Category Archives: Roasts


Manawa Honey Apple Bacon BBQ Sauce


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This is a wonderful semi-sweet honey apple bacon bbq sauce that is ideal to finish a slow roasted pork or lamb shoulder. It also goes well with grilled chicken nibbles.

Many bbq sauces are full of sugar and to me, over sweet. With the yummy fats released with a lamb or pork shoulder these fats combine with the sauce to give a tangy mild sweet finish.

The sauce is also great with sweet, soft cheeses.

1/3 cup semisweet honey  
1 gala apple (cored and cubed)
1 granny smith apple (cored and cubed)
1/2 large red onion (1/4 inch chop)
Sumac-bbq-sauce-1125g thick-cut bacon (chopped and cooked)
6 garlic cloves (diced)
2 cups tomato sauce
1/4 cup tomato paste
1/3 cup (80ml) cider vinegar
1/4 cup (60ml) Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 tablespoon salt
½ tsp sumac (use 1 tsp for a tarter flavour) I use Mrs Rogers in NZ
1 tsp horopito powder (optional)
1-2 tablespoons extra virgin olive oil
1-2 cups apple juice


In a large pot add the wet ingredients with the bacon, apples, pepper and onion. Cook on med-low heat for 30-40 mins, until the apples and onions have become soft. Add the sumac and Horopito if using and cook for another 10 minutes.

In a blender wiz, the sauce to make it smooth and return to the pot. Add 1-2 cups of apple juice to make the sauce thinner (to your liking) and cook at a simmer for 10 minutes.

Bottle while hot into warm bottles or jars and seal tight. Once opened store in the fridge for up to 1 month.

Recipe developed for Manawa Honey NZ
by Chef Jimmy Boswell
© 2017 Chef Jimmy Boswell & Manawa Honey NZ

Roasted Lamb Leg or Shoulder Herb Crumbed

F-Dog-Lamb_CrmMy goto Gluten-free crumb is made by Fogdog here in New Zealand. Its ideal for this recipe and carries the fresh herb flavour so well. Its like a taste of spring in the middle of winter.

2 cups of Fogdog GF Breadcrumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1 1/2 teaspoons finely chopped fresh thyme
Fogdog-Gluten-Free-Breadcrumbs-21/2 teaspoon ground sea salt
1/4 teaspoon black pepper
2 1/2 tablespoons good olive oil

1 lamb leg or shoulder roast, about 2kg
¼ cup olive oil
½ cup Dijon mustard
2 onions, quartered
Salt and pepper to season


The crumb

In a medium sized bowl combine together the Fogdog GF crumbs, parsley, mint, rosemary, thyme, salt and pepper in a bowl. Let rest for a few minutes and give the crumb another toss.

Now drizzle with 2 1/2 tablespoons good olive oil and toss until combined well. Rest on your bench for a 30 minutes and use.

Preheat the oven to 220℃.

Place the onions and rosemary into the bottom of a large heavy based ovenproof dish.

Season the lamb leg with salt and pepper. Coat with a light, even covering of mustard and place into the dish. Press the herb crumb mix on to the top of the lamb. Cover with a lid and place in the oven.

Cook for 30 minutes.

Reduce the oven temperature to 150℃ and continue to cook for 2 ½ hours.

Remove lid from the dish and cook for a final 15-30 minutes.

Remove the lamb from the oven and allow the lamb to rest for 10 minutes.

Bourbon Bacon Jam

2016-bc-jam-webFor my bacon jam I select bacon that has a low fat level. I love to make it with dry cured, smoked bacon. During the cooking of the bacon remove as much of the oils released from the bacon and set this aside. I treat it like duck fat, wonderful for roasted vegies.


600g bacon, fat trimmed off, sliced into small pieces
2 cups of shallots, finely chopped
2 cups red onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon chili powder
½ teaspoon smoked paprika
½ cup Bourbon (125ml)
½ cup honey
¼ cup balsamic vinegar

Cook the bacon pieces in batches to allow for it to cook properly without being too crispy. Cook over medium heat until  brown. Transfer to paper towels to drain excess fat off.

Pulse your shallots and onions in the food processor or cut them by hand.

Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.

Add the chili powder and smoked paprika, stir to combine.

Increase heat to high and add the bourbon (carefully) and honey. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose. Continue boiling for about 2 to 3 minutes.

Add vinegar and continue to boil for about another 3 minutes.

Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect.

Add the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken.

Turn off the heat and using a teaspoon remove any excess fat off the bacon jam. 

Now you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunky, your choice.

Transfer to jars, seal and store in the fridge.

Whole Roasted Beef Sirloin

grilled-sirloin-tvpEntertaining for a crowd? Whole roasted sirloin is a “go to” for me. This recipe is simple and easy to do.


1 whole piece of sirloin, fat on – around 2-2.5kg
3 bay leaves
2 sprigs fresh rosemary
500ml beef stock 
200ml good shiraz or cabernet sauvignon
Salt and freshly ground black pepper


Preheat oven to 150 C

In a deep sided baking dish, add stock and red wine and then place whole sirloin in baking dish and add herbs.

Season with salt and pepper

Cut two lengths of aluminium foil 10cm longer than your baking dish and pleat together to form one wide, long piece. Use the foil to totally seal the sirloin/baking dish.

Place into preheated oven and cook for 4.5 to 5 hours.

Remove from oven, remove foil and increase the heat to about 180 C.

Finish off the beef by placing into the oven for another 30-45 minutes. Remove beef, cover with foil and allow to rest.

Ladle off the juices remaining in baking dish and allow fats to settle out. Skim off fat once cooled.

Put juices into a small saucepan and reduce to about half, over low heat.

If serving immediately, cut into ‘steak’ sized slices – you’ll not achieve thin slices!

You only need a little of the gravy/jus as it is very rich. Put remaining jus into a sealed container for later!

When cold the sirloin can be sliced in paper thin slices.

Put a little cold jus (which will have solidified under refrigeration) into a small container, add thin slices of sirloin, smear a little more jus over slices and either re heat in an oven (125 C).

Chilli Honey Roasted Chicken


1 lemon, plus 3 tablespoons freshly squeezed lemon juice
4 tablespoons olive oil
2 ½ teaspoons salt
3 tablespoons freshly squeezed orange juice
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper (chilli) flakes, to taste
Black pepper, to taste
1 size 16 or 18 chicken (3.3lb), cut into 8 pieces
3 cups sliced carrots (10mm 1/2in thick slices)
1 onion, halved and thinly sliced
⅔ cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped parsley, for garnish
2 spring onions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish (optional)


Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.

In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.

Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably covered overnight in the refrigerator.

Heat oven to 200 degrees C (400F). Transfer all ingredients, including marinade, to a baking dish with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking).

When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.

Spoon carrots over chicken and top with parsley, spring onions and pistachio nuts.

Roasted Chicken Legs with Honey and Curry Glaze


6-8 chicken legs

4 tbsp Honey (1/3 cup)

Juice ½ lemon

3 pealed cloves of garlic

1 tbsp curry powder

Salt and pepper 


Preheat oven to 175C. (350 F) 

Mix the curry, garlic, lemon juice and honey into a paste.  

Pat the chicken legs dry and then season with salt and pepper. 

Baste the chicken legs all over with the honey-curry mixture. Place in a baking tray  in the oven and cook for 20 minutes and baste again.

Cook for another 20-30 minutes till the legs are cooked through. 

Once cooked cover with foil and rest for 10. 

I love to serve these on a bed of homemade red cabbage slaw as a brunch.

Bacon Wrapped Roast Beef Fillet

Roast-Beef-Fillet-webBeef fillet (tenderloin) and bacon are two meats I love. This recipe is my “go to” when I have a whole grass fed, beef fillet on hand and streaky bacon. Hmmmm, when do I not ever have streaky bacon in my fridge.

A nice piece of beef fillet has its own flavour and in this recipe I don’t add any additional flavour other than seasoning.


1kg (2.2 lbs) beef fillet (tenderloin), ends trimmed so its of uniform sizing

salt and pepper to season

400g (1 lb) streaky bacon strips

Olive oil


Lay 2 overlapping sheets of plastic wrap, measuring a 75mm (3 inches) longer than each end of the beef tenderloin, on a flat work surface.

Season the beef all over with fresh ground salt and black pepper. Rub the seasoning in to get even coverage.

Taking one piece of streaky bacon wrap it around one end and then with another wrap the other end. Continue with bacon strips slightly overlapping them in this fashion moving towards the centre until covered. I wrap the bacon firm around the fillet.

Tie roast with butcher twine to maintain shape. This will produce a uniform shape once its finished cooking and will look a million dollars what you carve it at the table.

Place the roast in the center of the plastic wrap and place one side of the wrap over the fillet and roll to overlap. Complete this a second time making sure the wrap is nice and firm.

Chill in the fridge for at least one hour.

Preheat an oven to 200ºC (400ºF) and remove the roast from the plastic wrap.

In an oven proof fry pan or skillet over medium heat, warm the oil and when hot add the roast and sear one side for 2-3 minutes until its evenly browned and roll to brown all sides. Then brown the ends. The bacon should render fats and you shouldn’t need to add more oil.

Transfer the pan to the oven and roast for medium-rare, about 30-40 minutes.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10-15 minutes.

Serve with your choice of seasonal fresh vegetables. I serve with a rosemary red wine jus.

Roasted Chicken with Passion Fruit Gravy

Roast-Chicken-Passionfruit-With winter on the way and a cold snap heading up the Island roasts are the order of the day for me. 

This recipe for me produces a slightly fruity flavour to the roast with the balance coming from the soy which brings a salty/sour balance to the sweet 


1 large roasting chicken, size 20 is ideal, thawed if frozen
3 tbsp fresh rosemary leaves, crushed
1 tsp powdered cinnamon
4 tbsp soy sauce
1 cup passion fruit juice (fresh or from concentrate)
1 cup water
2 tbsp melted butter
1 tbsp honey
4 tbsp toasted sesame seeds


Pan juices from roast
2 Tbsp cornflour
1/2 cup passion fruit juice
salt and pepper to taste 
seeds of one passion fruit (optional)


In a small bowl, combine the rosemary, cinnamon, soy sauce and passion fruit juice, honey and blend well. Put the bird in a large zip-loc bag, pour the marinade mixture over the bird, press out excess air and seal the bag. Marinade the bird in the refrigerator overnight, turning the bag over once or twice during this time.

Take the bird out of the refrigerator about 1/2 hour before beginning to roast it. 

Preheat oven to 190C. Put the bird in a large roasting pan, pour the marinade over and around it, and brush the skin of the bird with the melted butter. Put the bird in the oven and roast it, basting from time to time with pan juices. Roast for about 20 minutes per 400g or until the internal temperature reaches 75C. Remove from oven and let stand for 15 minutes, loosely covered with aluminum foil.

For the gravy, stir the cornflour into the passion fruit juice. Heat the juices remaining in the roasting pan, using a wooden spoon to scrape up any solid bits stuck to the roasting pan. Add the passion fruit juice, and bring all to a boil. Reduce heat and simmer until the gravy has thickened. Season with salt and pepper and add passion fruit seeds if desired. Pour gravy into a warmed jug.

Carve the chicken and serve with steamed or roasted vegetables of choice.

Chinese Five Spice Chicken Legs


1/2 cup honey, warmed

1 teaspoon Chinese five spice powder

1 garlic clove, crushed

2 tablespoon GF soy sauce or coconut aminos for paleo

16 (2kg) chicken drumsticks

¼ cup fresh mint leaves 


Combine warm honey, five spice, garlic and soy sauce in a jug. 

Place chicken in a large, shallow glass or ceramic dish. Add honey mixture, turn to coat, cover and refrigerate for 2 hours. 

Preheat oven to 200°C (400F). Line a baking tray with baking paper. Remove chicken from marinade, reserving marinade. 

Place chicken in a single layer on the prepared tray. 

Place in the oven and cook chicken, basting with reserved marinade halfway through cooking, for 40 minutes or until chicken is golden and cooked through. 

Add the mint leaves when basting ½ way through the cooking 

Serve with desired sides.

Orange Thyme Roasted Chicken


1 whole chicken NZ size 16 – 1.5kg (3.3lb)

2/3 cup fresh NZ Navel orange juice 

1 tablespoon honey or raw sugar

6 sprigs fresh thyme, leaves removed

Zest and juice of one lemon

2 tablespoons olive oil

1 cup chicken stock

2 garlic cloves, finely chopped

salt and fresh ground pepper 


Combine orange juice, zest, lemon juice, honey or sugar, thyme and 1 tablespoon oil in a pot and bring to a simmer for 3-4 minutes to combine ingredients. Let it cool and place in a large glass or ceramic dish. Add chicken and baste well. Cover with plastic wrap. Refrigerate for 4 hours or overnight, basting the chicken in the marinade occasionally. 

Preheat oven to 200C (400F). Transfer chicken to a large roasting pan, lightly seasoning with salt and fresh ground pepper, reserve the marinade. 

Roast for 20 minutes. 

Drain excess fat. Add reserved marinade and stock. Reduce oven temperature to 180C (375F). Roast for a further 60 minutes or until chicken is cooked through. Transfer to a platter. Cover with foil to keep warm. 

Pour pan juices into a pot and simmer over a medium heat to reduce by 1/3, skimming fat. Cover to keep warm. 

Slice chicken and serve chicken with pan juices and your choice of vegetables.