ROYAL COCKTAIL RECIPES

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ROYAL PASTA DOUGH | JAMIE OLIVER PASTA DOUGH RECIPE



Royal pasta dough | Jamie Oliver pasta dough recipe image

Enjoy this rolled or cut into a hundred different shapes, and feel the pride in having made pasta yourself from scratch

Total Time 30 minutes

Yield 8

Number Of Ingredients 4

400 g good-quality Tipo 00 flour plus extra for dusting
75 g fine semolina
12 large free-range eggs
2 tablespoons extra virgin olive oil

Steps:

  • This is definitely a royal pasta dough - silky, velvety pasta, made with a simple blend of Tipo 00 flour (00 means it's super-fine) and fine semolina, which has a wonderful flavour and golden colour. This blend of flours along with free-range egg yolks gives you the ultimate in pasta dough. And the best bit is, it's still super-cheap for the volume of pasta that it gives you. Enjoy this rolled or cut into a hundred different shapes, and feel the pride in making pasta yourself from scratch. Of course the world of pasta is full of rules and old wives’ tales about what you can and can’t do, but throughout Italy, in every village, town and region, they all regularly contradict each other. This method will get you into a good place, but of course you can roll it out thicker for a thicker noodle, which will simply have to be cooked for longer. The most important question to consider is, does it eat well with the sauce you’re going to pair it up with? Only you can answer that. The sauce and the pasta shape should be in harmony – the pasta is equal to the sauce. THE DOUGH Pile the flour and semolina into a large bowl and make a well in the middle. Separate the eggs and add the yolks to the well, putting the egg whites into a sandwich bag and popping into the freezer for making meringues another day. Add the oil and 4 tablespoons of cold water to the well, then use a fork to whip up with the eggs until smooth, then gradually bring the flour in from the outside. When it becomes too hard to mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic (eggs can vary in size and flour can vary in humidity; this dough shouldn’t be too wet or dry, but tweak with a touch more water or flour if you need to – use your common sense). Wrap in clingfilm and leave to relax for 30 minutes. ROLLING OUT Traditionally, Italians would have used a very large rolling pin, and you can do it that way if you like, it just requires a large flat surface and a bit of elbow grease. In this day and age, I think it’s fun and advisable to use a pasta machine. Attach it firmly to a nice clean table and divide your pasta dough into four pieces, covering everything with a damp clean tea towel to stop it drying out as you go. STAGE 1 One at a time, flatten each piece of dough by hand and run it through the thickest setting, then take the rollers down two settings and run the dough through again to make it thinner. Importantly, fold it in half and run it back through the thickest setting again – I like to repeat this a few times because it makes the dough super-smooth and turns it from a tatty sheet into one that fills out the pasta machine properly. STAGE 2 Start rolling the sheet down through each setting, dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks, folds or ripples. Take it right down to the desired thickness, which is about 2mm for shapes like linguine, tagliatelle and lasagne. For anything turned into a filled pasta, such as ravioli and tortellini, go as thin as 1mm because when it’s folded around a filling it will double up to 2mm.

Nutrition Facts : Calories 346 calories, FatContent 14.3 g fat, SaturatedFatContent 3.6 g saturated fat, ProteinContent 12.3 g protein, CarbohydrateContent 42.4 g carbohydrate, SugarContent 0.7 g sugar, SodiumContent 0.1 g salt, FiberContent 1.7 g fibre

BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES



Barbecued pork loin | Pork recipes | Jamie Oliver recipes image

Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.

Total Time 1 hours 25 minutes

Yield 12

Number Of Ingredients 23

1 heaped teaspoon fennel seeds
1 heaped teaspoon allspice berries
1 heaped teaspoon coriander seeds
1 heaped teaspoon ground nutmeg
1 heaped teaspoon smoked paprika
1 heaped teaspoon mustard powder
olive oil
2 kg higher-welfare skinless boneless pork loin
240 ml ketchup
40 ml brown sauce
1 tesapoon Tabasco sauce
6 tablespoons apple cider vinegar
6 tablespoons fresh apple juice
2 tesapoons English mustard
3 tablespoons runny honey
2 handfuls of fresh mint, flat-leaf parsley, fennel tops or dill
a few sprigs of green or purple basil
200 g beetroot
200 g red cabbage
2 fresh red chillies optional
4 Granny Smith apples
75 ml extra virgin olive oil
1 juice lemon

Steps:

    1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
    2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
    3. Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
    4. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
    5. Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
    6. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
    7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
    8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
    9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
    10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
    11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
    12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
    13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

Nutrition Facts : Calories 375 calories, FatContent 17.9 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 37 g protein, CarbohydrateContent 15.3 g carbohydrate, SugarContent 14.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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