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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Chicken Breast 

As many of you will have found out chicken breast can end up dried out when its served. One of the most common reasons I have found relates to when you season the raw meat with salt. 

When I season chicken breast I only use pepper and herbs to start. The reason for this is that salt can remove moisture from the meat and when its cooked it can dry out quicker. I season with salt just before I cook it. 

Pan Fried Vegetables 

Time your salt seasoning when frying vegetables because if you add salt to vegetables before cooking, as soon as they hit the pan, the salt (sodium) will draw out and release moisture and they will steam and may not brown up very well. For deep, flavourful caramelization, add the salt seasoning at the end.

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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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The acid of the lemon with the sweetness of the apricots is a great match with thyme. 

serves 4 

Ingredients 

1 tbsp extra virgin olive oil or coconut oil
500g (1 lb) chicken breasts, boneless, skinless, about 125g each (4 oz)
1 and ½  cups preserved apricots, diced, reserve the juice
1 cup chicken stock (broth)
2 tbsp apple cider vinegar
2 tsp extra virgin olive or coconut oil,
2 medium onions, sliced

Zest from one lemon

Juice from 1 medium lemon
3 tsp thyme, fresh (or 1 1/2 tsp dried)
sea salt and fresh ground pepper to taste 

Method

Season the chicken breasts with salt and pepper over all sides. 

In a large heavy based skillet heat 1 tbsp oil of medium high heat. Sauté chicken breasts for a few minutes each side until browned (doesn’t have to cook through). 

Remove chicken from skillet and set aside in a slow cooker. 

Place 2 tbsp oil in same skillet with sliced onions. Sauté until softened and lightly browned, about 6 minutes. Add chicken stock, deglaze the pan for 2-3 minutes and then add the vinegar, diced apricot, apricot juice, thyme, lemon juice and zest and season with salt and pepper. 

Reduce heat and simmer for 5-6 minutes. Pour mixture over chicken and slow cook on low for 4-5 hours. 

Serve garnished with fresh thyme sprigs, seasonal fresh steamed vegetables and sweet potato mash.

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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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I made this recipe yesterday and added a new element. I received a carton of 6 jars of Lavenders Green Preserved Lemons. They are my all time favorite, Thanks Mary.

Ingredients

200g (8 oz) of Gorgonzola cheese (You can use Ricotta if you don’t like the strong taste of the Gorgonzola)

100g (4 oz) grated Provolone or Parmigiano cheese

1 tbsp fresh thyme

1 tbsp fresh chopped oregano

1 tbsp fresh chopped Italian parsley

1 tbsp fresh chopped rosemary

5-6 chicken breasts

6 slices Lavenders Green Preserved Lemon

salt and fresh ground black pepper

Instructions

6-12 strips of chemical free bacon (depends on the size of your chicken breasts)

Pulse the cheeses and herbs until combined in a food processor. Scrape into a small bowl and pop into the freezer for 20 minutes or so. You can also combine in a bowl, it will take a bit of elbow grease.

Prep chicken breasts by rubbing pieces of the Lavenders Green preserved lemon pieces on all faces of the breasts, rest for 20 minutes.  Reserve the lemon slices for later.

Now slicing a pocket lengthwise down the length of the chicken. Season the chicken breast with salt and pepper on all surfaces and inside the pocket.

When ready to stuff, place a good amount of filling inside each chicken breast, spread it out along

the whole pocket with your fingers, then mash it in place. It will not close fully but that’s OK.

Wrap two slices of bacon around the entire breast.  Using the reserved lemon slices give the breasts another rub over the bacon.

Pre-heat your oven grill (broiler) on high. Grill for about 8 minutes per side – more or less depending on the thickness of your chicken. After 8 minutes flip and cook for another 8 minutes or until the breasts are cooked through. Remove from the oven, cover with foil and allow the chicken to rest and cool for a few minutes before serving.

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Ingredients 

400g (1 pound) of chicken tenderloins

400g (1 pound) chemical free streaky bacon

1/2 cup raw honey

¼ cup Dijon mustard

1 tsp fresh crushed garlic

½ tsp chilli flakes (optional)

1 tablespoon red wine vinegar

salt and fresh ground pepper 

Method 

Whisk together the honey, mustard, garlic, chilli and red wine vinegar. Season with salt and pepper to taste. 

Season the tenderloins with salt and pepper then add them to the marinade and mix well so the tenderloins are well coated. Cover and rest in the fridge for 1-2 hours. 

Pre-heat oven to 190 C (375 F) 

Remove chicken from marinade and wrap each piece with bacon, you can use a tooth pick to secure the bacon to the chicken. Place on a baking tray lined with foil and brush with the honey mustard marinade over each piece. Bake for 10-12 minutes. 

After 10-12 minutes, flip each chicken over and brush again with the honey mustard. Bake another 10-12 minutes, until bacon is brown and crisp. 

Serve with seasonal fresh vegetables and sweet potato chips.

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This is an easy to make brunch dish that kids can do and they love to eat. 

Ingredients 

1 kg (2.2 lb) free range chicken tenderloins

500 g (1.1 lb) streaky bacon

1/3 cup raw honey

1 tbsp Dijon mustard

2 tsp fresh chopped thyme

1 tsp smoked paprika

Juice from half a lemon

1 tbsp orange zest

½ tsp fresh ground black pepper

pinch of salt 

Method 

Preheat oven to 175  (350 F). 

Wrap each piece of chicken with a piece of bacon. Place on a cookie tray lined with aluminum foil. 

Mix together the honey, mustard, paprika, lemon juice, zest, salt and pepper in a small bowl. Use a pastry brush to coat the tops of the bacon wrapped chicken with the glaze. 

Bake in a the oven for about 12 minutes then flip the chicken over, brush the remaining glaze on the other side and bake for another 12 minutes or until the chicken is done.

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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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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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