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 

Easy Gluten Free Pasta Recipe

I love my pasta and I have found that this recipe from Bakels is easy to make and allows me so many options with making different styles of pasta.

I roll the pasta out flat and make lasagna sheets

3 & 1/2 cups BAKELS GLUTEN FREE HEALTH PASTRY MIX

1/2 tsp salt

3/4 cup water

3 small or 2 large eggs

3 Tbsp olive oil

Place all ingredients into a mixer fitted with dough hooks. Mix on low speed for 1 minute. Scrape down. Mix for a further 4-5 minutes on medium speed until a stiff dough is formed.

Remove from the bowl and allow to rest for 10 minutes. Roll out dough and fold in half.

Place into a plastic bag and refrigerate overnight for best results. Roll out the pasta dough to 1 - 2mm or to desired thickness.

Use for noodles, ravioli and lasagna etc.

http://www.nzbakels.co.nz/glutenfree/pastry_mix.cfm 

Lean Lamb Mince Ragù with Basil and Tomato Sauce

Lamb Mince Ragù 
by Jimmy Boswell - Gluten Free Chef

What is it about Lamb Mince that I love so much? It’s the way that it takes up the flavours of the herbs and a traditional Ragù is a great way to cook the lamb mince.

A Ragù is a traditional Italian meat sauce that is typically served with pasta. In Italy a Ragù usually contains ground beef,  tomatoes, onions, celery, carrots, white wine and seasonings. Ragù sauce is typically a thicker meat sauce that is usually served over pasta.

What You Need

500 g lean minced lamb

4 tbsp olive oil

2        medium onions, diced

1        carrot, fine chopped

1        celery stalk, fine chopped
3        clove(s) garlic, minced
2        large bay leafs
1 tbsp fresh rosemary, chopped
2 tbsp fresh Basil rough chopped
2        large red bell peppers, washed, cored, seeded, diced
800 g canned tomatoes, peeled, crushed
250 ml           dry white wine (optional replace with stock if wine not desired)
200 ml chicken stock
            salt and fresh ground pepper, to taste

Bring it Together

Heat the oil in a large enough saucepan over high heat. Add the onion, garlic, carrot and celery and sauté for 5 minutes.

Add the meat and cook until it just begins to change color. Don’t play with the meat to long as you will be cooking this dish off for an hour or two.

Add the rosemary, bay leaf, basil and peppers. Continue to cook, stirring occasionally over low heat, for about 10 minutes.

Stir in tomatoes  and chicken stock and cook (simmer) sauce for about ten more minutes over a low heat. Add the wine and season with salt and pepper.

Cover and cook over low heat for about 1.5 hours, stirring frequently. Remove cover after 1.5 hours and cook to reduce the ragu until its thickened. I do not like to use thickeners as I want all the great flavours to be as natural as possible.

Just before serving, about 5-10 min check and adjust seasoning to taste.

I would serve with a wide, ribbon style Gluten free pasta.

Tip:    I quite often make the Ragù the day before and let it develop even better taste covered in the fridge overnight.

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Gluten Free Fresh Pasta Recipe

This recipe will take you about 20min to make. It’s a great GF substitute and being ½ Italian it meets my needs for a GF pasta that I can have whenever I want.

Ingredients
225g        amaranth flour
125g        tapioca flour
1              egg
1              Tablespoonp walnut Oil
1-2           tablespoons water

Directions

Sift together the flours into a large mixing bowl then make a well in the centre then add the remaining ingredients and mix well.
Turn onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Cover with cling film and allow to rest for 20 minutes.

Roll out thinly and form into whatever pasta shape your recipe calls for. Cook as you would for any fresh pasta in boiling water for 3-4 minutes.