minutes. Just before serving, remove the chicken to a warm plate and disguard the bay leaf. Whisk the cream and mustard, salt and pepper into the mushrooms over gentle heat. Return the chicken to the pan, scatter with baby spinach and heat through. Dust with paprika and serve.

Serves 4

Chicken and Balsamic Peppers

This is another great dish to make-ahead when you are entertaining. Assemble it, cover with foil, and chill until you are ready to bake it (and add extra time to the baking- 10 to 15 minutes if chilled).

Ingredients

4              large ripe bell peppers: red, green, orange, yellow;     cored and sliced thin
1              large sweet onion, sliced thin
1/3           cup balsamic vinegar
2              tablespoons GF Worcestershire Sauce
1/4           cup extra virgin olive oil
1/4           cup or so chicken broth
6              fresh cloves of garlic, chopped
1              tablespoon dried basil
1/2           teaspoon thyme
½            teaspoon rosemary
4              chicken breasts split in half, rinsed and patted dry
Sea salt and ground pepper, to taste

Directions

Preheat oven to 175C.

Toss the pepper and onion slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.

Place the split chicken breasts in the bottom of a baking pan greased with olive oil. Season with sea salt and pepper to taste. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.

Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 45 minutes to an hour or so (depending upon the thickness of the chicken, and the size of your pepper strips). You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft.

I checked the chicken after 40 minutes, and spooned the sauce all over the peppers and chicken breasts to keep it moist and continued to bake it until everything was melt-in-your-mouth tender.

Serve with a side dish of creamy mashed potatoes, and crisp baby greens on the side.

Chicken Parmesan

This Chicken Parmesan recipe, served with the Fresh Sicilian Tomato Sauce in the Sauces section and makes a truly superb dinner party entrée. It requires very little last minute preparation time as most of the dish can be made well in advance.

Ingredients serves 4

4              skinless chicken breasts
60g          plain flour
2              eggs
1              tablespoon Dijon mustard
120g        fresh white breadcrumbs
60g          finely grated parmesan (Parmigiano Reggiano if you can get it)
                salt and freshly milled black pepper
3              tablespoons olive oil and a knob of butter for frying
                chopped fresh parsley or basil
300ml       fresh tomato sauce
                Gluten Free Pasta of your choice

Directions

Cut each chicken breast in half, lengthways. Then lay them side by side on a cutting board and cover with a piece of cling wrap. Using a flat meat mallet (or rolling pin if you don't have one), pound them until they are about 1/2 inch thick.

Beat together in a bowl the eggs and Dijon mustard. In another bowl mix together the breadcrumbs and parmesan cheese. Put the flour seasoned with salt & freshly milled black pepper in a third bowl.

Now make an "assembly line" beginning with the chicken breasts at one end, then the seasoned flour, then the beaten eggs, and finally the breadcrumb mix. Then take 1 chicken fillet and dip it first in the flour. Shake off the excess. Then dip it in the egg and finally the breadcrumb mix. Ensure the fillet is well coated and pat the coating lightly to firm up. Repeat this process for all fillets.

The above stages of this chicken parmesan recipe can be completed up to 24 hours in advance as long as the fillets are laid flat in 1 layer on a tray, covered and refrigerated.

Preheat the oven to 230C. Heat the olive oil in a large frying pan over a medium heat. When the oil is hot, add a knob of butter. Add the chicken to the pan (depending on how many fillets and the size of pan, you may need to do this in 2 batches). Fry for 3 or 4 minutes on each side until golden brown. Transfer the fillets to a baking tray. Place the baking tray into the hot oven and bake uncovered for about 15 minutes turning them over once half way through.

During the last few minutes of baking, cook the spaghetti and reheat the fresh tomato sauce. Combine the cooked spaghetti and hot tomato sauce. Pile this onto a warm serving plate and place the crispy parmesan chicken fillets on top. Sprinkle a little of the chopped herbs over, and serve a separate dish of freshly grated parmesan. I like to serve this with a big bowl of fresh, crisp salad.

Chicken Marsala

Chicken Marsala is a simple, but delicious old Italian favorite, that is always appreciated.


2              chicken breasts, pounded thin
flour, spread on a plate
1/4           cup olive oil
500g        of button mushrooms
1/2           cup Marsala wine
2              tablespoons of butter
1/2           cup chicken stock
Salt and Pepper to taste

Heat olive oil in large saute pan over medium-high heat. When the oil is hot, dredge both sides of the chicken breasts in flour, shake off excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.

Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices. Mushrooms have a lot of water in them so there is no need to add any liquid at this stage. Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan. This is very important as there is a huge amount of taste captured in the residue.

Add butter, chicken stock, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes. Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.

Honey Mustard Chicken

Sweet honey and tangy mustard meld in the oven to create a delicious glaze and dipping sauce. For best results use fresh herbs.  Serve with Creamy Mashed Potatoes.

Ingredients

4              chicken breasts or 6 chicken thighs, bone-in or boneless
2              tablespoons olive oil
1/4           cup flour
1/4           teaspoon salt
1/4           teaspoon black pepper
1/2           cup honey
1/2           cup Dijon mustard
2              tablespoons chopped fresh basil

Directions

Preheat oven to 175º.

Heat oil in a large sauté pan over medium-high heat. Mix flour with salt and pepper.  Coat chicken pieces with seasoned flour, shaking off excess.  Brown chicken on all sides.  Transfer to a baking dish.

Mix honey, mustard, and basil.  Pour sauce over chicken and bake for 30 minutes.  Midway through the cooking, turn and baste the chicken pieces once.

Substitutions:
If you can get fresh tarragon, substitute for the basil.  Called "King of Herbs" by the French, tarragon imparts a subtle licorice flavor that goes perfectly with honey and mustard.

Baked Pineapple Chicken

Ingredients

1              can Pineapple Chunks
1              Garlic clove, crushed
2              Tsp. Corn flour
2              Tsp. Worcestershire sauce
2              Tsp. Dijon mustard
1              Tsp. Rosemary, crushed
6              Half chicken breasts, boned
1              Lemon, thinly sliced

Directions

Drain pineapple, reserve juice. Combine reserved juice with garlic, cornflour, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or oven-proof dish, skin side up. Grill until browned. Stir sauce; pour over chicken. BAKE at 180C. 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking 5 minutes. Garnish with fresh rosemary or parsley, if desired.

Chicken Piccata

I love to use lemon when I am cooking chicken. I like that lemon zing that it gives. This lemony chicken dish is a quick and easy way to give your family a nice treat on a weeknight. Team it up with some nice mashed potato and some broccoli steamed or sautéed in oil and garlic.

Ingredients

4              chicken breasts pounded thin
                Gluten Free flour spread on a plate for dredging
2              tablespoons of olive oil
3              tablespoons of butter
1/2           cup of white wine
                juice of 2 lemons
                salt and pepper to taste
1              cup chicken stock

Directions

Dredge each chicken breast in flour to coat and shake off excess. Heat oil in a large saute pan set on medium heat. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side.

Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1 minute. Add the stock and cook until the liquid is reduced by half, about 10 minutes . (sprinkle a little flour in when it starts boiling to thicken, cornflour is fine.) Check the chicken is cooked through. When you prick the chicken and the juices run clear its cooked.

Transfer Chicken to serving dishes, top with sauce and a slice of lemon for garnish.

Serves 4