“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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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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The acid of the lemon with the sweetness of the apricots is a great match with thyme. 

serves 4 

Ingredients 

1 tbsp extra virgin olive oil or coconut oil
500g (1 lb) chicken breasts, boneless, skinless, about 125g each (4 oz)
1 and ½  cups preserved apricots, diced, reserve the juice
1 cup chicken stock (broth)
2 tbsp apple cider vinegar
2 tsp extra virgin olive or coconut oil,
2 medium onions, sliced

Zest from one lemon

Juice from 1 medium lemon
3 tsp thyme, fresh (or 1 1/2 tsp dried)
sea salt and fresh ground pepper to taste 

Method

Season the chicken breasts with salt and pepper over all sides. 

In a large heavy based skillet heat 1 tbsp oil of medium high heat. Sauté chicken breasts for a few minutes each side until browned (doesn’t have to cook through). 

Remove chicken from skillet and set aside in a slow cooker. 

Place 2 tbsp oil in same skillet with sliced onions. Sauté until softened and lightly browned, about 6 minutes. Add chicken stock, deglaze the pan for 2-3 minutes and then add the vinegar, diced apricot, apricot juice, thyme, lemon juice and zest and season with salt and pepper. 

Reduce heat and simmer for 5-6 minutes. Pour mixture over chicken and slow cook on low for 4-5 hours. 

Serve garnished with fresh thyme sprigs, seasonal fresh steamed vegetables and sweet potato mash.

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This is a great starter and is always a hit when I cook them. 

Ingredients 

1 kg (2.2 lbs) chicken wings

salt and fresh ground black pepper

1 cup of my barbecue sauce http://jimmyboswell.com/foodblog/jimmys-moroccan-barbecue-sauce/

3 tbsp raw honey

1-2 tsp hot sauce (optional) 

Preheat your grill (broiler). 

Slice off wing tips and discard, then slice each wing at the joint to make two separate pieces. 

Place chicken wings on a foil-lined broiler pan, sprinkle with salt and pepper, and grill (broil) 100mm (4 inches) from heat for 5 minutes. Carefully turn wings over, sprinkle again with salt and pepper, and broil for an additional 5 minutes, or until slightly crispy and and starting to brown. 

Meanwhile, whisk together barbecue sauce, honey, mustard and hot sauce in the slow cooker. Add chicken wings to the pot and ladle sauce over the top. 

Cover and cook over low heat for 4 to 5 hours, or high heat for 2 to 2 1/2 hours. 

Don’t lift the lid during the first two hours of cooking so the slow cooker can reach the correct temperature. Switch the slow cooker to the warm setting and serve. 

Makes 14-20, depending on the size of the wings.

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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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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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Ingredients 

2 kg beef chuck steak or gravy beef

1 orange

1 large brown onion, finely chopped

4 carrots, chopped chunky

1 cup beef or chicken stock (broth)

1 cup dry red wine

1/3 cup port

1/4 cup balsamic vinegar

1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves

1 teaspoon dried rosemary or 2 teaspoons fresh rosemary leaves

3 or 4 cloves of garlic, minced

400g (1 pound) button mushrooms

2 tablespoons coconut, butter or olive oil

2 tablespoons corn flour (cornstarch) or coconut flour

Salt and pepper

1/4 cup chopped fresh chives or spring onions (green onions) 

Method 

Cut chuck or gravy beef into 75-100mm (3-4 inch) strips and place in a large slow cooker preheated on low so its warm and season with salt and pepper. 

With a vegetable peeler, peal the rind from orange, trying not to get any of the white pith and sliver the orange peal into thin slices. 

In a medium sized pan, combine peel, onion, carrots, 1 cup stock, wine, port, vinegar, thyme, rosemary and garlic. Season with salt and pepper and bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to low, cover, and cook until meat is very tender when pierced, about 5 hours. 

Once the meat is tender rinse and drain mushrooms. Cut mushrooms in half lengthwise and place in a medium size frying pan heated over medium to hot heat and add butter or oil. 

Skim off and discard fat that has formed on the surface top of the liquid in slow cooker. Ladle 1 cup liquid into the pan with mushrooms. Stir mushrooms often over high heat until boiling and pour into the slow cooker with the meat and stir to combine. In a small bowl, combine flour with 1/4 cup water. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. 

Cook for 3 hours on high

Serve with your choice of vegetables and sprinkle with chives.

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A quick to prepare slow cooker recipe for those cool nights.

Serves: 2-3

4 tablespoons olive or coconut oil

2 chicken breasts, boneless, skinless or 3-4 boned chicken thighs

5 rashers smoked chemical free bacon, diced

1 cup diced spring onions

1 cup diced sweet potato

3 cloves garlic, crushed

zest of one medium lemon

juice from 1 medium lemon

1 1/2 tbsps fresh diced thyme

2 carrots, chunky diced, 1cm (1/2 inch) slices

2 sticks celery, cut in 1cm (1/2 inch) slices

1 tablespoon coconut flour or plain Gluten free flour

1 cup chicken stock

½ cup dry white wine or ¼ coconut milk

3 tablespoons tomato paste

1 pinch salt and pepper, to taste

On a plate season the chicken with salt and pepper and rub over 1 tbsp of oil

Heat 1 tbsp of oil in a large frypan and brown the chicken on all sides, about 2 minutes each side. Transfer to the slow cooker bowl.

Add 2 tbsp of oil to the frypan that the chicken was browned in and add the bacon, onion, garlic, sweet potato,  carrots and celery then gently fry, turning over for about 4 minutes.

Stir in the flour and mix into the vegetables and then gradually add the stock, stirring and then the wine, tomato paste, zest and lemon juice and season.

Bring to the boil stirring continuously. Pour over the chicken.

Cook on low for 6 – 8 hours.

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Nothing beats a good home-made tomato sauce and the smell in the kitchen as it’s cooking is just fantastic. I prefer to use whole, fresh, low-acid plum (Roma)  tomatoes.  I freeze this in 2 cup lots in zip lock bags and this gives me the option for meals in minutes.

You can use this as a base on pizza, with meatballs, as a dipping sauce and in your general cooking.

If you are using fresh tomatoes prepare them by blanching in boiling water until the skins are loose and wrinkled. I usually boil the jug and pour the boiled water over the tomatoes in a container large enough to allow them to be covered by the water.

While they are in the water take a sharp knife and score each tomato if the skins do not split. Cool in cold water to stop further cooking. Remove skins and core before dicing.

Ingredients

1 kg (2.2lbs) fresh tomatoes

1 medium–large onion, diced

2 tbsp extra virgin olive oil

3–5 cloves garlic, crushed with the flat of a knife and sliced thinly

1 cup chopped fresh basil

¼ cup chopped fresh rosemary

¼ cup chopped fresh oregano

½ cup red wine

4 bay leaves

1 cup chicken or vegetable stock

sea salt and freshly ground black pepper to taste

200 g (4 oz) tomato puree

½ cup fresh Italian parsley

Method

Sauté onion in olive oil and simmer over low heat, covered, for 10 minutes. Add the garlic, basil, rosemary and oregano and simmer, covered, for another 5 minutes or so. Uncover and add wine and bay leaves.

Continue simmering until the mixture has reduced by about half. This should take about 30–45 minutes.

Add tomatoes, chicken/vegetable stock, salt and pepper, purée and simmer for 1 hour. You can reduce the sauce further and intensify the flavour by simmering over a low heat for another 2 hours. I have let the sauce simmer for up to 4 hours when I want to develop the taste. Fresh Italian parsley can be added at the end.

Tip: If you want to turn this sauce into a base that is great for pizzas, add 10–12 sliced olives (don’t forget to remove the pips) and 2 tsp capers in the last 15–30 minutes of simmering.

Recipe from

TheNew ZealandGluten-Free Cookbook Jimmy Boswell 1012 Published by Penguin NewZealand

http://www.jimmyboswell.com 

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

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Beef stroganoff is a Russian dish of sautéed pieces of beef served in a white wine sauce with sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

I use rump steak or topside steak and love this as a Winter warmer.

1 ½ kg rump steak diced into 25mm (1 inch) cubes

1/2 cup Gluten free general flour mix

2 tsp salt

1/8 tsp fresh ground pepper

1/2 tsp dry mustard

2 med onions, thinly sliced and separated into rings

200g fresh sliced brown or white button mushrooms ( I Use Meadows fresh mushrooms)

1 cup beef stock (I use 2 tsp of Tastes Divine beef stock mixed into 1 cup of water)

½ cup dry white wine, optional

1 1/2 cups sour cream

1/4 cup Gluten free general flour mix

Trim most of the fat from steak and cut (dice) into 25mm cubes. Combine 1/2 cup flour, the salt, pepper and dry mustard in a plastic bad, add the dices rump steak and toss to coat thoroughly. Place coated, diced steak in Crock Pot and stir in onion rings and mushrooms.

Add beef stock and wine and stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour and stir into slow cooker. Serve stroganoff with hot cooked rice or a creamy mash.

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