I often make this spread and keep in the fridge to form part of a snack. I love it spread in the middle of celery pieces as well a cucumber slices. This is also how I serve it as part of an Antipasto.

This can be made several days ahead and should be stored covered in the fridge for up to 5 days. 

Serves 6 – 8 as part of an Antipasto 

Ingredients 

3 tbsp chopped onion
2 cloves garlic, peeled & minced
2 tbsp coconut or olive oil
1/2 cup brandy
150g (6 oz) trimmed chicken livers
5 large egg yolks
1 cup whole grass fed milk or coconut milk
1/4 tbsp coconut flour
1/2 tsp grated nutmeg
1/4 tsp ground allspice
salt & fresh ground black pepper

Method 

Preheat oven to 170C (350F).

Heat the olive oil in a skillet, and cook the onions until lightly golden brown, then add the garlic and cook another minute or two.

Remove from the heat and add the brandy and then return to the heat and cook until the brandy has reduced by half.

Place the onion mixture in a food processor along with the chicken livers and egg yolks and blend until smooth.

Add the milk, flour, nutmeg, allspice, salt and pepper and blend until well mixed. Pour the mixture into

 a ceramic oven proof bowl (crock) large enough to hold it all, and then place the crock in a larger oven-proof pan and filled halfway up the sides of the crock with water.

Bake until the spread has set when a knife inserted into the centre comes out clean, about 50 to 55 minutes.

Remove from the water bath, and cool to room temperature. This can be made several days ahead and should be stored covered in the fridge for up to 5 days.

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For me this dish would have to be one of my all time favourites. I love the taste of the egg yokes as they are cut and cover the asparagus. I sometimes serve this with avocado cut into small cubes.

Serves 4

Ingredients

400g (1lb) asparagus, woody ends snapped off or trimmed
4 large eggs
6 tbsp grass fed butter
1/2 cup freshly grated parmesan cheese
salt & cracked black pepper

Method

Place the asparagus in gently boiling water and cook to al dente, firm to the bite. This should take about 4 minutes, depending on the thickness of the asparagus.

Now divide the asparagus onto four warmed plates.

Melt 2 tablespoons of the grass fed butter in a frying pan over a medium heat and fry the eggs until the whites are set but the yolks remain soft. Place one egg on top of each bunch of asparagus.

Melt the remaining butter in a small pan and then drizzle it over the asparagus. Sprinkle with a little salt, and some coarsely ground black pepper.

Next sprinkle the fresh parmesan cheese equally over each plate.

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Beef Agglassato is another Sicilian dish and its said that it originated in Palermo. It uses the eye of the rump (round). The rump eye is a cut taken from the tip of the rump. It resembles the fillet but is a lot tougher than the fillet (loin). 

This recipe is a great use of the rump eye. The Sicilian word “agglassato” means “glazed” and this dish is finished with an onion and wine glaze. 

Ingredients 

2 big onions, roughly chopped

750 gm (1.7 lb) beef eye rump (round)

2 bay leaves

1 tbsp fresh rosemary leaves, whole

2 garlic cloves, halved

6 cherry tomatoes

1 tsp each salt and fresh ground black pepper

Water

80 ml – ⅓ cup white wine

3 tbsp extra virgin olive oil 

Method 

Cut 4 slits, about 10-12mm (1/2 inch) deep evenly along the meat and fill them with the halved garlic cloves and half of the rosemary. 

Pre-heat oven to 175C (350F). 

Tie the meat with some kitchen string evenly in 4-5 places. This step is not essential, but it keeps the meat in shape while cooking and makes for a better final presentation. Season with salt and pepper by rubbing all over the beef and then set aside to rest for 10-15 minutes. 

In a cast iron casserole pot heat the oil and when hot place the meat and seal all sides and ends. Remove from the heat and add the onions, bay leaves, rosemary, tomatoes, olive oil. Add enough water till its up to ¾ of the meat from the top. 

Now cover the pot and place in the oven and cook for about 1 hour or until the meat is cooked through. Remove from the oven and place the meat on a warmed serving plate and cover with foil (tenting) and rest for 5-8 minutes. 

If the water has not completely evaporated after this time place the pot on the stove on a medium heat and simmer until the sauce has reduced and is slightly think. 

Add the meat back to the dish and add the white wine and simmer 3 minutes turning the meat to baste it. Remove from the heat and place the meat on a cutting board. 

Slice it into thin, 0.5 cm (0.2 inch) slices. 

Serve warm with the onion sauce on the top and balsamic fried mushrooms and rustic potato or sweet potato fries.

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Farsumagru is steak stuffed with meats, cheeses, eggs and vegetables and then rolled to look like a roast and is a very traditional dish from Sicily. While it looks simple once its sliced it reveals a myriad of ingredients and taste. 

It can be served at room temperature, but it’s terrific hot out of the roasting pan, the delicious meat juices drizzled over the slices. Have your butcher butterfly the steak you buy to facilitate pounding.

Ingredients 

1 bunch spinach or Swiss chard
7 tablespoons extra-virgin olive or coconut oil
1 small onion, finely diced
1kg (2.2 pounds) rump (round) steak, or similar cut of beef, cut into single slice not more than 12mm (1/2-inch) thick and butterflied
1/4 cup grated pecorino cheese
1/4 dry rough ground shiitake mushrooms (you will have to grind them)
100g (1/4 pound) mince (ground) veal, lamb, beef or pork
1/4 cup chopped Italian parsley
Salt and fresh ground black pepper

2 large eggs
3 hard boiled eggs
400g (1 pound) equal amounts various cold cuts and cheeses. This should include salami, prosciutto, provolone or caciocavallo cheeses, cut in medium dice or julienne strips
1/2 cup fresh or frozen peas
1 cup dry red wine
1 cup veal, beef or chicken stock (broth), homemade preferred
2 tablespoons tomato paste

Method

Remove hard stems from spinach, wash well and drain. Place spinach, with only wash water clinging to leaves, in medium saucepan. Gently cook over medium heat about 10 minutes, or until tender. Remove pan from heat and let spinach cool. Drain and squeeze to remove as much water as possible, then set aside.

Heat 3 tablespoons olive or coconut oil in sauté pan. Add onion and sauté until just golden then remove from heat. Place in large bowl big enough to hold all the fillings later on.

Pound out steak slice to 4-5mm (1/4-inch) thickness with mallet or flat side of heavy cleaver. Do not tear meat.

Mix pecorino cheese, mince and parsley in bowl with sautéed onion. Season to taste with salt and pepper.

Add raw eggs and mix again, combine well. Spread mixture evenly on pounded meat. Place hard-cooked eggs lengthwise, in row, on meat mixture. Scatter cold cuts and cheeses, peas and spinach evenly on top of ground-meat mixture and hard-cooked eggs. Roll meat tightly over stuffing into shape of log and tie with string in several places to secure during cooking.

Brown meat roll in large skillet in remaining 4 tablespoons oil, turning often. When meat is browned, place in heat-proof casserole dish. Pour in wine and stock (broth). Add tomato paste and stir liquids well to disperse paste then bring liquid to boil, then immediately reduce to simmer. Finish cooking meat on top of stove on simmer, or in 165C (330F) oven, 1 1/2 to 2 hours, turning meat often to baste with liquid. There should be about 1 cup liquid to use as sauce in dish, left in pan when meat is done.

Remove meat from casserole, let stand in warm place about 10 minutes, then remove string. Cut into 5mm (1/4-inch) slices and serve on heated plates with sweet potato mash or salad or seasonal vegetables. Spoon on remaining pan juices.

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Caprese salad is a family favorite of mine. I love the fresh taste and is quick and easy to bring together. 

Serves 4 

2-3 heirloom beefsteak tomatoes, cored and cut into 10mm (1/2-inch) thick slices
200g (8 oz) wet mozzarella cheese
1/4 cup extra-virgin olive oil
1 tbsp balsamic vinegar
15 small basil leaves
Sea salt
fresh ground black pepper, to taste 

Method 

Arrange sliced tomatoes on a large serving platter.

Cut mozzarella cheese and place over tomatoes.

Drizzle with olive oil and balsamic vinegar.

Sprinkle with basil, salt and pepper, and serve immediately. Serves 4.

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“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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Serves 4

Ingredients 

400 g (1 lb) fresh green beans, strings removed, ends snapped or cut off

1/4 cup onion, finely chopped

2 tbsp lime juice or white vinegar

1 tbsp olive oil

1/2 teaspoon sea salt

1/2 teaspoon dried oregano

3/4 cup packed, chopped coriander

1/3 cup bottled, pickled jalapeno chilli peppers, sliced

1/3 cup chopped red onion

1/2 cup crumbled feta cheese

1/2 avocado, sliced or cut into 25 mm long pieces

1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes

Method 

Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely. 

Place beans in a large bowl. Gently mix in the lime juice or vinegar, olive oil, 1/4 cup onion, sliced pickled jalapenos, sea salt, oregano and coriander (cilantro). Let sit for half an hour.

When ready to serve, gently mix in the chopped red onion and cheese.  Serve the avocado slices and tomato wedges on the side or mixed into the salad.

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I have been cooking Osso Buco for I don’t know how many years and I still love it. I use veal or grass fed beef shin. I have also made it with lamb leg chops. 

Serves 2-4 

Ingredients 

2-4 thick cross-cut slices of veal or beef shin, bone in weighing 350–450 g (about 1 lb) each
100 ml (0.4 of a cup) extra-virgin olive or coconut oil
2 medium brown onions, finely diced
5 garlic cloves, finely chopped
2 large fresh thyme sprigs
1 100mm (4 inch) sprig of fresh rosemary
1 bay leaf
250 ml ( 1 cup) dry white wine
1kg (2.2 lb) tomatoes, peeled, seeded and crushed

2 tbsp tomato paste
250 ml ( 1 cup) veal or beef stock

sea salt and fresh ground black pepper to season

Gremolata

Grated zest of 2 medium lemons 
Grated zest of 1 orange 
4 tablespoons flat-leaf parsley, very finely chopped 
3 cloves garlic, finely minced 

Method

Pat the meat portions dry with a paper towel and season with salt and pepper, rest covered for 20-30 minutes. Make a few vertical (i.e., parallel to the bone) cuts in the outer membrane of the shanks so that the meat won’t twist out of shape while it braises. 

Pre-heat oven to 160 C (320 F). 

Heat half the olive oil in a heavy-based saucepan (skillet) that is wide enough to fit the meat pieces in one layer. Add to the pan and brown the pieces on each side. 

Remove to a large casserole dish placing the meat pieces in one layer. 

Heat the remaining olive oil in the skillet, add the onion, garlic, herbs and gently sauté for 5 minutes or until the onion is translucent. 

Turn up the heat, add the wine and scrap the pan while the wine reduces. Cook until the wine has reduced by 2/3. Add the crushed tomatoes, tomato paste and stock then bring to the boil. Once its reached a boil reduce to a low simmer for 10 minutes. Taste for seasoning and adjust as required. 

Place in the middle of the warmed oven and slow cook for 2 ½ hours. Check after 2 hours. If the meat is easily separating from the bone turn the oven off and keep warm in the cooling oven. If the meat needs more time check every 15-20 minutes until it easily separates from the bone. 

Combine the ingredients for the gremolata and scatter over the osso buco and cover with the lid for 5 minutes before serving, resting on the stove top. Lift the pieces of osso buco onto plates and spoon the sauce around the meat. 

I quite often serve the osso buco on a bed of sweet potato mash with the sauce over the lot.

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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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