Method 

In a pot, heat the extra-virgin olive oil and butter. Throw in a sprig of mint or oregano. Add the fresh porcini to the pot and let them cook for a minute so that the mushrooms absorb all the flavors. 

Add a ladle of vegetable stock (broth) and allow the porcini to cook for another minute, or until the broth has been absorbed. Season with salt and black pepper, and pour in the remaining broth. Bring the soup to a boil, and then lower the heat. Let the soup simmer for 30 minutes. 

Before plating, add the Parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.

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Ingredients 

2 kg beef chuck steak or gravy beef

1 orange

1 large brown onion, finely chopped

4 carrots, chopped chunky

1 cup beef or chicken stock (broth)

1 cup dry red wine

1/3 cup port

1/4 cup balsamic vinegar

1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves

1 teaspoon dried rosemary or 2 teaspoons fresh rosemary leaves

3 or 4 cloves of garlic, minced

400g (1 pound) button mushrooms

2 tablespoons coconut, butter or olive oil

2 tablespoons corn flour (cornstarch) or coconut flour

Salt and pepper

1/4 cup chopped fresh chives or spring onions (green onions) 

Method 

Cut chuck or gravy beef into 75-100mm (3-4 inch) strips and place in a large slow cooker preheated on low so its warm and season with salt and pepper. 

With a vegetable peeler, peal the rind from orange, trying not to get any of the white pith and sliver the orange peal into thin slices. 

In a medium sized pan, combine peel, onion, carrots, 1 cup stock, wine, port, vinegar, thyme, rosemary and garlic. Season with salt and pepper and bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to low, cover, and cook until meat is very tender when pierced, about 5 hours. 

Once the meat is tender rinse and drain mushrooms. Cut mushrooms in half lengthwise and place in a medium size frying pan heated over medium to hot heat and add butter or oil. 

Skim off and discard fat that has formed on the surface top of the liquid in slow cooker. Ladle 1 cup liquid into the pan with mushrooms. Stir mushrooms often over high heat until boiling and pour into the slow cooker with the meat and stir to combine. In a small bowl, combine flour with 1/4 cup water. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. 

Cook for 3 hours on high

Serve with your choice of vegetables and sprinkle with chives.

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This recipe can be made with so many different cold meats from a previous meal. It’s a great brunch and you can spice it up with some chilli. 

Ingredients 

2 cups of cold meat cubed, I love to use lamb or chicken

1 large onion, diced

2 cloves of garlic, crushed

½ cup chemical free, grass fed bacon, diced

2 cups of button mushrooms, sliced

2 cup celery, dices

1 400 g (16 oz) tin Italian crushed tomatoes

½ cup of stock (broth) of your choice

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried oregano

2 tsp dried basil

Diced Italian parsley to garnish

Olive or coconut oil for frying

Fine grated parmesan cheese

Salt and fresh ground pepper to season. 

Method 

In a large skillet or heavy based fry pan over a medium to high heavy add 2 tbsp of oil. Once it hot add the onions, garlic and bacon. Sweat the onions off for about 5 minutes or until they start turning transparent. Stir frequently to ensure the garlic does not burn. If it does it can turn bitter. 

Add the celery and reduce heat to medium heat and cook for 5 minutes. Add the stock (broth) tomatoes, herbs and stir to combine and bring to a boil. Season with salt and pepper. Reduce the heat to a simmer and cook for 30 minutes, stirring occasionally. 

Add your cubed meat 5-10 minutes to warm up. Once warm serve in warmed bowls, top with grated cheese and parsley. I also put some sour cream on the top.

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Bursting with flavours and sure to satisfy any appetite. Serve this with pride – your guests will love it.

Serves 4

1 tbsp organic grass fed butter

3 tbsp olive oil

225 g (8 oz) fresh asparagus, trimmed and cut into 2.5-cm (1 inch) pieces

225 g (8 oz) fresh mushrooms, sliced

6 organic free range eggs

1 tbsp water

1 tsp chopped fresh thyme

3 tbsp freshly grated Parmesan

1/2 cup shredded mozzarella

Preheat oven to 165 °C (360 °F).

Melt butter in an ovenproof frying pan over medium heat. Stir in olive oil and asparagus. Cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms and continue cooking for about 5 minutes.

In a medium bowl, whisk together eggs, water and thyme. Pour into the frying pan and reduce heat to low. Cover and cook for 5 minutes.

Transfer the frying pan to the preheated oven. Bake for 10–15 minutes, until eggs are no longer runny. Top with Parmesan and mozzarella. Turn on the oven grill and grill until cheeses are melted and lightly browned.

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This is a refreshing seafood recipe that can be served with a cold salad. Mushrooms in general have about 30% raw protein. 

500 g (1.1 lb) king crabmeat or flaked salmon

4 spring onions, finely chopped

1 small red capsicum, finely chopped

½  cup gluten-free mayonnaise

¼ cup coconut flour

2 tbsp chopped fresh Italian parsley

½ tsp red chilli flakes

½ tsp salt

4–6 large Portobello mushrooms, cleaned and stem removed

1 tbsp extra virgin olive oil

1 tbsp melted organic butter

juice of 1 lemon 

Preheat oven to 180 °C. (390 °F) 

In a medium-sized bowl, combine crabmeat, chopped stems, spring onions, capsicum, mayonnaise, flour, parsley, chilli flakes and salt. 

Place mushrooms on a baking tray and stuff with the crab mixture. Drizzle the top with the olive oil and butter. 

Bake for around 20 minutes. Place under the oven grill for another 3 minutes until tops are lightly toasted. Be careful not to burn. 

Squeeze some lemon juice on top and you are ready to serve.

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This dish is a little bit different and it always looks impressive. The cabbage leaves add great colour. 

Makes 8 

8 large flat mushrooms

1 small onion, finely chopped

1–2 cloves garlic, chopped

3 tbsp olive oil

½ cup pine nuts, lightly toasted

½ cup chopped fresh Italian parsley

1 tbsp chopped oregano

120 g Brie, cut into 5 mm (1/4 inch) cubes

salt and freshly ground black pepper, to taste

2 tbsp balsamic vinegar

16 cabbage leaves, washed 

Preheat oven to 200 °C (430 °F). 

Remove stems from mushrooms. Chop stems and sauté with onion and garlic in olive oil until onion has softened. Add pine nuts, parsley and oregano and set aside to cool. Once cool, mix in Brie and season with salt and pepper to taste. 

Stuff mushroom caps with the filling and place in a baking dish lightly greased with butter. Drizzle with balsamic vinegar and a little olive oil and cover with oiled cabbage leaves. 

Cook in the oven for 20 minutes and serve on trimmed fresh cabbage leaves.

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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Beef stroganoff is a Russian dish of sautéed pieces of beef served in a white wine sauce with sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

I use rump steak or topside steak and love this as a Winter warmer.

1 ½ kg rump steak diced into 25mm (1 inch) cubes

1/2 cup Gluten free general flour mix

2 tsp salt

1/8 tsp fresh ground pepper

1/2 tsp dry mustard

2 med onions, thinly sliced and separated into rings

200g fresh sliced brown or white button mushrooms ( I Use Meadows fresh mushrooms)

1 cup beef stock (I use 2 tsp of Tastes Divine beef stock mixed into 1 cup of water)

½ cup dry white wine, optional

1 1/2 cups sour cream

1/4 cup Gluten free general flour mix

Trim most of the fat from steak and cut (dice) into 25mm cubes. Combine 1/2 cup flour, the salt, pepper and dry mustard in a plastic bad, add the dices rump steak and toss to coat thoroughly. Place coated, diced steak in Crock Pot and stir in onion rings and mushrooms.

Add beef stock and wine and stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour and stir into slow cooker. Serve stroganoff with hot cooked rice or a creamy mash.

Follow Jimmy Boswell – Gluten Free Chef on Facebook for more exciting recipes

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Cacciatore in Italian means “hunter”. In cuisine, “alla cacciatora” refers to a meal prepared “hunter-style” with tomatoes, onions, mushrooms, herbs, bell pepper as well as some wine.

In the old days hunters used to take cured sausages with them and usually with one pot cast iron pot make a meal in the hunters style. This is a form of cooking that I love and the soft, mild flavour of the Italian sausages makes this a great winter warmer meal for those cool nights.

Ingredients

1 kg Italian style Sausages
2 tablespoons Extra Virgin Olive Oil
2 medium Cloves Garlic, minced
200 grams Meadows small brown or white button mushrooms cut in half
2 large Green Peppers, sliced
1 large Onion, sliced
1 cup Red Wine
2 teaspoon(s) Italian Seasoning (Recipe below)
800 grams Italian (Roma) diced tomatoes (2 400g tins)
Salt and Pepper to Taste

Method

Heat oil in a heavy based fry-pan on a medium to high heat so the oil is hot but not smoking. Brown Sausages 4 – 5 minutes then cut the Sausage into pieces and transfer to slow cooker. Discard all but 1 Tbsp oil.

Add garlic, mushrooms, peppers and onions to fry-pan. Cook, stirring occasionally, 3 to 4 minutes, until vegetables soften slightly. Add wine and cook 1 – 2 minutes.

Now add the Italian seasoning and tomatos and stir together, season to taste with salt and pepper. Bring to simmer and remove from heat.

Add sauce mixture carefully to slow cooker. Cover and cook 3 – 4 hours on HIGH or 6 – 7 hours on LOW.

Italian Seasoning

2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried oregano
1 teaspoon dried sage

Method
Combine all ingredients; store in an airtight container.

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I love to use lamb mince as it takes on the flavours of the herbs, especially the garlic and rosemary. In my view better than beef or pork. Also it tends to have less fat in it than other minced meats.

This recipe is the same base as I use for my lamb paddies which is another old time favorite for me. People love to come for dinner when I am cooking either of these. They are basic to prepare but taste so good.

Ingredients

600          grams lean lamb mince
500          grams of Meadow small brown or white button mushrooms, whole
½            onion chopped finely
1              egg, lightly beaten
1/2           cup GF bread crumbs
1              tablespoon fresh chopped parsley
1              tablespoon fresh chopped rosemary
2              tablespoons grated carrot
1              tablespoon fresh chopped basil
Sea salt and freshly ground black pepper to taste
2 -3          tablespoons olive oil
                3-4 cups of my Sicilian Tomato Sauce

Directions

In a large bowl, combine all ingredients except the oil and the mushrooms. 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 mixed evenly. Do not over mix.  Lightly oil the palms of the hands, and shape into medium sized, 2cm meatballs.

Pre-heat oven to 170C or turn slow cooker to low

Heat a medium sized frying pan large enough to hold the meatballs.  If this is not available, work in batches.  Sauté meatballs over medium-high heat, turning as you cook, to brown all sides.  When browned remove and place into a baking dish with the button mushrooms.

I use my Sicilian Tomato Sauce and cover the meatballs and mushrooms and bake in the oven for 1-1/2 hours. I do not like to cook these to fast

Slow Cooker Option

Once the meatball have been browned place in a slow cooker with the mushrooms and sauce and cook on low for 6-8 hours. The meatballs can be prepared the night before and just brown them off in the morning and into the slow cooker they go. You will come home to a house smelling like a Sicilian kitchen on a Sunday.

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This is a great one dish recipe. The entire dish is cooked in the one pan. To test the chicken for doneness, press gently on the thickest part. It will give if there is more cooking to be done, and spring back if cooked – when in doubt, cut into a piece and check.

Ingredients

1              tbsp olive oil
1              tbsp grass fed butter or ghee
4              chicken breasts
4              rashers rindless chemical free streaky bacon, chopped into small pieces
1              onion, halved and finely sliced
250g      (10 oz)  small button mushrooms, finely sliced
1              tbsp fresh thyme leaves
125ml   (1/2 cup)  dry white wine
2              bay leaves
250 ml  (1 cup)    chicken stock (broth)

1              tbsp Gluten free Dijon mustard
4              tbsp sour cream or coconut cream
sea salt and fresh ground (milled) pepper
50g          (2 oz)baby spinach
1 tsp        paprika
1 tbsp chopped fresh chives to garnish
Directions

Melt the butter or ghee and oil in a strong frying pan and fry the chicken for 5 minutes on each side until golden. Remove to a warm plate, and add the bacon and onion to the pan. Cook for 5 minutes or until the onion is soft. Add the mushrooms and thyme, tossing well, then add the wine and bay leaves. Boil for 2 minutes, then return the chicken to the pan and add the stock.

Simmer on a low heat, covered, for 30 minutes, or until the chicken is tender and cooked through.

If you find it too soupy, simmer uncovered for another 10 minutes. Just before serving, remove the chicken to a warm plate and disguard the bay leaf. Whisk the cream and mustard, salt and pepper into the mushrooms over gentle heat.

Return the chicken to the pan, scatter with baby spinach and heat through. Dust with paprika and serve on a plate with seasonal fresh vegetables of your choice with sauce over the chicken and garnished with fresh chives.

Serves 4

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