Italian Pork Patties

Print this entry

Pork_Paddies-webThese patties are bursting with lovely flavours 

Ingredients 

2 tbsp olive or coconut oil

zest and juice 1 lemon

100g (4 oz) gluten free breadcrumbs, (almond meal or dried, crushed shiitake mushrooms for paleo)

1 kg (2.2 lb) free range pork mince (ground pork)

100g (4 oz)grated parmesan

3 tbsp chopped parsley

1 tbsp dried sage

3 garlic cloves, crushed 

Method 

Place the breadcrumbs pr shiitake mushrooms in a large mixing bowl and moisten with 2 tbsp cold water. Add the mince, Parmesan, sage, parsley, garlic and lemon zest. Season, mix well, then shape into 8 large or 12 medium flat patties. 

Heat remaining oil in a pan and cook the patties for about 7 mins on each side, or until they have a golden crust and are cooked through. You can also cook these on the BBQ.

Print this entry

Moroccan Barbecue Sauce Skewers

Print this entry

BBQ_Pork_Skewers-webThis 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

Herbed Tomato Osso Buco with Gremolata Garnish

Print this entry

osso-buco-cooked-webI 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.

Print this entry

Jimmys Apricot Chicken

Print this entry

Apricot_Chicken_WebThe 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.

 

Print this entry

Sweet and Spicy Bacon Wrapped Beef Bites

Print this entry

Bacon_Beef_Fillet_Bites_webGreat as a starter. There is a underlying layer of spicy tang with a sweet finish. The bacon wrap gives a nice, light smoky flavour. 

Ingredients 

Marinade

2 tbsp olive or coconut oil
¼ cup raw honey
1 tbsp fresh diced rosemary
pinch of sea salt
coarse ground black pepper to taste
small red onion, chopped
1-2 small fresh red chillies, cored, de-seeded and chopped fine 
2-3 garlic cloves, smashed and diced fine 

Beef Cubes 

½ kg (1.1 lb) grass fed beef fillet (tenderloin), diced into small, 25mm (1 inch) cubes
8-10 rashers chemical free streaky bacon, cit into thirds
200g (8 oz) ricotta cheese, room temperature
bamboo skewers, soaked for a couple hours 

Method 

Combine the marinade ingredients well and add the fillet cubes. Mix well to ensure the cubes are all coated, cover and marinate overnight in the fridge. 

Preheat BBQ or oven grill on high (Broiler). 

Remove the beef from fridge. 

Spread some cheese on the bacon slices, add a beef cube and wrap tight. 

Thread 3-4 pieces onto a skewer, leaving 25mm (1 inch) between each piece. 

Make as many as you need to serve. 1-2 per serve as a starter. 

Place on a rack to catch the juices as they cook under the grill if using the oven, turning often until bacon is done and crispy, about 15 minutes.

Print this entry

Slow Cooker BBQ Chicken Wings

Print this entry

BBQ_Slow_Cooker_Wings-webThis 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.

Print this entry

Slow Cooker Pork Ribs

Print this entry

Slow_Cooker_Pork_Ribs_webI 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.

 

Print this entry

Bacon Wrapped Italian Stuffed Chicken Breasts

Print this entry

Jar-open-P-LemonsI made this recipe yesterday and added a new element. I received a carton of 6 jars of Lavenders Green Preserved Lemons. They are my all time favorite, Thanks Mary.

Ingredients

200g (8 oz) of Gorgonzola cheese (You can use Ricotta if you don’t like the strong taste of the Gorgonzola)

100g (4 oz) grated Provolone or Parmigiano cheese

1 tbsp fresh thyme

1 tbsp fresh chopped oregano

1 tbsp fresh chopped Italian parsley

Italian-Stuffed_Breast

 

1 tbsp fresh chopped rosemary

5-6 chicken breasts

6 slices Lavenders Green Preserved Lemon

salt and fresh ground black pepper

Instructions

6-12 strips of chemical free bacon (depends on the size of your chicken breasts)

Pulse the cheeses and herbs until combined in a food processor. Scrape into a small bowl and pop into the freezer for 20 minutes or so. You can also combine in a bowl, it will take a bit of elbow grease.

Prep chicken breasts by rubbing pieces of the Lavenders Green preserved lemon pieces on all faces of the breasts, rest for 20 minutes.  Reserve the lemon slices for later.

Now slicing a pocket lengthwise down the length of the chicken. Season the chicken breast with salt and pepper on all surfaces and inside the pocket.

When ready to stuff, place a good amount of filling inside each chicken breast, spread it out along

the whole pocket with your fingers, then mash it in place. It will not close fully but that’s OK.

Wrap two slices of bacon around the entire breast.  Using the reserved lemon slices give the breasts another rub over the bacon.

Pre-heat your oven grill (broiler) on high. Grill for about 8 minutes per side – more or less depending on the thickness of your chicken. After 8 minutes flip and cook for another 8 minutes or until the breasts are cooked through. Remove from the oven, cover with foil and allow the chicken to rest and cool for a few minutes before serving.

Print this entry

Dijon Honey Mustard Chicken Fingers

Print this entry

Honey-dijon-Bacon-Chicken-fIngredients 

400g (1 pound) of chicken tenderloins

400g (1 pound) chemical free streaky bacon

1/2 cup raw honey

¼ cup Dijon mustard

1 tsp fresh crushed garlic

½ tsp chilli flakes (optional)

1 tablespoon red wine vinegar

salt and fresh ground pepper 

Method 

Whisk together the honey, mustard, garlic, chilli and red wine vinegar. Season with salt and pepper to taste. 

Season the tenderloins with salt and pepper then add them to the marinade and mix well so the tenderloins are well coated. Cover and rest in the fridge for 1-2 hours. 

Pre-heat oven to 190 C (375 F) 

Remove chicken from marinade and wrap each piece with bacon, you can use a tooth pick to secure the bacon to the chicken. Place on a baking tray lined with foil and brush with the honey mustard marinade over each piece. Bake for 10-12 minutes. 

After 10-12 minutes, flip each chicken over and brush again with the honey mustard. Bake another 10-12 minutes, until bacon is brown and crisp. 

Serve with seasonal fresh vegetables and sweet potato chips.

Print this entry

Fillet Mignon

Print this entry

Filet-Mignon-webWhen buying a fillet cut, I look for the lighter coloured cuts rather than the dark ones. The lighter cut indicates more ‘marbling’, which will make it more tender and juicy.   

Ingredients 

4 grass fed beef fillets, about 25mm (1 inch) thick

4 rashers chemical free streaky bacon

4 cloves garlic, pealed

4 sprigs fresh rosemary, about 50mm (2 inches) long

4 teaspoons home made garlic butter

Olive or coconut oil

Salt and fresh ground black pepper 

Method 

Pre-heat your oven to 190 C (375 F) 

Filet-Mignon-rawPat the fillets dry and rub a clove of garlic over each fillet. Season both sides with salt and pepper to taste. Wrap a rasher of bacon around each fillet and pin the end with a toothpick to secure the bacon to the steak. 

Heat a heavy based oven proof skillet with 2 tbsp of oil over a medium to high heat. The skillet should be of a size that will hold the 4 fillets in one layer with a snug fit. You don’t want too much spare room otherwise the juices can burn. 

Once the skillet has heated add the fillets in one layer and brown for 2 minutes on each side to seal the fillets. Remove from the heat. Top each fillet with 1 tsp of garlic butter and a sprig of rosemary. 

Place in the middle of the heated oven and cook uncovered for 15 minutes. Once cooked, remove from the oven and place the fillets on a warmed plate. Cover with foil and rest for 5 minutes. 

Serve with your choice of seasonal fresh vegetables. I sometimes serve the Mignon’s with a red wine jus poured over the steak. The steak also tastes great with a red wine and mushroom sauce.

Red_Wine_Jus-WebRed Wine Jus 

http://jimmyboswell.com/foodblog/red-wine-jus/

Print this entry