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.

Jimmy’s Stuffed Eggs

Jimmy's Stuffed Eggs

I love to make this recipe when I am entertaining. Its quite easy to do and always looks great plated and served with other starters.

I use SPCA Blue Tick eggs and by using Blue Tick approved eggs I know that I am getting the best quality of eggs that have been ethicly farmed.

6 large hard-boiled eggs, peeled and cut in half lengthwise
1 tsp lime juice
2 tsp chopped coriander
2 tbsp Dijon mustard
1/4 c Gluten free mayonnaise
1/2 tsp ground cumin
1/4 tsp smoked paprika, plus more for garnish
1/8 tsp chilli powder
1 clove garlic, minced
salt to taste

Directions:

Scoop the yolks out from the eggs into a bowl and mash until smooth. Add in the lime juice, coriander, mustard, mayonnaise, ground cumin, smoked paprika, chilli powder, and garlic and mix until well combined. Taste and add the salt and adjust seasonings.

Scoop or pipe the mixture into the halved eggs and sprinkle with additional smoked paprika.

Gluten Free Made Easy - Neville & Judy Green

Eaten right after taking the photo, very yummy

Gluten Free Made Easy 
Neville & Judy Green

Popped into see Judy from Gluten Free Made Easy yesterday and she had some great ‘takeaways’ for us. Its been such a long since I have had a Hot Cross Bun and I have lots to munch on today, thanks Judy.

When we got there Judy was busy cooking and she had a fresh batch of Hot Cross Buns ready to be sampled. Well, what can I say, they were ‘yummy’. I didn’t expect anything else.

Neville showing the Gluten Free French Sticks
he and Judy made last month at the meeting of the
North Shore Coeliac Support Group

Neville and Judy Green are experts in baking Gluten free and run fun and informative Gluten free cooking classes in Pukekohe. The venue being in their home offers a very relaxed place to learn and pick up many great tips to assist your Gluten free cooking.

With over 10 years working with Gluten free flours they have perfected so many great recipes. In their cooking/baking classes they will show you many great recipes and you will take home lots of information and a full belly.

I recommend their classes. Their teaching style is fun and their passion is to help people understand how to bake great tasting Gluten free baked basics as well as treats.

They have two classes this month

Gluten Free Made Easy Cooking Classes.

April 14th & 28th - 9am to 2pm

Contact Neville or Judy - 09 238 0610 or 021 395593

Email: glutenfreemadeeasy@gmail.com

www.glutenfreemadeeasy.co.nz

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 

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.