If you need a break from turkey or just fancy try­ing some­thing new and spec­tac­u­lar, th­ese sen­sa­tional recipes from some of our favourite celebrity chefs are sure to bring plenty of cheer to your ta­ble

Good Housekeeping (UK) - - Contents - PHO­TOG­RA­PHY MYLES NEW

Celebrity chefs and their favourite Christ­mas recipes

Nigella Law­son’s Rolled Stuffed Loin of Pork with Ru­bied Gravy

‘There’s no deny­ing that this is a show­stop­per. It’s a fid­dly un­der­tak­ing, but def­i­nitely worth it. Be­sides, if a meal isn’t worth mak­ing a spe­cial ef­fort for at Christ­mas, when is it? The spicy fill­ing that swirls its way through the pork is stud­ded with dried cran­ber­ries, gar­lic, cloves and cin­na­mon, mak­ing this like a Christ­mas porchetta.’ Hands-on time 35min, plus overnight mar­i­nat­ing and rest­ing. Cook­ing time about 2hr 35min. Serves 8-10

◆ 3.8kg (8½lb) fil­let end loin of pork, rind and bones re­moved and re­served, to give ap­prox 2.2kg (4¾lb) loin (see Nigella’s Tip) ◆ 450g (1lb) thickly sliced streaky ba­con for the mari­nade ◆ 250ml (9fl oz) olive oil ◆ 125ml (4fl oz) white wine or ver­mouth ◆ 2tbsp Worces­ter­shire sauce for the stuff­ing ◆ 125g (4oz) streaky ba­con ◆ 2 onions, quar­tered ◆ 4 gar­lic cloves ◆ 1tsp ground ginger ◆ 1tsp ground cin­na­mon ◆ ½tsp ground cloves ◆ Hand­ful pars­ley ◆ 1tbsp olive oil ◆ 200g (7oz) dried cran­ber­ries for the ru­bied gravy ◆ 200g (7oz) cran­berry sauce ◆ 1tsp Di­jon mus­tard ◆ ½tsp Worces­ter­shire sauce ◆ 250ml (9fl oz) chicken stock ◆ 60ml (2½fl oz) ruby port

1 If the butcher hasn’t al­ready

but­ter­flied the pork for you, lay it on a board in front of you. Hold­ing a knife par­al­lel to the board, make a hor­i­zon­tal cut along the length of the fil­let about 1.5cm (⅔in) up from the board – stop cut­ting just be­fore you reach the op­po­site edge of the pork, so it re­mains in one piece. Open out the fil­let, then make fur­ther slices to flat­ten it out (keep­ing it an even thick­ness). Put mari­nade in­gre­di­ents into a large freezer bag with ½tsp salt and the pork. Chill overnight.

2 For the stuff­ing, put ba­con in a food pro­ces­sor with the onions, gar­lic, spices and pars­ley, then whizz. Heat oil in a fry­ing pan and fry the spiced mush gently for 10min. Add cran­ber­ries and cook for a fur­ther 5min. Cool com­pletely.

3 Pre­heat oven to 200°C (180°C) mark 6. Ver­ti­cally lay long pieces of string spaced 4cm (1½in) apart on a sheet of bak­ing parch­ment. Lay the ba­con on top (over­lap­ping the slices slightly) in a rec­tan­gle the same length as the pork. Shake ex­cess mari­nade off pork and lay de-rinded-side down on to the ba­con. Spread stuff­ing over pork, leav­ing a 2.5cm (1in) bor­der around the edge. Roll up pork from a long side, then (hold­ing the pork in place and us­ing the bak­ing parch­ment) wrap around the ba­con pieces to make a fat, ba­con-wrapped sausage. Se­cure in place with the string. Tuck in any meat or stuff­ing that pokes out. 4 Ar­range bones in a roast­ing tin and sit pork on top. Cook for 2-2¼hr un­til cooked through and a ther­mome­ter in­serted in the cen­tre reads at least 71°C. Half­way through cook­ing, place scored rind in a sep­a­rate shal­low tin and sprin­kle with salt. Cook along­side pork on a sep­a­rate shelf for 1hr. 5 Once the pork is cooked, rest out of the oven, but leave crack­ling in while you make your gravy. Place all in­gre­di­ents into a pan and bring to a boil, stir­ring to dis­solve ev­ery­thing. Let the gravy bub­ble for 5min un­til glossy, but still runny. 6 Re­move string and cut pork into thick slices, about 2.5cm (1in). Serve with gravy and crack­ling. PER SERV­ING (if serv­ing 10) 800cals, 49g pro­tein, 54g fat (19g sat­u­rates), 26g carbs (23g to­tal sug­ars), 2g fi­bre GET AHEAD Stuff and tie the loin a day ahead, keep cov­ered in fridge. Al­low 20min at room tem­per­a­ture be­fore cook­ing. Make the gravy up to 3 days ahead, keep cov­ered in the fridge. Re­heat in pan to serve.

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