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grilled and roasted pork (maiale alla griglia e arrosto)
main courses | serves Grilled and roasted pork (Maiale alla griglia e arrosto)
When I was in Altamura, in Puglia, I cooked this grilled and roasted pork loin with a group of Italian friends. It’s a great thing to serve at a party because when you’ve grilled it on all sides for 15 minutes you can just pop it into a hot oven for an hour quite happily and leave it – and you can serve it as a hot roast or have it cold. My boss at the River Café, Rose Gray, used to baste her grilled pork with herb vinegar and bay leaves, which was a tremendous combination, so feel free to do this, or to use rosemary instead of bay. The way we flavoured ours in Italy was with fennel seeds, dried chilli, salt and pepper. I’m going to give you the recipe for 12, but feel free to halve it, or even double it. It’s dead simple, and it’s made even easier if you ask your butcher to prepare the meat for you. Just ask for a 2kg/4½lb loin of pork, off the bone with the skin removed.First of all, smash your fennel seeds up in a pestle and mortar and crumble and bash in your dried chilli – now this is supposed to give a subtle heat, so I’m going to leave it up to you to use as much or as little as you prefer. Put your loin of pork on to a chopping board and score the fat in a criss-cross fashion. Rub the meat all over with a little olive oil, then sprinkle the fennel seeds and chilli all over the pork. Cover the pork up and put it to one side in a roasting tray – if it has come straight out of the fridge let it come to room temperature – so that it can absorb the flavours.
About an hour before you’re ready to cook, you need to light your barbecue to let it get to the right temperature. I’d advise you to use charcoal instead of gas so that you get a lovely chargrilled flavour coming through. You can also, of course, roast the meat in the oven, but I prefer to do it on the barbecue. (If you roast it in the oven for the whole time it’ll need 1 hour 20 minutes.) Either way, season the meat quite generously with salt and pepper and place it fat-side down on the grill. This will make the barbecue flame a bit so you’ll probably need to turn it over quickly on to the meat side, but it does tend to get the bars oiled up and the smoke going, which we like. Grill the meat for 10 to 15 minutes, depending on how hot your barbecue is, and remember to keep turning it so it gets those lovely charred bar marks all over it.
Remove the pork to the same roasting tray you marinated it in and put it into the oven at 200ºC/400ºF/gas 6. After half an hour add the vinegar and rosemary leaves, carefully move the meat around and baste it, and put it back into the oven for another 20 minutes. Remove it from the oven, leave it to rest for 10 minutes, then slice the meat up. All the lovely juices from the tray can be kept warm and poured over the meat just before serving. If you’ve been to Italy, you may have noticed that you really do just get some slices of meat with a simple side dish. At the end of the day, the meat tastes great; so serve it in any way you see fit.
• from Jamie's Italy
ingredients
• 2 heaped tablespoons fennel seeds
• 2 or 3 dried red chillies
• 1 x 2kg/4½lb pork loin, preferably organic (see above)
• olive oil
sea salt and freshly ground black pepper
• 10 tablespoons good-quality red wine vinegar
• a bunch of fresh rosemary, leaves picked
• 2 or 3 dried red chillies
• 1 x 2kg/4½lb pork loin, preferably organic (see above)
• olive oil
sea salt and freshly ground black pepper
• 10 tablespoons good-quality red wine vinegar
• a bunch of fresh rosemary, leaves picked
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cheers mate jon-alan hutley
First of all, fantastic show! Loooovee your Ministry of Food series and now in Australia we can watch the Jamie at Home series. Such an inspiration!!! You make cooking looks easy peasy.
Now, there's an episode about making pork chop with caramelised sauce using the sauce from the roasted pork. I can't remember the name...and most of all the recipe! Can anyone help please... all I can remember is the part when you showed the 'fan' pork chop cause roasted, the skin crackled to a fan like form. So if anyone could inform where I can find the recipe, that'll be loveeeerrlly...
Thank you muchly!
Keep up the good work we love you
Pauline & Seyfi
Jamie's recipe for My Favourite Curry Sauce from his book "Happy Days with the Naked Chef" - serves 4
5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chillies, seeds removed and thinly sliced
1 handful of curry leaves
2 thumb-sized pieces fresh ginger (peeled and roughly grated)
3 onions, peeled and chopped
1 teaspoon turmeric
1 teaspoon chilli powder
6 tomatoes chopped
1 or 2 wineglasses of water
1 x 400ml/14fl oz tin coconut milk
salt
Fish version -
4 x 8oz/225gr fresh haddock fillets, skinned and pin-boned
1 knob of tamarind paste or 1 teaspoon tamarind syrup
optional - A very large handful baby spinach
optional - A good handful of fresh coriander, chopped
Chicken version -
4 chicken breasts, sliced into 1cm/ 1/2 inch strips
1 tablespoons coriander seeds, crushed
Vegetarian version -
800gr/1 1/4 lb mixed vegetables, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans...use your imagination).
Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves, and ginger, stir and fry for a few minutes.
Using a food processor, chop the onion, add to pan, and continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric.
Using the same food processor, pulse the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream then season carefully with salt. Take this sauce as a base.
To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time.
For the chicken version, stir-fry the chicken strips and coriander seeds until lightly coloured, then add the sauce and simmer for ten minutes.
For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender.
This is the Rice Jamie served with his Favourite Curry Sauce.
Jamie's recipe for Lemon Rice from his book "Happy Days with the Naked Chef - serves 4
I've always wanted to know how Indian and Thai chefs make tasty rice. This is a great way to liven up plain rice, but feel free to take it a step further by adding turmeric, like my Indian friend Das. Or hot it up with a little chilli powder. You can also try some broken nuts, scramble in some eggs, try any ideas or flavours that you think are apt.
455gr/1 lb basmati rice
5 tablespoons vegetable oil
2 tablespoons mustard seeds
2 teaspoons urad dhal (small dried split peas)
1 handful of curry leaves
rind and juice of 2 lemons
1 bunch of fresh coriander, chopped
sea salt and freshly ground black pepper
Throw the rice into boiling water, cook for 10 minutes and drain.
Heat the oil in a small frying pan over a medium heat. Add the mustard seeds and as they begin to pop add the urad dhal, curry leaves and strips of lemon rind (use a vegetable peeler to remove the rind from the lemon). Leave to cook for 1 minute until the urad dhal and lemon peel are lightly coloured.
Add the drained steaming rice to a bowl and pour over the cooked spices, lemon juice and chopped coriander. Season to taste.
Do you have any recipes for a campfire dutch oven or a dutch oven over the coals?
Cheers
Cathy
We are making Lobster sandwiches for a picnic and someone we know is allergic to eggs.
Denise
I assume this is a recipe from "Jamie at Home". If so, it's on site. On the right hand side of this page there is a list of meat recipes. The one you are looking for is English hot pot of amazing summer greens and flaked gammon.
Thanks so much mate.
I came to the magna centre cooking with work day thing you did not so long ago, which may i add i loved it i had fun and would do somthin like that again anytime, thanks for the invite.
Anyway when i was cookin the beef with rice, egg spring onions, the lady who showed me didn't really tell me what sause/oils i was puttin in, and then when i showed some i was enjoying it that much i forgot to pick up the recipe, so i would remember what they where, i can rember everything else i think yep yep i can i've got all the ingred at home ready to invite my mum and dad round for tea and suprise them with that lovely dish. Can you help me out by just letting me know what goes in it. Thank in advice.
Jamie's recipe for Flour and Water Crust Chicken from his book "Happy Days with the Naked Chef".
This is a great dish to serve up to friends - they'll wonder if you've gone a bit mad when you produce what looks like a huge lump of pastry and put it in the middle of the table! It's a great way to cook chicken - the meat steams inside the pastry crust and becomes incredibly tender. I've used nice small spring chickens, or poussins, in this recipe but it's just as easy to use one 2kg/4.5lb bird and roast it for 2 hours instead. ps. you don't eat the pastry!
905gr/2lb plain flour
2 fat lemons
2 handfuls of fresh sage leaves, picked
1 handful of fresh thyme leaves, picked
8 cloves of garlic
2 tablespoons olive oil
sea salt and freshly ground black pepper
4 spring chickens
Put your flour into a large bowl, and mix in around 500ml/18fl oz of water, bit by bit, until you have a dough that is pliable and elastic and not too sticky. Cover and put to one side while you prepare the chickens.
Using a peeler, remove the peel from 1 of the lemons and bash up with the sage, thyme and garlic, in a pestle and mortar, or use a metal bowl and a rolling pin. Add your olive oil and plenty of seasoning. This flavourful marinade is great with just about all kinds of meat. Roll up your sleeves and rub the marinade all over the chickens as well as inside the cavity. Slice the remaining lemon and stick a slice or two inside the cavity of each chicken.
Preheat the oven to 220C/425F/gas7.
Get your dough mix, divide it into 4 pieces, and roll each one out to about 0.5cm/1/4inch thick. Now mould a piece of dough around each of the chickens so that you have 4 airtight parcels. Leave for 5 minutes, then bake in the preheated oven for an hour. The crust will harden during cooking, steaming and protecting the chicken while keeping all the lovely juices inside which will give you a fantastic homemade gravy.
Let the chickens rest for 15 minutes after baking, then bring them to the table and for a bit of drama, crack open each crust in front of your guests. You'll unleash a wicked aroma, steam, the lot, so waft it around a bit. Very impressive stuff. Serve simply with some potatoes and greens.
Jamie's recipe for Chicken in Salt with Fennel, Thyme and Lemon from his book "Happy Days with the Naked Chef"
3kg/7lb coarse rock salt
8 heaped teaspoons whole fennel seeds, cracked
2 eggs, beaten
2 lemons, halved
1 tablespoon peppercorns
1 bunch fresh thyme
Olive oil
1 x 2kg/4 1/2lb organic chicken
1 bunch fresh parsley, ripped
8 cloves garlic, skins left on, squashed
Preheat the oven to 200C/400F/Gas6.
Put all the salt into a bowl with the fennel seeds, eggs, lemon juice (keep the skins), peppercorns, and a wine glass of water and mix together.
Bash up the thyme in a pestle and mortar and add a couple of good lugs of olive oil. Scrunch it up and rub this flavoured oil all over your chicken, finally pushing any excess inside the cavity along with your parsley, garlic, and squeezed lemon halves. The idea here is to tightly pack the cavity so it bulges and no salt can get in.
Get 4 long pieces of tin-foil and put them on top of each other to make a large square sheet, around a metre/39 inches square. Lay on 1/3 of the salt, making it around 2cmn/three quarters of an inch thick. Put your chicken on top, then pack the rest of the salt around it. Because the salt is slightly wet it should stick to the chicken - make sure that the chicken's skin hasn't been pierced. Carefully fold up the sides of the foil and scrunch it at the top. You can rip off any excess foil - basically the foil is there to hold the salt together until it hardens.
Place the chicken in the preheated oven and cook for 2 hours, then remove from the oven and allow to rest for 15 minutes. Take it to the table with 1 or 2 really nice salads, some bread, and a bottle of white. Rip open the foil and crack the salt crust. It will fall apart easily and reveal the fantastic-smelling chicken. Pull the skin away and tear the meat from the thighs and the breast - absolutely pukka. This is gorgeous served with horseradish mixed with creme fraiche or with some homemade basil mayonnaise.
For FARRAH -
Jamie's recipe for Chicken Breast baked in a bag with Mushrooms, Butter, White Wine and Thyme from his book "Happy Days with the Naked Chef"
2 x 200gr/7oz skinless chicken breasts
1 handful dried porcini
255gr/9oz mixed mushrooms, torn up
1 large wineglass white wine
3 large knobs of butter
1 handful fresh thyme
2 cloves garlic, peeled and sliced
As this is for 2 people I'm going to make a large envelope/bag to cook everything in. Using wide tin-foil make your bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length) folding 3 sides in and leaving 1 side open.
Pre-heat the oven to 220C/425F/gas7.
Mix everything together in a bowl, including the chicken. Place in your bag with all the wine juice, making sure you don't pierce the foil. Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it on to a roasting tray. Place the tray on a high heat on the hob for 1 minute to get the heat going, then bake in the middle of your preheated oven for 25 minutes.
Remove from the oven, place the bag on a big plate, take it to the table and break open the foil. Feel free to vary the recipe - things like grated parsnip, smoked bacon and red wine also work well.
For CLARE -
Jamie's recipe for Slow cooked Shoulder of Lamb with roasted Vegetables from his book "Jamie's Dinners "
This is a recipe I first made as an alternative to roasting a leg of lamb. I wanted to save time and make my own gravy, so I turned it into a pot roast by adding vegetables and wine. I think shoulder of lamb is one of the best cuts by far, it's tastier than leg and much more economical. Serves 6 - 8.
1 x 5 1/2 lb shoulder of lamb, bone in
olive oil
sea salt and freshly ground black pepper
1 whole bulb of garlic, broken into cloves
a handful of fresh rosemary sprigs
1 red onions peeled and quartered
3 carrots peeled and roughly chopped
2 sticks of celery cut into pieces
1 large leek, or 3 baby leeks, trimmed and cut into pieces
a handful of ripe tomatoes, halved
2 bay leaves
a handful of fresh thyme sprigs
1 x 400gr tins of good quality plum tomatoes
1 bottle of red wine
Pre-heat your oven to 200C/400F/Gas 6. Rub the lamb with olive oil, sea salt and freshly ground black pepper and put into a roasting tray. Using a sharp knife make small incisions all over the lamb and poke some rosemary leaves and some quartered cloves of garlic into each one. This will give great flavour to the meat. Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat. Pour the tinned tomatoes over the top, then the wine. Cover the tray tightly with a double layer of foil and put it into the oven. Turn down the oven temperature to 170C/300F/Gas 2 and cook for about 4 hours, until the lamb is soft, melting and sticky and you can pull it apart with a fork. Gently break up the meat, pull out the bones and extract any herb stalks. Squeeze the garlic out of the skins and mush it in. Shred the lamb and check the seasoning
I have a question for you: Why you don’t like to cook red meat or why you don’t show us how to prepare it?
Thanks
A young admiror of the foods
Thanks for your comprehension
cheers
Would like to have one of your best roast lamb recipes...Thanks, Cheers!
Does anyone have that recipe..? I think it was chicken and mushroom wrapped in parchment paper or foil...
Any help?
Thanks!
Thanks for a fabulous morning, I really enjoyed it.
It would be greatly appreciated.
I am a trained chef from Slovakia.Currently I am working in Dublin,Ireland.
I am doing this because it has always been my dream.
Watching your TV show I realized how experienced and well-organized chef you were.
I have always been big fan of you because of your ideas, creations in cooking and in the way you serve foods.
I saw you have given opportunity to handicapped guys .I am from small country and I haven't had any chance to work with such good chefs like you are.
Knowing these about you I would like to take this opportunity to ask you whether you would give me an opportunity to work with you , earn more experience and learn the way of cooking and serving how you do it.
Otherwise I would like to thank you for reading my letter and I will accept any answer from you.
Yours sincerely,
Juraj Banik
Could you send me the recipe please, because I want to try it too.