STARS OF WONDER
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
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.