forum: Food & Drink

#1 Thu 13 Mar 08 5:03pm


Member since Sun 20 Jan 08

Roast Potatoes with Balsamic Vinegar

Has anyone tried the delicious looking potatoes that Jamie did last week, roast, with Balsamic Vinegar ??
I would like to know how long to cook them, and on what number oven....or if anyone has a link to give me the recipe, would be delighted.
Thanks in advance

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#2 Thu 13 Mar 08 5:13pm

Captain C

Forum champ
Occupation Sales
From Essex
Member since Tue 05 Feb 08

Re: Roast Potatoes with Balsamic Vinegar

try this nonblone

zippets wrote:

Hi Paul

Here are some recipes I found on fil":


Serving size: Serves 4
Cooking time: Less than 30 minutes


150g prunes, pitted and chopped
1 tablespoon port
2 x 300g pork fillets
1 tablespoon olive oil
salt and pepper
50g butter
1 onion, finely chopped
1 Granny Smith apple, peeled and sliced
½ red cabbage, shredded
2 tablespoons red wine vinegar
½ cup (125ml) apple juice

Preheat the oven to 200°C (180°C fan-forced).

Combine prunes with port in a small bowl.

Use a clean knife-sharpening steel or metal rod to push a hole through the centre of the pork fillets and create a hole; stuff hole with prunes. Brush pork with oil and season.

Heat a medium frying pan over medium high heat and cook pork for 1 minute on each side to seal.

Transfer pork to a greased baking dish and roast for 15 minutes or until cooked to taste.

Meanwhile, melt butter over medium heat in a large saucepan; add onion and apple; cook until softened.

Add cabbage, vinegar and apple juice; cover and cook until cabbage is tender


Serving size: Serves 4
Cooking time: Less than 60 minutes


salt and black pepper
2 cloves garlic, crushed
1 tablespoon finely chopped sage
2 x 400g pork tenderloins
12 slices prosciutto
1 tablespoon olive oil
olive oil, extra to drizzle over plate
sautéed potatoes to serve

100g pitted green olives (150g un-pitted)
2 tablespoons capers, rinsed
1 tablespoon lemon juice
1 clove garlic
2 anchovy fillets
¼ cup parsley leaves
¼ cup basil leaves
2 tablespoons olive oil

Preheat oven to 180°c.

Combine salt, pepper, garlic and sage on a large flat plate and roll pork in the seasoning.

Lay six slices of prosciutto, slightly overlapping, in a line on the bench top and place one piece of pork lengthways along it.

Roll prosciutto around pork to enclose. Set aside; repeat with remaining ingredients. Refrigerate 15 minutes if possible to allow prosciutto to adhere to the pork.
Heat oil in large non-stick frying pan and cook pork to brown on all sides. Transfer to a baking dish and cook in preheated oven 15-20 minutes or until pork is cooked through.

Meanwhile, blend or process all ingredients for the tapenade until almost smooth. Set aside until ready to serve.

Slice pork thickly and arrange on serving plates. Drizzle olive oil over the top and serve with a dollop of tapenade and sautéed potatoes


Serving size: Serves 6
Cooking time: More than 1 hour

2kg piece pork loin, skin removed
salt and pepper
2 tablespoons olive oil
6 cloves garlic, peeled, crushed with the flat of a knife
½ bunch sage
1 litre milk
2 lemons

Remove excess fat from pork loin. Season all over with salt and pepper. Heat oil in large casserole and brown pork all over. Remove from pan.

Add garlic and sage and cook until lightly browned. Heat milk in small saucepan until almost boiling. Using vegetable peeler, remove zest from lemons in large pieces. Add milk, zest and juice of one lemon to pot with pork and cover with lid ajar.

Bring to a gentle simmer and cook undisturbed for 1½ to 2 hours or until pork is very tender. The milk should have curdled into nuggets of delicious sauce. Remove pork from pot and leave covered to rest for 5 minutes.

If there is a lot of sauce remaining in the pan; bring back to a boil and serve with pork. If there is not enough sauce then add ¼ cup water to the pot; bring to a boil over a high heat and cook, stirring to loosen the cooking residue from the base and sides of the pot. Serve these juices with the thickly sliced pork and sautéed cavolo nero.
Sauteed cavolo nero
Serving size: Serves 6
Cooking time: Less than 30 minutes

3 bunches cavolo nero or kale or other winter green
2 cloves garlic, peeled
2 tablespoons olive oil
3 peperoncini, crumbled or ½ teaspoon dried chilli flakes
salt and pepper

Rinse cavolo nero and remove stalks if desired, chop coarsely.

Crush unpeeled garlic cloves with flat side of heavy knife. Heat oil in large heavy based saucepan. Cook garlic until just starting to brown. Remove with a slotted spoon. Add chilli and prepared cavolo nero and stir well to combine. Reduce heat to low. Simmer 5 minutes or until tender. Season to taste and serve with pork braised in milk.

"This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!"
Original recipe yield: 6 servings

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
1/2 teaspoon freshly ground black pepper to taste
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

This recipe comes from the Sacramento Bee article on Bill Niman of Niman Ranch. They picked it up from Gary Fuller of Laurier Cafe and Wine in Houston. We made it today and it was absolutely delicious.

2 pork tenderloins, about 1 pound each, halved crosswise
1 cup orange juice
6 tablespoons fresh lemon juice
6 cloves garlic, smashed
2 shallots, chopped
2 dried chipotle chilies, crushed into small pieces with your hands
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3/4 cup chicken stock
2 tablespoons chopped fresh cilantro
1 Trim the tenderloins of any excess fat and silver skin. Set in a small nonreactive baking dish.
2 Combine the orange juice, lemon juice, garlic, shallots and chilies in a small bowl and stir well. Pour over the tenderloins and let sit for 20 minutes at room temperature.
3 Preheat oven to 400 degrees.
4 Heat the olive oil in a large, ovenproof skillet over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade. Wipe the tenderloins dry with a paper towel and season with salt and pepper. Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned. Transfer to the oven and roast for 12 to 15 minutes, until an instant-read thermometer inserted into the center reads 140 degrees. Remove skillet from oven and transfer the tenderloins to a plate and cover loosely with aluminum foil to keep warm. Remember that the skillet handle is still hot after you put the skillet on the stove top. Use oven mitts or cool off the handle with ice.
5 Pour the marinade into the skillet and add the chicken stock. Bring to a boil over high heat and cook for 8 to 10 minutes, until reduced and thickened. Pour through a fine-mesh sieve into a bowl.
6 Cut tenderloins across the grain into thin slices and arrange on a platter. Drizzle sauce over top and sprinkle with cilantro. Serve.
Per serving, based on 4 servings using lean pork tenderloin and low-sodium canned chicken broth: 328 cal.; 48 g pro.; 6 g carb.; 11 g fat (4 sat., 6 monounsat., 1 polyunsat.); 147 mg chol.; 469 mg sod.; 1 g fiber; 4 g sugar; 32 percent calories from fat.


The secret to grilling pork tenderloin, as I learned from my friend Vaughn, is to watch it carefully, with a meat thermometer in hand, because "once it goes, it goes quickly." A pork tenderloin is a long, narrow cut of meat which cooks very quickly, so that the difference between perfectly done and over-cooked is slim, time-wise. Have a meat thermometer ready, and start checking with increasing frequency as you approach the expected cooking time.

1/3 cup soy sauce (use wheat-free soy sauce for wheat-free version)
1/3 cup orange marmalade
1/3 cup honey
1 Tbsp plus 1 teaspoon rice wine vinegar
Pinch of crushed red pepper flakes
1 lb pork tenderloin
2 scallions, thinly sliced (optional)
1 In a small saucepan, bring the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool to room temperature. Distribute the glaze evenly in 2 bowls. Marinate the tenderloin roast for a min of 1 hour in the glaze.
2 Heat the grill to 350°F or medium. Put on the tenderloin. Grill 8 minutes on one side (check at 6 minutes), depending on size of pork loin. Then flip it, baste it. Grill another 6-10 minutes. Start checking with a meat thermometer inserted into the thickest part of the meat, at about 6 minutes on the second side. Cook until internal temperature reaches 140°F. Remove from heat.
3 If you have let the temp get above 140°F, you may need to slice the pork immediately or the meat will continue to cook as it rests and become overcooked. If you have taken it out in time, let the pork rest 10 minutes. Thinly slice, sprinkle with the remaining glaze and scallions.
Serve with rice.
Serves 3 to 4.

Serves 6
This dish has attitude - it uses a lot of balsamic vinegar but, trust me, it works really well. The onions and potatoes are baked in the vinegar, making them crispy, dark, sticky and sweet. I've chosen to serve them with roast pork, but beef or lamb works just as well. I prefer red onions for their colour and sweetness.
•  1.5kg medium-size waxy potatoes (such as Charlotte), peeled and quartered lengthways
•  sea salt and freshly ground black pepper
•  olive oil
•  200g butter, cubed
•  a bunch of fresh rosemary, leaves picked and chopped
•  1 whole bulb of garlic, quartered or smashed
•  5 medium red onions, peeled and quartered
•  350ml cheap balsamic vinegar
•  for the pork a small bunch of fresh rosemary, leaves picked and finely chopped
•  2 tbsp freshly ground fennel seeds
•  1.5kg boneless rolled pork loin, preferably free-range or organic, skin off, fat scored in a criss-cross pattern
•  olive oil
•  6 cloves of garlic, crushed1 medium red onion, peeled and quartered
•  2 sticks of celery, trimmed and chopped
•  4 bay leaves
•  2 wineglasses of white wine
•  extra-virgin olive oil
Preheat the oven to 200C/gas mark 6. Put the potatoes into a pan of boiling, salted water and cook for about eight minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavourings stick to it.
Get a large roasting tray into which your pork will fit snugly, and place it on a hob over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavourings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the tray. Place on the bottom shelf of your preheated oven for an hour, basting it halfway through. (For the last 20 minutes of cooking, you might need to cover the pork with a bit of damp greaseproof paper to stop it colouring too much.)
Get another roasting tray, into which you can fit the potatoes in one layer, and heat it on the hob. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavours. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for five minutes on the hob to reduce the balsamic vinegar a little. Place the tray on the top shelf and cook for about 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the tray to toss the onions and potatoes halfway through. After an hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10-15 minutes, keeping the potatoes warm.
Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the tray and mash up the garlic and onion. Place the tray over the hob and add the wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty sauce, and season if necessary. Pass through a sieve into a serving jug. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. Great with some nice greens or a rocket salad

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#3 Thu 13 Mar 08 5:27pm


Forum super champ
Occupation avoiding housework
From The land of song.
Member since Tue 04 Oct 05

Re: Roast Potatoes with Balsamic Vinegar

welcome to the forums nonblonde   smile

Mebers of the forum have been asked not to post any recipes from the Jamie at Home TV series untill we have been given permission.
Some of the recipes can be found on other sites such as  Channel 4 's website.
As I understand it ,we have been asked not to post them because there are various magazine deals etc that could be comprimised if forum members start posting the recipes.

Captain C , shocked  I am not sure that you should have given the recipe out .

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#4 Thu 13 Mar 08 5:30pm


Member since Sun 20 Jan 08

Re: Roast Potatoes with Balsamic Vinegar

In the meantime, thanks so much Captain Sunday lunch menu, here in the South of France smile

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#5 Thu 13 Mar 08 5:51pm

Captain C

Forum champ
Occupation Sales
From Essex
Member since Tue 05 Feb 08

Re: Roast Potatoes with Balsamic Vinegar

Slap my wrists, thats what I thought but I see that somebody else had already posted it, which could have been found if you had searched anyway ?
Honestly your honour ..............

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