Category Archives: Pasta

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Roasted Chicken Legs with Honey and Curry Glaze

Curry-honey-legs-webIngredients 

6-8 chicken legs

4 tbsp Honey (1/3 cup)

Juice ½ lemon

3 pealed cloves of garlic

1 tbsp curry powder

Salt and pepper 

Method

Preheat oven to 175C. (350 F) 

Mix the curry, garlic, lemon juice and honey into a paste.  

Pat the chicken legs dry and then season with salt and pepper. 

Baste the chicken legs all over with the honey-curry mixture. Place in a baking tray  in the oven and cook for 20 minutes and baste again.

Cook for another 20-30 minutes till the legs are cooked through. 

Once cooked cover with foil and rest for 10. 

I love to serve these on a bed of homemade red cabbage slaw as a brunch.

Passionfruit Hot Sauce

Passion-chilli-sauce-webPassionfruit works well with large chillies in this sauce and I use this recipe as a dipping sauce with BBQ’d or grilled chicken skewers, nibbles or wings. Its great as a starter and you can add the level of chilli for hotness that suits you. 

I also use this recipe as a baste to finish a roast chicken, basting for the last 30 minutes of cooking. 

The sauce colour will vary depending on the colour of the chillies you use. 

Ingredients 

1 ½ cup of fresh passionfruit juice/pulp or concentrate

3-5 fresh large chillies, green or red (moderate amount to your taste)

1/3 cup olive or avocado oil

Juice of 1 lime

Zest of ½ a lime

Salt to taste 

Method 

Simmer the whole chillies in water for about 10 minutes and then drain and cool in cold water. 

Remove the skins, seeds and veins and place in a blender with the passionfruit juice, oil, zest and lime juice and pulse until you have a smooth sauce. 

Season with salt to taste. 

Place in a jar and rest for a few hours before using or store in the fridge for upto 3 days. 

Note: The sauce has a slight sharp edge due to no added sugar. If you want a sweeter sauce add some honey, 1-2 tbsp to the ingredients before you blend.

Lamb-pork Patties Topped with Poached Egg

Lamb-egg-dinnerIngredients

400g lamb, beef or pork mince, or a mix of your choice
2 slices streaky bacon, diced fine
½ brown onion chopped finely
1 egg, lightly beaten
1/2 cup bread crumbs, use gluten free as required
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
3 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
2 -3 tbsp olive oil

Method

Lamb-pork-patties-cookingThese can be made ahead and stored covered in the fridge.
In a large bowl, combine all ingredients except the oil. 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 distributed evenly.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 4 even sized balls. Cut each in half again.

Shape into 25mm (1 inch) thick patties. I use an egg ring to shape the patties so they are all uniform in size and cook off evenly.
Cook on your heated BBQ or heavy based fry pan for 4 minutes on each side or until they are done to your desired doneness.

Serve with egg poached to your taste with some salad greens

Fresh Basil Parsley Garlic Pesto

PestoIngredients 

2 cups tightly packed fresh basil leaves, packed

1 cup tightly packed fresh parsley

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste 

Method 

Combine the basil and parsley in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic and cheese and pulse a few times more. 

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add a pinch of salt and freshly ground black pepper to taste.

Braai Maxx – Outdoor BBQ Re-invented

braai-maxx-magnolia-1Over the next 12 months I will be cooking with a Braai Maxx and writing amazing BBQ recipes that will make you the “Toast of the Town”.

I love the way that I have so many interchangeable plates to use and there is just about nothing that I can’t do or cook on this wonderful BBQ. 

http://www.riverleagroup.co.nz/patio-bbq-new 

Outdoor entertaining is a Kiwi tradition so if you’re wanting for a BBQ that’s more than the usual standard product that’s on the market, then you need to take a closer look at the range of CADAC  Patio BBQs…

The BBQ re-invented, winner of  1st prize at Spoga show, Germany in 2009 for “best innovation in BBQs” category. 

A revolution in outdoor cooking with 2 independent cooking areas that allow for a variety of interchangeable cooking surfaces to be used. 

braaimaxx-surfaces-storage-rack-1• Independent double-skinned dome, insulated with non-stick coating on the inside to assist cleaning. 
• Each dome includes a thermometer. 
• All surfaces are stored under the unit in a storage cabinet.
• Includes a bamboo cutting board that drops into the front handle of the BBQ. 
• 5-jet turbo-burner finely adjustable, includes piezo ignition and flame failure shut off. 
• Two fixed side tables. 
• Storage included for gas bottle. 
• Easy to clean construction with water drains and drainage bucket. 
• Double-skin cabinet doors with magnetic push-release. 
• Available in Magnolia Cream, Charcoal, or Cubanite Silver powder coat. 
• 5kW per burner 
• 1999cm2 cooking area per side 
• Dimensions: 1602L x 627B x 1128H (mm)

Sicilian Pork Sausage and Sage Tomato Pasta

Sausage-and-Sage-Tomato-PasSalsiccia 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 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.

Smoked Salmon Pasta (Pasta Al Salmone Affumicato)

Smoke_Salmon_Penne-PlateThis 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.

Tuscan Salmon

Tuscan-SalmonThis 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

Basil Pesto

Pesto is Italian to the core. To make quality pesto, first get the finest, freshest basil you can find. Its easy to make and yummy to serve when entertaining. 

Makes about 1 cup 

1 cup firmly packed with fresh basil

2 tbsp pine nuts

2 large cloves garlic, minced

2 tbsp grated Parmesan

3–4 tbsp extra virgin olive oil 

In a blender or food processor fitted with a metal blade, pulse the basil, pine nuts, garlic and Parmesan until minced. With the motor running, slowly pour in the olive oil in a steady stream and process until emulsified (until the oil is well dispersed into the mix). 

Transfer to a small bowl, cover and refrigerate until ready to serve, up to 5 days.

Stuffed Mushrooms

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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