Asparagus with egg – Asparagi alla Bismarck

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Asparagus-with-eggFor 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

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Beef-Agglassato-webBeef 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 Steak Stuffed With Meats and Eggs

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Farsumauru-webFarsumagru 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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Salt Seasoning Chicken Breasts and Pan Fried Vegetables

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seasoning-the-chicken-breasChicken Breast 

As many of you will have found out chicken breast can end up dried out when its served. One of the most common reasons I have found relates to when you season the raw meat with salt. 

When I season chicken breast I only use pepper and herbs to start. The reason for this is that salt can remove moisture from the meat and when its cooked it can dry out quicker. I season with salt just before I cook it. 

Pan Fried Vegetables 

Time your salt seasoning when frying vegetables because if you add salt to vegetables before cooking, as soon as they hit the pan, the salt (sodium) will draw out and release moisture and they will steam and may not brown up very well. For deep, flavourful caramelization, add the salt seasoning at the end.

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Giacomo’s Antipasto

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antipasto-2The Italian translation for antipasto is ‘before the meal’ and was traditionally made up of salty olives, deli meats, marinated vegetables and cheeses and offered to diners to stimulate their appetite before the main meal. 

Unless you’re planning a party with lots of guests, keep the antipasto simple so you don’t crowd out the main meal. 

No matter how basic or lavish, antipasto should simply complement the meal you’re planning. 

The fragrance and appearance of the food that you serve is important, so blending flavours, aromas and colours will make for the most interesting antipasto plates. 

I usually prepare my antipasto selecting from the following ingredients 

Serves 20 as a starter (Scale as required for numbers) 

1-2 heads iceberg or cos lettuce

250ml (1 cup) Italian salad dressing

400g (1lb) thinly sliced ham

400g (1lb) brie or other soft cheese of choice, sliced

200g (1/2 lb) chemical free salami, thinly sliced

100g (1/4 lb) pepperoni, thinly sliced

100g (1/4 lb) prosciutto, thinly sliced

100g (1/4 lb) cold roast beef, thinly sliced

100g (1/4 lb) fresh mushrooms, sliced

200g (1/2 lb) roasted red capsicums

100g (1/4 lb) black olives, sliced

100g (1/4 lb) pickled mild green chilli peppers, sliced

100g (1/4 lb) pimento-stuffed green olives, sliced

100g (1/4 lb) Gorgonzola, crumbled

200g (1/2 lb) mozzarella, sliced

200g (1/2 lb) grated Parmesan

fresh chopped Italian herbs to garnish 

Preparation of the plate 

Remove large outer leaves from the heads of lettuce. Arrange approximately one third in a layer on a large serving platter. 

Drizzle desired amount of Italian salad dressing on top. Layer with ham and Taleggio cheese. 

Layer with another third of the lettuce leaves, desired amount of Italian salad dressing and salami. 

Repeat layering with remaining lettuce, dressing, pepperoni, prosciutto and roast beef. 

Layer with mushrooms, roasted red capsicums, black olives, green chilli peppers and green olives. Drizzle with more Italian salad dressing, as desired. 

Top with Gorgonzola, mozzarella and Parmesan. Cover and chill in the refrigerator until ready to serve. To garnish, sprinkle with fresh chopped Italian herbs, such as basil, parsley and oregano.

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Caprese Salad

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Caprese-Salad-webCaprese 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

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Cover-special-5-00“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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Shrimp Scampi

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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 

ShrimpScampiShrimp 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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Spicy Green Bean and Salad

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Spicy-BeanServes 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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Slow Roasted Beef Fillet with Tarragon Sauce

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Beef_Fillet_Roasted-webI get asked what is the best way to cook a whole beef fillet. The way that I like to cook a while fillet is a slow oven, which allows for a gentle roasting, and produces an even, rosy colour throughout the piece of meat. Another trick is roasting the beef on the pan with a sauce, which not only flavours the meat but also humidifies the oven for a moist cooking environment.

 Ingredients

1/3 cup dried porcini or shiitake mushrooms

1 cup warm water

1 kg (2.2 lb) beef fillet (tenderloin)

1 tablespoon olive or coconut oil

1 tablespoon butter

1/2 cup sliced shallots

1 pinch salt

1 cup beef stock

1/2 cup dry white wine

1/4 cup cream (heavy)

1 tablespoon butter

1 tablespoon chopped fresh tarragon

salt and ground black pepper to taste

Method 

Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.

Preheat oven to 165 C (325 F). 

Season beef generously with salt and pepper. Heat oil in a large oven-proof skillet over high heat. Place beef in the skillet and cook until brown on all sides, 5 to 8 minutes per side. Remove and rest the fillet. 

Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes. 

Pour the wine into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes. 

Pour in the stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper, stir to combine. Return beef to the skillet. 

Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read54 C (130 F). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil. 

Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Add any accumulated juices to skillet from the resting beef warm and serve, Serve with seasonal fresh vegetables and a sweet potato mash.

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