“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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These patties are bursting with lovely flavours 

Ingredients 

2 tbsp olive or coconut oil

zest and juice 1 lemon

100g (4 oz) gluten free breadcrumbs, (almond meal or dried, crushed shiitake mushrooms for paleo)

1 kg (2.2 lb) free range pork mince (ground pork)

100g (4 oz)grated parmesan

3 tbsp chopped parsley

1 tbsp dried sage

3 garlic cloves, crushed 

Method 

Place the breadcrumbs pr shiitake mushrooms in a large mixing bowl and moisten with 2 tbsp cold water. Add the mince, Parmesan, sage, parsley, garlic and lemon zest. Season, mix well, then shape into 8 large or 12 medium flat patties. 

Heat remaining oil in a pan and cook the patties for about 7 mins on each side, or until they have a golden crust and are cooked through. You can also cook these on the BBQ.

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This is a nice and tangy sauce for lamb or beef  skewers.  

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 

1 kg (2.2 lb) 2.5cm (1 inch) diced lamb or beef pieces, seasoned with salt and pepper. 

Method  

Sauce 

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. Remove from the heat and let it cool. 

Skewers 

In a large bowl add about 1 cup of the sauce and the pork pieces and mix to ensure that all of the pork is evenly coated. Cover and refrigerate for at least two hours, over night is better. 

Soak some bamboo skewers for a couple of hours. Thread 5-6 pieces of the pork onto skewers. 

Cook over a medium heat on the BBQ for 6-8 mins, turning occasionally, until browned. Glaze with some of the sauce each time you turn them. 

Tip: 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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I love my ribs and using my slow cooker is the best way to get melt in the mouth taste and texture. 

Ingredients 

2 1 kg (2.2lb) racks pork back ribs, cut into 3-4 rib sections

1 cup raw honey

1 cup pineapple juice

Juice of 1 orange

1 tbsp fine orange rind

1 tbsp fine lemon rind

3 tablespoons ginger, fresh, grated

3 spring onions (scallions), green part only, thinly sliced (optional)

Salt and fresh ground black pepper

1 1/2 teaspoons sesame seeds, toasted (optional) 

In a medium bowl, combine the honey, pineapple and orange juice, ginger and the lemon and orange rind. Arrange the ribs in a slow cooker and pour half of the sauce mixture over the ribs. Set the remaining sauce aside in the refrigerator. 

Cover and cook on low for 5 to 6 hours or on high for 3 1/2 to 4 hours, until the ribs are very tender. 

About 1/2 hour before the ribs are done, remove the sauce from the refrigerator, to bring it to room temperature. 

Arrange the ribs on plates or a wooden platter and brush both sides with some of the remaining sauce. Sprinkle with the diced spring onions and sesame seeds, if using. 

Serve the rest of the remaining sauce at the table. 

Tip: I serve these with a small bowl of warm water with a squeeze of lemon juice to clean fingers as you eat.

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Pork fillet or tenderloin as its sometimes called is a wonderful cut of meat to entertain with. Wrapping it in bacon also helps to keep it moist and juicy. 

Ingredients 

1  1kg (2.2 lb.) pork fillet (tenderloin)

1-2 tablespoon pork seasoning rub

6-8 chemical free streaky bacon slices 

Pork Seasoning Rub 

1 tablespoon salt

1 teaspoon fresh ground black pepper

1 teaspoon smoked paprika

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried thyme 

Method 

Preheat your oven to 220 C (425 F). Now To the make the rub combine all the ingredients for the rub in a bowl. 

Sprinkle 1-2 tablespoons of the seasoning and rub all over the fillet steak seasoning over the pork. 

Place the pork on a lightly greased wire rack which has been placed in a foil-lined roasting pan. 

Wrap the bacon slices firmly around the pork, having the end pieces underneath the pork to secure them in place. 

Bake for 40 minutes, remove from the oven and cover with foil and rest for 10-15 minutes. 

Slice and serve with seasonal fresh vegetables. 

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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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1 cup dry red wine, whatever your drinking

1 cup chicken or beef stock (broth)

2 cloves of garlic,

1 sprig of fresh rosemary 

Grab a small saucepan and put it over a low heat. Smash 2 garlic cloves with the flat side of your knife and drop them into the saucepan. 

Pour in the wine and submerge the rosemary sprig. If your rosemary too long to fit in the saucepan cut it in half with some scissors. 

Let the red wine simmer with the herbs over a medium heat until the volume has reduced by half. This should take about 20 minutes depending on how hot your stove is. Give it a swirl around the pan every 10 minutes to combine. 

Once reduced, pour in the stock along with a some fresh ground black pepper. 

Again, let the sauce reduce by half over a medium heat (let it simmer, but not boil) for about another 20 mins. 

You can make this ahead of time and reheat. Leaving it on a lower heat for longer will give you a much more concentrated sauce. 

Strain through a fine sieve, or just spoon out of the saucepan over the meat

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I love to make this dish when I have friends coming over for a relaxed meal. 

Ingredients 

1 kg (2.2 lb) pork belly, deboned

Sea salt

Olive or coconut oil 

Marinade

2 tsp five-spice powder

1 tsp salt

1/4 tsp fresh ground pepper 

Method 

Boil some water in a pot large enough to hold the pork belly with 2-3 teaspoons salt, and place the pork in the boiling water, making sure it is totally submerged. 

Boil uncovered for 30 minutes. Remove and drain on a wire rack. Pat dry with a paper towel and leave for about 20 minutes to dry out. 

Score the skin vertically with a knife, about 1/2 cm apart. Make sure it cuts through to the fat, as this will allow the fat to render. 

Rub about 1/2 tbsp of salt over the meat and skin. Combine marinade in a bowl and rub all over the meat (but not the skin). Place in the fridge uncovered for 4 hours or overnight. 

Preheat oven to 180 C (350 F). Rub a little salt and oil over the skin. Place on a wire rack skin side up, and pour about 1-2 cups of water into the roasting pan so that it steams the meat in the oven.  

Place the pan in the middle rack in the oven and roast for 1 hour. Increase temperature to 220C ( 425 F) and roast for another half hour or until skin starts to brown and sizzle. Turn on the grill/broiler on high to crisp up the skin, which should begin to bubble, crackle and pop! When it starts to char, and the skin is evenly crisped all over, remove from oven and let it rest for about 10-15 minutes before slicing/chopping into pieces. Best to use a chopper to do this, if not, a regular chef’s knife is fine too. 

Serve with seasonal fresh vegetables of your choice and creamy mashed sweet potato. I also love to serve this with a light red wine jus. 

For the Red Wine Jus 

1 cup dry red wine, whatever your drinking

1 cup chicken or beef stock (broth)

2 cloves of garlic,

1 sprig of fresh rosemary 

Grab a small saucepan and put it over a low heat. Smash 2 garlic cloves with the flat side of your knife and drop them into the saucepan. 

Pour in the wine and submerge the rosemary sprig. If your rosemary too long to fit in the saucepan cut it in half with some scissors.

Let the red wine simmer with the herbs over a medium heat until the volume has reduced by half. This should take about 20 minutes depending on how hot your stove is. Give it a swirl around the pan every 10 minutes to combine. 

Once reduced, pour in the stock along with a some fresh ground black pepper. 

Again, let the sauce reduce by half over a medium heat (let it simmer, but not boil) for about another 20 mins. 

You can make this ahead of time and reheat. Leaving it on a lower heat for longer will give you a much more concentrated sauce. 

Strain through a fine sieve, or just spoon out of the saucepan over the meat

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I love this yummy herb crust pork, its real comfort food. 

Ingredients 

1 kg (2.2 lb) rolled free range pork roast

1 tbsp each, fresh rosemary, sage and thyme leaves, cut fine

3 onions, halved

3 garlic cloves, crushed

1 tbsp olive or coconut oil

1 tbsp Dijon mustard

Salt and fresh ground black pepper 

Method 

Pre-heat oven to 200 C (400 F) 

Season the roast with salt and pepper.  Make a paste with the herbs, garlic, oil and mustard, then spread all over the roast. 

Place the halved onions in the bottom of a roasting pan and place the pork roast on top of them.   

Roast at 200 C (400 F) for 30 minutes, then lower the temperature to 175 C (350 F) and continue to roast for 1 hour and 15 minutes. 

Once the roast is cooked remove from the oven, cover with foil (tenting) and rest for 10-15 minutes before carving.

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Being half Sicilian I love to incorporate southern Italian flavours in my cooking. This is a wonderful looking dish to entertain friends and family with. Great colours with wonderful taste. 

Ingredients 

6 pork loin or sirloin steaks, certified free range

2 garlic cloves, peeled and crushed

pinch salt and freshly ground black pepper

6tbsp freshly grated parmesan cheese

1 tbsp fresh sage, diced very fine

2tbsp olive oil

350g (12oz) cherry tomatoes on the vine

1 handful of fresh basil leaves 

Method 

Preheat the oven to 190 C (375 F). 

Wash and pat dry the steaks. Spread a little of the crushed garlic over the pork and season on both sides. Mix the sage and cheese together. 

Place the steals in one layer in a shallow roasting tin and carefully sprinkle 1 tbsp cheese mix over each. Drizzle with a little oil and bake in the oven for 15 minutes. 

After 15 minutes remove the tray from the oven and baste the pork with the cooking juices. Arrange the cherry tomato trusses around the pork steaks. Return to the oven for a further 15 minutes until the pork is tender and the tomatoes are slightly soft. 

Sprinkle with basil leaves, cover with foil and stand for 5 minutes before serving straight from the tray. I serve with seasonal salad with glazed baby carrots and Italian herb dressing for the salad.

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