“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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Ingredients 

10 slices chemical free streaky Bacon, not cooked

10 fresh large Scallops

Lemon Pepper, to taste

Sea Salt, to taste

Toothpicks

Olive or coconut oil 

Method 

Turn your oven onto the grill (broil) setting. 

Carefully wrap each sea scallop with one slice of bacon and secure it with use a toothpick. 

Lightly oil a baking tray (sheet) and place the wrapped scallops on the sheet.

Sprinkle with Lemon Pepper and Sea Salt. 

Grill (broil) for 5-6 minutes, then flip the wrapped scallops over and grill for an additional 5-6 minutes. 

Remove toothpicks before serving.

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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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New Zealand Quality Mark lamb sausages are my choice for making this dish. I use Gluten and chemical free sausages from my local butcher.

This dish twice cooks the sausages before they join the sauce in the oven to finish. 

Serves 4 

Ingredients 

8 NZ Quality Mark lamb sausages

4 tbsp olive or coconut oil, halved

2 large brown onions, pealed and rough diced

1 cup dices celery

4 cloves of garlic, diced fine

1 cup red wine

1 cup chicken or vegetable stock (broth)

4 tbsp tomato paste

1 tbsp fresh rosemary, diced

1 tbsp fresh thyme

1 bay leaf

4 medium sized sweet potatoes, pealed and diced, rinse and rest in pot of salted cold water

Fresh ground black pepper

Sea salt 

Method 

Preheat oven to 180 C (400 F) 

In a large oven proof skillet or fry-pan over a medium heat warm up 2 tbsp of oil. Once warm but not smoking add sausages and lightly brown, turning on all sides for about 5 minutes. Once they are evenly browned transfer to the oven in the skillet. Cook for 15 minutes. 

After 15 minutes remove the sausages from the oven and transfer to a large casserole dish, I use a Dutch Oven. 

Add the balance of your oil to the skillet that the sausages were cooked in and place on your stove over a medium heat. Add the onion and garlic and cook for 5 minutes, stirring till they soften. Add the celery and cook and 5 minutes. 

Now add wine, stock, tomato paste and herbs, stir to combine. Season with salt and pepper and bring to a simmer. Once simmering, reduce heat and simmer on low for 10 minutes. 

Pour over the sausages, cover and place in the oven. Reduce the heat to 165 C and cook for 45 minutes. 

Once the sausages and sauce have been cooking in the oven for 25 minutes place the pot with the sweet potatoes and water over a high heat and with a lid on bring to a boil. Once they have cooked, 15-20 minutes remove from the heat, drain and mash to your preferred choice. Remove the sausages from the oven. 

On four warmed plates or large bowls place even portions of the mash and top with sausages and mash. Garnish with chopped parsley or fresh micro greens. 

Serve right away.

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In southern Italy peas are a mainstay. Add a little pancetta and toasted pine nuts and you have a wonderful dish to serve with meats, poultry or seafood. 

Serves 4-6 as a side or starter 

Ingredients 

2 thick slices pancetta or bacon, diced into smallish cubes

1 small onion, finely chopped

¼  cup pine nuts

2 tbsp butter

500 g (1.1lb) baby peas

½  tsp salt

½  tsp freshly ground black pepper 

Method 

In a frying pan, cook the pancetta for around 5 minutes until crisp. Remove from the pan and drain on a paper towel. 

Cook onion pancetta drippings until the onion is tender, about 5 minutes and then add the pine nuts and cook for a further 2 minutes until they are slightly toasted. 

Remove from the pan and add butter and peas. Cook for about 5 minutes over a medium heat. (Do not overcook.) Return onions, pine nuts and pancetta to the pan and season with salt and pepper. 

Serve as a starter or as a side with meats of your choice.

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A quick to plate brunch and the kids love. 

Ingredients 

1kg (2.2lb) chicken nibbles (bites)
1/4 teaspoon fine ground sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive or coconut oil
2 tablespoons fresh thyme, chopped
1 tablespoon fresh basil, chopped
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
3 tablespoons raw honey

Method 

In a bowl season the chicken nibbles with salt and pepper. In a small metal bowl sitting in some warm water mix together the oil, thyme, vinegar, honey, lemon juice and basil until its quite fluid. 

Pour over the seasoned chicken nibbles and turn the chicken in the bowl until the nibbles are evenly coated. Cover the bowl and let it marinade in the fridge for at least 2 hours. Over night is even better. 

Remove from the fridge 20 minutes before you want to cook and let the chicken come to room temperature. While the chicken is warming up get your BBQ started on a medium high heat. 

Once the bbq grill is up to temp cook chicken for about 15 minutes, basting with sauce and turning chicken halfway through cooking. Continue barbecuing, without basting, until brown all over and cooked through. Reheat reserved sauce to serve with the chicken. 

I serve this with sweet potato chips cooked on the bbq and a fresh seasonal salad. 

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I make these when I have leftover chicken roast from the day before. This is an easy breakfast or brunch.

2 1/2 cups shredded cooked chicken

310g (12 oz)can corn kernels, drained

1 small red capsicum, finely diced

1/2 bunch spinach, leaves shredded

2 tablespoons coconut or plain Gluten free flour, sifted

6 eggs, lightly beaten

1/4 cup olive oil 

Salad 

80g (3 oz) mixed salad leaves

1 Lebanese cucumber, halved lengthways, deseeded, cut into matchsticks

2 carrots, peeled, cut into matchsticks

250g (10 oz) cherry tomatoes, halved

1 1/2 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

pinch white sugar

1 teaspoon Gluten free dijon mustard 

Preheat oven to 160°C. Place chicken, corn, capsicum and spinach in a large bowl. Stir in flour and eggs. Season with salt and pepper. Mix well. 

Heat half the oil in a large, non-stick frying pan over medium heat. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre, adding remaining oil as required. Transfer to a wire rack over a baking tray lined with paper towel, to drain. Keep warm in oven while cooking remaining fritters. 

Meanwhile, combine salad leaves, cucumber, carrots and tomatoes in a large bowl. Whisk vinegar, oil, sugar, mustard and salt and pepper in a jug. Pour over salad and toss to combine. 

Divide salad among plates. Top with fritters and serve.

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Makes 12 pancakes.

Photo to come

Ingredients
1 cup brown rice flour
1/2 cup potato starch
1/2 cup ground almonds
3 teaspoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate chips, optional

Directions

In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt.

In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips if desired.

Pour batter by 1/4 cupfuls onto a hot plate coated with cooking spray. Turn when bubbles form on top.

Cook until the second side is golden brown. 

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I remember as a younger person, about 7 years old sitting in the kitchen with a hand mincer, attached to a wooden chair and being given the job of mincing up the left-over lamb, hogget or mutton roast from the day before. It’s a job I loved and I still do. These days I have a Kenwood Mixer with the mincer attachment so the job now is “no sweat” 

Shepherd’s Pie, not to be confused with Cottage Pie was originally an English dish made with left-over lamb, hogget or mutton roast that is minced up. In English terms a Cottage Pie is made with beef not lamb. In the US a Shepherd’s Pie is usually made with beef.

A Shepherd’s Pie is essentially cooked in a casserole dish, lined with cooked meat and vegetables, topped with mashed potatoes, and baked. I prefer to use a sweet potato mash. 

1250 g (2.75 lb) cold roast lamb, minced (ground)

1 large onion chopped

1 cup each of fine diced carrots and celery

1250 g (2.75 lb) sweet potatoes

8 tablespoons butter or ghee 125g (1 stick for the US)

2 tablespoons butter for topping onto the mash

1/2 cup chicken or vegetable stock (broth)

Salt, pepper, other seasonings of choice

3 slices of tomato 

Peel and quarter sweet potatoes, boil in salted water until tender (about 20 minutes). 

While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan. 

Sauté onions  in butter for 5 minutes and then add the rest of the vegetables, Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes.   

Add minced (ground) lamb to a large casserole dish. Add salt and pepper and mix in the vegetables. 

Mash the sweet potatoes in bowl with remainder of butter, season to taste. 

Distribute the mashed sweet potatoes on top of the mince and vegetables. Rough up with a fork so that there are peaks that will brown nicely. Place little knobs of butter on top of the mash. Top with tomato slices.

Cook in 190 C (400 F) degree oven heated through with the top nice and brown (about 30 minutes). Grill (broil) for last few minutes if necessary to brown.

My Kenwood with Mincer attachment, I love it

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The mix can be made the day before so they are ready to cook for breakfast or brunch. They have a wonderful fresh and juicy taste and will be a hit with the kids as well as the adults. Serve with an egg on the side and some sautéed button mushrooms. 

ghee or coconut oil for frying

1 small onion, diced

1 medium sweet apple such as Gala, peeled and diced

500 g (about 1 pound) chicken mince (ground) You can also use Turkey mince as well

1 tbsp finely chopped fresh sage

1 tbsp raw honey

1/2 teaspoon fennel seed, chopped

3/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper 

Coconut flour, about 1 cup for dredging

Heat 2 tbsp of ghee or oil in a large, nonstick fry pan (skillet) over a medium heat. Add onion and cook for about 2 minutes to soften the onion. Add apples and cook stirring for another 2 minutes. Remove from heat and transfer to a large bowl to cool for 5 minutes. Clean the fry pan. 

Add chicken, sage, honey, fennel, salt and pepper to the bowl with the apples and onions. Gently mix to combine. Cover and rest in the fridge for 1 hour to let the mix set (firm up). You can leave this over night if desired. 

Preheat oven to 160 C (350 F) 

Add 2-3 tbsp of ghee or oil to the fry pan and place over a medium heat. Using a 1/3-cup measure, scoop 4 portions of the mixture, shape into a paddie, about 75 mm wide (3 inch) and coat, (dredge) with coconut flour and place them into pan. 

Cook until the patties are browned and cooked through, about 3 minutes per side, adjusting the heat as necessary to prevent burning. Place the cooked paddies on a plate and keep warm in the oven. 

Add additional ghee or oil if required repeat with remaining paddie mixture. Serve with your choice of breakfast sides such as eggs and mushrooms or a fresh seasonal salad.

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