SHREDDED PORK PIZZA | BREAD RECIPES | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 4 hours 35 minutes
Yield: enough for 1 pizza
|1 kg higher-welfare pork shoulder|
|2 tablespoons fennel seeds|
|freshly ground black pepper|
|2 tablespoons tomato sauce|
|50 g Taleggio sauce|
|1 teaspoon fresh thyme leaves|
|1 small handful rocket|
|½ lemon juice of|
- When it comes to the meat, 1kg/2lb 3oz of pork shoulder should give you enough pork to top about 10 pizzas. Although the rest of the ingredients are for one topping, there is no point in cooking less pork than this – you can use any leftovers in sandwiches. This is also a great way to use up leftovers from a roast pork joint.
- Preheat your oven to 170ºC/325ºF/gas 3. Score the pork shoulder. Bash the fennel seeds and rub them over the pork, then season and rub with olive oil. Roast in the preheated oven for at least 4 hours, until the meat is tender and shreds easily. When cool, shred up using a fork or your hands. Dress the meat with a little of the cooking juices – it will have almost the texture of a confit of duck.
- Smear the tomato sauce thinly over the pizza base and scatter over a small handful of your roasted pork and some small pieces of Taleggio. Sprinkle with the thyme leaves, drizzle with olive oil and cook until crisp and golden. Dress the rocket with a tiny bit of lemon juice, scatter over the pizza and serve.
Calories 472 calories, FatContent 35.9 g fat, SaturatedFatContent 15.5 g saturated fat, ProteinContent 32.9 g protein, CarbohydrateContent 3.5 g carbohydrate, SugarContent 2.3 g sugar, FiberContent 0 g fibre
NYC-STYLE PIZZA | PORK RECIPES | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 1 hours 30 minutes
|1 kg strong white bread flour plus extra for dusting|
|1 x 7 g sachet of yeast|
|1 teaspoon caster sugar|
|fine sea salt and freshly ground black pepper|
|extra virgin olive oil|
|3 cloves of garlic peeled|
|½ a bunch of fresh basil leaves picked|
|2 x 400 g tins of plum tomatoes|
|½ teaspoon fennel seeds|
|150 g pork mince|
|2 sprigs of fresh rosemary leaves picked|
|300 g block of mozzarella cheese for grating|
|30 jalapeño chillies|
- To make the pizza dough, place the flour on a clean work surface or in a large bowl, make a well in the middle, then gradually pour in 750ml of lukewarm water, followed by the yeast, sugar, a pinch of salt and a lug of olive oil. Use a fork to mix in the flour from the sides, then bring it together with your hands to form a slightly sticky dough. Knead the dough on a flour-dusted surface for around 5 minutes, or until soft and springy, then place in a flour-dusted bowl, cover with a damp tea towel and leave to rise for around 1 hour, or until doubled in size.
- Meanwhile, make the tomato sauce. Heat 3 tablespoons of olive oil in a medium pan. Finely chop and add the garlic, tear in the basil leaves and add the plum tomatoes, then cook for 5 minutes, or until smelling and tasting fantastic. Using a hand blender, blitz the sauce until smooth, then season with salt and pepper and set aside.
- Bash the fennel seeds in a pestle and mortar, then add to a medium frying pan over a medium heat with a splash of olive oil, the pork mince and rosemary leaves. Fry for around 5 minutes, or until cooked through and crisp, stirring occasionally.
- Preheat the oven to 220ºC/425ºF/gas 7. Place a pizza stone in the oven to preheat. Divide the risen dough into 10 equal-sized balls, then roll out on a flour-dusted surface to roughly ½cm thick and 25cm in diameter. Grate and sprinkle over equal amounts of the mozzarella, making sure to leave a rough 2cm gap around the edges, then drizzle about 5 tablespoons of tomato sauce onto each – by adding the cheese first and the tomato second, you’ll stop the base from getting soggy.
- Scatter over the fennel-spiked pork, then finely slice and sprinkle over the chillies. Drizzle with olive oil, then carefully remove the pizza stone from the oven and place a few pizzas on top, depending on how many you can fit (you’ll need to do this in batches). Pop in the hot oven for around 10 minutes, or until golden and crisp, then drizzle with extra virgin olive oil, slice up and serve as you go.
Calories 517 calories, FatContent 14.4 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 21.8 g protein, CarbohydrateContent 80 g carbohydrate, SugarContent 5.5 g sugar, SodiumContent 0.6 g salt, FiberContent 3.7 g fibre
JAMIE OLIVER OVERNIGHT SLOW-ROASTED PORK RECIPE
Provided by: DELISH.COM
Categories: Christmas,dinner,main dish
Total time: 0S
Prep time: 0S
Cook time: 0S
|2 tbsp. fennel seeds|
|1 tbsp. sea or rock salt|
|2 fennel bulbs|
|4 medium carrots|
|1 bulb garlic|
|1 bunch fresh thyme|
|1 piece pork shoulder on the bone|
|750 mL white wine|
|1 pt. chicken or vegetable stock|
- Preheat your oven to maximum.
- Smash the fennel seeds with the salt in a pestle and mortar until fine.
- Put the roughly chopped vegetables, garlic, and thyme sprigs into a large roasting pan.
- Pat the pork shoulder with olive oil and sit it on top of the vegetables. Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into all the scores to maximize the flavor.
- Put the pork in your preheated oven for 20 to 30 minutes or until it’s beginning to color, then turn your oven down to 250 degrees F and cook the pork for 9 to 12 hours, until the meat is soft and sticky and you can pull it apart easily with a fork.
- Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce.
- Once the pork is out of the oven, let it rest for half an hour before removing it to a large board. Brush off any excess salt from the meat, then mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat, and boil until you have a lovely, intensely-flavored gravy (you can thicken it with a little sieved flour if you like). The pork is great served with some good cranberry beans, braised greens, your roast veg mash, and tasty sauce.
BEST HOMEMADE PIZZA DOUGH RECIPE RECIPE | JAMIE OLIVER | FOOD …
Provided by: Jamie Oliver
Total time: 1 hours 20 minutes
Prep time: 20 minutes
Yield: 6 to 8 medium-sized thin pizza bases
|7 cups strong white bread flour or Tipo “00” flour or 5 cups strong white bread flour or Tipo “00” flour, plus 2 cups finely ground semolina flour|
|1 level tablespoon fine sea salt|
|2 (1/4-ounce) packets active dried yeast|
|1 tablespoon raw sugar|
|4 tablespoons extra-virgin olive oil|
|2 1/2 cups lukewarm water|
- This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s best made with Italian Tipo “00” flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it’s a strong one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
- Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
- Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there’s 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
- “Our agreement with the producers of “Jamie at Home” only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users”