“Eating Savoury by Jimmy Boswell”

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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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Growing and drying your own herbs guarantees that the herbs you use are always pungent and flavourful  Try a few of the combinations I’ve listed below, and I’m sure you’ll agree. And throw out all those old bottles in the spice cabinet soon! 

Italian Seasoning 

Use this blend to impart an Italian flavour to tomato meat sauces or with vegetables like eggplant.

2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried oregano
1 teaspoon dried sage 

Combine all ingredients and store in an airtight container.

Bouquet Garni

The idea behind the bouquet garni is to add flavor without little flecks of herbs in the dish. Usually, these are dried herbs or a combination of dried and fresh. They are made into little bundles tied with a string long enough to be tied to the handle of the pot for easy removal. You can use cheesecloth, muslin, or even a tea ball to hold the herbs.

For a muslin bag, cut a 100mm x 100mm (4″x 4″) piece. Place the herbs in the middle and tie up the corners. You can also tucked herbs between two pieces of celery stalk, tied them together, and dropped them into the soup or stew. It is nice to have these bundles all made up and stored in an air-tight jar, or to mix a favorite blend and bundle it when needed. The traditional herbs used in a bouquet garni are a tablespoon each of parsley and thyme and one crumbled bay leaf. I always try to use fresh Italian parsley because I find the dried has little flavor. Here are some other combinations that I like to have on hand:

Stew Bouquet Garni
for stews, soups, meats, and other robust dishes.

1 part rosemary 
1 part thyme 
1 part sage 
1 bay leaf, crumbled 
10 peppercorns

Savory Bouquet Garni

for light soups, stews, stocks, and vegetable dishes.

2 parts marjoram 
1 part savory 
1 part thyme 
1 bay leaf, crumbled 
a few peppercorns

Herb Shaker Blend

This combo can be ground fine and used in a salt shaker. It’s good rubbed on roasts and in hearty stews. Forget the salt.

2 parts rosemary 
2 parts summer savory 
1 part thyme 
1 part marjoram

Curry powder 

Curry leaves are leaves of the kari plant, used to flavour southern Indian cooking. You can find fresh leaves in an Indian speciality food store. Toast in a heated skillet over medium heat until a shade darker and fragrant, about 4 minutes:

6 tbsp whole coriander seeds 
4 tbsp whole cumin seeds 
3 tbsp chana dal or yellow split peas 
1 tbsp black peppercorns 
1 tbsp black mustard seeds 
5 dried red chili peppers 
10 fresh or dried curry leaves (optional)

Combine the toasted spices with 2 tbsp fenugreek seeds. Grind the mixture to a powder in batches in a spice mill or electric coffee grinder. Mix well with 3 tbsp turmeric. 

Herbes de Provence 

2 Tablespoons dried basil

1 Tablespoon dried marjoram

½ Tablespoon dried rosemary

1 Tablespoon dried summer savory

2 Tablespoon dried thyme

2 teaspoon lavender flowers

1 bay leaf 

Country Blend
Perfect for salads, soups, on steamed vegetables, and blended into butter for bread and biscuits. 

This blend makes a terrific substitute for table salt. Spoon onto hot baked potatoes (forget the butter and salt). 

5 tablespoons chopped fresh thyme or 5 teaspoons dried

4 tablespoons chopped fresh basil or 4 teaspoons dried

4 tablespoons chopped fresh chervil or 4 teaspoons dried

4 tablespoons chopped fresh tarragon or 4 teaspoons dried 

Combine the herbs and store in an airtight container at room temperature. 

Fish and Seafood Herbs

Sprinkle onto fish or seafood before baking or grilling.

Add the blend to fish soup and sauce; use for making fish stock for poaching fish and shellfish. 

5 teaspoons dried basil

5 teaspoons crushed fennel seed

4 teaspoons dried parsley

1 teaspoon dried lemon peel 

Combine all herbs and store in a tightly closed glass jar at room temperature. 

Cajun Blend

Excellent with fish or poultry. Sprinkle it into a baked sweet potato or over steamed vegetables. 

2 tablespoons paprika

1 1/2 tablespoons garlic powder

1 tablespoon onion powder

1/2 tablespoon black pepper

2 teaspoons cayenne pepper

2 teaspoons dried oregano

2 teaspoons dried thyme 

Combine the herbs and spices. Store in an airtight container at room temperature. 

Fines Herbs

Season fish or poultry before cooking. Use in omelets and scrambled eggs.

Sprinkle over hot vegetables. 

3 tablespoons dried parsley

2 teaspoons dried chervil

2 teaspoons dried chives

1 1/2 teaspoons dried tarragon 

Combine the herbs. Store in a tightly covered jar at room temperature. 

Barbecue Blend

Excellent for beef, lamb, or pork. 

Sprinkle over eggplant or zucchini before grilling. 

3 tablespoons dried basil

3 tablespoons dried oregano

2 bay leaves, finely crumbled

2 tablespoons dried rosemary

1 tablespoon dried savory 

Combine the herbs. Stir in a tightly covered container at room temperature.

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At a cooking demo I was doing the other day at Palm Beach Plaza, Papamoa I was asked about storing of herbs. Here are a few tips for getting the best out of the herbs you grow this year.

Mixing and Storing Herbs and Spices

Dried herbs are stronger in flavour than fresh leaf herbs. To convert dry to fresh measurements, use approximately 3 tablespoons fresh to each tablespoon dry. In most cases use 1/3 to ¼ the amount of dried herbs as is called for fresh. In general ¼ teaspoon of spice is enough for 4 servings.

Mixing Herbs – when seasoning with herbs and spices try to complement your dish by not overwhelming the flavour of the food. Cooking spices for too long may result in overly strong flavours.

For long-cooking dishes, such as soups and stews add herbs and spices an hour or less before serving. For best results try crushing the herbs before adding to your dish. For shorter cooking-dishes try adding dry spices earlier in cooking. Fresh spices and herbs should be added towards the end of cooking.

Unless the recipe specifically calls for it, don’t use more than three herbs and spices in any one dish. The exception to this rule is East Indian cooking, which often calls for 10 or more different spices in one curry dish.

Try replacing herbs and spices called for in recipes with something different – such as Marjoram instead of Oregano, Savory instead of Thyme, Cilantro instead of Parsley, Anise seed instead of Fennel. Mixing herbs and spices will provide you with greater creativity in food preparation by allowing you to create a variety of exciting and uniquely seasoned dishes. You may just create a recipe that will be one of a kind, beloved by everyone.
Drying Herbs – try drying herbs on racks, slats or upside down by their stems. For best drying, place your herbs in a well ventilated, dry, cool environment. Ensure that you have plenty of air space and turn every few days. Another alternative to drying is using the microwave by laying the herbs out on absorbent paper and cooking on low for 3 minutes. A dehydrator is also another excellent option.

Harvesting Herbs – the best time to pick the leaves or flower buds is when they start to unfurl. Try to harvest your herbs early in the day and before noon at the latest, as the herbs are most potent then. Seeds must be collected when they turn brown and brittle. Never pick herbs in wet or humid conditions.

Storing Herbs – store spices in a cool, dark, dry place. Heat, humidity, and excessive light will result in the dry herbs and spices losing their flavour more quickly. A good way to store herbs and spices is in small, airtight glass containers. If stored properly, dried herbs and ground spices will retain their flavour for a year. Whole spices may last for 3 to 5 years. To keep larger quantities of herbs and spices fresh, store them in tightly sealed containers in the freezer.

Do not store dry herbs and spices near any humid source, such as sinks, dishwashers, kettles, coffee makers, on counter tops, stoves or microwaves. Avoid storing dry herbs and spices inside the refrigerator due to the high humid environment. 

Avoid storing near heat sources such as stoves, top of microwaves and refrigerators. For best results grind whole spices in a grinder or mortar & pestle. If you want to enhance the whole spice flavour, try roasting the whole spice in a dry skillet over a medium heat, being careful not to burn them.
 

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I love using bay in my cooking. Given the Southern Italian (Sicilian) influence that is expressed in my cooking style the

Bay Leaves

use of bay in my stocks, soups and tomato sauces is a traditional herb for me to use. Bay leaf is also called bay laurel, sweet bay, sweet laurel and laurel leaf. Bay is probably the one herb that most cooks prefer using dried than fresh, which is that I do.

The bay laurel tree is native to Asia Minor but is now grown all over the Mediterraneanas it is well suited to warm climates of the region. There are two main types of bay leaf, Mediterranean bay leaf and the Californian bay leaf. The Californian bay leaf is much stronger in flavour and the Mediterranean bay.

The best place to store your Bay leaves is in a cool, dry place, away from bright light, heat and moisture. Bay is available fresh, dried whole leaves or ground dried leaves.

Add a bay leaf or two to marinades, stock, pâtés, stews, stuffing’s and curries. When poaching fish, add a bay leaf to the water.

Store and leaf or two with rice in a tight fitting jar and the leaf will impart its flavor to the rice when cooked. Don’t over use bay in dishes as it can make whatever you are cooking bitter if too much is used. In general, 1-2 good sized leaves will suffice. If they are medium to small I would use 4 in a stock due to the volume of water they are in.

Bay leaves greatly improve flavour if you are cutting down on salt. Try adding a bay leaf or two when you boil potatoes to replace salt. Always remember to remove the whole bay leaf after cooking in any dish.

Home-made chicken stock or soup in my view would not be homemade without a bay leaf or two. Don’t worry about using the fresh herb, the dried version is usually all that is needed.

Chicken Stock

You will often find chicken carcasses in the meat section at your supermarket. I usually purchase 3-4 at a time and if I am not going to make stock that day I will freeze them so I have them at hand for when I do need to make it. You can take the carcasses straight from the freezer and place in simmering water.

I quite often make chicken stock after roasting a chicken. I will use the carcasses that I have roasted and add 1 kg of fresh chicken wings which I usually purchase when on special and freeze them for this occasion. On special you can usually pick-op the chicken wings for about $4.00 per/kg.

Ingredients

2-3     chicken carcasses
6        garlic cloves cut in half
1        teaspoon whole pepper corns (about 6-8)
1        large onion cut in half
4        celery sticks cut into chunky pieces
2        large carrots chopped into chunky pieces
2        large or 4 medium to small dried bay leaves (you can use fresh if you have them
3        sprigs of fresh rosemary
4        sprigs of fresh parsley
3        sprigs of fresh thyme
3-6lts  cold water
salt to taste
Directions

Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large soup or stock saucepan. Add the cold water and bring to the boil. Once it is boiling turn down to a simmer and skim any oil that have risen to the top.

Continue to simmer gentle heat for 3-4 hours, skimming the oils off the top as necessary. When the stock has been simmering for 3-4 hours turn off the heat then pass the stock through a fine sieve or several layers of mutton cloth to remove the ingredients.

Allow to cool for about an hour, then refrigerate. Once the stock is cold it should look clear with a slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it, 500mlfits well in a sandwich zip-lock bag . It will keep in the fridge for about 3 to 4 days and in the freezer for 2-3 months.

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Vegetable & Flower Gardening In a Small Area - By Jimmy Boswell – Gluten Free Chef

• Don’t have to worry about weeds
• Less garden pest problems
• Self-watering planters means you can water less
• Great for porches, decks, patios, and balconies
• Easy to control soil health

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