Monday, May 17, 2010
Roast rack of Pork with Apple and Prune stuffing
After a whole year of food blogging we have finally gotten our first free thing! The lovely people at Bord Bia delivered this amazing french rack of pork straight to Lu's office. It was actually enough for 8 people so I cut it in half, knocked up this roast and Colm and I ate half of that for dinner. the other half was left over, so Lu and I made an amazing roast pork hash with it on Sunday morning (recipe up next!). The other uncooked half lived to fight another day and is in the freezer for the foreseeable future. This is a really delicious and unusual cut of meat that I would never think of buying so thanks Bord Bia!
3 cloves garlic
1 small apple
1 tbsp chopped thyme, or parsley or sage
Chop the onion and garlic and saute in a large knob of butter and a big glug of olive oil. Saute until translucent. Chop the prunes and apples and add to the onion and garlic with the herbs. when the apples have softened slightly, add in the breadcrumbs and stir them around so that they soak up all the oils. Season and leave to cool
Take the rack of pork and arrange on an oiled roasting tin so that the ribs interlock and the two sides hold themselves up. Using your hands, make a tennis ball sized ball from the stuffing and place it in the cavity between the two sides of the rack. Using paper towels, dry the skin on the outside of the pork, score the skin with a sharp knife and rub it with salt. Pour about a half a glass of apple juice in to the roasting tin, wdd some parboiled potatoes and place in a pre heated oven, roast at 190c for 1 and a half hours.
when done, remove the meat and potatoes from the tin and place on a plate to rest. Stir a tablespoon of flour into the pan juices, place on your hob and add some madera or some sherry (a couple of tbsps). Stir it all in andand add a cup of apple juice and a cup of water or stock. Simmer to thicken and serve!
Cut between the ribs to serve, one 'chop' will be more than enough per person.