In southern Italy peas are a mainstay. Add a little pancetta and toasted pine nuts and you have a wonderful dish to serve with meats, poultry or seafood. 

Serves 4-6 as a side or starter 

Ingredients 

2 thick slices pancetta or bacon, diced into smallish cubes

1 small onion, finely chopped

¼  cup pine nuts

2 tbsp butter

500 g (1.1lb) baby peas

½  tsp salt

½  tsp freshly ground black pepper 

Method 

In a frying pan, cook the pancetta for around 5 minutes until crisp. Remove from the pan and drain on a paper towel. 

Cook onion pancetta drippings until the onion is tender, about 5 minutes and then add the pine nuts and cook for a further 2 minutes until they are slightly toasted. 

Remove from the pan and add butter and peas. Cook for about 5 minutes over a medium heat. (Do not overcook.) Return onions, pine nuts and pancetta to the pan and season with salt and pepper. 

Serve as a starter or as a side with meats of your choice.

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This is a simple but elegant Mediterranean dish that will have your guests asking for more. 

Serves 4 

5          tbsp coconut oil

4 x        150-g (6 oz) salmon fillets

¼         tsp salt

1          tsp freshly ground black pepper

1          bulb fennel, chopped

3          cloves garlic, chopped

150 g    (6 oz) marinated artichoke hearts

½         cup sun-dried tomatoes, chopped

3          tsp chopped fresh dill

½         cup lemon juice

500 g    (20 oz) fresh spinach 

Preheat oven to 200 °C. (400 F) 

Lightly coat the bottom of a shallow baking dish with 1 tbsp oil . Place salmon, skin-side down, in baking dish and sprinkle with salt and pepper. Drizzle 2 tbsp oil over salmon and set aside. 

In a frying pan, heat the remaining oil and add fennel, garlic and as many artichoke hearts as you like. (Drain and pat the artichokes dry before adding them.) Sauté for about 5 minutes. Remove from heat and stir in sun-dried tomatoes, dill and lemon juice. 

Pour fennel mixture over the salmon and bake for 15–20 minutes until fish flakes with a fork. Meanwhile, thoroughly wash spinach and steam until wilted. 

Place salmon on a plate of spinach and top with fennel mixture. 

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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Butterflied Lamb Leg with Orange Sauce

Succulent spring lamb never tastes better than it does on the barbecue! Tender and juicy, this grilled treat bastes in an orange-lemon sauce, finished off with a spark of mustard.

2 kg (about 4lb) boneless leg of lamb, trimmed of fat and gristle, butterflied

2∕3 cup orange juice

½ cup orange marmalade

1 tbsp butter, melted

1 tsp peeled and grated fresh ginger

¼ tbsp mild mustard powder

2 tbsp lemon juice

1 tbsp coconut flour

Light a charcoal barbecue or preheat a gas barbecue so that coals are white or flame is medium–high.

Place butterflied leg of lamb over barbecue, 13–18 cm above heat source. Grill lamb (turning once halfway through cooking time) until meat browns and is ‘done’ to preferred degree as follows:

medium-rare: 30–55 minutes

medium: 40–60 minutes

well-done: over 60 minutes.

Meanwhile combine orange juice, marmalade, butter, ginger and mustard powder in a small saucepan. Cook over medium–low heat until marmalade melts, stirring occasionally.

Combine lemon juice and flour in a cup; stir into orange juice mixture and cook until thickened. Remove from heat; brush onto lamb during final 10 minutes of cooking. When basting is complete, reheat remaining orange juice mixture to boiling. Remove from heat and serve as a sauce.

Tip: Butterflied lamb is available at your butcher and at most supermarkets. You can ask the butcher to trim and butterfly a leg of lamb if you don’t want to tackle it yourself.

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

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

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This easy-to-follow meatloaf recipe makes a perfect main for a traditional family meal or an informal dinner party. I prefer lamb mince but it’s fine to substitute other meats.

I cooked this dish not so long ago on live TV. The studio was filled with wonderful smells that have the presenters and staff waiting for it to be ready to eat.

In New Zealand we call ground meats “Mince”.  If there are any leftovers they are great as a sandwich filling the next day.

Serves 4 (easily)

Meatloaf

2 tbsp olive or coconut oil
1 medium onion, finely chopped
2 cloves garlic, minced or finely chopped
1 small red capsicum, de-seeded and finely chopped
1.5 kg (3.3 lb) lean lamb, beef or pork mince (ground meat)
1/4 cup gluten free bread crumbs or ground, dry shiitake mushrooms for paleo 
2 large eggs, lightly beaten
salt and freshly ground black pepper, to taste

Filling

2–3 tbsp olive or coconut oil
6 button mushrooms, washed and sliced
2 tbsp each chopped fresh basil, rosemary and Italian parsley
salt and freshly ground black pepper, to taste
100 g (4 oz) mozzarella, sliced

Topping

1 400-g (16oz) skinned and chopped Italian (Roma) tomatoes
60 g (2 oz) fresh Parmesan, grated

Preheat oven to 175 °C. (350 °F)

First prepare the filling. Heat oil in a frying pan. When it’s almost smoking add mushrooms and sauté for 1–2 minutes until lightly browned. Remove from the heat and transfer to a bowl using a slotted spoon. Add fresh herbs and season with salt and pepper.

Next make the meatloaf. Discard any mushroom juices from the frying pan and add the oil. Once hot add the onion, garlic and capsicum and sauté until lightly coloured about 5 minutes. Transfer to a mixing bowl and leave to cool.

Add the mince, bread crumbs or ground, dry shiitake mushrooms and eggs. Season well with salt and pepper. Mix the ingredients together until thoroughly combined.

Lightly oil a loaf tin. Place half the meatloaf into the tin and pat into shape, forming a hollowed-out section for the filling. Spread mushroom and herb filling into the hollowed-out section and cover with mozzarella slices. Carefully pat the remaining meatloaf over the top. Press down lightly to seal it fully.

Bake for 45 minutes. Remove the meatloaf from the oven and tip off any oils that have gathered during the cooking and then pour tomatoes over it. Sprinkle with Parmesan. Return to the oven and bake for a further 15–20 minutes. Once cooked, allow to stand for 10 minutes before turning out.

Serve with creamy mashed kumara (sweet potato), steamed seasonal vegetables.

Recipe from

TheNew ZealandGluten-Free Cookbook

Jimmy Boswell 1012 Published by Penguin NewZealand

http://www.jimmyboswell.com

 Photography by Sean Shadbolt

http://www.foodphotography.co.nz

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Out July 2012 


The New Zealand Gluten-Free Cookbook
AUTHOR: JIM BOSWELL 


Photography by Sean Shadbolt.


Publisher: Penguin NZ

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 

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