Jamie Oliver

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#1 Sun 23 Dec 07 1:57pm

jameslcfc

Member
Occupation bricky
From burton
Member since Tue 21 Nov 06

boneless leg op pork

hey everyone, im after a recipe for a boneless leg of pork. its about 3kg. ive been through all jamies books but couldnt find anything for a leg.
I like the slow cooked recipes over night but that can only be done with a shoulder, has anyone got any suggestions for me otherwise i will have to make something up again. crossed does anyone have any suggestions on cooking times per 500 or 450 g,?

Last edited by jameslcfc (Sun 23 Dec 07 3:04pm)

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#2 Sun 23 Dec 07 2:25pm

zippets

Member
Occupation Mum
From Perth, Western Australia
Member since Thu 09 Aug 07

Re: boneless leg op pork

James

Just saw Jamie Oliver cook this on TV & it looked sensational so hope I copied it down ok. smile

SPICY PORK & PEPPER GOULASH

2 kg pork shoulder off the bone
700gm mixed peppers – deseeded & sliced
2 Spanish (red) onions – sliced
2 heaped dessertspoon paprika
2 tsp caraway seeds – smashed in the flavour shaker
1 jar roasted peppers – chopped
1 tin of tomatoes
1 dessertspoon fresh marjoram or oregano leaves
Stock or water
4 tab red wine vinegar

Crisscross score the fat on the pork down to the meat and season with sea/rock salt & cracked pepper.
Place in a hot ovenproof pan to render the fat down, adding a little oil if necessary.
Take meat out of the pan then put in the peppers, paprika, salt & pepper, caraway seeds, roasted peppers, tin tomatoes, onions & herbs.
Toss around then pop the pork back in getting it down to the bottom of the pan & covered with the vegetables.
Pour in the stock or water to cover the meat, add the vinegar then bring it to the boil. 
Pop it into the oven @ 180 Celsius for 2½ to 3 hours or until the meat falls apart.  Taste to check the flavour & see if it requires any adjusting.
Mix together sour cream, zest of 1 lemon & freshly chopped parsley.
Place goulash onto a plate & top with the sour cream then ladle another ladleful of the goulash over top of this so it runs all the sour cream mix into the goulash.

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#3 Mon 24 Dec 07 3:44am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: boneless leg op pork

BONELESS, HERB-CRUSTED LEG OF PORK

• 3 1/2-4-pound boneless leg of pork
• 1 tablespoon olive or vegetable oil
• 1 tablespoon paprika
• 1 tablespoon dried sage, crushed
• 2 teaspoons dried rosemary, crushed
• 2 teaspoons minced garlic
• 1 teaspoon cracked black pepper
• 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt

Cooking Directions
Heat oven to 350 degrees F.

Brush surface of pork with oil.

In a small bowl, combine paprika, sage, rosemary, garlic, pepper and salt.

Rub herb mixture over surface of pork.
Place on rack in a shallow roasting pan.
Roast for 1 hour to 1 1/2 hours or until meat thermometer inserted in thickest part reads 150 degrees F. (about 18-20 minutes per pound)

Remove from oven and cover. Let rest for 20 minutes before slicing.

ORANGE GLAZED LEG OF PORK

1 4-pound boneless leg of pork
1 12-ounce jar orange marmalade
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Cooking Directions
Heat oven to 350 degrees F.

Place pork in shallow roasting pan.

In small bowl stir together marmalade, soy sauce, ginger and cloves.

Roast pork for 1 1/2-2 hours (about 20 minutes per pound), until internal temperature, read with a meat thermometer, reads 155 degrees F.

Brush with marmalade mixture several times during last 30 minutes.

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#4 Thu 27 Dec 07 1:18pm

SOUTH AFRICAN

Member
Member since Thu 27 Dec 07

Re: boneless leg op pork

VERY LOVELLY RECIPES IVE GOT A DATE SO WILL TRY 1(MAYBE SHE WILL BE IMPRESSED) thumbsup

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#5 Thu 27 Dec 07 11:57pm

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: boneless leg op pork

I'm sure she will be

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