FLAT BELLY TEA INGREDIENTS RECIPES

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MY FAVOURITE PAELLA | SEAFOOD RECIPES | JAMIE OLIVER RECIPES



My Favourite Paella | Seafood Recipes | Jamie Oliver Recipes image

This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful

Total Time 1 hours 10 minutes

Yield 6 to 8

Number Of Ingredients 18

olive oil
2 raw iberico chorizo sausages approximately 250g in total, thickly sliced
300 g higher-welfare pork belly skin removed, cut into 1cm pieces
1 green pepper deseeded and roughly chopped
1 red pepper deseeded and roughly chopped
5 cloves garlic peeled and roughly chopped
1 onion peeled and roughly chopped
½ a bunch fresh flat-leaf parsley (15g) leaves picked and roughly chopped, stalks finely chopped
1 good pinch saffron
400 g clams or mussels from sustainable sources, ask your fishmonger, scrubbed clean and debearded
300 g paella rice
200 g jarred red peppers in oil, drained and torn into pieces
400 g tinned chopped tomatoes
1 litre organic chicken or vegetable stock
12 large prawns from sustainable sources, ask your fishmonger, shells on
150 g squid from sustainable sources, ask your fishmonger, cleaned and finely sliced
150 g green beans sliced very thinly at an angle
1 lemon cut into wedges

Steps:

    1. Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped peppers, garlic, onion and parsley stalks along with a good pinch of salt and pepper and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften. Meanwhile pick through the shellfish and get rid of any clams or mussels that aren't tightly closed.
    2. Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 800ml of stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. This combination of flavours will be absolutely beautiful, but you’ve got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again.
    3. After 15 minutes the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns. You may want to add an extra splash of stock here if the rice looks a bit dry. Keep stirring, and as the clams and mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so. Discard any clams or mussels that don't open. Stir in the chopped parsley leaves and the juice from half your lemon wedges, and bring to the table with the remaining lemon wedges on the side and a crisp green salad.

Nutrition Facts : Calories 822 calories, FatContent 49.8 g fat, SaturatedFatContent 16.3 g saturated fat, ProteinContent 38.3 g protein, CarbohydrateContent 55.6 g carbohydrate, SugarContent 9.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS



Porchetta recipe | Jamie Oliver Christmas dinner party ideas image

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

1 x 5 kg higher-welfare pork loin with belly attached, skin on (ask your butcher to remove the bones and butterfly open the loin meat)
4 red onions
15 slices of higher-welfare smoked pancetta
olive oil
50 g unsalted butter
1 tablespoon fennel seeds
400 g free-range chicken livers cleaned, trimmed
1 bunch of fresh sage (30g)
1 bunch of fresh rosemary (30g)
½ a bottle of white wine
200 g mixed dried apricots cranberries, raisins, sultanas
50 g pine nuts
100 g Parmesan cheese
200 g stale breadcrumbs
125 ml Vin Santo
8 carrots
2 heaped tablespoons plain flour
500 ml organic chicken stock

Steps:

    1. Get your meat out of the fridge and up to room temperature before you cook it.
    2. 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.
    3. 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.
    4. Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
    5. 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.
    6. Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
    7. 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.
    8. When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
    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.
    10. 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.
    11. 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.
    12. 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.
    13. Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
    14. Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
    15. 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

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