CLEMENTINE CRUSH COCKTAIL RECIPE RECIPES

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GLAZED CARROTS | JAMIE OLIVER VEGETABLE RECIPES



Glazed carrots | Jamie Oliver vegetable recipes image

I love doing carrots like this, as the simple flavour combination teamed with the clever cooking technique gives you something that makes you go wow. Carrots are sometimes seen as everyday, but not here – these bad boys are special.

Total Time 30 minutes

Yield 8 as a side

Number Of Ingredients 8

1 kg small mixed-colour carrots heirloom if you can get them
50 g unsalted butter
1 tablespoon dripping (optional)
6 cloves garlic
8 sprigs fresh thyme
2 clementines
2 tablespoons runny honey
2 fresh bay leaves

Steps:

  • 1. Trim and wash the carrots, leaving a little of the green tops on so they look pretty. 2. Melt the butter and the dripping, if you’ve got it, in a large frying pan over a medium heat. Crush the unpeeled garlic cloves with the flat side of your knife, then add to the pan, turning after 1 minute. 3. Sprinkle in the thyme sprigs (they’ll crackle a bit), squeeze in the clementine juice and add the honey, bay and a splash of water. 4. Add the carrots, sprinkle with a good pinch of sea salt and black pepper, then jiggle the pan to coat them in all that flavour. 5. Cover, reduce the heat to medium-low and cook for 10 to 15 minutes, or until the carrots are tender. 6. When the time’s up, uncover the pan and, being very vigilant, simply reduce the moisture away until you get a beautiful clementine glaze and the carrots start to catch and caramelize in a lovely way, turning often. 7. Once you think they look great, simply serve straight away, or you can remove them from the heat and crack on with your other jobs, reheating them when needed. Delicious.

Nutrition Facts : Calories 115 calories, FatContent 5.9 g fat, SaturatedFatContent 3.2 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 15.6 g carbohydrate, SugarContent 13.9 g sugar, SodiumContent 0.4 g salt, FiberContent 5.2 g fibre

PORK STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES



Pork stuffing | Pork recipes | Jamie Oliver Recipes image

A super-reliable recipe for minced pork stuffing – give your roast dinner some oomph.

Total Time 1 hours 5 minutes

Yield 10

Number Of Ingredients 9

2 large onions
50 g stale bread
200 g vac-packed chestnuts
1 kg higher-welfare shoulder of pork trimmed, diced
1 bunch of fresh sage (30g)
3 rashers of higher-welfare smoked streaky bacon
1 whole fresh nutmeg for grating
1 lemon
1 orange or clementine

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Peel, quarter and blitz the onions in a food processor until finely chopped, then tip into a large bowl.
    3. Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble in the chestnuts.
    4. Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by 1 level teaspoon of white pepper and a good pinch of sea salt.
    5. Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you’ve got some chunks and some mush – it won’t even take a minute, then tip into the mixing bowl.
    6. Because the pork is raw, you’re committed to seasoning it well, so add another pinch of salt and pepper, then scrunch it all up until well combined.
    7. Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware dish.
    8. Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour, or until bubbling and crispy. If you’re doing it as part of your Christmas lunch, you want to put it on at the same time as your spuds.
    9. Once done, pour away any excess fat before serving, if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Enjoy!

Nutrition Facts : Calories 209 calories, FatContent 8.1 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 22.2 g protein, CarbohydrateContent 11.8 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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