Jamie's Great Britain
Hardback : 29 Sep 2011
Jamie's Great Britain - Celebrating Britain's very best food
Jamie Oliver grew up in one of the first true British "gastropubs", which his Mum and Dad still run today. For him, the heart and soul of real British cooking is food that puts a smile on your face. And that's what he wants to share in Jamie's Great Britain: the essence of British food, done properly.
Over the years, British food culture has embraced flavours and influences from all the people who came and made Great Britain their home. The food reflects an open-minded culture as well as the country's beauty. There are over 100 of Jamie's favourite recipes: some are indisputable classics, some are his versions of the classics, some should be classics but just haven't been made famous yet and others he's made up from the great bounty of British produce.
Jamie Oliver's newest book: Jamie's Great Britain
"This new app I’ve developed with the guys at Penguin is all about celebrating brilliant places to eat, buy and enjoy food around Britain. I’ve stumbled across so many cute or clever places over the years, and am always hearing about incredible restaurants and shops from friends who love good food. I wanted to pool all of those recommendations together in a way that was really useful, fun and accessible for everyone. So in this app, you’ll find everything from great cheese shops, fishmongers, pubs and restaurants to cafes and food festivals.
I’ve included spots I’ve been eating at for years as well as places I’ve just discovered on my recent travels around Great Britain. My trusty food team and the gang at Jamie’s Italian have also shared some of their favourites, as have the brilliant team at Rough Guides. Now that we’ve got everything in one place we’ll be updating it with more recommendations on a regular basis, and I really want you guys to do the same. So anytime you find something that rocks your world – whether it’s a country pub that puts on a great Sunday roast or a brilliant curry house tucked down a side street in your town – snap a picture, upload it and share it with the rest of us. We’ve got so much to be proud of, let’s get out there and enjoy it."
* Find recommended places near you with the GPS function
* Upload and tag photos of your own favourite foodspots
* Check out the events calendar and find out what’s going on when, then import it into your iCal so you don’t miss out
* Share and recommend your favourite food destinations with friends and family
* Check out a few of my videos and a gallery of brand new photos
Jamie Oliver Food Guide is available from the iTunes Apps store: Jamie Oliver Food Guide
Wherever you're from, if you love food Jamie's Great Britain will offer you a little taste of happiness.
JERK-DRESSED BRISTOL PORK
CRUNCHY CRACKLING • ORCHARD APPLE SAUCE
Just about everyone gets excited when they see roast pork on the table. But even though a whole roasted shoulder is really impressive, it’s actually a ‘slam and go’ recipe. Of course it’s lovely served with roast potatoes and the orchard sauce on page 380, but lately, I’ve been pulling all the meat apart and tossing it through this great jerk salsa – hell, yeah! The flavours of Jamaica and Britain really work well together – and actually many of the same spices found in jerk can also be found in some of the most quintessentially British puddings, syrups and even our beloved mulled wine. This is my version of jerk-dressed pork, and I love it.
SERVES 12 WITH LEFTOVERS
• 5kg free-range shoulder of pork, bone in, skin on
• sea salt and ground pepper
• a generous pinch each of dried rosemary and thyme
• 1 whole nutmeg, for grating
• olive oil
• 2 x 500ml bottles of quality cider
For the jerk salsa
• 1-2 fresh Scotch bonnet chillies (to taste)
• 2 bunches of spring onions, trimmed
• 1 level teaspoon ground cinnamon
• 1 level teaspoon ground cloves
• 2 level teaspoons ground allspice
• 3 limes
• a thumb-sized piece of fresh ginger, peeled
• a few fresh bay leaves
• 2 cloves of garlic, peeled
• 1-2 tablespoons honey
• extra virgin olive oil
• a large bunch of fresh Coriander
Preheat the oven to full whack (about 240°C/475°F/gas 9). Carefully score the skin and fat on the shoulder into zigzags about 1cm deep, using a very sharp knife or a clean Stanley knife. Sprinkle and rub in a good pinch of salt, pepper, dried rosemary, thyme, and a few good gratings of nutmeg. Add a lug of olive oil, then rub those flavours all over the meat and into the scores. Place the pork, skin side up, in your largest roasting pan. Pour one of the bottles of cider into the bottom of the tray, put into the hot oven for 30 minutes so the crackling gets going, then turn the heat down to 130°C/250°F/gas ½.
After the pork has been in for an hour, add the rest of the cider and cook for a further 6 to 7 hours, or until the meat pulls apart easily. Halfway through the cooking time cover with a double layer of tin foil.
Once the pork is perfectly cooked, move it to a large serving board or platter. Carefully pour any fat from the roasting tray into a Kilner jar for some lucky roast potato some day, but leave the wonderful flavourful cooking juices in the pan. Then add the Scotch bonnets to a liquidizer with the spring onions, spices, the juice from the limes, ginger, bay leaves, garlic, a squeeze of honey and 2 lugs of extra virgin olive oil. Pulse together until you get a salsa consistency, then mix the salsa into the juices in the roasting tray, have a taste and balance out the salt and acid if needed. It should have attitude and loads of personality. Pour that salsa on to a platter, then pull the crispy crackling off the shoulder, get rid of any flobbery fat underneath, and use two forks to roughly pull the meat apart. Pile the meat on top of the salsa and toss together quickly. Tear over any coriander leaves and snap those wonderful zigzags of crackling on top of the meat and serve next to your orchard sauce. Rock ’n’ roll!
Photography copyright (c) David Loftus, 2011
Size : 189 x 246mm
Pages : 408
Published : 29 Sep 2011
Publisher : Michael Joseph
Jamie's Great Britain
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