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.

Prep to Plate In-Home Gluten Free Cooking Classes

Prep to Plate In-Home Gluten Free Cooking Classes

The Gluten Free Chef’s private in-home cooking classes are designed to offer you and your friends a great cooking experience learning from Jimmy how it is to cook Gluten free with taste - in your own home.

Classes are relaxed and designed to be fun. Jimmy loves a good laugh so you can expect your in-home cooking class to have smiles on everyone’s faces and not just from the great tasting foods that will be prepared.

The classes are all about cooking good food from scratch and helping each other to learn new things in the comfort of your own kitchen. 


Seasonal fresh ingredients are a big feature of Jimmy’s cooking and you can expect to sample wonderful tasting dishes that are achievable in your own kitchen.

How it works.

Class numbers range from 2 to 6 people and run for 3 ½ to 4 hours.


Classes offered by arrangement from Rotorua to Whangarei. Minimum class number outside of Auckland is 4.

Cost is $125 per person including food for the menu. (Additional food costs may apply if there are special requests)

• The Gluten Free Chef will consult with you about your choice of class.
• Design a dedicated menu of dishes in consultation with you.
• Purchase all ingredients required for the day.
• All recipes as well as lots of hints and tips are supplied in printed format.

On the day.

• On the day of the class Jimmy will arrive with all the shopping done.
• Meet and great the attendees. He starts with an outline of what will be happening and then its into the cooking including prepping the dishes with some hints and tips that will help you achieve wonderful results in your kitchen.
• Dishes will be prepared in an order that allows samplings through the class. The class usually concludes with a relaxed sit-down meal.

Classes available are;

2012 Winter Classes

• Entertaining Gluten Free
• Stocks, Sauces and Soups (Includes slow cooker recipes)
• Cooking For a Gluten Free Family
• Budget Busters (Includes slow cooker recipes)
• Italian, Sicilian & Southern Mediterranean
• Vegetarian
• Getting Tasty with Herbs & Spices
• Cooking For Someone Within The Autism Spectrum 
• Winter Warmers (Includes slow cooker recipes)
• Gluten Free (GF) Basics and Stocking a GF Pantry
• Cooking For One
• Sunday Brunch (Usuallu held on a Sunday)
• Blokes Can Cook
• Dishes From The New Zealand Gluten Free Cookbook – Starting July 2012 (Additional $40 for a signed copy of Jimmy’s cookbook if people do not have their own copy)

Elements from all of the above choices and be mixed and matched to design a cooking class of your own choice.

For more information call Jimmy on 021 869 910 or e mail jimmy@glutenfreestore.co.nz 

Mixing and Storing Herbs and Spices

Mixing and Storing Herbs and Spices

Dried herbs are stronger in flavour than fresh leaf herbs. To convert dry to fresh measurements, use approximately 3 tablespoons fresh to each tablespoon dry. In most cases use 1/3 to ¼ the amount of dried herbs as is called for fresh. In general ¼ teaspoon of spice is enough for 4 servings.

Mixing Herbs - when seasoning with herbs and spices try to complement your dish by not overwhelming the flavour of the food. Cooking spices for too long may result in overly strong flavours.

For long-cooking dishes, such as soups and stews add herbs and spices an hour or less before serving. For best results try crushing the herbs before adding to your dish. For shorter cooking-dishes try adding dry spices earlier in cooking. Fresh spices and herbs should be added towards the end of cooking.

Unless the recipe specifically calls for it, don't use more than three herbs and spices in any one dish. The exception to this rule is East Indian cooking, which often calls for 10 or more different spices in one curry dish.

Try replacing herbs and spices called for in recipes with something different - such as Marjoram instead of Oregano, Savory instead of Thyme, Coriander (Cilantro) instead of Parsley, Anise seed instead of Fennel. Mixing herbs and spices will provide you with greater creativity in food preparation by allowing you to create a variety of exciting and uniquely seasoned dishes. You may just create a recipe that will be one of a kind, beloved by everyone. 

Storing Herbs - store spices in a cool, dark, dry place. Heat, humidity, and excessive light will result in the dry herbs and spices losing their flavour more quickly. A good way to store herbs and spices is in small, airtight glass containers. If stored properly, dried herbs and ground spices will retain their flavour for a year. Whole spices may last for 3 to 5 years. To keep larger quantities of herbs and spices fresh, store them in tightly sealed containers in the freezer.

Do not store dry herbs and spices near any humid source, such as sinks, dishwashers, kettles, coffee makers, on counter tops, stoves or microwaves. Avoid storing dry herbs and spices inside the refrigerator due to the high humid environment. Avoid storing near heat sources such as stoves, top of microwaves and refrigerators. For best results grind whole spices in a grinder or mortar & pestle. If you want to enhance the whole spice flavour, try roasting the whole spice in a dry skillet over a medium heat, being careful not to burn them.

Drying Herbs - try drying herbs on racks, slats or upside down by their stems. For best drying, place your herbs in a well ventilated, dry, cool environment. Ensure that you have plenty of air space and turn every few days. Another alternative to drying is using the microwave by laying the herbs out on absorbent paper and cooking on low for 3 minutes. A dehydrator is also another excellent option.

Harvesting Herbs - the best time to pick the leaves or flower buds is when they start to unfurl. Try to harvest your herbs early in the day and before noon at the latest, as the herbs are most potent then. Seeds must be collected when they turn brown and brittle. Never pick herbs in wet or humid conditions.

Vegetable Freezing Autumn Harvest

Vegetable Freezing

Autumn is here and for many people its harvest time and as Autumn gets into full swing there lots of vegetables to be saved. 

Successful freezing depends on how quickly you can reduce the temperature of the food. Slow freezing may not make the food inedible but will affect flavour and, more importantly, nutritional value. Fast freezing halts bacterial growth instantly and produces very small ice crystals, which causes less damage to the cell structure of the food.
Before you commence preparing food for freezing you should turn your freezer on to its super or fast setting – preferably 3 hours or so before. This just keeps the motor running and drops the temperature as low as possible. When the food goes into the freezer it will cause the temperature to rise as the food cools. The super setting ensures the food already there remains at optimum temperature and the food being frozen cools as quickly as possible.


Do not try to freeze too much in one go – never more than 10% of the freezer capacity at a time.Also, the colder the food when it goes into the freezer, the less work the freezer has to do.

Vegetable Freezing Outline
Blanching time is in boiling water. Unless otherwise noted, chilling time in ice water should be the same as blanching time.
Vegetable	Preparation	Blanching Time/ Chilling Time
Asparagus	Wash and sort stalks according to size, discarding blemished stalks. Break off ends. Stalks may be left whole or cut into 30-50mm long pieces.	average diameter stalks - 3 minutes thicker stalks - 4 minutes.
Green Beans	Snap off tips. Rinse, then cut or break into desired sizes or freeze smaller beans whole.	3-1/2 minutes.
Italian Snap Beans	Wash, snap off ends and slice into 1" to 1-1/2" pieces.	3-1/2 minutes.
Beets	For young, tender beets- Remove tops and cook until tender. Chill, then remove skins. Leave small beets whole. For medium to large beets, slice or cut into pieces. Pack into freezer boxes or bags.	not applicable
Broccoli	Remove leaves and tough ends. Cut through stalks lengthwise, leaving stems with 1" to 1-1/2" diameter heads, or cut into pieces. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.	pieces - 4 minutes stems - 5 minutes.
Brussels Sprouts	Wash and trim any tough outer leaves. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.	medium sprouts - 4 minutes large sprouts - 5 minutes.
Carrots	Remove tops, peel, and wash. Cut into 1/4" thick slices.	3-1/2 minutes.
Cauliflower	Remove leaves, trim and wash. Split into individual 1" to 1-1/2" pieces. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.	4 minutes.
Corn-on-the-Cob	Husk, remove silk and trim off ends. Blanch in a large stockpot with 10 - 12 quarts of boiling water.	24 small ears, under 1-1/4" diameter - 8 minutes 14 medium ears, 1-1/4" to 1-1/2" diameter - 8 minutes 10 large ears, over 1-1/2" diameter - 11 minutes Chilling time in ice water should be twice as long as blanching time
Corn - Cut from cob	Husk, remove silk and trim off ends. Use a corn cob cutter or a curved grapefruit knife to remove kernels from cob.	4-1/2 minutes
Kohlrabi	Remove tops, wash, peel and cut into 1/2" cubes.	2-1/2 minutes.
Mushrooms	Wash and remove stems. Freeze smaller mushrooms whole Cut medium and large mushrooms into 1/4" slices. To prevent browning, add 1 tablespoon lemon juice or 1/2 teaspoon ascorbic acid per quart of blanching water.	small whole mushrooms - 4 minutes sliced mushrooms - 3 minutes.
Onions	Chopped onions can be packed and frozen without blanching To freeze larger pieces of onions or small whole onions - Peel onions, wash, and cut into quarter sections (except very small whole onions).	1-1/2 minutes
Green Peas, shelled	Wash and shell peas.	1-1/2 to 2 minutes
Sugar Peas or Edible Pod Peas	Wash; Remove stems and blossom ends; Leave whole.	2-1/2 to 3 minutes
Peppers	Chopped bell peppers can be packed and frozen without blanching. For pepper halves or slices...Wash, remove stem and seeds. Cut in halves or slices	halves - 3 minutes slices - 2 minutes.
Pumpkin	Cut; scoop out seeds; peel; and cut into pieces. Bake or steam until tender. Cool, then strain in a ricer, food mill or process in a food processor until smooth. Pack into containers and freeze.	not applicable
Spinach	Sort; remove any blemished leaves and tough stems; Wash.	1-1/2 to 2 minutes
Zucchini	Select 5" to 7" long, tender zucchini. Wash, peel and cut into 1/4" to 1/2" slices.	1/4" slices - 3 minutes 1/2" slices - 4 minutes

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Balsamic Onion Marmalade

I love the taste of sweet caramelized onions. I also introduce a tang to the sweetness by adding some balsamic vinegar.

Makes about 2 cups (500ml).

1 tbsp olive oil

1 dsp butter
4 large onions, thinly sliced (cut onions in ½ then cut into thin slices. What I call ½ rings)

3 cloves garlic diced fine

½ tsp dried rosemary

3 bay leaves

1 tsp mustard seed (lightly ground in a mortar to crack the seeds)
salt and freshly ground black pepper to taste
1/3 cup dark brown sugar
2/3 cup balsamic vinegar

Heat the oil in a large heavy based pan (I use my Dutch oven) over medium heat. Once the oil is hot add the butter first to the oil then the onions, garlic, mustard seeds, rosemary, salt and pepper and cook, stirring occasionally for about 20 minutes until the onions are nice and soft. I use plenty of salt as it helps lift the moisture from the onions.

Once the onions are soft add the sugar and reduce the heat to medium-low. Cook stirring frequently for about 10 minutes until onions appear dry.




Add vinegar and bay leaves and reduce heat to low. Continue cooking, stirring occasionally, for about 1 hour, until onions are soft and almost dry. 







Remove the bay leaves and serve warm or at room temperature. You can bottle in warmed jars and store in the fridge for 4-6 weeks.