Jamie Oliver Pork And Gnocchi Food

MY MOORISH PORK CHOPS

Steps:

• To make the chops: Pound most of your oregano leaves with a small pinch of salt and pepper in a pestle and mortar. Roughly chop the raisins, then add them to the pestle and mortar with a splash or 2 of sherry and a splash of extra-virgin olive oil. Muddle everything together to make a paste, then put to one side for a minute. Lay each pork chop in front of you so the side with the fat is farthest away. Carefully insert a knife into the side nearest you and move it around to make a pocket inside. Use your fingers to fill each pocket with the raisin paste. Cook's Note: To see what I mean, go to www.jamieoliver.com/how-to.
• To make the beans: Fry the strips of fat from your pata negra or bacon in a medium pan on a high heat for a few minutes, then add the offcuts (or bacon) and a drizzle of olive oil. Stir in the chopped onion and pepper, then turn the heat down and cook for about 5 more minutes, or until the vegetables have softened. Roughly chop your rosemary leaves and add those to the pan along with your bay leaves. Add the beans to the pan with 1 1/2 cups/350 ml water. Stir, then leave to tick away for about 20 minutes. Keep an eye on the beans and add a splash more water if they look dry. Get a barbecue or griddle pan really hot. Rub some olive oil and a good pinch of salt and pepper all over the pork chops. Put them on the very hot side of your barbecue and sear them for 2 to 3 minutes on each side to get some good colour going, then move them to the gentler side of the barbecue so they can cook slowly. If you're using a griddle pan, turn the heat down to medium-low and cook for a further 10 minutes, turning occasionally.
• Meanwhile, finely chop the stalks of the Swiss chard and add them to the pan with the beans. Roughly chop the leaves and add them to the pan for the last minute or 2 of cooking so as not to lose the flavour. Taste the beans and season with salt and pepper. Cook for a few more minutes if you want to achieve a thicker consistency. Divide the beans evenly among 4 plates and lay a pork chop over each. Sprinkle over the reserved oregano leaves, finish with a drizzle of olive oil and serve.

PROSCIUTTO PORK FILLET

Steps:

• Preheat the oven to 220°C/425°F/gas 7. Pour the milk into a blender, grate in most of the cheese, add just 10 pieces of gnocchi and a pinch of black pepper, and blitz until smooth to make a sauce. Put the remaining gnocchi and the peas into a 26cm non-stick ovenproof frying pan, place on a medium heat, pour over the sauce and bring to the boil. Meanwhile, lay out a 50cm sheet of greaseproof paper, lay over the prosciutto slices side by side, slightly overlapping, then spread the pesto all over them. Trim the pork of any sinew, rub it all over with a pinch of black pepper, lay it across one end of the prosciutto and use the paper to help you roll it up, wrapping the pork in the prosciutto. Sit it on an oiled baking tray. Finely grate the remaining cheese over the gnocchi, then carefully transfer the pan to the oven. Place the pork at the bottom of the oven and cook both for 30 minutes.
• About 5 minutes before the time is up, take the pork tray out of the oven and use the sage as a brush to baste the pork with the juices from the tray, then carefully tear the sage leaves over the pork and return to the oven for the remaining time. Remove to rest for 5 minutes, leaving the gnocchi in the oven, then serve the pork and gnocchi together, spooning any remaining tray juices over the pork