CRAZY GOOD PORK BURGER | PORK RECIPES - JAMIE OLIVER
Total Time 16 minutes
Yield 1
Number Of Ingredients 5
Steps:
- Slice the pear lengthways as finely as you can. Toss gently with the salad leaves, a little drizzle each of extra virgin olive oil and red wine vinegar, and a pinch of black pepper.
- Scrunch the minced pork in your clean hands with a pinch of seasoning, then shape into a 1cm-thick patty. Rub with 1 teaspoon of olive oil, then place in a large non-stick frying pan on a high heat for 2 minutes, while you halve and toast the bun alongside, removing it when golden.
- Flip the burger, then, after 2 minutes, crumble the blue cheese next to it to melt. Move the burger on top of the oozy cheese, jiggle around to coat, then put it on your bun base.
- Stack in as much pear and salad as the bun will hold, pop the lid on, squash and devour, with any extra salad on the side.
Nutrition Facts : Calories 669 calories, FatContent 34.5 g fat, SaturatedFatContent 12.9 g saturated fat, ProteinContent 42.3 g protein, CarbohydrateContent 50.7 g carbohydrate, SugarContent 19.3 g sugar, SodiumContent 2.5 g salt, FiberContent 6.8 g fibre
JAMIE OLIVER'S OVERNIGHT ROASTED PORK SHOULDER | SUNDA…
The perfect Sunday roast centrepiece, Jamie Oliver's slow-cooked pork shoulder is succulent, tender and a true treat the whole family will love. There will also be plenty of leftovers for sandwiches during the week ahead.
Provided by Jamie Oliver
Yield Serves 12
Number Of Ingredients 1
Steps:
Cook time: 12-14 hours.
Preheat the oven to full whack (240C/475F/gas 9). Toss the reserved pork skin in a little oil and sea salt (you can either slice it into long, thin strips or leave as one piece), lay it flat on a tray and roast until perfectly golden and crisp, keeping a close eye on it, then remove. Peel the onions, then cut into wedges with the apples. Trim and roughly chop the celery and break the garlic bulb into cloves. Scatter it all in your largest roasting tray with the sage and bay leaves, pour in the cider and add a good splash of water.
Bash the fennel seeds, cloves, dried chillies and . heaped teaspoon of salt to a fine dust in a pestle and mortar, then massage all over the pork with a drizzle of oil. Sit the pork in the tray, cover tightly with a double layer of tin foil, place in the oven and turn the temperature down to 130C/250F/gas ½ Roast for 10 to 12 hours, or until the meat pulls easily away from the bone, then remove from the oven and cover with a couple of clean tea towels to keep warm.
Turn the oven up to 200C/400F/gas 6. Peel the potatoes, then cut lengthways into wedges along with the fennel. Parboil in a couple of pans of boiling salted water – the potatoes for 7 minutes and the fennel for 6 – then drain, leave to steam dry completely, and place in a large, high-sided roasting tray (25cm x 35cm). Peel the garlic and blitz until fine with the anchovies, rosemary leaves and a good splash of boiling water in a blender. Finely grate in half the nutmeg and most of the Parmesan and pour in the cream. Add a pinch of salt and pepper, blitz again, then pour over the veg. Grate over the remaining Parmesan and bake at the bottom of the oven for 45 to 50 minutes, or until golden and bubbling. Serve everything in the middle of the table with a whole load of simply steamed seasonal greens. You’ll get a natural brothy gravy underneath the pork – reduce it on the hob before serving, if desired.
Tip: Freshen this up with a zingy salsa. Chop 2 eating apples into fine matchsticks and toss in a bowl with 2 tablespoons of cider vinegar and 4 tablespoons of extra virgin olive oil. Pick, roll up and finely slice the leaves from ½ a bunch of fresh mint and toss into the bowl with a pinch of salt and pepper. Simple.
902 calories.
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To make the marinade, measure all the ingredients into a dish and mix well.
Trim any sinew from the fillet and discard. Sit the fillet in the marinade, season with salt and black pepper and turn to coat until all the fillet is covered. Leave to marinate for a few hours in the fridge.
Preheat the oven to 220°C/200°C fan/Gas 7 and line a small roasting tin with non-stick baking paper.
Removed the fillet from the marinade (reserving the marinade to use later) and sit it in the roasting tin. Roast in the oven for 25–30 minutes, until golden brown and cooked through.
Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving.
Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally.
Carve the pork into slices and arrange on a platter. Pour the hot marinade over the top and scatter with the spring onions, red chilli and coriander. Serve with rice or noodles.
Mary’s tips:
Can be marinated up to 8 hours ahead. if serving cold can be roasted up to 4 hours ahead.
Freezes well raw in the marinade.
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