PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS
Porchetta is a thing of complete joy. You can cook this as the epic centrepiece of a big feast with all the trimmings, or serve it up on a board with a carving knife at a party with buns, condiments, salad and gravy for dunking. Just wow.
Total Time 5 hours 30 minutes
Yield 16 to 20
Number Of Ingredients 18
Steps:
- Get your meat out of the fridge and up to room temperature before you cook it.
- For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
- Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
- Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
- Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
- Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
- Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
- When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
- Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
- Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.
- Remove the porchetta to a board to rest for at least 30 minutes. Meanwhile, place the roasting tray over a medium heat on the hob.
- Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
- Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
- Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
- Carve up the beautiful porchetta, and serve it as you wish.
Nutrition Facts : Calories 725 calories, FatContent 49.1 g fat, SaturatedFatContent 16.9 g saturated fat, ProteinContent 48.1 g protein, CarbohydrateContent 19.6 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 0.8 g salt, FiberContent 3.2 g fibre
LASAGNE | RECIPES - JAMIE OLIVER
This lasagne relies on two base sauces – Bolognese (either meat or veg) made with the nutritious tomato base sauce, and the classic white base sauce. Simply layer it all up between pasta sheets and let the oven work its magic.
Total Time 1 hours 15 minutes
Yield 10
Number Of Ingredients 5
Steps:
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
- Preheat the oven to 180°C/350°F/gas 4.
- Put a fifth of your Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
- Dollop a fifth of your white sauce over the Bolognese and swirl it in, then cover with an even layer of pasta sheets.
- Repeat the layering until all the lasagne sheets and sauces are used up.
- Grate over the cheese.
- Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
- Bake for 45 minutes, or until the pasta is hot through and soft.
- Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.
Nutrition Facts : Calories 408 calories, FatContent 14.4 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 24.5 g protein, CarbohydrateContent 48.3 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 0.4 g salt, FiberContent 2.3 g fibre
More about "christmas meat ideas recipes"
PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS
Porchetta is a thing of complete joy. You can cook this as the epic centrepiece of a big feast with all the trimmings, or serve it up on a board with a carving knife at a party with buns, condiments, salad and gravy for dunking. Just wow.
From jamieoliver.com
Total Time 5 hours 30 minutes
Calories 725 calories per serving
From jamieoliver.com
Total Time 5 hours 30 minutes
Calories 725 calories per serving
- Get your meat out of the fridge and up to room temperature before you cook it.
- For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
- Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
- Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
- Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
- Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
- Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
- When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
- Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
- Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.
- Remove the porchetta to a board to rest for at least 30 minutes. Meanwhile, place the roasting tray over a medium heat on the hob.
- Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
- Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
- Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
- Carve up the beautiful porchetta, and serve it as you wish.
See details
LASAGNE | RECIPES - JAMIE OLIVER
This lasagne relies on two base sauces – Bolognese (either meat or veg) made with the nutritious tomato base sauce, and the classic white base sauce. Simply layer it all up between pasta sheets and let the oven work its magic.
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 408 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 408 calories per serving
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
- Preheat the oven to 180°C/350°F/gas 4.
- Put a fifth of your Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
- Dollop a fifth of your white sauce over the Bolognese and swirl it in, then cover with an even layer of pasta sheets.
- Repeat the layering until all the lasagne sheets and sauces are used up.
- Grate over the cheese.
- Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
- Bake for 45 minutes, or until the pasta is hot through and soft.
- Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.
See details
LASAGNE | RECIPES - JAMIE OLIVER
This lasagne relies on two base sauces – Bolognese (either meat or veg) made with the nutritious tomato base sauce, and the classic white base sauce. Simply layer it all up between pasta sheets and let the oven work its magic.
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 408 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 408 calories per serving
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
- Preheat the oven to 180°C/350°F/gas 4.
- Put a fifth of your Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
- Dollop a fifth of your white sauce over the Bolognese and swirl it in, then cover with an even layer of pasta sheets.
- Repeat the layering until all the lasagne sheets and sauces are used up.
- Grate over the cheese.
- Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
- Bake for 45 minutes, or until the pasta is hot through and soft.
- Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.
See details
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