New eBook Release – A Savoury Time by Chef Jimmy Boswell 

New Years Release special NZ$ 5 (US$ 4)

http://www.jimmyboswell.com/Savoury_Time_eBook.html 

Over 110 pages, 60 savoury recipes including starters, sides, brunch, mains, bbq, vegetables as well as a wine pairing section.

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“Eating Savoury by Jimmy Boswell”

Super SPECIAL  Only $5.00 NZ$ – Save 60% ($4.00 US$)

All recipes are in imperial and metric so no conversion needed. 85 recipes, 135 pages with loads of pictures. 

Also includes charts on how to use and match herbs to meats and vegetables. Herb blends and loads of yummy savoury recipes.

Click this link to get your copy today. http://www.jimmyboswell.com/savoury_ebook.html

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These patties are bursting with lovely flavours 

Ingredients 

2 tbsp olive or coconut oil

zest and juice 1 lemon

100g (4 oz) gluten free breadcrumbs, (almond meal or dried, crushed shiitake mushrooms for paleo)

1 kg (2.2 lb) free range pork mince (ground pork)

100g (4 oz)grated parmesan

3 tbsp chopped parsley

1 tbsp dried sage

3 garlic cloves, crushed 

Method 

Place the breadcrumbs pr shiitake mushrooms in a large mixing bowl and moisten with 2 tbsp cold water. Add the mince, Parmesan, sage, parsley, garlic and lemon zest. Season, mix well, then shape into 8 large or 12 medium flat patties. 

Heat remaining oil in a pan and cook the patties for about 7 mins on each side, or until they have a golden crust and are cooked through. You can also cook these on the BBQ.

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This is a nice and tangy sauce for lamb or beef  skewers.  

Ingredients  

1 tablespoon extra virgin olive oil or coconut oil
1 cup fresh onion, minced or grated fine
2 small shallots, minced or 4 spring onions diced fine
1/2 teaspoon sea salt 
4 cloves minced garlic
1 teaspoon each of ground fennel, cumin, turmeric, cardamom and clove, combined
1 tablespoon Harissa paste or 1/4 teaspoon ground chilli flakes
150g (6 ounce) tomato paste
1 1/4 cups chicken stock
2 tablespoons apple cider vinegar or 3 tablespoons lime juice
1 tablespoon raw honey 

1 kg (2.2 lb) 2.5cm (1 inch) diced lamb or beef pieces, seasoned with salt and pepper. 

Method  

Sauce 

Heat oil in a 1 medium sized saucepan over medium heat. Add the onions and stir until tender, about 5 minutes. Add sea salt, garlic, and shallots, and stir for 1-2 minutes. Add remaining ingredients and stir until all ingredients are well combined.  

Bring to simmer, reduce the heat to low and cook with the lid ajar, stirring periodically until mixture reduces and thickens, 20-30 minutes. Remove from the heat and let it cool. 

Skewers 

In a large bowl add about 1 cup of the sauce and the pork pieces and mix to ensure that all of the pork is evenly coated. Cover and refrigerate for at least two hours, over night is better. 

Soak some bamboo skewers for a couple of hours. Thread 5-6 pieces of the pork onto skewers. 

Cook over a medium heat on the BBQ for 6-8 mins, turning occasionally, until browned. Glaze with some of the sauce each time you turn them. 

Tip: Pour sauce into a wide-mouth glass jar, cover and refrigerate. Use within 2 weeks or you can freeze in cubes for later use.

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Great as a starter. There is a underlying layer of spicy tang with a sweet finish. The bacon wrap gives a nice, light smoky flavour. 

Ingredients 

Marinade

2 tbsp olive or coconut oil
¼ cup raw honey
1 tbsp fresh diced rosemary
pinch of sea salt
coarse ground black pepper to taste
small red onion, chopped
1-2 small fresh red chillies, cored, de-seeded and chopped fine 
2-3 garlic cloves, smashed and diced fine 

Beef Cubes 

½ kg (1.1 lb) grass fed beef fillet (tenderloin), diced into small, 25mm (1 inch) cubes
8-10 rashers chemical free streaky bacon, cit into thirds
200g (8 oz) ricotta cheese, room temperature
bamboo skewers, soaked for a couple hours 

Method 

Combine the marinade ingredients well and add the fillet cubes. Mix well to ensure the cubes are all coated, cover and marinate overnight in the fridge. 

Preheat BBQ or oven grill on high (Broiler). 

Remove the beef from fridge. 

Spread some cheese on the bacon slices, add a beef cube and wrap tight. 

Thread 3-4 pieces onto a skewer, leaving 25mm (1 inch) between each piece. 

Make as many as you need to serve. 1-2 per serve as a starter. 

Place on a rack to catch the juices as they cook under the grill if using the oven, turning often until bacon is done and crispy, about 15 minutes.

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This is a great starter and is always a hit when I cook them. 

Ingredients 

1 kg (2.2 lbs) chicken wings

salt and fresh ground black pepper

1 cup of my barbecue sauce http://jimmyboswell.com/foodblog/jimmys-moroccan-barbecue-sauce/

3 tbsp raw honey

1-2 tsp hot sauce (optional) 

Preheat your grill (broiler). 

Slice off wing tips and discard, then slice each wing at the joint to make two separate pieces. 

Place chicken wings on a foil-lined broiler pan, sprinkle with salt and pepper, and grill (broil) 100mm (4 inches) from heat for 5 minutes. Carefully turn wings over, sprinkle again with salt and pepper, and broil for an additional 5 minutes, or until slightly crispy and and starting to brown. 

Meanwhile, whisk together barbecue sauce, honey, mustard and hot sauce in the slow cooker. Add chicken wings to the pot and ladle sauce over the top. 

Cover and cook over low heat for 4 to 5 hours, or high heat for 2 to 2 1/2 hours. 

Don’t lift the lid during the first two hours of cooking so the slow cooker can reach the correct temperature. Switch the slow cooker to the warm setting and serve. 

Makes 14-20, depending on the size of the wings.

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Frenching means to cut away fat and meat from the bone for presentation purposes. You can do this yourself or your butcher will do it for you.

Ingredients

8 100-150g (4 – 6 oz) pork loin chops, Frenched
1/4 cup of olive oil
1 tbsp fresh diced thyme
1 tbsp fresh diced rosemary
1 tsp smoked paprika
salt and fresh ground black pepper

Method

Preheat BBQ (grill) so that it is hot or the chops will not sear when you place them on the BBQ. I love to use a charcoal BBQ for an added smoky taste.

Combine the herbs and paprika in a small bowl. Rub a little bit of olive oil over the chops and lightly season with salt and fresh ground black pepper. Now rub the herb mix evenly over both sides of all the chops.

Place the chops on the heated BBQ and grill on each side for about 5 minutes, covered. Keep in mind that grilling times will be different for the thickness of the chop and type of BBQ that you are using.

Pork should be cooked through, but not over cooked. Cover chop with foil and let them rest for 5 minutes. Plate and serve with some sweet and sour sauce with your choice of seasonal fresh salads or sweet potato mash and glazed green beans and baby carrots.

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This is another recipe that I use chicken thighs. I like chicken thighs as they have a little more colour than breast meat and do not dry our as easily when cooked on the BBQ. 

Ingredients 

8 boneless chicken thighs, skin on, washed and patted dry and dices into chunks, about 50mm (2 inch) pieces 

Sauce 

1 tablespoon extra virgin olive oil or coconut oil
1 cup fresh onion, minced or grated fine

2 small shallots, minced or 4 spring onions diced fine
1/2 teaspoon sea salt
4 cloves minced garlic
1 teaspoon each of ground fennel, cumin, turmeric, cardamom and clove, combined
1 tablespoon Harissa paste or 1/4 teaspoon ground chilli flakes
150g (6 ounce) tomato paste
1 1/4 cups chicken stock
2 tablespoons apple cider vinegar or 3 tablespoons lime juice
1 tablespoon raw honey 

Method 

Heat oil in a 1 medium sized saucepan over medium heat. Add the onions and stir until tender, about 5 minutes. Add sea salt, garlic, and shallots, and stir for 1-2 minutes. Add remaining ingredients and stir until all ingredients are well combined. 

Bring to simmer, reduce the heat to low and cook with the lid ajar, stirring periodically until mixture reduces and thickens, 20-30 minutes. 

Pour sauce into a wide-mouth glass jar, cover and refrigerate. Use within 2 weeks or you can freeze in cubes for later use. 

In a large bowl add the chicken pieces, season with fresh ground sale and black pepper and mix well. 

Pour about 1 cup of the sauce over the chicken, stir to combine ensuring its all covered. Cover and rest in the fridge for at least 2 hours, over night is better. 

About 1-2 hours before you will be ready to cook soak 10-12 bamboo skewers in water. 

Remove the chicken from the oven 20 minutes before you will be ready to cook and let them come to room temperature. 

Thread 2-3 chicken pieces on each skewer depending on their size. 

Heat the BBQ on a low to medium heat and place the chicken skewers and cook for 3 minutes. Turn the pieces over and cook for another 3 minutes. Continue to turn and cook until they are cooked through, about another 5 minutes. 

Serve with your desired sides.

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Ingredients 

1 tablespoon extra virgin olive oil or coconut oil
1 cup fresh onion, minced or grated fine
2 small shallots, minced or 4 spring onions diced fine
1/2 teaspoon sea salt 
4 cloves minced garlic
1 teaspoon each of ground fennel, cumin, turmeric, cardamom and clove, combined
1 tablespoon Harissa paste or 1/4 teaspoon ground chilli flakes
150g (6 ounce) tomato paste
1 1/4 cups chicken stock
2 tablespoons apple cider vinegar or 3 tablespoons lime juice
1 tablespoon raw honey 

Method 

Heat oil in a 1 medium sized saucepan over medium heat. Add the onions and stir until tender, about 5 minutes. Add sea salt, garlic, and shallots, and stir for 1-2 minutes. Add remaining ingredients and stir until all ingredients are well combined. 

Bring to simmer, reduce the heat to low and cook with the lid ajar, stirring periodically until mixture reduces and thickens, 20-30 minutes. 

Pour sauce into a wide-mouth glass jar, cover and refrigerate. Use within 2 weeks or you can freeze in cubes for later use.

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I love using chicken thighs with bone in to cook on the BBQ (grill) The sauce that I use in this recipe adds a fruity taste with a bit of a kick. Make sure that you BBQ the chicken thighs over a low grill heat as you don’t want to burn the sauce that we use to baste the chicken. 

Ingredients 

8 bone in chicken thighs, skin on, washed and patted dry 

Sauce 

1 cup spicy tomato sauce of your choice

1/2 cup apple, peeled, cored and grated

1/4 cup apple juice

1/4 cup apple cider vinegar

1/4 cup raw honey

1/4 cup onion, grated

1 roasted bell pepper, halved, de-seeded and cored

1 teaspoon dried chilli flakes

3/4 teaspoon garlic powder

3/4 teaspoon fresh ground black pepper 

Method 

Sauce 

Combine all of the ingredients in a medium saucepan and bring to a boil over a medium heat. Reduce the heat and let the sauce let simmer for 15 minutes stirring occasionally. Let the sauce cool once cooked. 

Once the sauce has cooled wash and pat dry the chicken. Season with fresh ground sale and black pepper on all sides. Place in one layer in a large dish. 

Pour the sauce over the chicken and spoon all over the chicken ensuring its all covered. Cover and rest in the fridge for at least 2 hours, over night is better. 

Remove the chicken from the oven 20 minutes before you will be ready to cook and let them come to room temperature. 

Heat the BBQ on a low to medium heat and place the chicken thighs skin side down, reserve the sauce, and cook for 3 minutes. Turn the pieces over and cook for another 3 minutes. Close the lid or cover with foil, reduce the heat to low and cook for about 5-8 minutes or until they are cooked through. 

While the chicken pieces are cooking put the left over sauce in a small pot and bring to a simmer and cook over a low heat for 5-10 minutes.  

Serve with your desired sides.

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