Recipe critic….Jamie Oliver

A new feature on my blog, testing celebrity chefs recipes as to ease of cooking and how it goes down with the husband and kids. They are my best critics when it comes to the food I make so why not try them out on some famous chefs! Todays recipe comes from Jamie Oliver. You’ll find it in Jamie’s Ministry of food. Love the book, go out and buy it.
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PERFECT ROAST PORK

1.4 kg loin of pork
2 medium onions
2 carrots
2 sticks of celery
1 bulb of garlic
Small bunch of fresh thyme, rosemary, bay or sage or a mixture
Olive oil
Sea salt and freshly ground pepper

TO PREPARE YOUR PORK

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Take the pork out of the fridge 30 minutes before it goes into oven. Preheat oven to 240 C. No need to peel vegetables, give them a wash and roughly chop them. Break garlic into cloves leaving them unpeeled. Pile all the veg, garlic and herbs into the middle of a roasting dish and drizzle with olive oil. You will be using this veg to make the gravy later. Using a sharp knife, score the skin ( skin and fat only) all the way along. Drizzle with olive oil and season well with salt and pepper rubbing it in well. Place pork on the vegetables

TO COOK YOUR PORK

Place dish into oven. Turn down to 200 C and cook for 1 hour and twenty minutes. Bast the pork halfway through. If your vegetables are looking dry add a splash of water. When cooked take out of the oven and place pork on a board to rest. Mean while get on with your gravy.

A CONSISTENTLY GOOD GRAVY

Cooked veg and juice from pork
1 heaped dessertspoon plain flour
A wine glass of white wine or cider
1 litre of vegetable stock

TO MAKE YOUR GRAVY

Put the dish with the vegetables and pork juices onto the hob on a high heat. Add the flour and mash into the veg until it becomes a pulp with a potato masher. No worries about lumps. Add alcohol and then stock and cook away. Let it boil for a few minutes then stir and reduce the heat and simmer for 10 minutes. Pour through a sieve into a pan and using a ladle really pushing all the goodness through. You can further reduce if its too thin. Serve with your pork, roast potatoes and veg.

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THE VERDICT

So easy to follow and the results were delicious. The only change I made was to turn the heat up at the end of cooking the pork to crisp up the skin.
The husband and kids absolutely loved it and it was wolfed down in no time, and that gravy is so good the bread and butter came out at the end to mop every drop up. We give this recipe 5 out of 5, plate licking good. *****

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