Jamie Olivers Pork With Peaches Recipes

MY MOORISH PORK CHOPS

Steps:

• To make the chops: Pound most of your oregano leaves with a small pinch of salt and pepper in a pestle and mortar. Roughly chop the raisins, then add them to the pestle and mortar with a splash or 2 of sherry and a splash of extra-virgin olive oil. Muddle everything together to make a paste, then put to one side for a minute. Lay each pork chop in front of you so the side with the fat is farthest away. Carefully insert a knife into the side nearest you and move it around to make a pocket inside. Use your fingers to fill each pocket with the raisin paste. Cook's Note: To see what I mean, go to www.jamieoliver.com/how-to.
• To make the beans: Fry the strips of fat from your pata negra or bacon in a medium pan on a high heat for a few minutes, then add the offcuts (or bacon) and a drizzle of olive oil. Stir in the chopped onion and pepper, then turn the heat down and cook for about 5 more minutes, or until the vegetables have softened. Roughly chop your rosemary leaves and add those to the pan along with your bay leaves. Add the beans to the pan with 1 1/2 cups/350 ml water. Stir, then leave to tick away for about 20 minutes. Keep an eye on the beans and add a splash more water if they look dry. Get a barbecue or griddle pan really hot. Rub some olive oil and a good pinch of salt and pepper all over the pork chops. Put them on the very hot side of your barbecue and sear them for 2 to 3 minutes on each side to get some good colour going, then move them to the gentler side of the barbecue so they can cook slowly. If you're using a griddle pan, turn the heat down to medium-low and cook for a further 10 minutes, turning occasionally.
• Meanwhile, finely chop the stalks of the Swiss chard and add them to the pan with the beans. Roughly chop the leaves and add them to the pan for the last minute or 2 of cooking so as not to lose the flavour. Taste the beans and season with salt and pepper. Cook for a few more minutes if you want to achieve a thicker consistency. Divide the beans evenly among 4 plates and lay a pork chop over each. Sprinkle over the reserved oregano leaves, finish with a drizzle of olive oil and serve.

SPICY PORK AND CHILI-PEPPER GOULASH

Steps:

• Preheat the oven to 350 degrees F.
• Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side.
• Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
• You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
• When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
• Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in!

PORK WITH PEACHES

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 TENDERLOIN WITH PEACHES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
• Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
• Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
• Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Arrange pork and peaches on a serving platter.
• Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
• Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

JAMIE OLIVER'S PORK WITH PEACHES

Steps:

• Preheat oven to 425 degrees F.
• Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
• Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
• Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made.
• Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap.
• Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed.
• Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc).
• Cook for 50 minutes to an hour or until the pork is done,depending on your oven.
• Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing.
• Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.