Category: Lunch Box Ideas

Eating Savoury by Jimmy Boswell

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Cover-special-5-00“Eating Savoury by Jimmy Boswell”

Super SPECIAL  Only $5.00 NZ$ – Save 60% ($4.00 US$)

All recipes are in imperial and metric so no conversion needed. 85 recipes, 135 pages with loads of pictures. 

Also includes charts on how to use and match herbs to meats and vegetables. Herb blends and loads of yummy savoury recipes.

Click this link to get your copy today. http://www.jimmyboswell.com/savoury_ebook.html

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Stuffed Bacon Wrapped Herb & Lime Stuffed Chicken Breast

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Lime_Chicken_Bacon_webThis is easy to make and if you follow the resting steps of the herb paste/filling as well as the chicken you will have a dish that present layers of fresh and wonderful tastes. 

Servings 4 

4 150g (6 ounce) boneless, skinless chicken breasts

4 garlic cloves, crushed

16 fresh basil leaves

4 tbsp fresh thyme, chopped

2 tbsp fresh oregano, chopped

2 tbsp olive or coconut oil

1-2 large tomato, thinly sliced

Juice and rind from 1 lime or lemon

4 slices provolone cheese (provolone  is a mozzarella style cheese with a fuller flavour) Use mozzarella if you can’t get provolone

12 slices streaky, chemical free bacon (In New Zealand I use Hendersons Bacon)

1/4 cup freshly grated Parmesan

4 tbsp chopped Italian parsley

Salt and fresh ground black pepper to season

 

Herb Paste/Filling 

I prepare the filling the day before so it can rest in the fridge to develop its flavour to the fullest. 

Using a mortar and pestle add the garlic, herbs, oil and season with salt and pepper. Grind the ingredients to a pulp. Once pulped transfer to a small container, cover and transfer to the fridge and store over night. 

Chicken

In the morning wash and pat dry the chicken breasts and place them on a cutting board. With a sharp knife, slice a pocket in each chicken breast horizontally, without slicing them completely in half or opening the ends. I cut to about 1cm (1/2 inch) of the edges to create a nice pocket to take the filling. 

Open the chicken breasts and season with salt and pepper inside the pocket and then on the outside of the chicken breasts. Add to a large resealable bad and add the line juice and rind. Seal and shake well to cover all the chicken surface areas. Rest in fridge for at least 1 hour. I usually rest for 4-6 hours. 

Remove the chicken and filling made the day before from the fridge 30 minutes before cooking to come to room temperature. 

Preheat oven to 200 degrees C (400 degrees F) 

Remove the chicken breasts and sit on a chopping board. Place 2 or 3 tomato slices in each pocket and then spread 1 tsp of the herb filling across the tomato in each pocket. Spread 1 tbsp of fresh Italian parsley on top of the herb paste 

Top the tomatoes with 1 slice of cheese, and close the pocket and seal with about 3 toothpicks. Wrap 3 slices bacon around each chicken breast. 

Cook in the preheated oven for 15-20 minutes. Turn chicken, and cook for 15 minutes more. 

Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes. 

Remove from oven, tent (cover) with foil and rest for 5-8 minutes before serving. Once rested and as you plate them up you can remove the toothpicks. 

Serve the breasts with a fresh seasonal salad or for Winter on a creamy sweet potato mash with your choice of seasonal fresh steamed vegetables.

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Chicken Sweet corn Fritters with Seasonal Salad

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Sweetcorn_FrittersI make these when I have leftover chicken roast from the day before. This is an easy breakfast or brunch.

2 1/2 cups shredded cooked chicken

310g (12 oz)can corn kernels, drained

1 small red capsicum, finely diced

1/2 bunch spinach, leaves shredded

2 tablespoons coconut or plain Gluten free flour, sifted

6 eggs, lightly beaten

1/4 cup olive oil 

Salad 

80g (3 oz) mixed salad leaves

1 Lebanese cucumber, halved lengthways, deseeded, cut into matchsticks

2 carrots, peeled, cut into matchsticks

250g (10 oz) cherry tomatoes, halved

1 1/2 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

pinch white sugar

1 teaspoon Gluten free dijon mustard 

Preheat oven to 160°C. Place chicken, corn, capsicum and spinach in a large bowl. Stir in flour and eggs. Season with salt and pepper. Mix well. 

Heat half the oil in a large, non-stick frying pan over medium heat. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre, adding remaining oil as required. Transfer to a wire rack over a baking tray lined with paper towel, to drain. Keep warm in oven while cooking remaining fritters. 

Meanwhile, combine salad leaves, cucumber, carrots and tomatoes in a large bowl. Whisk vinegar, oil, sugar, mustard and salt and pepper in a jug. Pour over salad and toss to combine. 

Divide salad among plates. Top with fritters and serve.

 

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GF Pancake

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Makes 12 pancakes.

Photo to come

Ingredients
1 cup brown rice flour
1/2 cup potato starch
1/2 cup ground almonds
3 teaspoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate chips, optional

Directions

In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt.

In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips if desired.

Pour batter by 1/4 cupfuls onto a hot plate coated with cooking spray. Turn when bubbles form on top.

Cook until the second side is golden brown. 

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Pecan Pie Slice

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Pecan Pie Slice

I first tasted Pecan Pie when I was in the USA years ago and I just loved the nutty-rich taste. Serve this luscious dessert in small wedges with a dollop of whipped cream to balance the flavours.

Base

½ cup brown rice flour

½ cup sweet sorghum flour

½ cup almond meal

½ tsp xanthan gum

¼ cup sugar

1 ½ tsp vanilla extract

4 tbsp cold butter, diced

1 ½ tbsp shortening, diced

2 tbsp water

Filling

¼ cup butter

3 tsp cornflour

1 tbsp water

1 cup brown sugar

¾ cup golden syrup

1 tsp vanilla

¼ tsp salt

3 eggs

1 ½ cups pecans

To make the base, combine all of the dry ingredients in a bowl. Add vanilla, butter and shortening and fold together, adding water towards the end. Shape dough into a ball and press into a 23-cm (9-10 inch) square pie pan. Chill for at least 1 hour to allow the dough to set.

Preheat oven to 160 °C (350°F).

To make the filling, slowly melt butter in a saucepan. In a small bowl, mix together cornflour and water. Add brown sugar to the melted butter and stir well. Add cornflour (Corn starch) mixture then stir in golden syrup, vanilla and salt. Remove from the heat. Allow to cool for just 1 minute.

Whisk eggs together in a bowl then slowly pour the eggs into the saucepan with the rest of the melted filling. Mix in the pecans. Pour the filling into the chilled base and cover the exposed edges with aluminium foil.

Bake for 45 minutes. Remove pie from oven and carefully take off the aluminium foil. Return pie to oven for 10–15 minutes, or until lightly browned on edges. Allow the pie to cool for 10 minutes so that it sets. Cut into 12–16 squares and serve.

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Bacon ’n’ Egg Bundles

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Jimmy’s Bacon & Egg Bundles

I love to make this dish for kids. It’s also great for encouraging children to cook. Kids can make this with a little help and the smiles that it generates on their faces when you pull it out of the oven is wonderful.

Makes 6

1 tsp ghee
12 strips middle bacon
6 eggs
fresh Italian parsley sprigs
fresh chopped chives to garnish

Preheat oven to 160 °C (350°F). Lightly grease six muffin cups with the butter or olive oil.

In a large frying pan, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels.

Cut 6 bacon strips in half width-wise; line the bottom of each muffin cup with 2 bacon pieces. Line the sides of each muffin cup with the remaining bacon strips. Break an egg into each cup.

Bake uncovered for 12–18 minutes or until whites are completely set and yolks begin to thicken but are not firm.

Transfer to a serving plate and surround with parsley and top with a sprinkle of chives.

Recipe from
The New Zealand Gluten-Free Cookbook
Jimmy Boswell 1012 Published by Penguin New Zealand
http://www.jimmyboswell.com

Photography by Sean Shadbolt
http://www.foodphotography.co.nz

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Sausage, Bacon and Caramelized Onion Frittata

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Sausage, Bacon and Caramelized Onion Frittata

This is a quick and easy dish to put together. I quite often make this when I have leftover sausages from the night before. Great Sunday brunch.
If you have some onion marmalade replace the caramelized onions with two tablespoons of the onion marmalade.
Serves 2-4
6 eggs, beaten
1/2 cup of milk
¾ cup of grated, grass fed cows cheese of your choice, taste
¼ cup grated parmesan cheese
1 half onion (large), sliced and caramelized
1-1/2 cups of sausage
4 slices of cooked chemical free bacon, diced
2 tbsp chopped Italian (flat-leaf) parsley
¾  cup diced button mushrooms or peas
salt and pepper to taste
Preheat your oven to 165C (360 F).
Combine eggs and milk, beat well, add parsley, season with salt and pepper then fold in grated cheese. Pour into a 20cm by 20cmm (8×8 inch) baking dish or cast-iron skillet.
Add in sausage, bacon, mushrooms or peas and caramelized onions. Top with the parmesan cheese. Bake in a 165C oven for about 30 minutes, or until the center is set but not hard.
Serve hot or chilled.

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Tio Pablo – Gluten Free Mexican Made in New Zealand

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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
Aucklandand 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.

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>Gluten Free Made Easy – Neville & Judy Green

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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

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New Zealand Lamb Scotch Eggs

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I am a lover of eggs and this recipe and the salad side offers a refreshing lunch that can be taken to work or as we do on a picnic.
I like to use the filling (meat) from sausages for this recipe. (Remove the filling from the casing, use italian style gluten free sausages)
New Zealand Lamb Scotch Egg
Ingredients:
6 hard-boiled eggs, well chilled
(Cook then to just past soft boiled, about 5 minutes then stick them in the coldest part of the fridge to firm up)
500 grams (1.1 lb) Gluten free Italian flavour sausages, filling removed from the casings (or the same amount of Lamb or beef mince)
1/2 cup coconut flour for dredging
100 g (4 oz) fresh Parmesan, grated
1-2 eggs, beaten
Coconut oil for frying.
Scotch-Eggs-wrapMethod:
Peel the well chilled eggs and then divide sausage meat into 6 equal portions. Roll each egg in flour then press and shape a portion of the sausage around each egg.

Dredge the sausage-wrapped eggs in the flour and then into beaten egg and roll in the grated parmesan. In a deep sided frying pan heat oil to just below smoking, cook each egg for 4-5 minutes (longer if shallow frying–constantly turn the eggs around several times for best results) or until sausage is cooked and the cheese has browned. Set aside to cool while you prepare a seasonal fresh salad.

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