Recipe Details
Title Gorgeous dinner of porchetta stuffed with wild mushrooms celeriac mash and gravy
Author Jamie Oliver
Portions 10
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 596.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Mushrooms, wild, raw1 Cup US
Oil, olive4 Tablespoon
Thyme, fresh1 Bunch
Garlic1 Clove
Garlic1 Clove
Salt, sea1 Pinch
Pepper, black1 Pinch
Pork, loin joint, raw3 Kilogram
Seeds, fennel2 Tablespoon
Celery2 Unit
Carrots, young2 Medium
Onions, raw1 Medium
Flour, 00, plain1 Tablespoon
Celeriac1 Kilogram
Potato, new500 Gram
Milk, whole150 Millilitre
Butter, unsalted1 Teaspoon Heaped
Lemon, peel30 Millilitre
Bread, white, sliced100 Gram
Vinegar, cider175 Millilitre
Butter, unsalted1 Teaspoon Heaped
Homemade Vegetable Stock565 Millilitre
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 915
Protein 125.08%
Other Carbohydrate 9.72%
Sugar 5.70%
Fat Saturated 114.41%
Fat Unsaturated 73.65%
Fiber 24.09%
Sodium 13.53%
Salt 13.63%
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Recipe Method
1. Preheat your oven to its highest setting. 2. Tear or roughly chop your mushrooms thick, thin and wonky, it doesn't matter, you want it chunky and rustic. Heat a large frying pan over a medium heat, add a lug of olive oil, the thyme leaves and mushrooms, and toss around a bit. Next, add the sliced garlic and knob of butter. 3. Fry everything off for about 10 minutes until the mushrooms are browning a little around the edges. Add the lemon zest with a good pinch of salt and pepper, then remove to a bowl and let it cool. Once cool, add the bread and toss together. 4. Now turn your attention to the pork. Lay the loin and belly on a board, fatty-side down, and use a knife to make a little pocket between the loin and the belly meat. 5. Stuff the cooled mushroom mixture into the pocket, then season well all over with salt and pepper. If you've got any garlicky, thyme and lemon juices left in the pan, pour these over the pork for some wonderful added flavour. Rub all the seasoning and juices into the pork. 6. Roll the belly around the loin and tie it tightly with 5 or 6 pieces of string to keep it all in place. If your butcher gave you the bones, scatter them around the bottom of an appropriately sized roasting tray you want the pork to sit quite snugly in the tray - and put the meat on top. 7. Place in the oven and immediately turn it down to 180
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