LIVING GLUTEN-FREE doesn’t have to mean going without. In this stunning book, New Zealand’s ‘Gluten-Free Chef’ Jim Boswell shows you how you can bring fun and flavour back into your diet. A proud Kiwi with Italian/Sicilian heritage, Jim loves his bread and pasta and is passionate about gluten-free food that tastes great and is easy to prepare. He shares his delicious recipes for once-forbidden foods – like those over the page …
Spicy Orange Chicken
- ¼ cup sugar
- 1 tbsp cornflour
- ¼ tsp finely shredded orange peel
- ¾ cup orange juice
- 2 tbsp butter
SPICY ORANGE CHICKEN
- 2 boneless and skinless chicken breasts, cut into 2-cm pieces
- ¼ cup cornflour
- 1 tsp paprika
- 2 tbsp extra virgin olive oil
- salt and freshly-ground black pepper, to taste
- 3 cups shredded cabbage
- 4 red onions, sliced
- 1 cup broccoli (cut into small pieces)
- 1 red capsicum, sliced
- a few splashes of sweet chilli sauce
To make the orange sauce, combine sugar, cornflour and orange peel in a small saucepan. Stir in orange juice and cook over medium heat until thickened and bubbly. Cook and stir for another 2 minutes. Remove from heat and stir in butter, then set aside.
Put the chicken pieces, cornflour and paprika in a zip-lock bag and shake to coat the chicken evenly.
Heat the oil in a large frying pan or wok over a medium heat. Once hot, add chicken pieces using tongs, season with salt and pepper and cook for a few minutes until chicken has browned and is cooked through. This will not take long due to the small size of the chicken cubes. Remove the chicken and set aside.
Add the vegetables to the pan, season with salt and pepper and sauté for about 5 minutes until they are heated through. If they are sticking to the pan you can add some more oil or water. Once the vegetables are cooked, add the chicken back to the pan. Pour the orange sauce over the mixture and add a splash or two of chilli sauce. Stir to combine and heat through.
Serve over white or brown rice.
Lemon Self-saucing Pudding
You need to bake this pudding in a water bath to keep the oven moisture high. Place the pudding dish inside a larger roasting dish and half-fill the roasting dish with warm water (the water should come halfway up the sides of the pudding dish).
- 50 g butter, softened
- 1 cup caster sugar
- zest of 1 lemon
- 2 eggs, separated
- ¼ cup gluten-free self-raising flour
- 1 cup milk
- juice of 1-2 lemons (about ¼ cup)
Preheat oven to 180°C. Grease a 4-cup capacity (1-litre) ovenproof baking dish with butter.
Using an electric mixer, beat butter, sugar and lemon zest together until combined, about 4-5 minutes. Add egg yolks, one at a time, and beat well. Remember to scrape down the sides of the bowl.
While beating at a low speed, add flour then slowly pour in milk to form a smooth batter. Add lemon juice and beat again.
In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into the batter until just combined. Pour batter into the greased baking dish and place in the oven in a water bath. Bake for 45 minutes, or until top sets like a cake but there is still movement on the bottom.
Rest for 5-10 minutes to allow the sauce at the base to thicken before serving.
Reproduced with permission from The New Zealand Gluten-Free Cookbook by Jim Boswell. Published by Penguin Group NZ. RRP $44.99. Copyright © Jim Boswell, 2012. Copyright photography © Sean Shadbolt, 2012.