PORK WITH PEACHES
This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old roast pork.
Provided by Jamie Oliver
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C/gas 7).
- Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
- Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
- Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
- When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.
PORK JALOUSIE
I found this recipe in a Tesco magazine in about 2001. Its apparently a savoury version of a classic French pastry, "Jalousie" means "shutter" and refers to its slatted top. It can be prepared in advanced and refridgerated or frozen prior to cooking. Its lovely served with glazed carrotts. I haven't altered the recipe in any way as we love it the way it is, although I think you could use creme fraiche instead of double cream. .
Provided by Lou van
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a shallow frying pan and saute the leeks over a medium heat for 5 minutes until slightly softened.
- Add mince and stir constantly for 5 minutes until browned.
- Stir in the milk, chicken stock, sage. lemon juice, and seasoning.
- Bring to the boil, cover and simmer for 10 minutes.
- In a small bowl mix the cornflour with 2 tbsp water to form a smooth paste, then stir into the cream.
- Stir the cream mixture into the mince, simmer for another 5 minutes, then remove from the heat and allow to cool for about 20 minutes.
- On a lightly floured surface roll out half the pastry and trim to a rectangle measuring 30x18 cm (12x7 inches).
- Roll the rest of the pastry into a rectangle about 2.5 cm (1 inch) longer and 2.5 cm (1 inch) wider and cut slashes 2.5 cm (1 inch) apart in the centre leaving a border of about 4 cm (1.5 inches) all around.
- Place the first piece of pastry on a lightly greased baking tray.
- Spoon the filling over evenly leaving a 2.5cm (1 inch) border.
- Brush the border with water then cover the filling with the other piece of pastry.
- Trim the edges then crimp together.
- (It can now be chilled or frozen).
- Preheat the oven to 220C / 425F / Gas 7.
- Brush the pastry with the egg yolk and bake at the top of the oven for about 25 minutesuntil golden brown.
- Serve.
Nutrition Facts : Calories 1081.4, Fat 77, SaturatedFat 25.1, Cholesterol 136.2, Sodium 768.3, Carbohydrate 69.6, Fiber 3.1, Sugar 5.8, Protein 28.1
BITTERSWEET CHOCOLATE AND CARDAMOM CREAM JALOUSIE
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise to form 2 rectangles. Fold 1 rectangle in half lengthwise. Using a sharp knife, cut 9 slits through the folded side to within 1/2-inch of the opposite edge.
- Stir the cream cheese and cinnamon in a small bowl until the mixture is smooth. Place the uncut pastry rectange onto a baking sheet. Spread the cream cheese mixture on the pastry to within 1/2-inch of the edge. Sprinkle with the chocolate. Unfold the cut pastry and place it over the filling. Press the edges to seal.
- Bake for 15 minutes or until the pastry is golden brown.
JALOUSIE
Make and share this Jalousie recipe from Food.com.
Provided by Boomette
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Put ice until half of the shaker.
- Add the rum, amaretto, curacao, lime juice and pineapple juice.
- Shake vigorously and filter in a highball glass in which you already put a few ice cubes.
- Garnish with a pineapple chunk.
Nutrition Facts : Calories 73.5, Fat 0.1, Sodium 1.9, Carbohydrate 10.4, Fiber 0.2, Sugar 7.4, Protein 0.3
SAUSAGE MEAT JALOUISE
A great easy recipie for special occasions
Provided by elliem97
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pre-heat the oven: 200C/fan gas mark 6. Prepare a baking tray rinse with cold water.
- Make a filling: in a large bowl mix together the onion, sausage meat, cheese, tomato puree, breadcrumbs, egg, salt and pepper. Cover and chill until required.
- Divide the pastry into equal pieces and roll each piece out to an oblong approx 30cm x 20cm. Trim if necessary. Place one piece on the damp baking tray.
- Spread the filling onto the pastry; to within 2cm of the edge. Brush the edge of the pastry with water.
- Prepare the top of the jalouise: fold pastry in half lengthwise and using a pair of scissors cut through the folded edge within 2cm of the open edges. Open out carefully and place on top of the filling. Seal the edges with a fork and trim off the uneven edge. 'Knock up' the four edges of the jalouise. Brush the top with milk.
- Bake in the centre of the pre-heated oven for 35-40 minutes, or until well risen and golden brown in colour. Remove from the oven. Serve the jalouise hot or cold, cut into slices.
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PORK JALOUSIE | FOOD TO LOVE
From foodtolove.co.nz
Servings 6Total Time 1 hr 10 minsCategory Midweek Dinner, Main
- Cut pork into thinnish slices then into small pieces. Heat 2 tablespoons oil in a large frying pan over a high heat. When hot, add the pork pieces and brown very quickly, then transfer to a plate. Add onion and red pepper to pan, lower heat and pour in any meat juices that have accumulated on the plate from the pork. Season with ¾ tsp salt. Cook gently until tender. Add garlic, sage and olives, then tip everything onto plate with pork.
- Cool pan and wipe out. Add remaining 1½ tablespoons olive oil to pan, increase heat to medium-high and when oil is hot, add mushrooms, cut side down. Cook until brown without stirring. Turn mushrooms with tongs and cook for a few minutes more. Season with ½ teaspoon salt and return meat and vegetables to pan. Stir in crème fraîche.
- Roll out pastry until 24cm wide x 48cm long. Cut into 2 pieces – one 27cm long for the lattice top, the other 21cm long for the pie base. Roll the base more thinly until it is the same size as the other piece. Chill both pieces for 10–15 minutes, until firm. Preheat oven to 210°C fan forced.
- Put the thinner base piece of pastry on a baking sheet lined with baking paper. Spoon on the filling, keeping it in a little from the edges. Dampen pastry edges with a little water. Lightly dust the other piece of pastry with flour and fold it in half lengthways. Using a very sharp knife dipped in flour, cut ribbons across the pastry through the folded centre but not quite to the edge. Open out the pasty carefully and place it on top of the pork filling. Press the pastry edges together firmly to seal. Use a small sharp knife to lightly cut the edges of the pastry. This opens up the layers without breaking the seal, allowing the pastry to rise and flake. Brush pastry top with beaten egg.
TOP 10 PORK MARINADE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Pork Chop Marinade. This Asian-style marinade works well on all cuts of pork but yields particularly moist and tasty pork chops. It is reminiscent of a teriyaki marinade with a hint of heat from the chili sauce.
- Pineapple Marinade. This sweet, fruity marinade works great on any cut of pork. You'll get a great Hawaiian-teriyaki flavor, perfect for when you're serving a simple pork-over-rice dish.
- Pork Chop and Tenderloin Marinade. Ideal for either chops or tenderloin cuts, this Asian-inspired marinade combines the best of savory flavors (peanuts, soy, and Worcestershire sauce) with fresh ginger and earthy liquid smoke.
- Jamaican Jerk Marinade. Jamaican jerk seasonings and jerk rubs provide amazing Caribbean flavors to the outsides of meats, but our marinade gets that great jerk flavor deep into the meat.
- Mustard-Vinegar Marinade. Like a delicious mustard-based salad dressing, this marinade is a nice break from the typical. The acidity of the vinegar and Dijon mustard tenderize the meat, adding flavor while the porks marinates.
- Teriyaki Marinade. Avoid all the preservatives in store-bought Teriyaki sauces by making your own in a snap. Our marinade doubles as a sauce. Simply cook it until it's thickened and use on top of your cooked pork or any other meat.
- Boston Butt Injection Marinade. Injecting is a method for adding flavor and moisture right into the meat. They're great in pork roasts that will be smoked and pulled, but you need to grind the herbs and spices in the sauce carefully so they won't clog the injection needle.
- Pork Rib Marinade. By using a pre-made pork rub and combining it with vinegar and water, the rub "magically" turns into a marinade! This is a great way to add flavor to ribs, regardless of how they are cooked.
- Bourbon Marinade. This sweet bourbon marinade is amazing on any type of meat. Although it is comprised of strong flavors like bourbon, brown sugar, mustard, oil, and Worcestershire sauce, the end result is actually somewhat mild.
- Pork Marinade for Stir-Fry. Our quick Chinese marinade for stir-fry will add wonderful notes of sherry (or Chinese rice wine) to your pork. If you're pressed for time, use this recipe and have wonderfully flavorful pork in no-time.
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