PROSCIUTTO PORK FILLET | JAMIE OLIVER RECIPES
Now this is a bit of a posh dinner. I’m talking beautiful roasted pork fillet (which is a brilliant cut of meat that’s great value for money), wrapped in pesto-spiked prosciutto and roasted until tender and juicy. Served with a silky gnocchi and pea gratin, topped with fragrant, crispy sage leaves, this dish is all about big flavours and will make you feel proud.
Total Time 50 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Pour the milk into a blender, grate in most of the cheese, add just 10 pieces of gnocchi and a pinch of black pepper, and blitz until smooth to make a sauce. Put the remaining gnocchi and the peas into a 26cm non-stick ovenproof frying pan, place on a medium heat, pour over the sauce and bring to the boil. Meanwhile, lay out a 50cm sheet of greaseproof paper, lay over the prosciutto slices side by side, slightly overlapping, then spread the pesto all over them. Trim the pork of any sinew, rub it all over with a pinch of black pepper, lay it across one end of the prosciutto and use the paper to help you roll it up, wrapping the pork in the prosciutto. Sit it on an oiled baking tray. Finely grate the remaining cheese over the gnocchi, then carefully transfer the pan to the oven. Place the pork at the bottom of the oven and cook both for 30 minutes. About 5 minutes before the time is up, take the pork tray out of the oven and use the sage as a brush to baste the pork with the juices from the tray, then carefully tear the sage leaves over the pork and return to the oven for the remaining time. Remove to rest for 5 minutes, leaving the gnocchi in the oven, then serve the pork and gnocchi together, spooning any remaining tray juices over the pork
Nutrition Facts : Calories 674 calories, FatContent 25.7 g fat, SaturatedFatContent 9.4 g saturated fat, ProteinContent 51.7 g protein, CarbohydrateContent 59.1 g carbohydrate, SugarContent 9 g sugar, SodiumContent 2.8 g salt, FiberContent 6.1 g fibre
BAKED COD WITH PROSCIUTTO | SAINSBURY'S RECIPES
This simple cod dish will be on the table and ready to eat in just over 20 minutes
Provided by Sainsbury's Team
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 6
Steps:
Preheat the oven to 200°C/fan 180°C/gas mark 6. Mix half the oil with the lemon zest, half the lemon juice and the rosemary. Brush this over the cod fillets. Lay the slices of prosciutto on a board and place one cod fillet on each slice. Wrap the prosciutto around the fillets and place in a roasting tin, lined with greaseproof paper, with the seal on the underside. Squeeze over the remaining lemon juice.
Place the cherry tomatoes around the cod fillets, and drizzle with the remaining oil. Season the whole tray with black pepper and bake in the oven for 10-12 minutes, until the fish is opaque and cooked through and the tomatoes have started to collapse, then serve.
Nutrition Facts : Calories 178 calories, FatContent 6.5 grams, SaturatedFatContent 1.7 grams, SugarContent 2.8 grams, SodiumContent 1100.0 milligrams salt, CarbohydrateContent 2.9 grams, FiberContent 1.1 grams, ProteinContent 26.5 grams
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