“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

Print this entry

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.

Print this entry

Ingredients 

7 small apples or 5 large apples (I used gala apples but any sweet variety of apples will do)

1 cup water

1 teaspoon fresh lemon juice

½ cup raw honey

1 teaspoon cinnamon (I also add a pinch of cloves but this is optional) 

Method

In a large skillet, add the water and the lemon juice.  Peel, core and chop the apples into bite sized chunks and put them in the lemon, honey and water mixture. Since apples tend to brown when exposed to the air, I peeled and chopped each one individually and then put it into the lemon water.  The acid from the lemon will keep the apples from turning brown. 

Heat the skillet on a high heat until the water is boiling, cover, and reduce to a simmer for about 10-15 minutes or until the apples are soft.   

Stir in the cinnamon, and mix the sauce until it’s incorporated.  If you like a smooth apple sauce, you can drop the mixture into the food processor or use a potato masher to get to the desired consistency.  

Print this entry

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

Print this entry

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.

Print this entry

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.

Print this entry

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.

Print this entry

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.

Print this entry

Pesto is Italian to the core. To make quality pesto, first get the finest, freshest basil you can find. Its easy to make and yummy to serve when entertaining. 

Makes about 1 cup 

1 cup firmly packed with fresh basil

2 tbsp pine nuts

2 large cloves garlic, minced

2 tbsp grated Parmesan

3–4 tbsp extra virgin olive oil 

In a blender or food processor fitted with a metal blade, pulse the basil, pine nuts, garlic and Parmesan until minced. With the motor running, slowly pour in the olive oil in a steady stream and process until emulsified (until the oil is well dispersed into the mix). 

Transfer to a small bowl, cover and refrigerate until ready to serve, up to 5 days.

Print this entry

Soy sauce contains wheat and I also react to soy as well so when it is called for in a recipe this is what I use. It only takes a few minutes to prepare.

Makes 1-1⁄3 cups

240 ml molasses

90 ml balsamic vinegar

1 tbsp fine, raw sugar (adjust to taste)

Place all the ingredients in a mixing bowl and mix until well blended. Store in the fridge in a sealed glass jar or container.

Recipe from The New Zealand Gluten-Free Cookbook Jimmy Boswell 1012 Published by Penguin New Zealand http://www.jimmyboswell.com  

Photography by Sean Shadbolt http://www.foodphotography.co.nz

Print this entry