Tuesday, June 17, 2008

This is a great recipe!

Me and Jamie Oliver!!!

This was taken in London at his "Fifteen" restaurant where Kim Wold and I ate once when we visited. As we were eating, in walks the Man himself! What a great surprise for us. I love watching Jamie Oliver on Food Network but his recipes are really not practical to make until he did this one:
Balsamic-Baked Onions and Potatoes with Roast Pork
Available wherever books are sold.
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 roasted pork, but beef or lamb works just as well. I prefer red onions for their color and sweetness.
3 1/2 pounds medium-sized waxy potatoes (all purpose), peeled and quartered lengthwise
Olive oil
7 ounces butter,
cubed 1 bunch fresh rosemary,
leaves picked and chopped 1 whole bulb garlic,
quartered or smashed 5 medium red onions, peeled and quartered
1 1/2 cups cheap balsamic vinegar
Sea salt and freshly ground black pepper
For the pork:
1 small bunch fresh rosemary, leaves picked and finely chopped
Salt and pepper
2 tablespoons freshly ground fennel seeds 1
(3 1/2-pound) boneless rolled pork loin, preferably free-range or organic, skin off, fat scored in a crisscross pattern
Olive oil
6 cloves garlic, crushed
1 medium red onion, peeled and quartered
2 stalks celery, trimmed and chopped
4 bay leaves
2 wine glasses white wine (I used white grape juice)
Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 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 flavorings stick to it.
Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings 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 pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)
Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. 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 flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.
After 1 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 to 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 pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad.


Bruce said...

So! Hanging out with Jamie Oliver, eh???

Pearson said...

Not to worry good Sir Bruce, I once taught Chef courses to Jamie, and he confided in me that he was
a eunoch chef....... or was that
a unique chef?

Relished the recipe,
Sir Gregory of Bedford