BBQ Chunky Chicken Skewers with Moroccan Barbecue Sauce

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Chunky-Chicken-Skewers-withThis is another recipe that I use chicken thighs. I like chicken thighs as they have a little more colour than breast meat and do not dry our as easily when cooked on the BBQ. 

Ingredients 

8 boneless chicken thighs, skin on, washed and patted dry and dices into chunks, about 50mm (2 inch) pieces 

Sauce 

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 

Method 

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. 

Pour sauce into a wide-mouth glass jar, cover and refrigerate. Use within 2 weeks or you can freeze in cubes for later use. 

In a large bowl add the chicken pieces, season with fresh ground sale and black pepper and mix well. 

Pour about 1 cup of the sauce over the chicken, stir to combine ensuring its all covered. Cover and rest in the fridge for at least 2 hours, over night is better. 

About 1-2 hours before you will be ready to cook soak 10-12 bamboo skewers in water. 

Remove the chicken from the oven 20 minutes before you will be ready to cook and let them come to room temperature. 

Thread 2-3 chicken pieces on each skewer depending on their size. 

Heat the BBQ on a low to medium heat and place the chicken skewers and cook for 3 minutes. Turn the pieces over and cook for another 3 minutes. Continue to turn and cook until they are cooked through, about another 5 minutes. 

Serve with your desired sides.

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Jimmys Moroccan Barbecue Sauce

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Moroccan-Barbecue-Sauce-webIngredients 

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 

Method 

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. 

Pour sauce into a wide-mouth glass jar, cover and refrigerate. Use within 2 weeks or you can freeze in cubes for later use.

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Spicy Apple BBQ Chicken Thighs

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BBQ_Chicken_ThighsI love using chicken thighs with bone in to cook on the BBQ (grill) The sauce that I use in this recipe adds a fruity taste with a bit of a kick. Make sure that you BBQ the chicken thighs over a low grill heat as you don’t want to burn the sauce that we use to baste the chicken. 

Ingredients 

8 bone in chicken thighs, skin on, washed and patted dry 

Sauce 

1 cup spicy tomato sauce of your choice

1/2 cup apple, peeled, cored and grated

1/4 cup apple juice

1/4 cup apple cider vinegar

1/4 cup raw honey

1/4 cup onion, grated

1 roasted bell pepper, halved, de-seeded and cored

1 teaspoon dried chilli flakes

3/4 teaspoon garlic powder

3/4 teaspoon fresh ground black pepper 

Method 

Sauce 

Combine all of the ingredients in a medium saucepan and bring to a boil over a medium heat. Reduce the heat and let the sauce let simmer for 15 minutes stirring occasionally. Let the sauce cool once cooked. 

Once the sauce has cooled wash and pat dry the chicken. Season with fresh ground sale and black pepper on all sides. Place in one layer in a large dish. 

Pour the sauce over the chicken and spoon all over the chicken ensuring its all covered. Cover and rest in the fridge for at least 2 hours, over night is better. 

Remove the chicken from the oven 20 minutes before you will be ready to cook and let them come to room temperature. 

Heat the BBQ on a low to medium heat and place the chicken thighs skin side down, reserve the sauce, and cook for 3 minutes. Turn the pieces over and cook for another 3 minutes. Close the lid or cover with foil, reduce the heat to low and cook for about 5-8 minutes or until they are cooked through. 

While the chicken pieces are cooking put the left over sauce in a small pot and bring to a simmer and cook over a low heat for 5-10 minutes.  

Serve with your desired sides.

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Grilled Lemon lime and Honey Chicken Skewers

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Chicken-Lemon_Honey_Ch-SkewIngredients 

4 – 6 boneless skinless chicken breast halves, cut into 1cm (1/2 inch) cubes
1 1/2 teaspoons lemon pepper
1 tablespoon fresh thyme, diced fine
1/2 teaspoon sea salt
1/3 cup fresh lemon juice
1/3 cup raw honey
200g (1/4 lb) streaky bacon, cut into 1cm (1/2 inch) pieces (optional)
Zest of 1 large lemon, I use a zester that makes strips
Zest of 1 lime

Method 

In a large bowl add the cubed chicken and the rest of the ingredients except the bacon and mix well ensuring all of the chicken cubes are well coated. Cover and rest over night in the fridge to marinade. 

The next day soak plenty of bamboo skewers in water for at least 1 hour. This will ensure that they do not burn when you cook the skewers over a hot grill. 

Take the chicken out of the fridge and let come to room temperature for at least 20 minutes before you assemble the skewers. 

To assemble, start with a chicken cube then a piece of bacon and then continue chicken, bacon etc till you have a layered skewer about 100mm, 4 inches in of length on the skewer. 

Continue with loading skewers till you have used all the chicken and bacon. 

Reserve the left over marinade to use as a baste when cooking. You can chill these covered on a flat plate until you are ready to cook. If you chill them take them out of the fridge for 20 minutes to come to room temperature before cooking. 

BBQ – on a medium heat, for 10 to 15 minutes, turning and basting every few minutes or until chicken is no longer pink & bacon, if using is crisp.

Serve with seasonal fresh salads

 

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Jimmy’s Twice Cooked Bangers and Sweet Potato Mash

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Bangers-Mash-twice-cookedNew Zealand Quality Mark lamb sausages are my choice for making this dish. I use Gluten and chemical free sausages from my local butcher.

This dish twice cooks the sausages before they join the sauce in the oven to finish. 

Serves 4 

Ingredients 

8 NZ Quality Mark lamb sausages

4 tbsp olive or coconut oil, halved

2 large brown onions, pealed and rough diced

1 cup dices celery

4 cloves of garlic, diced fine

1 cup red wine

1 cup chicken or vegetable stock (broth)

4 tbsp tomato paste

1 tbsp fresh rosemary, diced

1 tbsp fresh thyme

1 bay leaf

4 medium sized sweet potatoes, pealed and diced, rinse and rest in pot of salted cold water

Fresh ground black pepper

Sea salt 

Method 

Preheat oven to 180 C (400 F) 

In a large oven proof skillet or fry-pan over a medium heat warm up 2 tbsp of oil. Once warm but not smoking add sausages and lightly brown, turning on all sides for about 5 minutes. Once they are evenly browned transfer to the oven in the skillet. Cook for 15 minutes. 

After 15 minutes remove the sausages from the oven and transfer to a large casserole dish, I use a Dutch Oven. 

Add the balance of your oil to the skillet that the sausages were cooked in and place on your stove over a medium heat. Add the onion and garlic and cook for 5 minutes, stirring till they soften. Add the celery and cook and 5 minutes. 

Now add wine, stock, tomato paste and herbs, stir to combine. Season with salt and pepper and bring to a simmer. Once simmering, reduce heat and simmer on low for 10 minutes. 

Pour over the sausages, cover and place in the oven. Reduce the heat to 165 C and cook for 45 minutes. 

Once the sausages and sauce have been cooking in the oven for 25 minutes place the pot with the sweet potatoes and water over a high heat and with a lid on bring to a boil. Once they have cooked, 15-20 minutes remove from the heat, drain and mash to your preferred choice. Remove the sausages from the oven. 

On four warmed plates or large bowls place even portions of the mash and top with sausages and mash. Garnish with chopped parsley or fresh micro greens. 

Serve right away.

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Sweet Peas

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Sweet_PeasIn southern Italy peas are a mainstay. Add a little pancetta and toasted pine nuts and you have a wonderful dish to serve with meats, poultry or seafood. 

Serves 4-6 as a side or starter 

Ingredients 

2 thick slices pancetta or bacon, diced into smallish cubes

1 small onion, finely chopped

¼  cup pine nuts

2 tbsp butter

500 g (1.1lb) baby peas

½  tsp salt

½  tsp freshly ground black pepper 

Method 

In a frying pan, cook the pancetta for around 5 minutes until crisp. Remove from the pan and drain on a paper towel. 

Cook onion pancetta drippings until the onion is tender, about 5 minutes and then add the pine nuts and cook for a further 2 minutes until they are slightly toasted. 

Remove from the pan and add butter and peas. Cook for about 5 minutes over a medium heat. (Do not overcook.) Return onions, pine nuts and pancetta to the pan and season with salt and pepper. 

Serve as a starter or as a side with meats of your choice.

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Lamb Leg (Shank End) Stew

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Lamb_Leg_Shank_End_platedI picked up a 1kg  (2.2lb) leg of lamb on special yesterday and when I got home I was pondering what I was going to do with it. It was like a very large lamb shank and what came to mind was a stew.

Rather than bone it out I decided to cook it to one of my lamb shank recipes, Orange Rosemary Lamb Shanks http://jimmyboswell.com/foodblog/rosemary-orange-braised-lamb-shanks/ and then cube it, add some vegetables and finish it as a one pot stew with sweet potatoes.

Ingredients

1 1kg (2.2lb) New Zealand Quality Mark lamb leg, shank end

2 tbsp fine diced bacon
1 400g (16 oz) can crushed Italian tomatoes
1 tsp smoked paprika
4 tbsp olive or coconut oil
2 onions, diced fine
2 tsp chopped fresh garlic
2 cups beef stock (broth)
1 cup orange juice
Grated rind of 1 orange
1 sprig fresh rosemary 100mm (4 inch)
1 large sweet potato, pealed and diced, 10mm, (1/2 inch) cubes
1 carrot, diced, 10mm, (1/2 inch) cubes
1 cup of additional vegetables of your choice, fine diced

Directions

This dish is in fact a twice cook style of recipe. While the ingredients list looks large it comes together easily.

Preheat oven to 165 C (340 F)

To start, brown off the lamb leg in a skillet with 2 tbsp of oil on all sides and them place it in a casserole dish.

Heat the remaining oil in the frying pan and add the onions, bacon, paprika and garlic. Stir and cook for 4 minutes .

Stir in the tomatoes, beef stock, orange juice, rind and add the rosemary sprig. Cook for an additional 4 minutes. Pour over the lamb in the casserole dish.

Cover and bake for 2 hours or until the meat is tender. Remove the meat to a dish to cool.

Add the sweet potato and vegetables and cook in oven 30 minutes.

Once the lamb has cooled enough to handle cut the meat off the bone. Cut into 10mm, (1/2 inch) cubes and add to the casserole dish and return to the oven for 30 minutes.

Serve in warmed bowls.

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Braised Italian Herbed Lamb Shoulder Chops

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Braised-Italian-Herbed-LambBraised lamb shoulder chops is a meal I remember from my very young days. I remember my mother cooking this when I was 5 and she used to get me to help. She explained to me one time why it tasted so good, it’s the fact that the shoulder chops have marrow bones in them and the slow cooking releases the flavour of the marrow into the sauce. 

Shoulder chops are quite often on special and this recipe is a good one to make for a family of 4 for well under $NZ20. This recipe is easy to scale up. 

Serves 4 

Ingredients 

1kg (2.2lb) Quality Mark New Zealand lamb shoulder chops

1 medium onion, cut into quarters

3 large garlic cloves, thinly sliced

2 tbsp butter, ghee, olive or coconut oil

1 dried bay leaf

1 tsp dried thyme

1½ tbsp dried rosemary

1 tsp dried oregano

1 400g (16oz) tin Italian diced tomatoes

Sea salt and fresh ground pepper to season

½ cup chicken or vegetable stock (broth)

½ cup dry white or red wine (optional) 

Directions 

Preheat the oven to 150C (300F). 

Over medium heat melt the butter or oil in a skillet or frying pan, sauté the onion and garlic for 5 minutes then add the herbs and cook for another 2 minutes. Remove the pan contents and set aside. 

Turn heat to high, Pat dry the lamb chops then place in frying pan. Brown on both sides in batches and place the browned chops in one layer in a large baking dish. 

Turn heat to low and add the tomatoes and herbs. Bring to a simmer and add the onions. Season with salt and pepper and simmer for 5 minutes. 

Pour the sauce over the lamb chops, cover with foil or lid then place the dish into the oven. After 1 hour remove the foil and cook for a additional 2 -3 hours or until the meat is very tender and breaks up easily. Do not let the baking dish dry out and add a little more water or stock as needed. 

Reserve the pan juices and serve as a sauce over the meat and serve with mash and seasonal fresh vegetables.

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Sicilian Pork Sausage and Sage Tomato Pasta

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Sausage-and-Sage-Tomato-PasSalsiccia Di Maiale E Salvia Pasta Di Pomodoro

Sage has a distinctive flavour that Italians enjoy matching with pork and other meats. This pasta dish is easy to bring together and will impress family and friends with its authentic flavours.

Serves 4

Preparation time       10 minutes
Cooking Time           20 minutes
Substitute shape      Spaghetti
Difficulty                 Easy

Ingredients

6 Sicilian or Italian pork sausages

400g cherry tomatoes

2 tbsp fresh sage, roughly chopped

1 tbsp olive oil

½ cup each of tomato paste and dry white wine, combined

250g San Remo Gluten-free spiral pasta

Parmesan, grated to serve

¼ cup diced Italian parsley, to serve

Method

Preheat the oven to 200°C.

Halve the pork sausages lengthways and remove and discard the skins. Break the meat up into rough balls and place in a roasting dish with the cherry tomatoes. Scatter with a handful fresh sage, roughly chopped. Drizzle with 1 tbsp olive oil and season with fresh ground salt and pepper. Top with the combined tomato paste and wine.

Bake in the oven for 20 minutes, until the sausage meat has cooked through and the cherry tomatoes have softened.

Meanwhile, cook the pasta in boiling salted water, according to the instructions on the packet. Drain, add to the roasting dish and toss well with the tomatoes and sausages.

Season with a good grinding of black pepper and a little sea salt. Serve with some Parmesan grated over the top and the diced Italian parsley.

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Smoked Salmon Pasta (Pasta Al Salmone Affumicato)

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Smoke_Salmon_Penne-PlateThis 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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