Pork - Pork with Peaches
02/09/01 12:02:06
http://www.bbc.co.uk/food/recipes/db/3/P/porkwithpeaches_2853.shtml
Pork with Peaches
Source of Recipe Jamie Oliver
Preparation Time 10 to 30 mins
Cooking Time 1 to 2 hrs
Ingredients 1 x 1.5kg/3½lb loin of pork, boned 1 bunch fresh thyme, leaves picked 1 bulb of garlic 200g/7oz butter 2 tins of peaches in natural juice, drained salt and freshly ground black pepper around 15 slices of pancetta, streaky bacon or parma ham 1 glass of white wine a little flour
Method 1. Preheat the oven to 220C/425F/Gas7. 2. Score the skin of your pork through the fat - the incisions should be about 1cm apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 7.5cm/3in deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end - this will ensure your stuffing won’t fall out. 3. Chop half the thyme with 1 clove of garlic and scrunch together with the butter, one of the tins of peaches and a good pinch of salt and pepper. 4. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3-4 pieces of string. 5. Place skin-side up in a roasting tray with the remaining peaches, the rest of the garlic cloves and thyme and a glass of white wine. Roast for around 1 hour until the skin is crisp and golden. 6. When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. 7. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. 8. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.
http://www.bbc.co.uk/food/recipes/db/3/P/porkwithpeaches_2853.shtml
Pork with Peaches
Source of Recipe Jamie Oliver
Preparation Time 10 to 30 mins
Cooking Time 1 to 2 hrs
Ingredients 1 x 1.5kg/3½lb loin of pork, boned 1 bunch fresh thyme, leaves picked 1 bulb of garlic 200g/7oz butter 2 tins of peaches in natural juice, drained salt and freshly ground black pepper around 15 slices of pancetta, streaky bacon or parma ham 1 glass of white wine a little flour
Method 1. Preheat the oven to 220C/425F/Gas7. 2. Score the skin of your pork through the fat - the incisions should be about 1cm apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 7.5cm/3in deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end - this will ensure your stuffing won’t fall out. 3. Chop half the thyme with 1 clove of garlic and scrunch together with the butter, one of the tins of peaches and a good pinch of salt and pepper. 4. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3-4 pieces of string. 5. Place skin-side up in a roasting tray with the remaining peaches, the rest of the garlic cloves and thyme and a glass of white wine. Roast for around 1 hour until the skin is crisp and golden. 6. When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. 7. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. 8. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.
posted by Sigalon | 08:20
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