New Website - Gluten Free Chef - Jimmy Boswell

Jimmy Boswell - Gluten Free Chef - Website

I am in the process of re-developing my website with some exciting developments being released soon.

You can visit my site at www.jimmyboswell.com

Have a happy, Gluten free day

Jimmy

Tio Pablo - Gluten Free Mexican Made in New Zealand

Jimmy's samples to play with

Tio Pablo 

Fresh Mexican
Made in Auckland 

Tio Pablo is an Auckland based company and ALL of their products are Gluten free. They are offering a mixed product give-away to be drawn 31 May 2012. New Zealand entry only.


To enter visit their Facebook page, 'Like' the page and post what your favourite Mexican food is.
http://www.facebook.com/pages/Tio-Pablo/123686161044613?ref=ts I have a

love for Mexican food. Its taste and flavour is different from my Sicilian heritage but when I look at how they do things they are similar in processes, just different ingredients. The are all about flavour, taste and good food that can be very quick to prep and plate.

There is a lot of discussion within the Gluten free community that they can’t find good wraps. The solution is Tio Pablo Tortillas.
Their authentic corn tortillas are a staple in Mexican cuisine and are made in Auckland and delivered “fresh in store”.

Used in a variety of dishes, such as tacos, enchiladas and even in soup, Tio Pablo tortillas are naturally gluten and dairy free.  

Tio Pablo bakes four times a week, using Californian masa harina flour (non GM seed and grown away from GM crops) on a machine sourced from Guadalajara, Mexico.

It’s the way that they are make, true to the age old traditional methods that make them what they are.


Over the next few months I will be working up recipes, simple and fast to do for lunch box and after school snack ideas. Their Tio Pablo Authentic Corn Tortillas have so many options and its going to be a lot of fun doing recipes with them.

Hard Boiled Eggs With Anchovy Tomato Sauce

This Sicilian inspired dish makes a great change to the traditional ways we eat eggs. The anchovy fillets along with the tomato a provide great colour contrast against the eggs and I love the taste of this dish. Because of the salty nature of the anchovy fillets you don’t need to use much salt to this dish. I usually make this dish when I have cold cuts off a leg of lamb from the day before.

serves 4-6

1/4 cup olive oil
3-4 anchovy fillets
1 small onion, sliced
1 large celery stalk , diced
2 green peppers, diced
125g tomato paste
750ml water (3 cups)
8 eggs, hard boiled and sliced in to quarters or halves if they are small ones
salt and fresh ground pepper to season

In a fry pan over a medium heat add the oil, anchovies, onion, celery and peppers cooking slowly for about 10 minutes stirring occasionally to prevent it sticking. In a bowl blend the tomato paste and water and add to the fry pan and season with a wee pinch of salt and pepper. Cover the fry pan and simmer until the celery is nice and tender, about 10 minutes, stirring occasionally.

Put 1/4 cup sauce on the bottom of a serving dish and arrange a layer of the hard boiled egg slices. Repeat the layering of sauce and egg slices, finishing with a layer of eggs on top. Season with some fresh ground pepper.

Serve hot or cold. To serve hot place in a pre-heated oven at 170C and heat through, about 20 minutes. I don't let it bubble too much as all we are doing is warming it up.

Mussels with Urban Appetite Chilli & Tomato Sauce

The Health benefits of eating chillies are well documented but surprisingly little known, despite the many numerous ways in which they are known to aid and relieve many conditions.

With New Zealand Food Week starting 7^th May 2012 lets get cooking with a healthy and not expensive mussel dish.

This is a simple and healthy dish to make and can be served as a starter or as a Sunday brunch or as a main. In New Zealand we have an abundance of fresh, quality mussels and the Urban Appetite Chilli and Tomato Sauce is a great match for this quick to plate dish that has a zing to it.

http://www.wildappetite.co.nz/shop/Urban+appetite/Chilli+and+Tomato+Sauce.html

Serves 4

2 tablespoons olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

3-6 tbsp Urban Appetite Chilli Tomato Sauce

1 400 gram tin of diced tomatoes

1 lemon, rind finely grated, juiced

2 teaspoons caster sugar

1/2 cup dry white wine

1.5kg mussels, beards removed (see tip below)

3 tbsp chopped chives

Gluten free bread or potato wedges to serve

Heat oil in a large, deep saucepan over medium heat. Add the onion, garlic and cook, stirring, for 3 minutes or until onion is soft.

Add tomato, Urban Appetite Chilli Tomato Sauce (add an amount to your desired taste), lemon rind, lemon juice, sugar and wine to pot. Stir until well combined.

Increase heat to high bringing the sauce to the boil. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until thick. Season with salt and pepper.

Add the cleaned, de-bearded mussels to sauce and then cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open. Discard unopened shells.

Ladle sauce and mussels into bowls making sure to pour the sauce all over the mussels then, sprinkle with chives. I sometimes add a dollop of sour cream on top of the plated mussels. It works well with the sauce.

Serve with bread or wedges.

Tip: How to remove mussel beards

Place mussels in a large bowl. Cover with cold water. Swish them around to remove grit from shells. 

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.