“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 from my new savory eBook, “Savory by Jimmy Boswell” on SPECIAL for $7.50 NZD ($5.90 USD) All recipes are in imperial and metric so no conversion needed. 85 recipes, 135 pages with loads of pictures 

Click this link to get your copy today. http://www.jimmyboswell.com/savoury_ebook.html 

Shrimp Scampi

You’ll enjoy these delicious little morsels smothered in garlic and butter. For a little added flavour I like using long green onions and red chilli pepper flakes to liven up the dish a bit. 

Ingredients 

1 kg (2.2 lb) medium sized shrimp peeled and deveined. Leave the tails on for added flavour.

1 bunch of spring onions chopped on an angle 1cm long

4 large cloves of garlic chopped

2 Tbsp of butter

1 Tbsp extra virgin olive or coconut oil

1/4 cup of chicken stock (broth)

1/2 cup of dry white wine

1/4 cup cream (optional)

1/2 tsp of crushed red chilli pepper flakes

1/4 tsp salt

1/4 tsp fresh ground black pepper

1/4 cup of parsley

2 lemons quartered 

Method 

Heat butter and oil in a large skillet. Add onions and shrimp for 1 minute. Add garlic for another minute. Turn shrimp over and sprinkle with salt, black pepper and red chilli pepper flakes.  Cook for one minute. 

Add wine and broth and reduce for about 1 minute. Finish with the whipping cream if desired (it’s delicious). 

Serve sprinkled with parsley with lemon wedges on the side.

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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 recipe focuses on retaining the wonderful smoky salmon taste spread thought the penne in the cream sauce. 

Serves 4-6 

Ingredients

500 g of San Remo Gluten-free penne

200 g of smoked fresh salmon slices or ends

300 ml of cream

Pinch of ground nutmeg

Salt and freshly ground black pepper

2 tbsp chopped fresh chives or parsley, to garnish

Preparation:

Cut the salmon into thin strips about 5 cm (2 inch) long. Place in a bowl with the cream and the nutmeg. Stir and then cover, and let it stand for at least 2 hours in a cool place. 

Bring a large pan of salted water to a boil for the pasta. While the water is heating, gently warm the cream and salmon mixture in a small saucepan without boiling it. 

When the water is boiling drop in the pasta all at once and cook as per the packet instructions. Drain when it is just “al dente”, 8-10 minutes. 

Pour the sauce over the pasta and mix well. Season and garnish with the chives or parsley and fresh ground black pepper if desired.

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This is a simple but elegant Mediterranean dish that will have your guests asking for more. 

Serves 4 

5          tbsp coconut oil

4 x        150-g (6 oz) salmon fillets

¼         tsp salt

1          tsp freshly ground black pepper

1          bulb fennel, chopped

3          cloves garlic, chopped

150 g    (6 oz) marinated artichoke hearts

½         cup sun-dried tomatoes, chopped

3          tsp chopped fresh dill

½         cup lemon juice

500 g    (20 oz) fresh spinach 

Preheat oven to 200 °C. (400 F) 

Lightly coat the bottom of a shallow baking dish with 1 tbsp oil . Place salmon, skin-side down, in baking dish and sprinkle with salt and pepper. Drizzle 2 tbsp oil over salmon and set aside. 

In a frying pan, heat the remaining oil and add fennel, garlic and as many artichoke hearts as you like. (Drain and pat the artichokes dry before adding them.) Sauté for about 5 minutes. Remove from heat and stir in sun-dried tomatoes, dill and lemon juice. 

Pour fennel mixture over the salmon and bake for 15–20 minutes until fish flakes with a fork. Meanwhile, thoroughly wash spinach and steam until wilted. 

Place salmon on a plate of spinach and top with fennel mixture. 

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

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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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This is an easy breakfast or brunch recipe that is full of flavours. Prepare and serve straight away as chilling will dull the taste of the fresh tomatoes.

3-4 fresh large tomatoes, sliced or about a cup of grape (cherry) tomatoes

1-2 cups cooked shrimps or prawns 

1/2 red onion, sliced

2 avocados, peeled and cut into bite-sized chunks

1/4 cup chopped fresh parsley

1 garlic clove, minced

2 teaspoons dried oregano

Red wine vinegar (a good, strong red wine vinegar)

Extra virgin olive oil (the best quality)

Salt and freshly ground black pepper 

METHOD 

Place layers of the shrimps, sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the chunks of avocado over the tomatoes. Sprinkle with parsley, garlic, and oregano. Drizzle red wine vinegar and olive oil over the platter. 

Sprinkle with salt and freshly ground black pepper. Serve immediately. Do not refrigerate as this will dull the flavour of the tomatoes.

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This is an outstanding fish dish and is always a big hit at any gathering. It is one of my favourite dishes to make when I am entertaining. 

Serves 4 

¼ cup olive oil

12 Gaetaor black olives, pitted and chopped

1 medium onion, chopped

2 tbsp capers

400-g (16 oz) Italian (Roma) tomatoes, skinned, diced and crushed with juice

4 snapper fillets or firm white fish of choice

½ cup white wine

1 cup chicken stock

salt and freshly ground black pepper, to taste 

Preheat oven to 175 °C. (350 °F) 

Heat olive oil in a large oven proof sauté pan over medium heat. Add olives, onion and capers and cook until onion is translucent. 

Add tomatoes and simmer for 5 minutes. Place snapper fillets in the pan and add wine, stock, salt and pepper. Place pan in oven and bake for 15–20 minutes. Serve fillets with sauce spooned over top. 

Tip: Gaeta olives come from Italy. They are black and mild-tasting. Any black olive could be used instead.

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A simple recipe made with capsicums, onions, tomatoes and a lot of garlic – because that’s just the way I like it. 

Serves 2 as a main or 4 as an appetizer 

1 red capsicum, sliced into thick strips

1 green capsicum, sliced into thick strips

1 brown onion, sliced

4 cloves garlic, chopped

4 tbsp extra virgin olive oil

½ cup white wine

5 skinned and diced Italian (Roma) tomatoes

1 bay leaf

500 g (1.1 lb) large scallops

1 tbsp unsalted grass fed butter

1/2 tsp salt

½ tsp freshly ground black pepper

¼ cup chopped fresh Italian parsley 

In a large frying pan, sauté the capsicums, onion and garlic in 2 tbsp olive oil until slightly tender. Deglaze the capsicum mixture with the wine. (Add the wine, turn up the heat and cook until the wine is reduced by half.) 

Lower the heat and add the tomatoes and the bay leaf. Cover and cook for 5–10 minutes, then remove the bay leaf. 

Meanwhile, thoroughly wash the scallops and pat dry with a paper towel. In another frying pan, heat the remaining 2 tbsp of olive oil and the butter. Season the scallops on both sides with the salt and pepper. 

Pan-sear the scallops for 2–3 minutes on each side until the tops are golden and crisp. 

Plate the scallops and top with the cacciatore sauce. Garnish with parsley and serve. 

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Its very fresh, easy and quick to plate. The idea with this recipe is in the way that the actual flavours of the mussels is kept fresh with minimal seasoning’s. A taste of the sea with a seasonal fresh salsa.

Serves 6–8

2 kg (4.4 lb) mussels

Parsley Salsa 

4 tbsp finely chopped fresh Italian parsley

4 cloves garlic, minced

3 tbsp olive oil

2 vine ripened or Italian (Roma) tomatoes, finely chopped

salt and freshly ground black pepper, to taste

Scrub and de-beard mussels, discarding any with broken shells.

In a bowl, combine salsa ingredients until well mixed. Store salsa in the refrigerator until required.

Place mussels on a hot barbecue or under a grill and heat until shells open. Remove from heat and add a spoonful of salsa to each mussel.

Serve immediately.

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

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