Recipe of the Day – Gorgeous dinner of porchetta

Gorgeous dinner of porchetta stuffed with wild mushrooms,
celeriac mash & gravy With proper homemade gravy

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Serves 10
Prepare time:2h 30m
Not too tricky

This roast pork recipe looks impressive, is a total winner
and isn’t actually hard to make at all

Ingredients
For the stuffed porchetta
1 large handful mixed wild mushrooms (such as shiitake, field mushrooms and oyster)
olive oil
1 small bunch fresh thyme, leaves picked
2 bulbs garlic, cloves of 1 bulb peeled and finely sliced
1 knob butter
zest of 2 lemons
sea salt
freshly ground black pepper
a few slices stale bread, roughly torn
3 kg higher-welfare pork loin, boned, skin off, belly on
2 tablespoons fennel seeds
2 sticks celery, washed and roughly chopped
2 carrots, washed and roughly chopped
1 onion, peeled and roughly chopped
1 small wineglass cider
1 tablespoon flour
565 ml organic chicken or vegetable stock
For the mash
1 kg celeriac
500 g potatoes
1 knob butter
150 ml milk

Method
This is a bit of a special weekend dinner and, despite how impressive the stuffed pork looks, it’s honestly not that hard to make. It’s an exciting dish and the end result will definitely blow you away, but you’ll have to take a bit of time with it and show it some love. You’ll want to buy the pork from a good butcher and ask for a boneless loin of pork with the skin off (but keep it for crackling) and belly on. Keeping the belly on makes stuffing the pork much easier. A nice little tip is to ask your butcher to give you the bones, as these will make a brilliant trivet to roast your meat on.

Preheat your oven to its highest setting. Tear or roughly chop your mushrooms – thick, thin and wonky, it doesn’t matter, you want it chunky and rustic. Heat a large frying pan over a medium heat, add a lug of olive oil, the thyme leaves and mushrooms, and toss around a bit. Next, add the sliced garlic and knob of butter. Fry everything off for about 10 minutes until the mushrooms are browning a little around the edges. Add the lemon zest with a good pinch of salt and pepper, then remove to a bowl and let it cool. Once cool, add the bread and toss together.

Now turn your attention to the pork. Lay the loin and belly on a board, fatty-side down, and use a knife to make a little pocket between the loin and the belly meat. Stuff the cooled mushroom mixture into the pocket, then season well all over with salt and pepper. If you’ve got any garlicky, thyme and lemon juices left in the pan, pour these over the pork for some wonderful added flavor. Rub all the seasoning and juices into the pork.

Roll the belly around the loin and tie it tightly with 5 or 6 pieces of string to keep it all in place. If your butcher gave you the bones, scatter them around the bottom of an appropriately sized roasting tray – you want the pork to sit quite snugly in the tray – and put the meat on top. Place in the oven and immediately turn it down to 180°C/350°F/gas 4 so the meat cooks through nice and evenly. This is a good time to get the crackling ready for the oven, so score the skin with a small sharp knife to open it up for seasoning. Bash up the fennel seeds and salt in a pestle and mortar, rub a generous amount of this into the skin and place it on a baking tray.

After the meat has had an hour in the oven, take it out and add the chopped vegetables and remaining bulb of garlic to the tray, roughly broken apart into unpeeled cloves. Pour in the glass of cider and give the tray a shake to coat everything. Put it all back in the oven to cook for another hour. The crackling can also go in at this point.

Before the second hour is up, put a large pan of salted water on to boil. Peel and cut the celeriac and potatoes into even-sized chunks, then boil for 12 to 15 minutes until soft and ready to mash. Drain and let them steam-dry, then return to the pan with a good knob of butter, some seasoning and the milk. Mash until smooth, adding a splash more milk if you need it. Cover and keep warm until ready to serve.

When the pork is ready, remove it from the oven on to a plate and cover with tin foil, so it can rest for about 20 minutes while you crack on with the gravy. You’ll have some nice roasted root veg and sticky goodness left in the bottom of the tray. Pour or spoon off the excess fat in the tray, then place it over a very low heat and pour in the stock a little at a time (you may not need to use all of it), using a potato masher as you go to mash up all the vegetables. Keep stirring to make sure you get all the lovely sticky brown bits off the bottom of the tray. Add the flour and keep reducing the gravy down until you get the consistency you like. Pass the gravy through a sieve to get rid of any lumps, then serve with the warm mash, stuffed pork and beautiful crackling.

Nutritional Information Amount per serving:
Calories 676 34%
Carbs 9.3g 4%
Sugar 2.7g 3%
Fat 48.2g 69%
Saturates 17.1g 86%
Protein 49.3g 109%
Of an adult’s reference intake

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Recipe of the Day – Gluten-free peanut butter & chocolate chip cookies

Gluten-free peanut butter & chocolate chip cookies
Dairy-free, too

These lovely, rustic gluten free chocolate chip cookies are perfect for
dunking in tea or a cold glass of milk

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Prepare time:35m (plus cooling)
Super easy

Makes 25

Ingredients:
200 g dairy-free margarine, (suitable for baking), plus extra for greasing
100 g crunchy peanut butter
200 g golden caster sugar
200 g gluten-free plain flour
200 g ground almonds
2 large free-range eggs
125 g dairy-free milk chocolate

Method:
Preheat the oven to 180ºC/350ºF/gas 4. Grease two large baking trays with a little margarine and line with greaseproof paper.

In a bowl, beat the margarine, peanut butter and sugar for around 5 minutes, or until light and fluffy. Beat the eggs in a separate bowl, then fold into the mixture with the flour and ground almonds. Roughly chop and fold through the chocolate.

Place heaped teaspoons of the mixture onto the prepared trays, leaving a rough 4cm gap between each. Lightly pat the mixture to flatten slightly, then pop in the hot oven for 12 to 15 minutes, or until golden. Leave to cool for 5 minutes, before transferring to a wire rack to cool completely. Serve with a glass of cold milk or a nice cup of tea.

Find more gluten-free recipes

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
Calories 184 9%
Carbs 11.8g 5%
Sugar 11.1g 12%
Fat 13.4g 19%
Saturates 3.1g 16%
Protein 4g 9%
Of an adult’s reference intake


Recipe of the Day – Pouting fish fingers

Pouting fish fingers, sweet potato chips & cheat’s basil mayo
A great British dish with a twist

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I love this classic combo, and the sweet potato chips
make a nice change from normal spuds!

Serves 2
Prepare time:45m
Super easy

Ingredients:
2 x 130 g pouting or whiting fillets, from sustainable sources,
ask your fishmonger, skin on, scaled and pin-boned
sea salt
freshly ground black pepper
2 heaped tablespoons plain flour
1 free-range egg, beaten
50 g fresh breadcrumbs
1 clove garlic, crushed
2 sprigs fresh rosemary
½ lemon, cut into wedges
For the sweet potato chips
2 medium sweet potatoes, scrubbed clean and cut lengthways into 8 wedges
½ teaspoon sweet smoked paprika
olive oil

For the basil mayo
4 sprigs fresh basil
1 heaped tablespoon low-fat mayonnaise, made with free-range eggs
juice of ½ lemon
1 tablespoon fat-free natural yoghurt

Method:

Preheat the oven to 200ºC/400ºF/gas 6. Toss the sweet potato wedges in a roasting tray with a pinch of salt and pepper, the paprika and a lug of olive oil. Cook in the hot oven for 35 to 40 minutes, or until golden and cooked through.

Meanwhile, put the pouting fillets on a board and sprinkle over a pinch of salt and pepper and the flour, making sure they’re well coated on both sides. Dunk the floured fillets in the beaten egg then transfer them to the breadcrumbs and push and turn them until well coated on all sides.

Put a large frying pan on a medium heat. Add a good lug of olive oil along with the garlic and rosemary to flavour the oil. When the garlic starts to sizzle, it’s time to add the fish. Shake the fillets so any excess breadcrumbs fall off then add to the pan, skin-side down. If you’re cooking fish fingers, they’ll need 5 to 6 minutes; a whole fillet will take 7 to 8 minutes. Don’t be tempted to touch the fish, use your instincts and let it cook until golden on the underside before flipping it over and reducing to a low heat while it finishes cooking.

Meanwhile, chop off the tough ends of the basil stalks then pound the rest of it with a pinch of salt in a pestle and mortar until you’ve got a paste. Add the mayonnaise, yoghurt and lemon juice and muddle it all together.

Serve the pouting with a portion of sweet potato chips, a good dollop of basil mayo and a wedge of lemon for squeezing over. Delicious with a crisp green salad or hot buttered peas.

Nutritional Information Amount per serving:
Calories 293 15%
Carbs 126.4g 49%
Sugar 13.4g 15%
Fat 17.3g 25%
Saturates 2.5g 13%
Protein 54.0g 120%
Of an adult’s reference intake


Recipe of the Day – Sizzling Chicken Fajitas

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Sizzling Chicken Fajitas Grilled Peppers, Salsa, Rice & Beans

Serves 4
Prepare time:15m
Super easy

Ingredients:
1 dried smoked chipotle or ancho chilli
2 spring onions
1 ripe large tomato
½ a bunch fresh coriander
1 fresh red chilli
2 limes
2 tsp balsamic vinegar
1 tbsp low-salt soy sauce
2 mixed-color peppers
1 red onion
2 x 200 g skinless higher-welfare chicken breasts
1 heaped tsp sweet smoked paprika, plus extra to serve
olive oil
1 x 400 g tin of mixed beans
½ tsp cumin seeds
1 fresh red chilli
1 x 250 g pack of cooked brown rice
1 lemon
4 wholemeal flour tortillas
4 tbsp fat-free natural yoghurt
20 g feta cheese

Method:
Ingredients out • Kettle boiled • Liquidizer • Griddle pan, high heat • Medium frying pan, medium-high heat • Large pan, medium heat

START COOKING
Tear the dried chilli into the liquidizer and just cover with boiling water to rehydrate • Trim and add the spring onions with the tomato, coriander stalks, fresh chilli, juice of 1 lime, the balsamic and soy sauce, pop the lid on and leave to sit • Remove the stalks and seeds from the peppers, then tear up and place on the griddle pan • Peel, quarter and add the red onion, season with salt and pepper, then let it char nicely all over

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Drain and rinse the beans, then put into the large pan with 1 tablespoon of oil, the cumin seeds and the whole fresh chilli • Toss regularly for a couple of minutes until the beans are crispy-skinned

Whiz the contents of the liquidizer until smooth, then pour into a little serving bowl • Stir the rice and the juice of 1 lemon into the beans to warm through • Transfer the charred veg to a board, then merely warm the tortillas on the griddle pan • Slice the chicken and serve with the charred veg, rice and beans, tortillas and lime wedges • Dollop yoghurt over the veg, then sprinkle everything with crumbled feta and the coriander leaves

Nutritional Information Amount per serving:
Calories 610 31%
Carbs 43.2g 17%
Sugar 10.4g 12%
Fat 19.3g 28%
Saturates 4.5g 23%
Protein 48.8g 108%
Of an adult’s reference intake


Recipe of the Day – Fish in a bag

Fish in a bag
With lemon, fennel, olives and white wine sauce

One of my favorite ways to cook fish –
the foil bag keeps the flavors beautifully intense

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Serves 1
Prepare time 45m
Super easy

Ingredients:
1 free-range egg, beaten
100 g waxy potatoes
½ bulb fennel, trimmed and cut into wedges, frond reserved
½ lemon, finely sliced
5 cherry tomatoes, halved
1 drizzle olive oil
1 handful pitted black olives, halved
120 g firm fish fillet, such as haddock, halibut or salmon, from sustainable sources,
ask your fishmonger, skinned and pinboned
sea salt
freshly ground black pepper
1 splash white wine

Method:
I love cooking fish in a foil bag and have been doing it for years. It’s a great way of cooking – it’s healthy and, by keeping everything in a little bag, the flavors are beautifully intense. You can prep this in advance – but don’t forget to write your loved one a little message, plus some cooking instructions, and attach it to the foil. A lovely thing to find waiting for you in the fridge.

Bring a pan of salted water to the boil. Make a bag out of wide foil by tearing off a piece 35 x 45cm in size and folding it double. Fold three sides up, sealing it by brushing a little beaten egg onto the edges before you fold. Leave one side open.

Cut the potatoes into quarters (large potatoes into eighths). Drop them into the boiling salted water and cook for 6 minutes. Meanwhile, place the fennel, lemon slices, cherry tomatoes, oil, olives and fish in a large bowl. Season and gently combine.

Drain the potatoes, cool and add to the bowl. Mix everything together, scoop into the foil bag and sprinkle on the fennel fronds. Seal the remaining edge loosely and write the cooking instructions on it with a marker. Pop the bag in the fridge – it’ll keep there for a day or two.

All your partner needs to do, is heat the oven to 200ºC/400ºF/gas 6, unravel one side of the bag and pour in the wine. Reseal the bag, place on a baking tray and cook for 18 to 20 minutes (if the piece of fish is quite thick, it’ll need 25 minutes). Once cooked, place the bag on a serving plate and gently pierce to release the steam. The tomatoes and wine will have made a delicious sauce. Lovely with some steamed broccoli or green beans.

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
Calories 528 26%
Carbs 36.2g 14%
Sugar 7.8g 9%
Fat 21.3g 30%
Saturates 3.9g 20%
Protein 35.8g 80%
Of an adult’s reference intake


Recipe of the Day – Southern Indian vegetable curry

Southern Indian vegetable curry with curry leaves
With courgette, squash, peppers and cauliflower

Feel free to swap and change the veg in this recipe for
what ever is hanging about in the fridge.

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Serves 4
Prepare time:40m
Super easy

Ingredients:
2 tablespoons olive oil
1 teaspoon mustard seeds
2 fresh green chillies, deseeded and chopped
1 bunch curry leaves
2 onions, peeled and shredded
½ teaspoon ground coriander
1 pinch ground cumin seeds
½ teaspoon garam masala
¼ teaspoon turmeric
¼ teaspoon chilli powder
6 tomatoes, chopped
2 sweet potatoes, peeled and cubed
2 potatoes, peeled and cubed
1 aubergine, cubed
100 ml coconut milk
1 handful French beans
1 handful peas
1 handful okra, sliced
sea salt
freshly ground black pepper

Method:
Heat the oil in a pan and fry the mustard seeds for 2 to 3 minutes or until they start to pop.

Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder. Stir and cook over a medium heat until the onion is soft. Stir in the chopped tomatoes.

Add your potatoes and aubergine to the sauce. Pour in the coconut milk and cook until the potato is soft and cooked through. Throw in the beans, peas and okra. Season and cook for a few more minutes until tender, then serve with some nice fluffy rice.

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
Calories 357 18%
Carbs 50.9g 20%
Sugar 18.3g 20%
Fat 11.1g 16%
Saturates 3.7g 19%
Protein 7.7g 17%
Of an adult’s reference intake


Recipe of the Day – Keralan veggie curry with poppadoms

Keralan veggie curry with poppadoms, rice & minty yoghurt
A perfect combo of cauliflower, chickpeas and pineapple

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This brilliantly fast vegetable curry gets that full-on, fragrant flavor in double-quick time

Serves 4
Prepare time:15m
Super easy

Ingredients:
For the curry
½ cauliflower
2 tablespoons rapeseed oil
1 heaped teaspoon black mustard seeds
1 heaped teaspoon fenugreek seeds
1 heaped teaspoon turmeric
1 small handful dried curry leaves
1 thumb-sized piece of ginger
2 cloves of garlic
6 spring onions
1 fresh red chilli
1 large bunch fresh coriander
2 ripe tomatoes
1 x 400 g tin of light coconut milk
1 x 400 g tin of chickpeas
1 x 227 g tin of pineapple chunks in juice
1 lemon

For the rice:
1 mug (300g) 10-minute wholegrain or basmati rice
10 cloves
½ lemon

To serve
4 uncooked poppadoms
½ a bunch fresh mint
3 tablespoons fat-free natural yoghurt
½ lemon

Jamie’s 15-Minute Meals Recipe
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Method
Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade)

START COOKING

Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred • Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on • Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves

Pulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine, then stir into the casserole pan • Roughly chop and add the tomatoes • Pour in the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices • Add the gridled cauliflower, cover, turn the heat up to high and bring to the boil

Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up • Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar • Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and pepper • Squeeze the juice of the remaining lemon into the curry and season to taste • Tear over the coriander leaves and serve with the rice and poppadoms

To make this recipe vegan, simply leave out the yoghurt dip for the poppadoms. You could replace it with a quality mango chutney if you want.

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
Calories 725 36%
Carbs 96g 37%
Sugar 11.7g 13%
Fat 24.4g 35%
Saturates 6.7g 34%
Protein 22.4g 50%

Of an adult’s reference intake


Recipe of the Day – Winter nights chilli

Winter nights chilli
Moreish, spicy & a total joy

When the nights are closing in, it’s great to tuck into a full-flavored, hearty dish,
and for me, a proper, rustic chilli rocks

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Serves 12

Ingredients:
For the chilli
20 g dried porcini mushrooms
2 tablespoons fennel seeds
2 tablespoons coriander seeds
2 tablespoons smoked paprika
1 butternut squash, (1.2kg)
olive oil
1 kg pork belly, skin removed and bone out
1 kg brisket
2 large onions
2 teaspoons soft light brown sugar
150 ml balsamic vinegar
2 x 400 g tins of cannellini beans, or chickpeas
2 x 400 g tins of plum tomatoes
2 red peppers
2 yellow peppers
2–3 fresh red chillies
30 g fresh coriander

For the salsa:
1 red onion
2 crisp eating apples
3 tablespoons cider vinegar
3 tablespoons extra virgin olive oil

Method:
When the weather’s closing in, it’s really great to tuck into a full-flavored, hearty dish, and for me, a proper, rustic chilli rocks. The meat will fall apart and melt in your mouth. It’s moreish, spicy and with a clever contrasting salsa is a total joy.

Preheat the oven to 190°C/375°F/gas 5. Pop the mushrooms into a small bowl and just cover with boiling water. Bash the fennel and coriander seeds, paprika and 1 teaspoon each of sea salt and black pepper in a pestle and mortar. Carefully cut the squash in half lengthways, deseed, then chop into 4cm chunks. Toss with half the spice mixture and a drizzle of olive oil on a baking tray. Roast for 50 minutes, or until golden, then remove from the oven and reduce the temperature to 150°C/300°F/gas 2.

Meanwhile, drizzle both cuts of meat with olive oil and rub with the remaining spice mixture, then place a large casserole pan (at least 30cm wide, 8cm deep) on a medium-high heat. Place the pork and the brisket in the pan fat-side down and brown on all sides for around 15 minutes in total, then peel and roughly chop the onions. Remove both meats to a plate, reduce the heat to medium, add the onions and sugar to the fat and fry for 10 minutes, stirring regularly until lightly caramelised. Add the balsamic vinegar and most of the mushroom liquid (discarding any gritty bits). Roughly chop and add the mushrooms, followed by the beans or chickpeas, liquid and all, and the tomatoes, breaking them up with a spoon, then return both meats to the pan. Loosen with a splash of water if needed, then bring to the boil, season, and pop a layer of damp greaseproof paper directly on the surface. Cover with tin foil and cook in the oven for around 5 hours, or until the meat is tender.

Prick the peppers and chillies, then blacken all over on a barbecue or in a griddle pan. Place in a bowl, cover with clingfilm and leave to cool, then peel and deseed them, keeping as much juice as you can for extra flavour. Roughly chop with half the coriander, and toss with a little salt and pepper. When the meat is tender, remove from the oven, break up the meat, then stir in the squash, peppers and chillies. Adjust the consistency with water if needed, taste and season to perfection, then keep warm.
To finish, peel the onion, then finely chop with the apples (core and all) and the remaining coriander. Dress with the cider vinegar and extra virgin olive oil and season to perfection. Serve the chilli with the salsa, bread or rice, and a dollop of yoghurt.

Nutritional Information Amount per serving:
Calories 553 28%
Carbs 35.8g 14%
Sugar 19.9g 22%
Fat 28.5g 41%
Saturates 9.5g 48%
Protein 40.4g 90%

Of an adult’s reference intake

Read more at http://www.jamieoliver.com/recipes/pork-recipes/winter-nights-chilli/#GWd4kY4dCC0TsR1P.99