STALE BREAD RECIPES RECIPES

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MEAT STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES



Meat stuffing | Pork recipes | Jamie Oliver recipes image

Everyone loves a good stuffing. The flavour from free-range pork shoulder is far more delicious than sausagemeat – any good butcher will be able to mince this up for you, and with the slow-cooked onions and leeks, it’s a total joy to eat.

Total Time 1 hours 15 minutes

Yield 10

Number Of Ingredients 12

2 onions
2 leeks
1 bunch of fresh sage (30g)
olive oil
50 g unsalted butter
4 rashers of smoked streaky higher-welfare bacon
1 whole nutmeg for grating
400 g stale bread
200 g vac-packed chestnuts
1 kg minced higher-welfare pork shoulder
1 x 400 g tin of peaches, in juice
1 clementine

Steps:

  • GET AHEAD 1. Peel the onions, wash and trim the leeks, then finely chop them (saving the green leek tops for soup or stew). Pick the sage leaves, keep 2 nice big ones aside, then finely slice the rest. 2. Place a large frying pan on a medium heat with 1 tablespoon of oil and the butter. Finely slice and add the bacon, fry until lightly golden, then stir in the sliced sage, followed by the onions and leeks. 3. Finely grate in half the nutmeg, add a good pinch of sea salt and black pepper and cook for 15 minutes, or until soft, stirring occasionally. Leave to cool. 4. Toast the bread, then whiz it to crumbs in a food processor with the chestnuts and tip into a large bowl. Add the cooled onion mixture, the minced pork shoulder and drained peaches. 5. Using your hands, really squash and squidge everything until well mixed. Put 250g of the stuffing mixture aside to stuff the neck of your turkey (click here for the turkey recipe), then pack the rest into an appropriately sized oiled baking dish. 6. Flatten it down and use your hands to almost tuck the stuffing into the dish, so it mounds up in the middle. 7. Halve the clementine, then push the halves into the top of the stuffing, cut side up, placing 1 reserved sage leaf on each half and drizzle with 1 more tablespoon of oil. Cover and pop in the fridge. ON THE DAY 8. Bake in a preheated oven at 180°C/350°F/gas 4 for 45 to 50 minutes, or until golden, gnarly and cooked through.

Nutrition Facts : Calories 429 calories, FatContent 19.5 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 25.2 g protein, CarbohydrateContent 40.7 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0.9 g salt, FiberContent 3.7 g fibre

MEAT STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES



Meat stuffing | Pork recipes | Jamie Oliver recipes image

Everyone loves a good stuffing. The flavour from free-range pork shoulder is far more delicious than sausagemeat – any good butcher will be able to mince this up for you, and with the slow-cooked onions and leeks, it’s a total joy to eat.

Total Time 1 hours 15 minutes

Yield 10

Number Of Ingredients 12

2 onions
2 leeks
1 bunch of fresh sage (30g)
olive oil
50 g unsalted butter
4 rashers of smoked streaky higher-welfare bacon
1 whole nutmeg for grating
400 g stale bread
200 g vac-packed chestnuts
1 kg minced higher-welfare pork shoulder
1 x 400 g tin of peaches, in juice
1 clementine

Steps:

  • GET AHEAD 1. Peel the onions, wash and trim the leeks, then finely chop them (saving the green leek tops for soup or stew). Pick the sage leaves, keep 2 nice big ones aside, then finely slice the rest. 2. Place a large frying pan on a medium heat with 1 tablespoon of oil and the butter. Finely slice and add the bacon, fry until lightly golden, then stir in the sliced sage, followed by the onions and leeks. 3. Finely grate in half the nutmeg, add a good pinch of sea salt and black pepper and cook for 15 minutes, or until soft, stirring occasionally. Leave to cool. 4. Toast the bread, then whiz it to crumbs in a food processor with the chestnuts and tip into a large bowl. Add the cooled onion mixture, the minced pork shoulder and drained peaches. 5. Using your hands, really squash and squidge everything until well mixed. Put 250g of the stuffing mixture aside to stuff the neck of your turkey (click here for the turkey recipe), then pack the rest into an appropriately sized oiled baking dish. 6. Flatten it down and use your hands to almost tuck the stuffing into the dish, so it mounds up in the middle. 7. Halve the clementine, then push the halves into the top of the stuffing, cut side up, placing 1 reserved sage leaf on each half and drizzle with 1 more tablespoon of oil. Cover and pop in the fridge. ON THE DAY 8. Bake in a preheated oven at 180°C/350°F/gas 4 for 45 to 50 minutes, or until golden, gnarly and cooked through.

Nutrition Facts : Calories 429 calories, FatContent 19.5 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 25.2 g protein, CarbohydrateContent 40.7 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0.9 g salt, FiberContent 3.7 g fibre

More about "stale bread recipes recipes"

MEAT STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES
Everyone loves a good stuffing. The flavour from free-range pork shoulder is far more delicious than sausagemeat – any good butcher will be able to mince this up for you, and with the slow-cooked onions and leeks, it’s a total joy to eat.
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 429 calories per serving
  • GET AHEAD 1. Peel the onions, wash and trim the leeks, then finely chop them (saving the green leek tops for soup or stew). Pick the sage leaves, keep 2 nice big ones aside, then finely slice the rest. 2. Place a large frying pan on a medium heat with 1 tablespoon of oil and the butter. Finely slice and add the bacon, fry until lightly golden, then stir in the sliced sage, followed by the onions and leeks. 3. Finely grate in half the nutmeg, add a good pinch of sea salt and black pepper and cook for 15 minutes, or until soft, stirring occasionally. Leave to cool. 4. Toast the bread, then whiz it to crumbs in a food processor with the chestnuts and tip into a large bowl. Add the cooled onion mixture, the minced pork shoulder and drained peaches. 5. Using your hands, really squash and squidge everything until well mixed. Put 250g of the stuffing mixture aside to stuff the neck of your turkey (click here for the turkey recipe), then pack the rest into an appropriately sized oiled baking dish. 6. Flatten it down and use your hands to almost tuck the stuffing into the dish, so it mounds up in the middle. 7. Halve the clementine, then push the halves into the top of the stuffing, cut side up, placing 1 reserved sage leaf on each half and drizzle with 1 more tablespoon of oil. Cover and pop in the fridge. ON THE DAY 8. Bake in a preheated oven at 180°C/350°F/gas 4 for 45 to 50 minutes, or until golden, gnarly and cooked through.
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14 SMART WAYS TO USE STALE BREAD RECIPE | BON APPéTIT
Mar 28, 2014 · Toss 3 cups torn 1-inch pieces stale bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°, tossing …
From bonappetit.com
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LEFTOVER BREAD RECIPES: 8 DISHES YOU CAN MAKE WITH STAL…
Jan 12, 2022 · Luckily, there are many easy recipes you can make that call for leftover bread. On its own, that days-old boule may be past its prime, but if you cut it up and use it to make croutons or …
From realsimple.com
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MY MOTHER'S BREAD SAUCE | NIGELLA'S RECIPES | NIGELLA LAWS…
The day before you make this, slice the bread thickly, cut off the crusts (not with too much dedication, as a few bits of brown crust won't matter) and lay the slices on a rack to stale. And as you …
From nigella.com
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RECIPES - VERMONT MAPLE SUGAR MAKERS
Pumpkin Bread Pudding Recipe from Owl B Baking Ingredients: 5 c of torn up croissant pieces (stale or baked, see notes)5 c of cubed bread (stale or baked, see notes)½ c granulated sugar1 c …
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14 SMART WAYS TO USE STALE BREAD RECIPE | BON APPéTIT
Mar 28, 2014 · Toss 3 cups torn 1-inch pieces stale bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°, tossing occasionally, until ...
From bonappetit.com
See details


LEFTOVER BREAD RECIPES: 8 DISHES YOU CAN MAKE WITH STALE ...
Jan 12, 2022 · Luckily, there are many easy recipes you can make that call for leftover bread. On its own, that days-old boule may be past its prime, but if you cut it up and use it to make croutons or toss it in some homemade soup, we guarantee that it will go from …
From realsimple.com
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MY MOTHER'S BREAD SAUCE | NIGELLA'S RECIPES | NIGELLA LAWSON
The day before you make this, slice the bread thickly, cut off the crusts (not with too much dedication, as a few bits of brown crust won't matter) and lay the slices on a rack to stale. And as you don't need the 2 end-crusts for the sauce, I'd eat these while they're nice …
From nigella.com
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RECIPES - VERMONT MAPLE SUGAR MAKERS
Pumpkin Bread Pudding Recipe from Owl B Baking Ingredients: 5 c of torn up croissant pieces (stale or baked, see notes)5 c of cubed bread (stale or baked, see notes)½ c granulated sugar1 …
From vermontmaple.org
See details


14 SMART WAYS TO USE STALE BREAD RECIPE | BON APPéTIT
Mar 28, 2014 · Toss 3 cups torn 1-inch pieces stale bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°, tossing …
From bonappetit.com
See details


LEFTOVER BREAD RECIPES: 8 DISHES YOU CAN MAKE WITH STAL…
Jan 12, 2022 · Luckily, there are many easy recipes you can make that call for leftover bread. On its own, that days-old boule may be past its prime, but if you cut it up and use it to make croutons or …
From realsimple.com
See details


MY MOTHER'S BREAD SAUCE | NIGELLA'S RECIPES | NIGELLA LAWS…
The day before you make this, slice the bread thickly, cut off the crusts (not with too much dedication, as a few bits of brown crust won't matter) and lay the slices on a rack to stale. And as you …
From nigella.com
See details


RECIPES - VERMONT MAPLE SUGAR MAKERS
Pumpkin Bread Pudding Recipe from Owl B Baking Ingredients: 5 c of torn up croissant pieces (stale or baked, see notes)5 c of cubed bread (stale or baked, see notes)½ c granulated sugar1 c …
From vermontmaple.org
See details