PIGS IN BLANKETS RECIPE | JAMIE OLIVER PORK RECIPES
Use this method to ensure you get super-sticky, shiny, caramelised pigs in blankets for your Christmas feast. Delicious!
Total Time 45 minutes
Yield 12 as a side
Number Of Ingredients 5
Steps:
- GET AHEAD 1. Working one at a time, lay the bacon out on a board and run the sharp side of your knife along the length of the rasher to stretch it out – this will make it even crispier. 2. Dot with a few herb leaves, then place a sausage at one end and roll the bacon around it until it’s totally wrapped up. Place in a roasting tray and repeat till they’re all done. ON THE DAY 1. Cook in a preheated oven at 180°C/350°F/gas 4 for 30 minutes, or until golden, gnarly and cooked through. 2. Using a fish slice, scrape the pigs in blankets from the bottom of the tray, leaving them in there, then add the Worcestershire sauce and give it a good shake, scraping all that sticky goodness from the bottom of the tray. 3. Drizzle in the honey, then place on a medium heat on the hob and bring to the boil until caramelised, shaking continuously to coat. Serve immediately.
Nutrition Facts : Calories 149 calories, FatContent 11.4 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 9.3 g protein, CarbohydrateContent 2 g carbohydrate, SugarContent 1.1 g sugar, SodiumContent 1 g salt, FiberContent 0.3 g fibre
INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES
Provided by Instant Brands Culinary Team
Total Time 10 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Rub a little bit of olive oil over the stew meat. Place stock bones and stew meat into the Cooking Vessel.
- Once the oven has preheated, place the Cooking Vessel into the oven. Roast in the oven for about 45 minutes. Turn the bones and meat pieces half-way through cooking, until nicely browned.
- When the bones and meat are nicely browned, remove theCooking Vessel from the oven and place it into the Cooking Base.
- Add carrots, onions celery tops, garlic, parsley, bay leaves and peppercorns into the Cooking Vessel.
- Fill with cold water, 2 inches over the top of the bones (about 8-9 cups of water).
- Close the lid. Select-SLOW COOK and set the time to 12 hours. Press START.
- From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
- Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
- Once the cooking cycle is complete, open the lid.
- Strain the beef stock through strainer.
- Serve immediately or let cool to room temperature then chill in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container.
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