Tuesday, 26 June 2012

Homemade tomato ketchup Jamie Oliver



Ingredients
1 large red onion, peeled and roughly chopped
½ bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
olive oil
1 thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
½ fresh red chilli, deseeded and finely chopped
1 bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
1 teaspoon freshly ground black pepper
sea salt
1 kg yellow, orange or green tomatoes, chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes
200 ml red wine vinegar
70 g soft brown sugar

Method

Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.

Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.

Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.

Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed

Lentils with chorizo & red wine recipe - Recipes - BBC Good Food

Lentils with chorizo & red wine recipe - Recipes - BBC Good Food

Sticky slow-roast belly of pork recipe - Recipes - BBC Good Food

Sticky slow-roast belly of pork recipe - Recipes - BBC Good Food

Ingredients

1.3kg piece pork belly, boned, rind left on and scored (ask your butcher to do this)
2 tsp sunflower oil
1 tsp white peppercorns, crushed
3 large onions, sliced
2-3 tbsp clear honey
2 tsp ground cumin
1 red chilli, deseeded and chopped

Method

Heat oven to 180C/fan 160C/gas 4. Lay the pork, skin-side up, on a rack in a roasting tin. Trickle with a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt. Place in the oven, then cook for 1 hr. Remove from the oven and baste with the juices. Continue to cook for a further 1½ hrs, basting every 20 mins.

Put the sliced onions in the roasting tin under the pork. Mix the honey together with the cumin and chilli, brush it over the pork, then increase the oven to 200C/fan 180C/ gas 6. Cook for a further 30-40 mins, basting occasionally, until caramelised with a rich, golden glaze over the pork. Once cooked and tender (this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 mins.

While the pork is resting, heat the tin on the stove with the onions, adding 2 tbsp water. This will lift any residue from the pan, creating a moist cooking liquor. Season the onions with salt and pepper, then divide between 6 plates. Carve pork into 6 portions, then serve on top of the onions.

Slow-roast belly of pork recipe - Recipes - BBC Good Food

Slow-roast belly of pork recipe - Recipes - BBC Good Food

Ingredients

1½ kg/3lb 5oz-4lb 8oz pork belly, scored and boned (ask to keep the bones to make stock for the gravy)
25g/ 1oz butter
25g/ 1oz flour
1l/ 1¾ pints chicken stock or 500ml/18 fl oz if you don't have pork bones

Method

If you have the pork bones, roast them until browned, then transfer to a pan and cover with 1 litre chicken stock. Gently simmer for 1 hr, skimming off any scum that comes to the surface (you will need about 500ml for the gravy). If you don’t have pork bones, don’t worry about this stage.

Heat oven to 180C/160C fan/gas 4. Put the pork on a wire rack in a roasting tray, skin side up, and cook for 1½ hrs. increase oven to 220C/200C fan/gas 7 and cook for a further 15-20 mins to crisp the skin. Remove the pork from the tin and allow to rest for 45 mins.

To make the gravy, remove all the fat from the bottom of the roasting tin. Add the butter and heat to melt. Tip in the flour and cook for 1-2 mins, scraping the bottom of the pan. Gradually stir in 500ml stock and cook for 5 mins until thick.