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 …
LAMB CUTLETS with Bean, Strawberry & Feta Salad
- 12 trimmed lamb cutlets (or 6 lamb butterfly leg steaks, cut in half)
- 125 ml olive oil
- 1 bunch mint, leaves picked
- salt and freshly ground black pepper, to taste
- 2 tbsp red wine vinegar
- 2 tsp caster sugar
- 1 tbsp gluten-free Dijon mustard
- 500 g French or thin green beans, blanched
- 400 g small strawberries, halved
- 100 g feta, crumbled
- 2 lemons, cut into wedges
- Place lamb in a shallow dish and drizzle with 100 ml oil. Add half the mint and season with salt and pepper. Toss to coat, cover and refrigerate for at least 1 hour.
Whisk together remaining oil, vinegar, sugar, mustard, salt and pepper. In a separate bowl, toss together beans, berries, feta and remaining mint.
Heat a barbecue or grill to high temperature and cook lamb in batches, 2-3 minutes each side. Toss salad with dressing and serve with lamb and lemon wedges.
Serves 4
PECAN PIE SLICE
BASE
- ½ cup brown rice flour
- ½ cup sweet sorghum flour
- ½ cup almond meal
- ½ tsp xanthan gum
- ¼ cup sugar
- 1½ tsp vanilla extract
- 4 tbsp cold butter, diced
- 1½ tbsp shortening, diced
- 2 tbsp water
FILLING
- ¼ cup butter
- 3 tsp cornflour
- 1 tbsp water
- 1 cup brown sugar
- ¾ cup golden syrup
- 1 tsp vanilla
- ¼ tsp salt
- 3 eggs
- 1½ cups pecans
To make the base, combine all of the dry ingredients in a bowl. Add vanilla, butter and shortening and fold together, adding water towards the end. Shape dough into a ball and press into a 23-cm square pie pan. Chill for at least 1 hour to allow the dough to set.
Preheat oven to 160 °C.
To make the filling, slowly melt butter in a saucepan. In a small bowl, mix together cornflour and water. Add brown sugar to the melted butter and stir well. Add cornflour mixture then stir in golden syrup, vanilla and salt. Remove from the heat. Allow to cool for just 1 minute.
Whisk eggs together in a bowl then slowly pour the eggs into the saucepan with the rest of the melted filling. Mix in the pecans. Pour the filling into the chilled base and cover the exposed edges with aluminium foil.
Bake for 45 minutes. Remove pie from oven and carefully take off the aluminium foil. Return pie to oven for 10-15 minutes, or until lightly browned on edges. Allow the pie to cool for 10 minutes so that it sets. Cut into 12-16 squares and serve.
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.
