COOKIES FOR CHRISTMAS RECIPES RECIPES

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POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES



Pot Roast Pork | Pork Recipes | Jamie Oliver Recipes image

Cooking the cut this way keeps it beautifully juicy and soft – the way a pork pot roast should be

Total Time 1 hours 25 minutes

Yield 8

Number Of Ingredients 12

olive oil
2 medium red onions peeled and sliced
2 cloves garlic peeled and sliced
1.5 kg higher-welfare loin of pork boned, skinned, rolled and tied
sea salt
freshly ground black pepper
1 small bunch fresh thyme leaves picked
2 knobs butter
6 figs quartered
2 wineglasses Marsala
275 ml organic chicken stock
3 heaped tablespoons crème fraîche optional

Steps:

    1. This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
    2. Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
    3. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
    4. Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
    5. While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.

Nutrition Facts : Calories 575 calories, FatContent 41.0 g fat, SaturatedFatContent 15.7 g saturated fat, ProteinContent 31.5 g protein, CarbohydrateContent 7.6 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CELERIAC | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Celeriac | Vegetables Recipes | Jamie Oliver Recipes image

All you need to make celeriac really special is a little bit of olive oil and some lovely herbs

Total Time 40 minutes

Yield 8

Number Of Ingredients 4

1 celeriac roughly 1kg
olive oil
a few sprigs fresh lemon thyme
sea salt

Steps:

    1. This is the most underrated vegetable in the whole of the United Kingdom. It's available in every single supermarket, we walk past it all the time, and yet we still take no notice of it. It's an incredible vegetable, it's really good for you and you only need to use 2 or 3 ingredients to bring it to life and blow people's socks off.
    2. Shave off the celeriac ends and throw them away, then use your knife to peel away the outside skin, cutting away any cracks and crannies as you go. Once you've cut the edge you’ll be able to see the thickness of the skin you need to peel away. Chop the celeriac up into slices, then into rough 1cm cubes.
    3. Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous – then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender. Make sure you keep it moving - you want it to fry lightly from the bottom, and kind of steam in its own moisture.
    4. At this stage, you have two choices. You can either serve it up blonde or you can take the lid off and fry for a further 4 minutes or so, to take the colour much darker. This is such a flexible recipe, you can make it the day before and reheat when you need, or you can blitz it up with some stock for a delicious soup. Give it a try.

Nutrition Facts : Calories 34 calories, FatContent 1.8 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 1.5 g protein, CarbohydrateContent 2.8 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0.67 g salt, FiberContent 4.7 g fibre

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