Category: Brunch Dishes

New eBook A Savoury Time

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Cover-Savoury-TimeNew 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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Matching Nuts With Cheeses

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Cheese-and-NutsNuts With Cheese 

The crunch of nuts is a tasty contrast to the creaminess of cheese. There are a few nuts that pair especially well with cheese. If using nuts on a cheese plate remember that nuts have a slight bitterness to them that is enhanced when served raw. The best way to use them is either when they’ve been toasted or candied/caramelized. Pecans, hazelnuts, walnuts, almonds or pine nuts are usually best for cheese plates. 

Serve them next to a cheese plate or sprinkle the nuts around a platter of cheese. Nuts are also the perfect garnish for salad recipes that include cheese. 

Not all cheeses are a good match with nuts. Detailed below are my suggested matches. 

Soft Ripened Cheeses – Brie and Camembert 

Match with WARM PISTACHIOS—Warming the nuts brings out the lushness of the cheese while the salt and crunch offer a delightful contrast. 

Recipe: Roasted pistachios, shelled and lightly salted 

Preheat oven to 100 C. (200 F). Spread pistachios on an un-greased cookie sheet.

Toast nuts for 10 to 15 min. Serve warm with cheese. 

Semi-Soft Cheeses 

Match with toasted walnuts or toasted almonds 

This match heightens the texture contrast with cheese while enhancing their complementary buttery flavor and aroma. By adding a sparkling sugar coating to the nuts, the pairing becomes more complex, engaging every sensor in the palate. 

To toast, place them in a single layer on a baking sheet and toast in a preheated 175 C. (350 F) oven until very lightly browned. Watch them closely. Depending on the variety, this should take from 3 to 10 minutes. Use them immediately or store them in a covered container in the refrigerator. 

Blue cheeses 

Caramelized walnuts or hazelnuts and toasted almonds. 

Cheddars 

Caramelized walnuts or hazelnuts and toasted almonds. I also like Roasted pistachios. 

Smoked cheeses 

Toasted hazelnuts, walnuts, pine nuts.

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Making Nut Butters

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Nut_Butter-1000Nut Butters

As with peanut butter, other nut butters are also a rich source of high-quality protein and mono-unsaturated fat. I use the same method for making the following;

Almond butter, cashew butter, raw pecan butter, hazelnut butter and peanut butter.

Many kinds of nuts are also used to make nutritious butter. I buy raw nuts and toast them. Make sure you do not over toast them as this can make the butter taste slightly.

Making nut butter.

The first thing is to toast 2 cups of the selected nuts.

To toast, place them in a single layer on a baking sheet and toast in a preheated 175 C. (350 F) oven until very lightly browned. Watch them closely. Depending on the variety, this should take from 3 to 10 minutes. Once toasted, let them cool.

nuts-blender-1000Place them in a food processor and blend. If particles build up on the sides of the container, stop and scrape them down with a rubber spatula.

Continue processing until it begins to create a ball. You may have to break up the ball, but it is very important to be patient. Sometimes the ball will bang around a bit before it begins to break down and look creamy. This can take several minutes.

When it is balled up that I add a little olive oil. Add a teaspoon of oil and blend again. If the butter is creamy enough without it there is no need to add the oil.

Store in a sealed container in the fridge and use within 1 month.

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Asparagus with egg – Asparagi alla Bismarck

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Asparagus-with-eggFor me this dish would have to be one of my all time favourites. I love the taste of the egg yokes as they are cut and cover the asparagus. I sometimes serve this with avocado cut into small cubes.

Serves 4

Ingredients

400g (1lb) asparagus, woody ends snapped off or trimmed
4 large eggs
6 tbsp grass fed butter
1/2 cup freshly grated parmesan cheese
salt & cracked black pepper

Method

Place the asparagus in gently boiling water and cook to al dente, firm to the bite. This should take about 4 minutes, depending on the thickness of the asparagus.

Now divide the asparagus onto four warmed plates.

Melt 2 tablespoons of the grass fed butter in a frying pan over a medium heat and fry the eggs until the whites are set but the yolks remain soft. Place one egg on top of each bunch of asparagus.

Melt the remaining butter in a small pan and then drizzle it over the asparagus. Sprinkle with a little salt, and some coarsely ground black pepper.

Next sprinkle the fresh parmesan cheese equally over each plate.

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Farsumagru Steak Stuffed With Meats and Eggs

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Farsumauru-webFarsumagru 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.

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Giacomo’s Antipasto

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antipasto-2The 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.

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Caprese Salad

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Caprese-Salad-webCaprese salad is a family favorite of mine. I love the fresh taste and is quick and easy to bring together. 

Serves 4 

2-3 heirloom beefsteak tomatoes, cored and cut into 10mm (1/2-inch) thick slices
200g (8 oz) wet mozzarella cheese
1/4 cup extra-virgin olive oil
1 tbsp balsamic vinegar
15 small basil leaves
Sea salt
fresh ground black pepper, to taste 

Method 

Arrange sliced tomatoes on a large serving platter.

Cut mozzarella cheese and place over tomatoes.

Drizzle with olive oil and balsamic vinegar.

Sprinkle with basil, salt and pepper, and serve immediately. Serves 4.

 

 

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Eating Savoury by Jimmy Boswell

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Cover-special-5-00“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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Shrimp Scampi

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This recipe is from my new savory eBook, “Savory by Jimmy Boswell” on SPECIAL for $7.50 NZD ($5.90 USD) All recipes are in imperial and metric so no conversion needed. 85 recipes, 135 pages with loads of pictures 

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

ShrimpScampiShrimp Scampi

You’ll enjoy these delicious little morsels smothered in garlic and butter. For a little added flavour I like using long green onions and red chilli pepper flakes to liven up the dish a bit. 

Ingredients 

1 kg (2.2 lb) medium sized shrimp peeled and deveined. Leave the tails on for added flavour.

1 bunch of spring onions chopped on an angle 1cm long

4 large cloves of garlic chopped

2 Tbsp of butter

1 Tbsp extra virgin olive or coconut oil

1/4 cup of chicken stock (broth)

1/2 cup of dry white wine

1/4 cup cream (optional)

1/2 tsp of crushed red chilli pepper flakes

1/4 tsp salt

1/4 tsp fresh ground black pepper

1/4 cup of parsley

2 lemons quartered 

Method 

Heat butter and oil in a large skillet. Add onions and shrimp for 1 minute. Add garlic for another minute. Turn shrimp over and sprinkle with salt, black pepper and red chilli pepper flakes.  Cook for one minute. 

Add wine and broth and reduce for about 1 minute. Finish with the whipping cream if desired (it’s delicious). 

Serve sprinkled with parsley with lemon wedges on the side.

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Spicy Green Bean and Salad

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Spicy-BeanServes 4

Ingredients 

400 g (1 lb) fresh green beans, strings removed, ends snapped or cut off

1/4 cup onion, finely chopped

2 tbsp lime juice or white vinegar

1 tbsp olive oil

1/2 teaspoon sea salt

1/2 teaspoon dried oregano

3/4 cup packed, chopped coriander

1/3 cup bottled, pickled jalapeno chilli peppers, sliced

1/3 cup chopped red onion

1/2 cup crumbled feta cheese

1/2 avocado, sliced or cut into 25 mm long pieces

1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes

Method 

Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely. 

Place beans in a large bowl. Gently mix in the lime juice or vinegar, olive oil, 1/4 cup onion, sliced pickled jalapenos, sea salt, oregano and coriander (cilantro). Let sit for half an hour.

When ready to serve, gently mix in the chopped red onion and cheese.  Serve the avocado slices and tomato wedges on the side or mixed into the salad.

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