Jamie Oliver

forum: Food & Drink

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#1 Fri 14 Dec 12 6:01am

beerforyorky

Forum champ
Occupation Retired
From Surin, N.E. Thailand
Member since Mon 29 Dec 08

Balsamic Vinegar

I noticed some Balsamic vinegar in the supermarket earlier in the week so I decided to try out Jamie's "Blackened Pork". I used lime in lieu of orange and didn't use thyme but otherwise stuck to the recipe. It turned out very well.

http://freebeerforyorky.com/images/blackpork-4.jpg

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#2 Fri 14 Dec 12 12:58pm

koukouvagia

Forum champ
From New York
Member since Fri 12 Dec 08

Re: Balsamic Vinegar

Good.  Now put some balsamic vinegar in a sauce pot, bring it up to a slow simmer and add a tbsp of sugar.  Let it reduce a little.  Then drizzle on fruit or vanilla ice cream and you're in heaven I tell you.

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#3 Sat 29 Dec 12 7:18am

beerforyorky

Forum champ
Occupation Retired
From Surin, N.E. Thailand
Member since Mon 29 Dec 08

Re: Balsamic Vinegar

I did find the pork a little dry for my taste though, so I decided to serve with the pepper sauce.

http://freebeerforyorky.com/ribs_files/pepperpork.jpg

With stuffed jackets.

Y

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#4 Sat 29 Dec 12 1:12pm

koukouvagia

Forum champ
From New York
Member since Fri 12 Dec 08

Re: Balsamic Vinegar

Oh dear.  What cut of pork did you use?  I've been making Jamie's blackened pork tenderloins for years with great success.  The key is not to cook them well done.  I like to see a hint of blush on the meat.

I've also used this recipe on a fatty pork chop and it works great too.

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