so guys we got a special on the menu and
Jamie’s Italian this week this Friday
Saturday and Sunday something for the
weekend it’s a sheer plate we’ve got the
most amazing free-range pork
these have been butchered tomahawk style
right french trimmed it’s a big thick
fat pork chop so it’s for two people and
the Heywood brothers in Suffolk they got
a lovely farm called Dingley Dell and
they do old-fashioned style pork
it’s delicious much more intramuscular
fat you can see that the flavor is
delicious it’s juicy what we’re going to
do is we’ve marinated it now just simply
like smashed up garlic leave the skins
on lemon zest thyme olive oil no salt no
pepper and we’ll do that the night
before so we’ll marinate that overnight
to get that flavor in the pork we’re
going to lightly bar mark this and then
roast it in the oven we’re gonna serve
that with sweet slow slow-cooked fennel
and a homemade black olive sauce with a
little chili and it’s gonna be
unbelievable so let’s make this black
olive sauce it’s very very simple I’m
going to take the olives like this and
I’m just gonna run my knife through them
like that and then I want chunky bits
and I want some fine bits so it’s kind
of a bit more pasty I’m gonna take a
little chili not to be hot but just a
nice little background hum just sprinkle
me one teaspoon of fennel seeds in there
so whole fennel seeds this is gonna be a
phenomenal little saucer so it’s as
simple as that and then at this stage
all we do is add a little vinegar or
lemon juice and some nice oil so with
the black olive sauce I just want to
take the parsley stalks look at that
get in there gone a really nice simple
gorgeous sauce often people throw away
those stalks but they’re full of
sweetness lovely fresh I amoenus with
that lovely little kiss of heat nice
olives swig of vinegar that my friends
the beautiful thing so
me done fennel done we’ve got the black
olive sauce let’s plate up so it’s
Friday Saturday Sunday and Jamie’s
Italian we do want to light up the game
we want you guys to come in and have a
joyous time so you’re gonna get this
amazing seasoned up fennel and for me
this is all about contrast so a nice
spoonful of this at the bottom of the
plate and remember this is kind of kind
of catch all your amazing juices that
come out of the pork this is this is
cooking juices so that’s what we’re
going to do so we’re going to take that
beautiful chopped go across like this
we’re going to get these wonderful
juices and pour them and that’s going to
go into your fennel take our fennel tops
and you could say this is for garnish if
you want we’ve got this incredible
crackling so guys coming to James
Italian for the special of the weekend
Friday Saturday and Sunday this is a
double pork chop
free-range pork chop it’s a tomahawk
butchery so on the bone we’re gonna have
that as a share platter with slow-cooked
fennel cracklings and our really simple
but beautiful black olive sauce with
parsley stalks whole fennel seeds and
chili resting juices come on you know it makes sense
Jamie’s Italian this week this Friday
Saturday and Sunday something for the
weekend it’s a sheer plate we’ve got the
most amazing free-range pork
these have been butchered tomahawk style
right french trimmed it’s a big thick
fat pork chop so it’s for two people and
the Heywood brothers in Suffolk they got
a lovely farm called Dingley Dell and
they do old-fashioned style pork
it’s delicious much more intramuscular
fat you can see that the flavor is
delicious it’s juicy what we’re going to
do is we’ve marinated it now just simply
like smashed up garlic leave the skins
on lemon zest thyme olive oil no salt no
pepper and we’ll do that the night
before so we’ll marinate that overnight
to get that flavor in the pork we’re
going to lightly bar mark this and then
roast it in the oven we’re gonna serve
that with sweet slow slow-cooked fennel
and a homemade black olive sauce with a
little chili and it’s gonna be
unbelievable so let’s make this black
olive sauce it’s very very simple I’m
going to take the olives like this and
I’m just gonna run my knife through them
like that and then I want chunky bits
and I want some fine bits so it’s kind
of a bit more pasty I’m gonna take a
little chili not to be hot but just a
nice little background hum just sprinkle
me one teaspoon of fennel seeds in there
so whole fennel seeds this is gonna be a
phenomenal little saucer so it’s as
simple as that and then at this stage
all we do is add a little vinegar or
lemon juice and some nice oil so with
the black olive sauce I just want to
take the parsley stalks look at that
get in there gone a really nice simple
gorgeous sauce often people throw away
those stalks but they’re full of
sweetness lovely fresh I amoenus with
that lovely little kiss of heat nice
olives swig of vinegar that my friends
the beautiful thing so
me done fennel done we’ve got the black
olive sauce let’s plate up so it’s
Friday Saturday Sunday and Jamie’s
Italian we do want to light up the game
we want you guys to come in and have a
joyous time so you’re gonna get this
amazing seasoned up fennel and for me
this is all about contrast so a nice
spoonful of this at the bottom of the
plate and remember this is kind of kind
of catch all your amazing juices that
come out of the pork this is this is
cooking juices so that’s what we’re
going to do so we’re going to take that
beautiful chopped go across like this
we’re going to get these wonderful
juices and pour them and that’s going to
go into your fennel take our fennel tops
and you could say this is for garnish if
you want we’ve got this incredible
crackling so guys coming to James
Italian for the special of the weekend
Friday Saturday and Sunday this is a
double pork chop
free-range pork chop it’s a tomahawk
butchery so on the bone we’re gonna have
that as a share platter with slow-cooked
fennel cracklings and our really simple
but beautiful black olive sauce with
parsley stalks whole fennel seeds and
chili resting juices come on you know it makes sense
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