looking for Jamie Oliver leg of pork recipe?
thanks

"samng" > wrote in message
le.rogers.com...
> looking for Jamie Oliver leg of pork recipe?
> thanks
>
>
Slow-Roasted Leg of Pork with Spicy Scratchings

1 leg or shoulder of pork
3 tablespoons fennel seeds
3 tablespoons coriander seeds
Pinch dried chile pepper flakes
Maldon sea salt and freshly ground black pepper
Extra virgin olive oil, plus extra for drizzling
1 bulb garlic, skin left on the cloves
1 handful fresh sage
1 handful fresh rosemary

Ask your butcher to remove and reserve the skin and bone from the leg of
pork. To make the scratchings, cut the skin into two pieces and score
incisions through each piece. In a pestle and mortar, crush half the fennel
seeds with half the coriander seeds, chile flakes, and a pinch of salt.
Sprinkle the spice mix over the top and finish off with another good pinch
of salt. Pour a little olive oil over the pork skin and bake in the oven, on
a rack over a tray to catch the fat, in a preheated 425 degrees F (220
degrees C/gas 7) oven until very crispy.

Make crisscross incisions all over the pork, on both sides. Crush the
remaining fennel and coriander seeds with another good pinch of salt.
Sprinkle over both sides of the pork, and finish off with a grinding of
black pepper. Place the pork and garlic cloves in a roasting tray. Cover
with a few good lugs of extra-virgin olive oil. Place the sage and rosemary
in a pestle and mortar and gently crush together until they are lightly
bruised and have released their flavours. Add 4 tablespoons of olive oil.
Squeeze the flavoured oil over the pork and rub the herbs all over it. Cook
in the oven in a preheated 400 degrees F (200 degrees C/gas 6) oven for
about 4 to 4 1/2 hours. Any leftovers are great to use in sandwiches the
next day.

Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 5 hours
Difficulty: Medium

"Mia" > wrote in
:

>
> "samng" > wrote in message
> le.rogers.com...
>> looking for Jamie Oliver leg of pork recipe?
>> thanks
>>
>>
> Slow-Roasted Leg of Pork with Spicy Scratchings
>
> 1 leg or shoulder of pork
> 3 tablespoons fennel seeds
> 3 tablespoons coriander seeds
> Pinch dried chile pepper flakes
> Maldon sea salt and freshly ground black pepper
> Extra virgin olive oil, plus extra for drizzling
> 1 bulb garlic, skin left on the cloves
> 1 handful fresh sage
> 1 handful fresh rosemary
>
> Ask your butcher to remove and reserve the skin and bone from the leg
> of pork. To make the scratchings, cut the skin into two pieces and
> score incisions through each piece. In a pestle and mortar, crush half
> the fennel seeds with half the coriander seeds, chile flakes, and a
> pinch of salt. Sprinkle the spice mix over the top and finish off with
> another good pinch of salt. Pour a little olive oil over the pork skin
> and bake in the oven, on a rack over a tray to catch the fat, in a
> preheated 425 degrees F (220 degrees C/gas 7) oven until very crispy.
>
> Make crisscross incisions all over the pork, on both sides. Crush the
> remaining fennel and coriander seeds with another good pinch of salt.
> Sprinkle over both sides of the pork, and finish off with a grinding
> of black pepper. Place the pork and garlic cloves in a roasting tray.
> Cover with a few good lugs of extra-virgin olive oil. Place the sage
> and rosemary in a pestle and mortar and gently crush together until
> they are lightly bruised and have released their flavours. Add 4
> tablespoons of olive oil. Squeeze the flavoured oil over the pork and
> rub the herbs all over it. Cook in the oven in a preheated 400 degrees
> F (200 degrees C/gas 6) oven for about 4 to 4 1/2 hours. Any leftovers
> are great to use in sandwiches the next day.
>
> Yield: 10 servings
> Prep Time: 5 minutes
> Cook Time: 5 hours
> Difficulty: Medium
>
>
>

Please excuse the dumb question, but 400 degrees F for 4 to 4 1/2 hours
seems awfully hot. Is that correct? BTW, the sasonings sound really
good!

Thanks,
Wayne

Thanks Mia
"Mia" > wrote in message
...
>
> "samng" > wrote in message
> le.rogers.com...
> > looking for Jamie Oliver leg of pork recipe?
> > thanks
> >
> >
> Slow-Roasted Leg of Pork with Spicy Scratchings
>
> 1 leg or shoulder of pork
> 3 tablespoons fennel seeds
> 3 tablespoons coriander seeds
> Pinch dried chile pepper flakes
> Maldon sea salt and freshly ground black pepper
> Extra virgin olive oil, plus extra for drizzling
> 1 bulb garlic, skin left on the cloves
> 1 handful fresh sage
> 1 handful fresh rosemary
>
> Ask your butcher to remove and reserve the skin and bone from the leg of
> pork. To make the scratchings, cut the skin into two pieces and score
> incisions through each piece. In a pestle and mortar, crush half the
fennel
> seeds with half the coriander seeds, chile flakes, and a pinch of salt.
> Sprinkle the spice mix over the top and finish off with another good pinch
> of salt. Pour a little olive oil over the pork skin and bake in the oven,
on
> a rack over a tray to catch the fat, in a preheated 425 degrees F (220
> degrees C/gas 7) oven until very crispy.
>
> Make crisscross incisions all over the pork, on both sides. Crush the
> remaining fennel and coriander seeds with another good pinch of salt.
> Sprinkle over both sides of the pork, and finish off with a grinding of
> black pepper. Place the pork and garlic cloves in a roasting tray. Cover
> with a few good lugs of extra-virgin olive oil. Place the sage and
rosemary
> in a pestle and mortar and gently crush together until they are lightly
> bruised and have released their flavours. Add 4 tablespoons of olive oil.
> Squeeze the flavoured oil over the pork and rub the herbs all over it.
Cook
> in the oven in a preheated 400 degrees F (200 degrees C/gas 6) oven for
> about 4 to 4 1/2 hours. Any leftovers are great to use in sandwiches the
> next day.
>
> Yield: 10 servings
> Prep Time: 5 minutes
> Cook Time: 5 hours
> Difficulty: Medium
>
>