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.

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 

BAKELS GLUTEN FREE TORTILLA STYLE WRAPS

When going Gluten free one of the areas that people find difficult to change or substitute is the area of breads and things made with flour. 

Bakels New Zealand offer a great range of Gluten free products that have been endorsed by the Coeliac Society. The Bakels Gluten Free Health range can be used to create an extensive range of baked goods. It's gluten free baking without compromising the taste of traditional wheat based goods.

I use and endorse the Bakels range of Gluten free products and have them in my pantry all the time. I find that they offer me very easy options that allow me to create lots of great tasting, yummy baked treats when ever the need arises. 

This wrap recipe is one developed by Bakels and I love making them and fill them with leftover meats on a Sunday for an easy brunch or take them on a picnic. 

They are also great as a lunch box filler for kids to take to school with fillings that they like.

What you need

2 1/3   cups BAKELS GLUTEN FREE HEALTH PASTRY MIX

2        Tbsp Olive Oil

1        heaped tsp Active yeast

1        cup of warm water

Method

Dissolve yeast in 1 cup of warm water.

Place Bakels Gluten Free Health Pastry Mix in a mixing bowl, add the oil and work into the dry mix. Add the yeast water and mix well for approx 2 minutes until a soft dough forms.
On a lightly floured surface, knead into a ball and cover with clean cloth with a to rest for 25-30 mins. Cut the dough into eight even pieces and cover.
Using a rolling pin, roll out thinly to 12-15.cm diameter and place on a hot pan or hot plate. Cook for half a minute, then turn over and continue cooking until bubbles start to appear. Turn again and cook until brown patches develop underneath. Keep warm in foil until last piece is done. Fill wraps with your choice of fillings.

Visit http://www.nzbakels.co.nz/glutenfree/index.cfm for more information on their range that is available nation wide in leading supermarkets and specialise health food stores.

Tastes Divine BBQ Spare Ribs with Urban Appetite Hickory Smoked BBQ Sauce

Summer is here and so is the traditional Kiwi BBQ Season. I have found over the years that when you go to someone’s place for a BBQ and there are Ribs involved everyone has their own secret recipe that they say ‘It cant be beaten’ or ‘it’s the best that there is’. To me they are usually all great but some are just overpowering in their flavour.




This recipe uses two different types of BBQ flavoring to give a multi layered taste effect that has balance and will have people asking for the recipe. With this recipe I work on 4-6 ribs per serve.

What you will need:

16-20 large pork ribs (about 1 ½ kg) or 20-25 small pork ribs per Tastes Divine BBQ Glaze Pkt
1 pkt Tastes Divine BBQ spare rib glaze
1 bottle Urban Appetite Hickory Smoked BBQ Sauce.


Method
Place ribs in a large stock pot, cover with water and simmer over a low heat for about 1 to 1 ½ hours depending on size of ribs. Small ribs min 75mins, large min 100mins.

Drain well and let the ribs cool. Once the ribs have cooled down lay them out on a flat tray and sprinkle the Tastes Divine BBQ Glaze all over the ribs ensuring you have an even coating. Cover and rest the ribs for 1-2 hours in the fridge or over night if you can.

Preheat your oven to 175C or your BBQ to no more than a medium heat. Remove the ribs from the fridge and let them come to room temperature.

The ribs are par cooked and what we want to do is allow the heat to finish the cooking and fully infuse the BBQ flavorings into the meat and its yummy, juice fats.

While the BBQ or oven is heating up pour about 100ml of the Urban Appetite Hickory Smoked BBQ Sauce in a small bowl and using a basting brush cover all the ribs with an even coating of the sauce. Let ribs marinate for approx 20mins while the oven or BBQ are coming up to temperature.

Bake the ribs in the pre-heated oven /BBQ for about 20-30 min or until they are done to your liking. Glaze the ribs with the sauce and turn twice while cooking.

To serve plate the ribs, drizzle some sauce over the ribs and coat ribs with some toasted sesame seeds.

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Gluten Free Urban Appetite Avocado Dressing with Kumara and Potato Salad and Garlic Chives

Why garlic Chives? - Garlic chives have a delicate garlic flavuor and are used extensively in oriental dishes and are a great choice for those who shy away from full-flavored garlic but want a hint of their taste.

Ingredients

750g boiling potatoes
500g kumara
1/3 cup olive oil
1 small red onion, about 100g, sliced thinly
¼ cup finely chopped fresh Garlic Chives (Normal Chives are fine if you can’t get Garlic Chives)
¼ cup lemon juice
150-200ml Urban Appetite Avocado Dressing

Method

In two separate pots filled with salted cold water place chunky diced potatoes in one and chunky diced Kumara in the other. You can peal them but I usually clean the skins and cook with skin on.

Bring the pots to a simmer and cook till they are tender but not fully cooked. The Kumara will generally cook faster than the potatoes. Drain and when cool enough pat dry on paper towels.

Preheat your grill or BBQ and place Potatoes and Kumara pieces on a single layer and brush with Olive oil and grill, in batches if required, until browned.

While they are grilling combine remaining oil, onion, chives, juice, Urban Appetite Avocado Dressing in large bowl. Then add the warm grilled potato and kumara then toss gently to combine.

Tip: I quite often add 1cm off the bone ham cubes to make this a yummy brunch on a Sunday Morning. I have also done it with chunky shredded cold roast chicken from the night before.

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