PANCETTA RECIPES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS ...



Pan-fried scallops with parsnip purée & pancetta crumbs ... image

Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée

Provided by Barney Desmazery

Categories     Dinner, Starter

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 3

Number Of Ingredients 9

1 tbsp vegetable oil
9 large scallops , coral removed (see tip, below)
juice ½ lemon
50g pancetta , cut into 5cm slices
50g fresh breadcrumb
1 tbsp thyme leaf , chopped
200g parsnip , cut into chunks
200ml full-fat milk
small knob of butter

Steps:

  • To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
  • To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
  • Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
  • Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.

Nutrition Facts : Calories 291 calories, FatContent 14 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5 grams fiber, ProteinContent 17 grams protein, SodiumContent 1.2 milligram of sodium

BEST CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES



Best Christmas Turkey | Turkey Recipes | Jamie Oliver Recipes image

I always think that turkey's not just for Christmas – in fact, done right, it rocks for Sunday roast

Total Time 3 hours 40 minutes

Yield 8

Number Of Ingredients 18

1 sprig of fresh sage
12 strips higher-welfare pancetta or thinly sliced streaky bacon
1 bulb garlic
4 medium red onions
2 sticks celery
1 big handful of breadcrumbs
1 handful of dried apricots
300 g higher-welfare minced pork
1 lemon
1 pinch of grated nutmeg
1 large free-range egg
12 small sprigs of fresh rosemary plus a few extra
4-4.5 kg higher-welfare turkey at room temperature
2 carrots
1 large orange
olive oil
2 tablespoons plain flour
1.1 litres organic chicken or vegetable stock

Steps:

    1. Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil. Pick the sage leaves and add to the pan with 6 of the pancetta or bacon strips.
    2. Peel and chop 2 garlic cloves and 1 onion. Trim and chop the celery and add to the pan with the garlic and onion. Fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, roughly chop the apricots and stir them in.
    3. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of sea salt and freshly ground black pepper, and mix everything together well. Slice the remaining strips of pancetta or bacon in half and peel and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.
    4. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This will give your turkey thighs a fantastic flavour and will keep them moist while they cook.
    5. Peel the remaining onions and chop in half, and peel and thickly slice the carrots.
    6. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes!
    7. Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity.
    8. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).
    9. Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions and remaining cloves of garlic, cover with tin foil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4 and roast for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer. Remove the tin foil for the last 45 minutes to brown the bird.
    10. Carefully lift the turkey out of the tray and rest on a board covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds.
    11. When the resting time's nearly up, skim off the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl.
    12. Carve your turkey, serve with the gravy and dig in!

Nutrition Facts : Calories 572 calories, FatContent 21.9 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 75.2 g protein, CarbohydrateContent 20.4 g carbohydrate, SugarContent 13.5 g sugar, SodiumContent 2.16 g salt, FiberContent 3.6 g fibre

More about "pancetta recipes recipes"

POTATO PANCETTA FRITTATA RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 1 hours 55 minutes
Category main-dish
  • Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.
See details


CLASSIC CARBONARA WITH PANCETTA RECIPE | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
See details


GORDON RAMSAY'S BRUSSELS SPROUTS WITH PANCETTA | DINNE…
Dec 16, 2021 · Gordon Ramsay’s Brussels sprouts with pancetta is by far our favourite Brussels sprouts recipe. Gordon Ramsay is known for doing things a little differently, and this recipe for Brussels sprouts with pancetta …
From goodto.com
See details


PASTA RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
Pasta recipes (155). Comforting, easy and versatile, pasta is the ultimate crowd-pleaser. Whether it’s a rich, slow-cooked ragù on a cold winter’s day or a bright, fresh-flavoured dish to enjoy in the sun, make the most of this amazing store cupboard (or beautifully homemade) ingredient with our huge selection of perfect pasta recipes.
From jamieoliver.com
See details


EASY BREAKFAST-FOR-DINNER RECIPES | RECIPES, DINNERS AN…
Parmesan French Toast with Pancetta and Eggs Put a savory spin on French toast with this delicious recipe. Just don't be surprised if you start craving it for breakfast, lunch and dinner!
From foodnetwork.com
See details


EASY BREAKFAST-FOR-DINNER RECIPES | RECIPES, DINNERS AN…
Parmesan French Toast with Pancetta and Eggs Put a savory spin on French toast with this delicious recipe. Just don't be surprised if you start craving it for breakfast, lunch and dinner!
From foodnetwork.com
See details


BAREFOOT CONTESSA | PEAS & PANCETTA | RECIPES
Peas & Pancetta from Barefoot Contessa. Heat the olive oil in a medium (10-inch) sauté pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta …
From barefootcontessa.com
See details


ROASTED BRUSSELS SPROUTS WITH PANCETTA RECIPE | BOBBY FLAY ...
Deselect All. 3 tablespoons olive oil. 1/2 pound sliced pancetta, diced. 4 shallots, thinly sliced. 1 pound Brussels sprouts, trimmed and halved. 8 baby Yukon gold potatoes, quartered
From foodnetwork.com
See details


BUTTERNUT SQUASH RECIPES | JAMIE OLIVER RECIPES | JAMIE O…
Butternut squash recipes (73). Butternut squash is sweet, nutty and can be used for all sorts of dishes. It’s a great addition to risottos and soups, is brilliant stuffed into ravioli, perfect for enhancing …
From jamieoliver.com
See details


LAMB RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
Tasty lamb recipes (73). Explore our selection of lamb recipes for inspiration on everything from speedy weeknight suppers to slow-cooked classics. Whether it’s a fragrant biryani, a slow …
From jamieoliver.com
See details