Baked Plums Jamie Oliver Food

PLUM LATTICE PIE

Steps:

• Sift the flour, icing sugar and a pinch of sea salt into the bowl of a food processor.
• Cube and add the butter, then blitz until the mixture resembles fine breadcrumbs.
• Tip in 2 egg yolks along with 60ml of ice-cold water and gradually pulse the mixture until you have a rough dough.
• Turn the dough out onto a clean surface and gently knead it for about 30 seconds, until smooth, adding a little extra flour if needed.
• Divide it into two pieces, one slightly larger than the other, then roll them out into discs. Wrap both in clingfilm and chill in the fridge for 30 minutes.
• Roll out the larger piece of pastry and press into a 23cm pie tin. Trim it so you have 2.5cm overhang and chill it in the fridge until required. Roll out the remaining disc and cut out eight long, even strips, each about 2.5cm wide.
• For the filling, toast the almonds in a dry frying pan until golden. Halve and destone the plums, quartering any larger ones. Cube the butter, then place all the ingredients in a large bowl and stir well (depending on how sweet the fruit is, you may wish to add a little extra sugar).
• To assemble, pile the fruit mixture into the pie base. Beat the remaining egg yolk with a splash of milk, then use it to brush the edges of the pastry.
• Arrange and weave the pastry strips in a lattice pattern on top of the pie. Bring the overhanging pastry from the pie base up and over the ends of the pastry strips, pressing down to seal, then crimp it all the way around with your fingers and thumb.
• Brush the pie all over with the egg wash and sprinkle with sugar. Pop it in the fridge to chill for 30 minutes.
• Preheat the oven to 200ºC/gas 6 and place a baking tray inside to warm up.
• Transfer the pie to the baking tray and bake it in the oven for 20 minutes, checking occasionally and rotating it if it's colouring unevenly.
• Reduce the oven to 180ºC/gas 4 and bake for a further 20 to 30 minutes, covering with a tent of tin foil if it's browning too quickly.
• Remove the pie from the oven, sprinkle with extra sugar and leave to set for at least 3 hours before serving.
• Cut into slices and serve with ice cream or crème fraîche, if you like.

JAMIE OLIVER'S BAKED FRUIT

Steps:

• Preheat oven to 425*F Using a food processor, combine vanilla pod and sugar.
• Wash fruit.
• Halve and remove pits from plums, nectarines, peaches and apricots, if using, and peel bananas and cut into chunks.
• Place fruit in a single layer on baking sheet (s).
• Sprinkle with about 1/2 cup of vanilla sugar.
• (Store leftover vanilla sugar in an airtight container.) Bake fruit 10-15 minutes, or until fruit is soft but still holds its shape.
• Serves 8-10.

ROASTED STONE FRUIT

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Halve the oranges and squeeze all the juice into a large roasting dish with the balsamic. Halve the vanilla pod lengthways and scrape out the seeds, then add both pod and seeds to the dish.
• Grate in the strawberries, mix together, and pop into the oven to warm through while you prep your crumble and fruit.
• For the crumble, tear the stones out of the dates and place the flesh in a food processor with the oats, coconut flakes, 1 tablespoon of oil and 130ml of water, then blitz into a crumble.
• Pour into a roasting tray or dish (30cm x 40cm) and spread out into an even layer. Wash all the fruit, then halve or quarter, removing the stones as you go.
• Pull the dish of warm, delicious juices out of the oven and gently stir in all the fruit. Return to the top shelf of the oven, place the crumble on the shelf underneath, and cook for 45 minutes, or until the fruit is soft and sticky and the crumble is nicely golden.
• Stir the crumble occasionally as it cooks to break it up and give it a nice even colour.
• Serve up however many portions you want while it's all warm, adding 1 tablespoon of yoghurt to each one.
• Once cool, decant the rest of the crumble portions into an airtight jar to enjoy in the days that follow, and pop the fruit into the fridge, where it will keep happily for up to 5 days.

JAPANESE ROLLED PORK WITH PLUMS, CORIANDER, SOY SAUCE AND SPRING ONIONS

Steps:

• Wash the plums, then run a knife around them, twist them and remove the stones. Cut the halves into 1/2-inch (1 centimeter) dice. Heat the oil in a pan and fry the star anise, ginger, and garlic for 1 minute. Add the plums and sugar with a couple of tablespoons of water, place a lid on, and simmer slowly for about 20 minutes until chunky and pulpy. Allow to cool down in the refrigerator. Take your pork and trim off all the fat and sinews so that you are left with completely lean eye of meat. Cut into 1/4-inch (.5 centimeter) thick slices and 1 by 1 bash the slices between 2 pieces of plastic wrap, using something flat and heavy like the base of a heavy pan, a meat hammer or a cleaver. Try to retain the pork's shape. When each piece is around the thickness of 2 beer mats, carefully peel the meat away form the plastic wrap in 1 piece. Do this with all the meat and lay it out on a tray. Season the plum sauce, then stir in half the coriander. Smear 1 tablespoon of your sauce in the middle of each slice of pork. Spread out slightly so that the sauce covers about 3/4 of each slice and roll each one up like a Swiss roll. Put the rolls into a bamboo steamer (if you have one) or a normal steamer, or even use a colander covered in tin-foil. Place the steamer over simmering water and steam for 10 to 15 minutes until the meat is just cooked. Remove from the steamer and serve the pork rolls on a bed of finely sliced spring onion, sprinkled with the rest of the coriander and doused with lots of soy sauce.;

BALSAMIC-BAKED ONIONS AND POTATOES WITH ROAST PORK

Steps:

• Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
• To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.
• Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)
• Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.
• After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad.