Salsiccia Di Maiale E Salvia Pasta Di Pomodoro

Sage has a distinctive flavour that Italians enjoy matching with pork and other meats. This pasta dish is easy to bring together and will impress family and friends with its authentic flavours.

Serves 4

Preparation time       10 minutes
Cooking Time           20 minutes
Substitute shape      Spaghetti
Difficulty                 Easy

Ingredients

6 Sicilian or Italian pork sausages

400g cherry tomatoes

2 tbsp fresh sage, roughly chopped

1 tbsp olive oil

½ cup each of tomato paste and dry white wine, combined

250g San Remo Gluten-free spiral pasta

Parmesan, grated to serve

¼ cup diced Italian parsley, to serve

Method

Preheat the oven to 200°C.

Halve the pork sausages lengthways and remove and discard the skins. Break the meat up into rough balls and place in a roasting dish with the cherry tomatoes. Scatter with a handful fresh sage, roughly chopped. Drizzle with 1 tbsp olive oil and season with fresh ground salt and pepper. Top with the combined tomato paste and wine.

Bake in the oven for 20 minutes, until the sausage meat has cooked through and the cherry tomatoes have softened.

Meanwhile, cook the pasta in boiling salted water, according to the instructions on the packet. Drain, add to the roasting dish and toss well with the tomatoes and sausages.

Season with a good grinding of black pepper and a little sea salt. Serve with some Parmesan grated over the top and the diced Italian parsley.

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This recipe focuses on retaining the wonderful smoky salmon taste spread thought the penne in the cream sauce. 

Serves 4-6 

Ingredients

500 g of San Remo Gluten-free penne

200 g of smoked fresh salmon slices or ends

300 ml of cream

Pinch of ground nutmeg

Salt and freshly ground black pepper

2 tbsp chopped fresh chives or parsley, to garnish

Preparation:

Cut the salmon into thin strips about 5 cm (2 inch) long. Place in a bowl with the cream and the nutmeg. Stir and then cover, and let it stand for at least 2 hours in a cool place. 

Bring a large pan of salted water to a boil for the pasta. While the water is heating, gently warm the cream and salmon mixture in a small saucepan without boiling it. 

When the water is boiling drop in the pasta all at once and cook as per the packet instructions. Drain when it is just “al dente”, 8-10 minutes. 

Pour the sauce over the pasta and mix well. Season and garnish with the chives or parsley and fresh ground black pepper if desired.

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The lamb 

1 leg of Quality Mark lamb, approx 2kg (4.4lb) weight, butterfly-boned

Salt and fresh ground pepper 

For the marinade

2tbsp chopped fresh rosemary

2tbsp chopped fresh thyme

2tbsp chopped flat leaf parsley

1tbsp chopped fresh oregano

zest  of 1 lemons, about 1 tbsp

3 garlic cloves, crushed

130ml (4½fl oz) olive oil 

First, season the lamb with salt and pepper on both sides and rub the seasoning into the meat. Cover and rest on the bench. 

Combine marinade ingredients in a mortar and pestle and grind it all together until its well mixed. 

Put the lamb skin-side down in a non-metallic dish, spoon over the marinade and rub in well. Roll the roast and tie with butchers string. Cover and chill for 2-4 hours or over night.

When you’re ready to cook the lamb remove from the fridge and let it come to room temp. While it is warming up, preheat oven to 175 C, 380 F. 

In a heavy based oven proof casserole dish pour the oil that has filtered out from the rolled lamb. Place on the stove over a medium high heat and when the oil is hot brown the roast on all sides till its light brown. 

Remove from the heat and cover with a lid and place in the middle of the oven for 30 minutes. After 30 minutes remove from the oven reduce the oven heat to 160 C, 350 F. Baste the roast with the juices in the bottom of the dish, return to the oven and cook for 2 hours. Baste again after 1 hour. 

After 2 hours remove, cover with a couple of layers of foil and rest for 15-20 minutes. 

Slice thickish and serve with your desired sides. 

Tip: The above recipe is based on a 2kg, 4.4lb roast. If yours in bigger or smaller you will have to adjust the second stage of the cooking.

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Nothing beats a good home-made tomato sauce and the smell in the kitchen as it’s cooking is just fantastic. I prefer to use whole, fresh, low-acid plum (Roma)  tomatoes.  I freeze this in 2 cup lots in zip lock bags and this gives me the option for meals in minutes.

You can use this as a base on pizza, with meatballs, as a dipping sauce and in your general cooking.

If you are using fresh tomatoes prepare them by blanching in boiling water until the skins are loose and wrinkled. I usually boil the jug and pour the boiled water over the tomatoes in a container large enough to allow them to be covered by the water.

While they are in the water take a sharp knife and score each tomato if the skins do not split. Cool in cold water to stop further cooking. Remove skins and core before dicing.

Ingredients

1 kg (2.2lbs) fresh tomatoes

1 medium–large onion, diced

2 tbsp extra virgin olive oil

3–5 cloves garlic, crushed with the flat of a knife and sliced thinly

1 cup chopped fresh basil

¼ cup chopped fresh rosemary

¼ cup chopped fresh oregano

½ cup red wine

4 bay leaves

1 cup chicken or vegetable stock

sea salt and freshly ground black pepper to taste

200 g (4 oz) tomato puree

½ cup fresh Italian parsley

Method

Sauté onion in olive oil and simmer over low heat, covered, for 10 minutes. Add the garlic, basil, rosemary and oregano and simmer, covered, for another 5 minutes or so. Uncover and add wine and bay leaves.

Continue simmering until the mixture has reduced by about half. This should take about 30–45 minutes.

Add tomatoes, chicken/vegetable stock, salt and pepper, purée and simmer for 1 hour. You can reduce the sauce further and intensify the flavour by simmering over a low heat for another 2 hours. I have let the sauce simmer for up to 4 hours when I want to develop the taste. Fresh Italian parsley can be added at the end.

Tip: If you want to turn this sauce into a base that is great for pizzas, add 10–12 sliced olives (don’t forget to remove the pips) and 2 tsp capers in the last 15–30 minutes of simmering.

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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Spring Fresh Kale, a great vegetable to grow

This tasty kale and bacon pasta  salad takes about 20 minutes from prep to plate. A great side for a bbq or just buy itself as a Sunday brunch with a crisp southern Italian white wine.

Kale is an easy vegetable to grow and is packed full of great nutrients. Kale is low in calorie, high in fiber and has zero fat. Its high in iron, high in Vitamins A, C, K and is filled with powerful antioxidants as well as lots of Calcium.

Ingredients

400g Gluten free penne
200g bag shredded kale
100g streaky bacon , chopped
1 medium red onion, finely sliced
100g soft mild brie cheese
grated Parmesan , to serve (optional)

Method

Boil the pasta in salted water as per the packet directions. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.

Meanwhile, dry-fry the bacon in a pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.

Tip the cooked pasta and kale into the pan, then stir through the bacon and goat’s cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.

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Easy Mac and Cheese Jimmy Style

Easy Mac and Cheese 

Ingredients 

250g Sam Remo Gluten free macaroni or Penne (I like Penne)
1 cup diced brown onion
3 cloves garlic minced
¼ cup diced bacon
2 tablespoons EV Olive oil
1 cup diced button mushrooms. The mushrooms add protein to the dish.
1 cup frozen mixed vegetables
30 g butter
30 g all-purpose Gluten free flour
475 ml milk
2 cups grated tasty or edam cheese (reserve 1 cup for topping)
1/2 cup fine grated Parmigiano
Salt and fresh ground black pepper to season 

Directions 

Pre-heat oven at 175C. 

In a large pot with boiling salted water cook elbow macaroni until al dente. Drain once cooked. 

In a fry pan add the olive oil, onions, garlic and bacon and sweat off over a medium heat for 7-10 min. Add the mixed frozen vegetables, season with salt and pepper and cook together for another 5 minutes. Remove from heat. 

In a medium sized saucepan melt butter over a medium heat. Whisk in flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Remove from heat and add 1 cup of cheese and stir until completely melted. 

In a large bowl mix together the drained pasta, bacon/vegetable mix and cheese sauce mixture. Toss to coat evenly. 

Pour into a greased casserole dish. Top with 1 cup of grated cheese and sprinkle the Parmigiano evenly over the cheese. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.

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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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by Jimmy Boswell – Gluten Free Chef

What is it about grass raised Lamb or beef Mince that I love so much? It’s the way that it takes up the flavours of the herbs and a traditional Ragù is a great way to cook the ground meat (mince).

A Ragù is a traditional Italian meat sauce that is typically served with pasta. In Italy a Ragù usually contains ground beef,  tomatoes, onions, celery, carrots, white wine and seasonings. Ragù sauce is typically a thicker meat sauce.

What You Need

500 g (1.1 lb) lean ground grass fed lamb or beef (Mince)

4 tbsp olive oil
2        medium onions, diced
1        carrot, fine chopped

1        celery stalk, fine chopped
3        clove(s) garlic, minced
2        large bay leafs
1 tbsp fresh rosemary, chopped
2 tbsp fresh Basil rough chopped
2        large red bell or green peppers, washed, cored, seeded, diced
800g (28 oz) tomatoes, peeled, chopped and crushed (I use a potato masher to crush)
250 ml (about 1 cup)  dry white wine (optional replace with stock (broth)  if wine not desired)
200 ml chicken stock (broth)
salt and fresh ground pepper, to taste

Bring it Together

Heat the oil in a large enough saucepan over high heat. Add the onion, garlic, carrot and celery and sauté for 5 minutes.

Add the meat and cook until it just begins to change colour.  Don’t play with the meat to long as you will be cooking this dish off for an hour or two.

Add the rosemary, bay leaf, basil and peppers. Continue to cook, stirring occasionally over low heat, for about 10 minutes.

Stir in tomatoes  and chicken stock (broth) and cook (simmer) sauce for about ten more minutes over a low heat. Add the wine and season with salt and pepper.

Cover and cook over low heat for about 1.5 hours, stirring frequently. Remove cover after 1.5 hours and cook to reduce the ragu until its thickened. I do not like to use thickeners as I want all the great flavours to be as natural as possible.

Just before serving, about 5-10 min check and adjust seasoning to taste.

Tip:    I quite often make the Ragù the day before and let it develop even better taste covered in the fridge overnight.

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This recipe will take you about 20min to make. It’s a great GF substitute and being ½ Italian it meets my needs for a GF pasta that I can have whenever I want.

Ingredients
225g        amaranth flour
125g        tapioca flour
1              egg
1              Tablespoonp walnut Oil
1-2           tablespoons water

Directions

Sift together the flours into a large mixing bowl then make a well in the centre then add the remaining ingredients and mix well.
Turn onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Cover with cling film and allow to rest for 20 minutes.

Roll out thinly and form into whatever pasta shape your recipe calls for. Cook as you would for any fresh pasta in boiling water for 3-4 minutes.

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