Urban Appetite Cajun spiced BBQ Chicken Pizza

This is a very tasty pizza to make and great for a snack or make a few of them as a starter if you are having a people round.

BBQ Chicken Pieces

250 gm boneless/skinless chicken breasts, cut into 15mm cubes

3 Tbs. olive oil

125ml Wild Appetite Cajun spiced BBQ sauce (Gluten & Dairy free)

For the Pizza:

1 Venerdi Gluten free Thin Crust Pizza Base

1/2 cup Wild Appetite Cajun spiced BBQ sauce (a spicy−sweet sauce works best)

2 tbs. shredded smoked cheese

2 cups shredded mozzarella cheese

1/4 small red onion, sliced into 3-4mm wide pieces

2 tbs. chopped fresh chopped fresh coriander

To make BBQ Chicken:

In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5-6 minutes. Do not overcook.

Set aside in the refrigerator until chilled through. Once chilled place the cooked chicken in a zip-lock bag and add 125ml Wild Appetite Cajun spiced BBQ sauce, 3 tbs. olive oil, seal the bag and shake to coat the chicken evenly. Remove the chicken with tongs and reserve the sauce.

To make the pizza:

Pre-heat the oven to 220 degrees C.

Use a large spoon to spread BBQ sauce from the bag evenly over the surface of the Venerdi Pizza base within the rim. Sprinkle smoked cheese over the sauce. Cover with 3/4 cup shredded mozzarella.

Distribute the chicken pieces evenly over the cheese. Place the pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes.

When the pizza is cooked, carefully remove it from the oven; sprinkle 2 tbs. chopped fresh chopped fresh coriander over the hot pizza. Slice and serve.

Gluten Free Pork Fillet with Urban Appetite Balsamic & Lime Glaze

This recipe is quick and easy to do and tastes great. Of all of the meat fillet cuts Pork Fillet (tenderloin) is usually the cheapest and glazing it with Balsamic & Lime Glaze gives you a tasty pork roast that’s great to entertain your guests with.

750g Pork Fillet (whole)

Salt & fresh ground pepper to season

½ cup Urban Appetite Balsamic & Lime Glaze

Preheat oven to 175°C

Rinse the pork fillet under cool running water. Pat dry with paper towels and trim off any excess fat. Season the fillet with salt and pepper.

Place a large fry-pan over a medium-high heat and place the pork fillet in fry-pan. Sear each side of the fillet completely browning the entire surface.

Reduce the heat to low and pour the Urban Balsamic & Lime Glaze all over the pork fillet. Turn the fillet to get an even coating all over the pork. Once this is done place pork in a roasting pan, pour over the juices and roast for 30 minutes.

After 30 minutes remove pork from oven and allow to rest for 5 minutes before slicing.

Drizzle any pan juices over top of the sliced pork and serve with fresh seasonal vegetables and roast potatoes.

Rosemary Orange Braised Lamb Shanks

Rosemary Orange Braised Lamb Shanks

Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

Ingredients


4-6           lamb shanks, trimmed of end knuckle
4              Tablespoons GF flour, seasoned with salt and pepper
1              tsp paprika
2              Tablespoons oil
2              onions, peeled and chopped to a medium size
2              tsp chopped fresh garlic
2              cups beef stock
1              cup orange juice
Grated rind 1 orange
1              Tablespoonp chopped fresh rosemary

Directions

Mix the seasoned flour and paprika in a plastic bag, add the lamb shanks and toss to coat. Reserve any remaining flour.

Heat the oil in a frying pan and brown the lamb shanks, a few at a time. Set aside. Stir in the onions and garlic and cook 2 minutes. Add the remaining flour and cook a further minute.

Stir in the beef stock and orange juice and, once a sauce is formed, add the rosemary. Return the lamb shanks to the casserole or transfer to one. Cover and bake at 160C for at least 2-2½ hours or until the meat is tender.

Season with salt and pepper if wished before serving.

Served on a bed of creamy mashed potato is just right for me.

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.

CuisAnn - Gluten Free Foods

"Gluten Free Food is Our Business".

Our goal for CuisAnn gluten free products is to be accepted in mainstream markets. We have done our best to capture the taste and flavours of wholesome, old fashioned food. 

We promise great taste and no gluten!

http://www.cuisann.co.nz

About CuisAnn

Ann Brockliss founded the company, CuisAnn in 2002. Today as it did then CuisAnn still operates from a lifestyle property on SH1 just south of Whangarei. It is a family-owned and operated business and over the last 10 years has continued to excel in the supply of Gluten free goodies to people like me.

Where I started my Gluten free knowledge – The Gluten Free Chef.

I have to thank Ann for the education she gave me back in 2002-2003 about Gluten free. I remember her telling me about her mum being Coeliac and I didn’t know what that was and she filled in the gaps for me.

I was working with CuisAnn right back in their early days, 2002-2003 to develop their first website. This gave me the time to learn all about what and why they were starting the business. Being a chef I had a natural interest in what they were doing.

It was a couple of years later and I realised that my body had a big issue with Gluten. It was Ann’s words that had stuck in my mind about what was happening that gave me the insight to remove Gluten from my diet. This was also the start of my progression to my business now as The Gluten Free Chef, thanks Ann.

CuisAnn Today

Over the years, Ann and her team have developed a range of gluten free products with great taste, that are liked by everyone, not just Coeliacs! They also have some great Dairy free options as well within their product range.

Their products are made in a dedicated gluten free kitchen and as people with issues with Gluten this is so important for ensuring that there is no cross-contamination and product integrity is kept pure to our needs.

A range of their products are tested annually to ensure they meet the gluten free criteria. Everything, except our sausage meat, is made on site from scratch.

What are their products?

The list is large so I suggest you check out their range at the link below. I have selected some of my favorites and listed them below to wet your appetite.

Mince Pie, Hearty Chicken Pie, Curried Chicken & Kumara Pie, Buckwheat & Ginger Pie, Bacon & Egg Pie, Butter Chicken Pie, Sausage Rolls, Chicken Lasagne, Apple Crumble Tart, Apricot & Almond Tart, Organic Steak & Onion Pie, Dairy Free Mince Pie and the list goes on. 

http://www.cuisann.co.nz/ProductRange.cfm

Traditional Tomato Relish – Gluten Free

I love my relishes and I have been making this tomato relish recipe since I was a kid. I make several batches a year and I vary the amount of chilies to make different levels of spicy taste depending on peoples choice. When people hear that I am making this relish they are usually lining up for their jar. I usually make two lots of this at a time. I have two stock pots and have them bubbling at the same time.

This recipe is a very traditional relish recipe using tomatoes, onions, curry powder and a malt vinegar substitute from Sullivan's Foods www.sullivansfoods.co.nz which has just been released into the market over the past couple of weeks.

The Bin Inn is stocking the malt vinegar substitute so check out your local Bin Inn to see if they have it in stock. www.bininn.co.nz

Ingredients

1.5 kg tomatoes, blanched, skinned and quartered

4 onions, quartered
2 tablespoons salt

2 cups brown sugar

2 & 1/4 cups Sullivan's malt vinegar substitute (You can use apple cider vinegar)

3 chillies

1 tablespoon dry mustard

1 tablespoon curry powder

1 heaped tablespoon cornflour (The cornflour gives the relish a nice shiny appearance)

1/4 cup Sullivan's malt vinegar substitute

Method

Layer the tomatoes and onions into a non-metallic bowl, sprinkle with some salt as you make each layer. Cover and leave for 12 hours. Drain off as much of the liquid that has formed.

Put vegetables, sugar, first measure of  Sullivan's malt vinegar substitute and chilies into a preserving pan. Boil gently for 1 & 1/2 hours, stirring frequently. Keep a close eye on it towards the end as it will thicken up and because of the sugar it can burn on the bottom of the put. Also be careful not to splash yourself as the simmering mixture is very hot.

Mix mustard, curry, flour and second measure of  Sullivan's malt vinegar substitute  to a smooth paste and stir this into the relish and boil for another 15 min. Stir frequently.

Pack into sterilised jars, and let them cool. Once they have cooled completely seal them, label them with the date made and store in a dark cool place.

Makes about 4 x 350ml jars

Notes: I sometimes add 4 tablespoons of tomato concentrate when I start to cook to boost the tomato flavour. You can also add a couple of Bay leaves and remove then before you bottle the relish.

I have also sometimes added 2 teaspoons of Tastes Divine Sundried Tomato & Basil Seasoning with great results to the taste.

Tastes Divine Dijon and Thyme Roasted Pork Fillet

I love cooking a nice piece of free farmed pork fillet. It’s a very lean cut of meat and can be cooked in many ways. It's nearly as low in saturated fat as chicken breasts.  

I only select SPCA Blue Tick approved pork. I used Freedom Farms whole pork fillet to make this recipe. 

While this recipe only calls for 1 pork fillet you can easily scale up this recipe to whatever number of servings you need.

Serves 4

1        500g pork fillet, trimmed

1        teaspoon dried thyme 

2        teaspoons minced onion

1-1/2  cups Tastes Divine Natural Breadcrumb Coating Mix

2        large egg whites, lightly beaten

2        tablespoons Gluten Free Dijon Mustard

2        tablespoons Olive oil

Fresh ground salt and pepper to season

Preheat oven to 180˚C.

Put the TastesDivine Natural Breadcrumb Coating Mix, thyme and onion in a medium sized mixing bowl and mix until the ingredients are well combined then place the bread crumbs on a plate.

Season the pork with salt and pepper and cover it with a thin coating of mustard. I use a basting brush to do this. Once you have coated the fillet dip it in the egg whites. Press it in the breadcrumbs.

Using a light coating of Olive oil on a shallow sided roasting pan or on a rack with baking sheet place the coated fillet on it and place in the centre of the pre-heated oven and bake for 30-40 min or until you judge its done. (When its cooked its internal temperature will be 65-70 Deg C at its thickest point)

Remove from the oven when cooked, lightly cover with foil and rest for 5-10 min. Slice when rested into .5-1cm slices and serve and serve.

BBQ Dijon and Sage Pork Fillet

BBQ Dijon and Sage Pork Fillet

I love cooking a nice piece of free farmed pork fillet. It’s a very lean cut of meat and can be cooked in many ways. It's nearly as low in saturated fat as chicken breasts. 

I take lots of care not to over cook the pork. Overcooking will make the pork dry and in my view there is nothing worse that dry pork. 

While this recipe only calls for 1 pork fillet you can easily scale up this recipe to whatever number of servings you need.

Serves 2-4

1        Free Farmed whole pork fillet (I select only pork showing the SPCA Blue

Tick™) Freedom Farms Pork Fillet is a good choice.

2        heaped tablespoons of Gluten free Dijon mustard
2        heaped teaspoons of ground sage
1        clove garlic, minced
3        tablespoons olive or canola oil
          a splash white wine vinegar, about 2 tablespoons
          salt and fresh ground pepper to season

In a medium sized mixing bowl combine the Dijon mustard, ground sage, salt, pepper, garlic and the white wine vinegar. Once these are combined whisk in the oil. In a suitable dish cover all the pork with the mixture, cover and let the pork  marinate for at least one hour.

Heat up your BBQ and once hot place the pork on grill on direct high heat. Cook on high for about 4 minutes before flipping. Flip the pork fillet and turn heat down to medium. Continue cooking the fillet and turning occasionally until the fillet is cooked to your desired taste. When cooked remove from heat, cover with foil and let rest for 10 minutes.

Slice and serve with your preferred sides.

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

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.

Tastes Divine BBQ Boned Lamb with Herbs and Garlic

I love using Tastes Divine BBQ Glaze. It adds great BBQ flavour to the lamb and is great to entertain friends on a sunny day. Its also great for festive occasions.







Ingredients

2kg boned leg of lamb
4 cloves garlic, cut into thin slivers
2      teaspoons of Tastes Divine BBQ Glaze
1 cup dry red wine
¼ cup olive oil
3 tablespoon lemon juice
1 tablespoon chopped fresh thyme
5 sprigs (4-6cm. long) fresh rosemary
½ tsp salt
¼ tsp pepper

Directions

www.tastesdivine.co.nz 

Cut slits about ½. wide and deep into lamb and insert slivers of garlic.  Sprinkle 1 teaspoon of the BBQ Glaze on the top and bottom of the lamb. Make sure to sprinkle it evenly. Cover and rest the lamb for at least 1 hour in the fridge. In a medium-large baking dish, mix wine, olive oil, lemon juice, thyme, rosemary, salt and pepper. Remove the lamb from the fridge and add and turn to completely coat with the wet marinade. Cover and chill, turning occasionally for at least 2 hours (overnight is even better).

Prepare your BBQ and heat to a medium level. You need an even medium heat to cook the lamb. You don't want it too hot.

Cook lamb, turning once, until cooked to your desired rareness, for medium rare (25-35 minutes). Transfer meat to cutting board or platter, cover lightly with foil to keep warm. Let stand 10-15 minutes before carving.

Serves 8

Leg Of Spring Lamb With Coloured Pepper Salsa.

This post is for my old school friend Mark who I have just make contact with after some 35 years. As a chef he will appreciate the value of tender spring lamb. Its the best lamb in my view. I also love spring lamb spare ribs. Thats another post to come...







Ingredients

For the lamb

1.8kg       waxy potatoes finely sliced
1              onion, sliced and blanched in boiling water for 2 mins
600ml       vegetable stock
5              garlic cloves, crushed
3              Tablespoonp finely chopped mint
2              Tablespoonp finely chopped rosemary
100g        butter, at room temperature, plus extra to grease
1              leg of lamb, weighing around 2 to 2.5kg

For the pepper salsa

1              each red, green and yellow peppers
A little EV olive oil
1              small red onion, finely sliced
Juice        of ½ lemon
1-2           Tablespoonp baby capers, rinsed
2              Tablespoonp extra-virgin olive oil
5              mint leaves, finely chopped

Directions

Preheat oven to 200°C . Butter a 4.5 litre roasting tin. Layer potatoes and onion, seasoning well as you go. Pour the stock over and roast for 30 mins.

Put the garlic, herbs and butter in a bowl and mix everything together. Season well then place the lamb on a board and trim away any excess fat, but leave some fat on for that fatty sweetness that lamb fat delivers. Make about six or seven deep cuts all over.

Use a teaspoon to push the butter mixture into the cuts, then smear the rest all over the leg. Put on a roasting rack and rest over the potatoes. Roast for 1 hour 40 mins or 20 mins per 500g – this is perfect for a medium roast.

As its roasting make the pepper salsa. Put the peppers on a roasting tray, drizzle with a little oil and roast in the oven with the lamb for about 30-40 mins or until skins are slightly charred. Put in a bowl, cover with cling film and leave to cool.

Put the red onion in a bowl, add the lemon juice, season with salt and leave to marinate. When cool peel the peppers of their skins, slice the flesh and put in a bowl with any juice. Add the capers, olive oil and mint. Season well then stir everything together.

Put the roasted lamb on a board, cover with foil and leave to rest for at least 10-15 mins. Leave the potatoes in the oven to keep hot while you carve the lamb.

Serve the sliced meat with the cooked potatoes and pepper salsa.

Spring Lamb with Asparagus

Here's a fairly simple dish that brings together in my view two of spring's best ingredients lamb and asparagus. Lamb and asparagus both cook quickly on the grill. Watch them closely so you don't overcook them. Lamb is best served medium rare.

Ingredients

(Mustard Aioli)

1/2           cup mayonnaise
1/2           tablespoon Dijon mustard
1              teaspoon fresh lemon juice
3              large cloves garlic, finely chopped

(Asparagus and Lamb)

750g        lamb sirloin, cut into 1 1/2 inch cubes
500g        asparagus cut into 1 1/2 inch lengths
olive oil
salt
black pepper

Directions

Combine mayonnaise, mustard, lemon juice, and garlic. Reserve.

Thread lamb and asparagus onto skewers. Brush lightly with oil, then salt. Grill, turning occasionally, until lamb is just firm to the touch, about 10 minutes. Season with black pepper.

Serve with aioli.

Makes 6 servings.

Parmigiano Baked Parsnips

I just love parsnips. I remember as a kid having mashed parsnips and carrots, yum. This recipe I love just as much as when the parsnips are cooked they have a golden, baked tecture.

Ingredients serves 8

1.5kg       parsnips, peeled and topped
60g          Parmigiano Reggiano, finely grated
90g          gluten free plain flour
1              level teaspoon of English mustard powder
                olive oil
               salt and freshly ground black pepper

Directions

Combine together the flour, mustard powder, grated Parmigiano, salt and freshly ground black pepper. Cut the parsnips into quarters, or 8 if they are large. If the centers are woody, cut them out.

Bring a large pan of salted water to the boil. Add the parsnips and then boil them for 3 minutes before draining in a colander. Using a pair of tongs (as the parsnips will still be hot), drop a few pieces in the flour and cheese mix. Move around until coated and then transfer to an tray. Repeat the process until all of the parsnips have been coated.

The beauty of this easy vegetable recipe is that the above steps can be completed the day before if you wish. Once cool, simply refrigerate the tray of parsnips overnight.

Preheat the oven to 200C.

Pour just enough olive oil into a roasting tin to cover the bottom and pop it into the oven to preheat.

Take the roasting tin from the oven and place directly over a low heat. Now carefully add the parsnips taking care not to splash yourself with hot oil. Once all of the parsnips are in the hot oil, turn them over so that they are well coated. Return the roasting tin to the oven and bake the parsnips for 20 minutes.

Remove from the oven and once again turn the parsnips in the hot oil before carefully removing the surplus oil by tilting the pan and using a spoon.  Return to the oven for another 15 to 20 minutes until really crisp and golden.

Remove the parsnips to a warmed serving dish, and serve immediately.

Gluten Free Pie Crust

I love my pies. Bacon and egg pie in the summer is just great served with a fresh salad. This piecrust tastes good...and cannot go wrong! Fill it with your favorite gluten-free pie, fruit, torte, crisp or cheesecake!

Ingredients

1 ½         cup white rice flour
½            cup tapioca flour
1              teaspoon baking powder
1              teaspoon xanthan gum
1              cup melted margarine
½            cup ricotta cheese
½            cup sour cream

Directions

Sift together the dry ingredients.  Mix together the margarine, cheese, and sour cream.  Stir in dry ingredients. Chill for at least 2 hours, or until dough is easy to handle.

Roll out dough on rice-floured plastic as it may be sticky. Note: Using a second piece of plastic keeps it from sticking to the rolling pin.

Transfer to your pie pan/plate and flute the edges.

Note: The edges tend to cook fast. To avoid burning the pie crust, gentlly wrap the edges in foil before baking.

Bake at 200 degrees for 20-25 minutes. Remove foil and allow pie crust to cool before filling.

Gluten Free Dinner Rolls

This recipe makes 7-10 servings.

Ingredients

4              Tablespoonp shortening
3              Tablespoonp honey
2              eggs
1              pkt active dry yeast (2 ¼ tsp)
1              cup sour cream
1/2           cup potato starch
1              cup cornflour
1/2           tsp baking soda
1              Tablespoonp GF baking powder
2              tsp Xanthan gum
3/4           tsp salt
3/4           tsp vinegar

Directions

Preheat oven to 160C.

Combine all ingredients and mix until well blend. The dough will be quite wet so you will need to
handle the dough with wetish hands. Take about 1/4 cup of dough at a time and shape into a ball until all the dough is shaped.

Place the balls onto a greased baking tin and bake for 18-20 minutes. I find the best test is when a toothpick is inserted into the middle of the roll and it comes out clean, there ready. When they are ready remove from the oven and cool on a wire rack or they can be searved straight away. I usually make them ahead that say and give them a quick warm up in a moderate oven, 160-170C for a few min. I like them warm but not when I serve them.

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.

Tiramisu

Now this is what we are talking about when it comes to a dessert for me. I make my GF sponge recipe for this one. If you want to make Ladyfingers and present the Tiramisu in individual dishes the sponge works well for this.




Serves 4      

Ingredients

150ml       Strong Black Coffee
3              tbsp Marsala or Dry Sherry
2              tbsp Brandy
6              Trifle Small Sponges
225g        Mascarpone Cheese
270ml       Double Cream
4              level tbsp Icing Sugar, sifted
25g          Cocoa Powder

Directions

In a small bowl, mix together the coffee, Marsala or sherry and brandy. Place half the sponges in a large serving dish (preferably glass) and pour over half the coffee mixture.

In a large mixing bowl, lightly whip the cream then add the mascarpone and icing sugar. Mix until well combined then spoon half the mixture over the trifle sponges.

Place the remaining sponges on top and pour over the remaining coffee.  Top with the remaining mascarpone mixture and smooth the surface.
         
Sift the cocoa powder over the top and if possible, chill before serving.


Sponge Cake

Like any sponge it can be used for many things. Its great to used to make a layered cake for s kids party. I cant tell the difference and I am sure they wont either.

I love my Terismu and use this recipe as an alternative for when I can not find GF Lady Fingers.

Ingredients

3/4           cup cornflour
1              tsp baking powder
1/8           tsp salt
3              egg whites
3              egg yolks
1/2           cup sugar

Directions
Sift corn flour, baking powder and salt together. In a large bowl, beat egg whites until stiff and then beat in egg yolks. Add in sugar gradually and beat until mixture forms a figure 8.

Sift and fold in the dry ingredients and mix until well blend. Pour the batter equally into 2 greased 20cm (8") sandwich pans.

Bake at 180C for about 20 minutes. Remove from pans immediately and cool on wire rack.

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.