Jamie Oliver pork kebab recipe on Saturday Kitchen today

mandragora_2

Anyone see this earlier today? I thought it looked great, have gone and bought the loin of pork to roast, am just about to start preparing it, but can't for the life of me remember what to put in the marinade. I've looked on the Sat Kitchen website - I can't see the recipe - and even if it was on iplayer (and I don't think it's been loaded yet) it would take my computer about an hour to get loaded up!

So -did anyone catch the details or, have a link that might help? I'd appreciate it loads!

Sorry if this thread is on the wrong board - please feel free to move it if needs be - I'm not great at working out where they should be!

Pink.

Hi mandragora,

Is this the recipe? Sticky Pork Kebabs with Sweet Carrot Slaw If not you can watch the episode again here

Pink

edinburgh_lesley

Hi .I watched it too,
Pork rcipe that Jamie did,
the crackling is infused with rosemary and salt.
The marinade i smade from crushed fennel seeds and garlic rubbed onto the pork , then balsamic vinegar, olive oil and bayleaves make the marinade.
sounds lovely, so am gonna try it myself xxx

LeeSouthEast

I caught it. Did look superb!

mandragora_2

Corrrrr - just finished eating it - didn't bother with the kababs, just did it as a roastie - yum yum yum yum yum yum! For me, it was the small things that made the difference:

using garlic (never done that before with roast pork)
shoving the rosemary into the scores on the crackling
cooking it as hot as you dare for the first 20 mins
cooking it on the bones
using a marinade

and


having a fab butcher, and knowing what to ask him to do!!!

LeeSouthEast

That's it. I'm going to try this next week!!

mandragora_2

If you're quick, come round ours!! £6 was enough for the joint, did two of us for dinner tonight, and will do again tomorrow. There won't be any left for Monday though! I made a gravy using the juices from the bottom of the pan (everything had caramelised, and was delicious); I mopped up the fat from the surface so it wasn't too greasy, added veg stock and a glug of red wine for good measure - really nice!

LeeSouthEast

Darn it. Too late!

Mirjam

Does anyone know where we can find the whole recipe?

mandragora_2

I've had no luck, I think because it came from an old Jamie Oliver prog (he looked about 12 in it!)

If it helps, what I did was:

buy a loin of pork, get the butcher to bone it out and score it
into the scores, rub chopped rosemary (any other herbs anyone?) and sprinkle with salt
marinade the 'meat' sides of the joint with a marinade of garlic (he used a head, crunched up, but was cooking a joint for 30 people, I used a clove, ground), olive oil and balsamic vinegar. Leave to absorb the flavours for about half an hour
once you're ready to roast, turn the oven up to it's highest blast (I lost my nerve and just went for 240 at that point - my oven goes higher, I learned), put the bones in the tin, on the left over marinade, put the joint on top of that, and, as long as the oven is to temp, stick it in. After 20 minutes turn it down to 220, and cook for about another hour, or until done.

Hope this helps - I may well have got bits wrong, so if anyone else was watching, feel free to add/amend details, but this version I did certainly worked, anyway!!

Mirjam

Thanks Mandragora, I'm gonna give it a try!