“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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This recipe is a meatloaf mix that is wrapped in bacon and makes a great Sunday brunch or dinner. 

500g (1.1 lb) Veal or pork mince

500g (1.1 lb) lamb mince

1 red bell pepper, diced

1 onion, diced
5 cloves garlic, sliced

2 tbsp tomato paste
1 eggs

1 cup of gluten free bread crumbs

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried basil

1 tsp dried oregano

approx 8-10 pieces of chemical free streaky bacon

Salt and fresh ground pepper

Method

In a small skillet or sauté pan, over medium heat, add a few drizzles of olive oil and  the diced onion, red bell and garlic. Cook until softened and a bit caramelized, about 5 minutes.  Set aside and rest for 10 minutes to cook down a bit. 

In a large bowl add all of the ingredients except the bacon, season with salt and pepper and combine well. Divide in half and shape into 2 separate logs. Wrap in clear film and rest in the fridge for at least 2 hours. This helps to firm up the logs. Over night is better as the flavour will develop. 

When you are ready to cook pre-heat the oven to 190 C (375 F). Take the logs out of the fridge and wrap each with the streaky bacon tucking ends underneath. 

Cook for approx 35-40 minutes, until the bacon is crisp and the meatloaf is just cooked through. Serve slices with a mound of cheese and sweet potato mash and your favourite vegetables.

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Ingredients 

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.

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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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I picked up a 1kg  (2.2lb) leg of lamb on special yesterday and when I got home I was pondering what I was going to do with it. It was like a very large lamb shank and what came to mind was a stew.

Rather than bone it out I decided to cook it to one of my lamb shank recipes, Orange Rosemary Lamb Shanks http://jimmyboswell.com/foodblog/rosemary-orange-braised-lamb-shanks/ and then cube it, add some vegetables and finish it as a one pot stew with sweet potatoes.

Ingredients

1 1kg (2.2lb) New Zealand Quality Mark lamb leg, shank end

2 tbsp fine diced bacon
1 400g (16 oz) can crushed Italian tomatoes
1 tsp smoked paprika
4 tbsp olive or coconut oil
2 onions, diced fine
2 tsp chopped fresh garlic
2 cups beef stock (broth)
1 cup orange juice
Grated rind of 1 orange
1 sprig fresh rosemary 100mm (4 inch)
1 large sweet potato, pealed and diced, 10mm, (1/2 inch) cubes
1 carrot, diced, 10mm, (1/2 inch) cubes
1 cup of additional vegetables of your choice, fine diced

Directions

This dish is in fact a twice cook style of recipe. While the ingredients list looks large it comes together easily.

Preheat oven to 165 C (340 F)

To start, brown off the lamb leg in a skillet with 2 tbsp of oil on all sides and them place it in a casserole dish.

Heat the remaining oil in the frying pan and add the onions, bacon, paprika and garlic. Stir and cook for 4 minutes .

Stir in the tomatoes, beef stock, orange juice, rind and add the rosemary sprig. Cook for an additional 4 minutes. Pour over the lamb in the casserole dish.

Cover and bake for 2 hours or until the meat is tender. Remove the meat to a dish to cool.

Add the sweet potato and vegetables and cook in oven 30 minutes.

Once the lamb has cooled enough to handle cut the meat off the bone. Cut into 10mm, (1/2 inch) cubes and add to the casserole dish and return to the oven for 30 minutes.

Serve in warmed bowls.

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Braised lamb shoulder chops is a meal I remember from my very young days. I remember my mother cooking this when I was 5 and she used to get me to help. She explained to me one time why it tasted so good, it’s the fact that the shoulder chops have marrow bones in them and the slow cooking releases the flavour of the marrow into the sauce. 

Shoulder chops are quite often on special and this recipe is a good one to make for a family of 4 for well under $NZ20. This recipe is easy to scale up. 

Serves 4 

Ingredients 

1kg (2.2lb) Quality Mark New Zealand lamb shoulder chops

1 medium onion, cut into quarters

3 large garlic cloves, thinly sliced

2 tbsp butter, ghee, olive or coconut oil

1 dried bay leaf

1 tsp dried thyme

1½ tbsp dried rosemary

1 tsp dried oregano

1 400g (16oz) tin Italian diced tomatoes

Sea salt and fresh ground pepper to season

½ cup chicken or vegetable stock (broth)

½ cup dry white or red wine (optional) 

Directions 

Preheat the oven to 150C (300F). 

Over medium heat melt the butter or oil in a skillet or frying pan, sauté the onion and garlic for 5 minutes then add the herbs and cook for another 2 minutes. Remove the pan contents and set aside. 

Turn heat to high, Pat dry the lamb chops then place in frying pan. Brown on both sides in batches and place the browned chops in one layer in a large baking dish. 

Turn heat to low and add the tomatoes and herbs. Bring to a simmer and add the onions. Season with salt and pepper and simmer for 5 minutes. 

Pour the sauce over the lamb chops, cover with foil or lid then place the dish into the oven. After 1 hour remove the foil and cook for a additional 2 -3 hours or until the meat is very tender and breaks up easily. Do not let the baking dish dry out and add a little more water or stock as needed. 

Reserve the pan juices and serve as a sauce over the meat and serve with mash and seasonal fresh vegetables.

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A simple, easy to make Italian flavoured lamb dish with balanced flavours. Lamb cut-offs are from the shoulder and have some bone in which adds wonderful flavour to this.

Lamb cut-offs are a trimming from a lamb shoulder roast when the butcher is getting the roasts ready for sale. Its a yummy cut and some of the bone that is attached to the meat has great marrow in to which helps boost the flavour of the dish.

Serves 4. 

Ingredients 

900 to 1 kg (2.2lb) Quality Mark New Zealand lamb shoulder cut-offs

Coconut or olive oil
2 onions quartered
2 400g (16oz) cans of Italian (roma) crushed tomatoes
4 cloves garlic crushed or 1 teaspoon crushed garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
4 cups of fresh diced mixed vegetables of your choice
1 cup beef, chicken or vegetable stock
Salt and freshly ground pepper 

Directions  

Pre heat your oven to 165°C or if using a slow cooker, turn it on low setting. 

In a medium sized plate or bowl season the lamb cut-offs with salt and pepper. 

Heat a heavy based fry pan or skillet to a medium-high heat and add 2 tablespoons of oil. Once the oil is warm add lamb and brown on all sides in batches if required and then transfer to a medium sized casserole dish or slow cooker bowl. 

Lower the heat to medium and add 2 tablespoons of oil. Add the onions and garlic and cook off for about 5 minutes till the onion has softened. Add the tomatoes and the rest of the ingredients, season with salt and pepper to taste and bring to a simmer. Cook for 5 minutes stirring occasionally. 

Pour the sauce over the lamb, cover and cook in the oven for 3 ½ hours or cook in the slow cooker on low for 8 hours. 

Serve with mashed kumera (sweet potato) to soak up the sauce. 

Tip:    You can replace the cut-offs with 3-4 lamb shanks, just brown them off and follow the recipe. Once cooked remove the shanks, remove the meat from, dice chunky and return to the sauce to warm up just before serving. 

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I love this simple and easy to make BBQ Sauce recipe. I use it on not just ribs but on whole chicken when I roast, meats going on the BBQ and on sausages to glaze when they are just about done.

Makes 2 cups 

Ingredients 

3 tablespoons olive oil

2 medium cloves garlic, minced

1 cup Gluten-free tomato sauce (ketchup)

1/4 cup water

1/4 cup apple cider or red wine vinegar

1/4 cup molasses

2 tablespoons sweet paprika

1 tablespoon chili powder

1 teaspoon cayenne pepper

1/2 teaspoon finely grated lemon zest 

Directions 

Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until lightly browned. Stir in the tomato sauce (ketchup), water, vinegar, molasses, paprika, chili powder, cayenne pepper and lemon zest. 

Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally. 

The sauce is ready to use, or it can be cooled and refrigerated for 7 to 10 days.

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This recipe can be made with so many different cold meats from a previous meal. It’s a great brunch and you can spice it up with some chilli. 

Ingredients 

2 cups of cold meat cubed, I love to use lamb or chicken

1 large onion, diced

2 cloves of garlic, crushed

½ cup chemical free, grass fed bacon, diced

2 cups of button mushrooms, sliced

2 cup celery, dices

1 400 g (16 oz) tin Italian crushed tomatoes

½ cup of stock (broth) of your choice

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried oregano

2 tsp dried basil

Diced Italian parsley to garnish

Olive or coconut oil for frying

Fine grated parmesan cheese

Salt and fresh ground pepper to season. 

Method 

In a large skillet or heavy based fry pan over a medium to high heavy add 2 tbsp of oil. Once it hot add the onions, garlic and bacon. Sweat the onions off for about 5 minutes or until they start turning transparent. Stir frequently to ensure the garlic does not burn. If it does it can turn bitter. 

Add the celery and reduce heat to medium heat and cook for 5 minutes. Add the stock (broth) tomatoes, herbs and stir to combine and bring to a boil. Season with salt and pepper. Reduce the heat to a simmer and cook for 30 minutes, stirring occasionally. 

Add your cubed meat 5-10 minutes to warm up. Once warm serve in warmed bowls, top with grated cheese and parsley. I also put some sour cream on the top.

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Serves 4 

Ingredients

600g(1.3 lb) sweet potatoes
400g  (1 lb) lamb mince (ground) meat
1 medium onion
4 cloves of garlic
½ tbsp fresh rosemary
½ tbsp oregano
½ tbsp thyme

2 bay leaves
1/2 stick of celery
2 carrots
1 large glass of red wine
1/2 cup tomato paste
Salt and pepper
100g parmesan cheese

Olive or coconut oil
Milk
Butter
Parsley 

Method

Chop the onion, garlic, celery and dice the carrots and sauté all together in a little oil in a caste iron heavy high sided pot. Dutch oven is ideal. When soft, add the mince meat mix in well, making sure you break up the mince so it becomes as granular as possible. When browned add the wine and leave with a lid on to cook slowly in the juices. 

After half an hour or so add the tomato paste and herbs, mix well and season to taste with salt and pepper. Leave to cook gently on low for a couple of hours. Stir occasionally. Remove the lid for the last ½ hour to reduce the sauce by about ½. Keep an eye on it as you don’t want to cook all the sauce off. 

In the meantime boil the sweet potatoes in salted water until cooked. Then drain, add pepper, butter, chopped parsley and a drop of milk. Be careful not to add to much milk as we don’t want then to be too fine and creamy. Let it cool while the sauce is cooking. 

Butter the sides and bottom of a baking tray and add a layer of mashed potato, which should also cover the sides. Then add the ragu sauce (bay leaves removed). 

Finally, put a top layer of sweet potato mash over the sauce and seal. Add a few knobs of butter, sprinkle with Parmesan cheese and place in a hot oven grill (broiler) and grill until the top is golden brown and crispy. 

When ready, sprinkle with a little parsley and serve.

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