RASHER OF BACON RECIPES

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PIGS IN BLANKETS RECIPE | JAMIE OLIVER PORK RECIPES



Pigs in blankets recipe | Jamie Oliver pork recipes image

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

12 rashers of higher-welfare smoked streaky bacon
a few sprigs of fresh woody herbs, such as sage, thyme, rosemary
12 higher-welfare chipolata sausages
3 tablespoons Worcestershire sauce
1-2 teaspoons runny honey

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

CHEAT'S FISH & CHIPS | JAMIE OLIVER RECIPES



Cheat's fish & chips | Jamie Oliver recipes image

Total Time 45 minutes

Yield 4

Number Of Ingredients 11

800 g potatoes
olive oil
1 rasher of higher-welfare smoked streaky bacon
100 g stale bread
50 g plain flour
1 large free-range egg
4 x 125 g white fish fillets, skin on, scaled, pin-boned, from sustainable sources
500 g frozen peas
1 bunch of mint (30g)
red wine vinegar
extra virgin olive oil

Steps:

    1. Preheat the oven to 220°C/425°F/gas 7.
    2. Scrub the potatoes, chop lengthways into 2cm wedges, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then arrange in a single layer on your largest roasting tray. Roast for 40 minutes, or until golden and cooked through, shaking halfway.
    3. Meanwhile, roughly chop the bacon and place in a food processor, tear in the bread, add 1 tablespoon of oil and blitz into fine crumbs, then spread across a plate. Spread the flour across a second plate, and beat the egg on another.
    4. One by one, turn the fish in the flour, then the egg, letting any excess drip off, and finally turn in the bacon crumb. Line up on a non-stick baking tray and roast for 15 minutes, or until golden.
    5. Cook the peas in a pan of boiling salted water, then drain and mash well.
    6. Pick the mint leaves into a pestle and mortar, pound into a paste, then muddle in 1 tablespoon each of red wine vinegar and extra virgin olive oil, and season to perfection. Serve the fish and chips with the peas, dolloped with the mint sauce.

Nutrition Facts : Calories 555 calories, FatContent 14.7 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 39.1 g protein, CarbohydrateContent 69.5 g carbohydrate, SugarContent 9.1 g sugar, SodiumContent 1.1 g salt, FiberContent 10.2 g fibre

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