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.

Print this entry

Beef Agglassato is another Sicilian dish and its said that it originated in Palermo. It uses the eye of the rump (round). The rump eye is a cut taken from the tip of the rump. It resembles the fillet but is a lot tougher than the fillet (loin). 

This recipe is a great use of the rump eye. The Sicilian word “agglassato” means “glazed” and this dish is finished with an onion and wine glaze. 

Ingredients 

2 big onions, roughly chopped

750 gm (1.7 lb) beef eye rump (round)

2 bay leaves

1 tbsp fresh rosemary leaves, whole

2 garlic cloves, halved

6 cherry tomatoes

1 tsp each salt and fresh ground black pepper

Water

80 ml – ⅓ cup white wine

3 tbsp extra virgin olive oil 

Method 

Cut 4 slits, about 10-12mm (1/2 inch) deep evenly along the meat and fill them with the halved garlic cloves and half of the rosemary. 

Pre-heat oven to 175C (350F). 

Tie the meat with some kitchen string evenly in 4-5 places. This step is not essential, but it keeps the meat in shape while cooking and makes for a better final presentation. Season with salt and pepper by rubbing all over the beef and then set aside to rest for 10-15 minutes. 

In a cast iron casserole pot heat the oil and when hot place the meat and seal all sides and ends. Remove from the heat and add the onions, bay leaves, rosemary, tomatoes, olive oil. Add enough water till its up to ¾ of the meat from the top. 

Now cover the pot and place in the oven and cook for about 1 hour or until the meat is cooked through. Remove from the oven and place the meat on a warmed serving plate and cover with foil (tenting) and rest for 5-8 minutes. 

If the water has not completely evaporated after this time place the pot on the stove on a medium heat and simmer until the sauce has reduced and is slightly think. 

Add the meat back to the dish and add the white wine and simmer 3 minutes turning the meat to baste it. Remove from the heat and place the meat on a cutting board. 

Slice it into thin, 0.5 cm (0.2 inch) slices. 

Serve warm with the onion sauce on the top and balsamic fried mushrooms and rustic potato or sweet potato fries.

Print this entry

Farsumagru is steak stuffed with meats, cheeses, eggs and vegetables and then rolled to look like a roast and is a very traditional dish from Sicily. While it looks simple once its sliced it reveals a myriad of ingredients and taste. 

It can be served at room temperature, but it’s terrific hot out of the roasting pan, the delicious meat juices drizzled over the slices. Have your butcher butterfly the steak you buy to facilitate pounding.

Ingredients 

1 bunch spinach or Swiss chard
7 tablespoons extra-virgin olive or coconut oil
1 small onion, finely diced
1kg (2.2 pounds) rump (round) steak, or similar cut of beef, cut into single slice not more than 12mm (1/2-inch) thick and butterflied
1/4 cup grated pecorino cheese
1/4 dry rough ground shiitake mushrooms (you will have to grind them)
100g (1/4 pound) mince (ground) veal, lamb, beef or pork
1/4 cup chopped Italian parsley
Salt and fresh ground black pepper

2 large eggs
3 hard boiled eggs
400g (1 pound) equal amounts various cold cuts and cheeses. This should include salami, prosciutto, provolone or caciocavallo cheeses, cut in medium dice or julienne strips
1/2 cup fresh or frozen peas
1 cup dry red wine
1 cup veal, beef or chicken stock (broth), homemade preferred
2 tablespoons tomato paste

Method

Remove hard stems from spinach, wash well and drain. Place spinach, with only wash water clinging to leaves, in medium saucepan. Gently cook over medium heat about 10 minutes, or until tender. Remove pan from heat and let spinach cool. Drain and squeeze to remove as much water as possible, then set aside.

Heat 3 tablespoons olive or coconut oil in sauté pan. Add onion and sauté until just golden then remove from heat. Place in large bowl big enough to hold all the fillings later on.

Pound out steak slice to 4-5mm (1/4-inch) thickness with mallet or flat side of heavy cleaver. Do not tear meat.

Mix pecorino cheese, mince and parsley in bowl with sautéed onion. Season to taste with salt and pepper.

Add raw eggs and mix again, combine well. Spread mixture evenly on pounded meat. Place hard-cooked eggs lengthwise, in row, on meat mixture. Scatter cold cuts and cheeses, peas and spinach evenly on top of ground-meat mixture and hard-cooked eggs. Roll meat tightly over stuffing into shape of log and tie with string in several places to secure during cooking.

Brown meat roll in large skillet in remaining 4 tablespoons oil, turning often. When meat is browned, place in heat-proof casserole dish. Pour in wine and stock (broth). Add tomato paste and stir liquids well to disperse paste then bring liquid to boil, then immediately reduce to simmer. Finish cooking meat on top of stove on simmer, or in 165C (330F) oven, 1 1/2 to 2 hours, turning meat often to baste with liquid. There should be about 1 cup liquid to use as sauce in dish, left in pan when meat is done.

Remove meat from casserole, let stand in warm place about 10 minutes, then remove string. Cut into 5mm (1/4-inch) slices and serve on heated plates with sweet potato mash or salad or seasonal vegetables. Spoon on remaining pan juices.

Print this entry

The Italian translation for antipasto is ‘before the meal’ and was traditionally made up of salty olives, deli meats, marinated vegetables and cheeses and offered to diners to stimulate their appetite before the main meal. 

Unless you’re planning a party with lots of guests, keep the antipasto simple so you don’t crowd out the main meal. 

No matter how basic or lavish, antipasto should simply complement the meal you’re planning. 

The fragrance and appearance of the food that you serve is important, so blending flavours, aromas and colours will make for the most interesting antipasto plates. 

I usually prepare my antipasto selecting from the following ingredients 

Serves 20 as a starter (Scale as required for numbers) 

1-2 heads iceberg or cos lettuce

250ml (1 cup) Italian salad dressing

400g (1lb) thinly sliced ham

400g (1lb) brie or other soft cheese of choice, sliced

200g (1/2 lb) chemical free salami, thinly sliced

100g (1/4 lb) pepperoni, thinly sliced

100g (1/4 lb) prosciutto, thinly sliced

100g (1/4 lb) cold roast beef, thinly sliced

100g (1/4 lb) fresh mushrooms, sliced

200g (1/2 lb) roasted red capsicums

100g (1/4 lb) black olives, sliced

100g (1/4 lb) pickled mild green chilli peppers, sliced

100g (1/4 lb) pimento-stuffed green olives, sliced

100g (1/4 lb) Gorgonzola, crumbled

200g (1/2 lb) mozzarella, sliced

200g (1/2 lb) grated Parmesan

fresh chopped Italian herbs to garnish 

Preparation of the plate 

Remove large outer leaves from the heads of lettuce. Arrange approximately one third in a layer on a large serving platter. 

Drizzle desired amount of Italian salad dressing on top. Layer with ham and Taleggio cheese. 

Layer with another third of the lettuce leaves, desired amount of Italian salad dressing and salami. 

Repeat layering with remaining lettuce, dressing, pepperoni, prosciutto and roast beef. 

Layer with mushrooms, roasted red capsicums, black olives, green chilli peppers and green olives. Drizzle with more Italian salad dressing, as desired. 

Top with Gorgonzola, mozzarella and Parmesan. Cover and chill in the refrigerator until ready to serve. To garnish, sprinkle with fresh chopped Italian herbs, such as basil, parsley and oregano.

Print this entry

“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

Print this entry

I get asked what is the best way to cook a whole beef fillet. The way that I like to cook a while fillet is a slow oven, which allows for a gentle roasting, and produces an even, rosy colour throughout the piece of meat. Another trick is roasting the beef on the pan with a sauce, which not only flavours the meat but also humidifies the oven for a moist cooking environment.

 Ingredients

1/3 cup dried porcini or shiitake mushrooms

1 cup warm water

1 kg (2.2 lb) beef fillet (tenderloin)

1 tablespoon olive or coconut oil

1 tablespoon butter

1/2 cup sliced shallots

1 pinch salt

1 cup beef stock

1/2 cup dry white wine

1/4 cup cream (heavy)

1 tablespoon butter

1 tablespoon chopped fresh tarragon

salt and ground black pepper to taste

Method 

Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.

Preheat oven to 165 C (325 F). 

Season beef generously with salt and pepper. Heat oil in a large oven-proof skillet over high heat. Place beef in the skillet and cook until brown on all sides, 5 to 8 minutes per side. Remove and rest the fillet. 

Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes. 

Pour the wine into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes. 

Pour in the stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper, stir to combine. Return beef to the skillet. 

Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read54 C (130 F). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil. 

Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Add any accumulated juices to skillet from the resting beef warm and serve, Serve with seasonal fresh vegetables and a sweet potato mash.

Print this entry

I have been cooking Osso Buco for I don’t know how many years and I still love it. I use veal or grass fed beef shin. I have also made it with lamb leg chops. 

Serves 2-4 

Ingredients 

2-4 thick cross-cut slices of veal or beef shin, bone in weighing 350–450 g (about 1 lb) each
100 ml (0.4 of a cup) extra-virgin olive or coconut oil
2 medium brown onions, finely diced
5 garlic cloves, finely chopped
2 large fresh thyme sprigs
1 100mm (4 inch) sprig of fresh rosemary
1 bay leaf
250 ml ( 1 cup) dry white wine
1kg (2.2 lb) tomatoes, peeled, seeded and crushed

2 tbsp tomato paste
250 ml ( 1 cup) veal or beef stock

sea salt and fresh ground black pepper to season

Gremolata

Grated zest of 2 medium lemons 
Grated zest of 1 orange 
4 tablespoons flat-leaf parsley, very finely chopped 
3 cloves garlic, finely minced 

Method

Pat the meat portions dry with a paper towel and season with salt and pepper, rest covered for 20-30 minutes. Make a few vertical (i.e., parallel to the bone) cuts in the outer membrane of the shanks so that the meat won’t twist out of shape while it braises. 

Pre-heat oven to 160 C (320 F). 

Heat half the olive oil in a heavy-based saucepan (skillet) that is wide enough to fit the meat pieces in one layer. Add to the pan and brown the pieces on each side. 

Remove to a large casserole dish placing the meat pieces in one layer. 

Heat the remaining olive oil in the skillet, add the onion, garlic, herbs and gently sauté for 5 minutes or until the onion is translucent. 

Turn up the heat, add the wine and scrap the pan while the wine reduces. Cook until the wine has reduced by 2/3. Add the crushed tomatoes, tomato paste and stock then bring to the boil. Once its reached a boil reduce to a low simmer for 10 minutes. Taste for seasoning and adjust as required. 

Place in the middle of the warmed oven and slow cook for 2 ½ hours. Check after 2 hours. If the meat is easily separating from the bone turn the oven off and keep warm in the cooling oven. If the meat needs more time check every 15-20 minutes until it easily separates from the bone. 

Combine the ingredients for the gremolata and scatter over the osso buco and cover with the lid for 5 minutes before serving, resting on the stove top. Lift the pieces of osso buco onto plates and spoon the sauce around the meat. 

I quite often serve the osso buco on a bed of sweet potato mash with the sauce over the lot.

Print this entry

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.

Print this entry

When buying a fillet cut, I look for the lighter coloured cuts rather than the dark ones. The lighter cut indicates more ‘marbling’, which will make it more tender and juicy.   

Ingredients 

4 grass fed beef fillets, about 25mm (1 inch) thick

4 rashers chemical free streaky bacon

4 cloves garlic, pealed

4 sprigs fresh rosemary, about 50mm (2 inches) long

4 teaspoons home made garlic butter

Olive or coconut oil

Salt and fresh ground black pepper 

Method 

Pre-heat your oven to 190 C (375 F) 

Pat the fillets dry and rub a clove of garlic over each fillet. Season both sides with salt and pepper to taste. Wrap a rasher of bacon around each fillet and pin the end with a toothpick to secure the bacon to the steak. 

Heat a heavy based oven proof skillet with 2 tbsp of oil over a medium to high heat. The skillet should be of a size that will hold the 4 fillets in one layer with a snug fit. You don’t want too much spare room otherwise the juices can burn. 

Once the skillet has heated add the fillets in one layer and brown for 2 minutes on each side to seal the fillets. Remove from the heat. Top each fillet with 1 tsp of garlic butter and a sprig of rosemary. 

Place in the middle of the heated oven and cook uncovered for 15 minutes. Once cooked, remove from the oven and place the fillets on a warmed plate. Cover with foil and rest for 5 minutes. 

Serve with your choice of seasonal fresh vegetables. I sometimes serve the Mignon’s with a red wine jus poured over the steak. The steak also tastes great with a red wine and mushroom sauce.

Red Wine Jus 

http://jimmyboswell.com/foodblog/red-wine-jus/

Print this entry

Ingredients 

2 kg beef chuck steak or gravy beef

1 orange

1 large brown onion, finely chopped

4 carrots, chopped chunky

1 cup beef or chicken stock (broth)

1 cup dry red wine

1/3 cup port

1/4 cup balsamic vinegar

1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves

1 teaspoon dried rosemary or 2 teaspoons fresh rosemary leaves

3 or 4 cloves of garlic, minced

400g (1 pound) button mushrooms

2 tablespoons coconut, butter or olive oil

2 tablespoons corn flour (cornstarch) or coconut flour

Salt and pepper

1/4 cup chopped fresh chives or spring onions (green onions) 

Method 

Cut chuck or gravy beef into 75-100mm (3-4 inch) strips and place in a large slow cooker preheated on low so its warm and season with salt and pepper. 

With a vegetable peeler, peal the rind from orange, trying not to get any of the white pith and sliver the orange peal into thin slices. 

In a medium sized pan, combine peel, onion, carrots, 1 cup stock, wine, port, vinegar, thyme, rosemary and garlic. Season with salt and pepper and bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to low, cover, and cook until meat is very tender when pierced, about 5 hours. 

Once the meat is tender rinse and drain mushrooms. Cut mushrooms in half lengthwise and place in a medium size frying pan heated over medium to hot heat and add butter or oil. 

Skim off and discard fat that has formed on the surface top of the liquid in slow cooker. Ladle 1 cup liquid into the pan with mushrooms. Stir mushrooms often over high heat until boiling and pour into the slow cooker with the meat and stir to combine. In a small bowl, combine flour with 1/4 cup water. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. 

Cook for 3 hours on high

Serve with your choice of vegetables and sprinkle with chives.

Print this entry