Jamie Oliver's heavenly twist on pigs in blankets that will elevate Xmas dinner
Everyone looks forward to their favourite dishes at Christmas - including the popular pigs in blankets.
You can now enjoy it a whole lot more thanks to TV chef Jamie Oliver's new twist on the classic dish. Pigs in blankets taste even better when they are made at home, as some store-bought ones often don't hit the spot.
Whether you're a big fan of pigs in blankets or trying them out for the first time (where have you been?), this easy-to-follow recipe will have you hooked. And there's a vegetarian option too! Here's how you can make Jamie's Hasselback Potatoes, pig in blankets, and Walnut and Polenta Sprinkle.
The TV chef has revealed how you can whip up a pig in blankets in a matter of minutes - and elevate its taste. Jamie recommends you use a small knife to create a hole in your sausage. Next, you should add a sauce or additional ingredient of your choice. He suggests using dates, dried cranberries, mustard, chili, sage, cheese, and pickled onions which creates a 'higher level of joy.' The mouth-watering recipe serves eight people.
Jamie Oliver has shared how you can make tasty pigs in blankets (Press Association Images)Ingredients:
- 2kg Maris Piper potatoes (choose the smallest ones)
- Four large sausages
- Optional sausage stuffers: dates, dried cranberries, mustard, chilli, sage, cheese, pickled onions.
- Four rashers of smoked streaky bacon
- Optional: small sprigs of rosemary
- Two cloves of garlic
- 1 tbsp polenta
- Four shelled unsalted walnut halves
Method:
Begin by preheating the oven to 180C. Next, choose small potatoes, wash them, and if you have any larger ones, cut them in half. Then slice at just under ½cm all the way along and repeat the process with all the potatoes, placing them in a large roasting tray as you go. Drizzle with 2 tablespoons of olive oil, season with sea salt and black pepper, and roast for 1 hour, or until the potatoes are golden and tender. Remove and leave to cool.
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What you want to do next is create a little hole in each of your sausages. Cut the bacon rashers in half and press the side of your knife across each mini rasher to stretch it out. Place a sausage on each, wrap it up, then skewer with a cocktail stick or a sharpened sprig of rosemary. Nestle the wrapped sausages in among the cool potatoes, then cover and refrigerate overnight.
Lastly, you'll need to preheat the oven to 190°C and add two cloves of garlic with a small pinch of salt and then mix in the polenta and finely grate in the walnuts. Sprinkle over the potatoes, then drizzle with 1 tablespoon of oil. Once the mixed roast comes out, roast the potatoes for 1 hour, or until hot and crisp, and the sausages are golden and cooked through. For vegetarians: Swap the pigs in blankets for halved veggie sausages. Add for just 20 minutes, grating over melty cheese for the last 5 minutes.
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