PORK RACK WITH CRACKLING Marinate the pork early on Christmas Eve. Rub off the marinade early on Christmas Day, then leave the pork to dry out for a few hours, giving more
1 tbs fennel seeds, toasted and ground 3 garlic cloves, crushed 2 tbs chopped fresh sage 1 tbs chopped fresh thyme 100ml olive oil 1 x 3kg pork rack Apple sauce, to serve Combine the fennel seeds, garlic, sage, thyme and oil in a bowl. Using a sharp knife, make 4mm-deep score lines in the pork skin, about 3mm apart. Rub the fennel seed mixture all over the pork. Transfer the pork to a dish and season all over with salt and pepper. Wrap the dish really well with plastic wrap and refrigerate overnight. Preheat the oven to 190°C. Line a roasting tin with baking paper. Remove the pork from the fridge and use paper towel to wipe off marinade and pat the pork dry, ensuring you dry well between the score lines. Leave for 1 hour to bring to room temperature. skin and scored grooves, then place the pork, skin-side down, in the prepared tin. Roast for 1¼-1½ hours until the internal temperature of the pork reaches 55°C on a digital thermometer. Remove the pork from the oven and turn the rack skin-side up. Turn the grill on high and return the pork to the oven, on the middle rack, with the oven door open. Cook for 5-8 minutes until the skin is crisp. Remove from oven and rest for 15 minutes, then serve with the apple sauce.
16 fresh sage leaves 12 large, thin, round slices mild pancetta 125ml light olive oil 4 shallots, thinly sliced 150ml dry white wine 185ml chicken stock ¼ lemon 60g unsalted butter, chilled and diced Trim the turkey breast and cut it into 12 even pieces. Cover each with plastic wrap and pound with a meat mallet or rolling pin until about 8mm thick. Season with pepper only and place a sage leaf on top of each (remaining 4 leaves are for the sauce). Wrap a slice of pancetta around each piece of turkey, holding the sage in place. Preheat the oven to 160°C. Line a baking tray with baking paper. Heat 2 tbs oil in a frying pan over medium-high heat. Place 4 pieces of turkey in the pan sage-side down. Cook for 4 minutes, then turn and cook for a further 4 minutes. Transfer to the tray. Repeat with remaining turkey pieces, 4 at a time. Place the turkey in the oven and turn the oven off. For the sauce, heat remaining oil in the pan over low heat. Add shallot, a few grinds of pepper and a pinch of salt and sauté for 5 minutes. Increase heat to medium and deglaze pan with wine, scraping up any bits stuck on the base. Cook until the wine has reduced by half, then add the stock and again reduce by half. Squeeze in a few drops of lemon and add remaining sage. Bring to the boil, then whisk in the butter a cube at a time until smooth and shiny. Serve turkey with the sauce and a slaw.
410g can Woolworths peach slices
in juice, drained 1 cup firmly packed brown sugar 2 tbs Dijon mustard 2 tbs bourbon 8kg whole leg of ham 2 tbs whole cloves, to decorate chargrilled peaches, to serve (optional)
1. Place peaches into a food processor and process until smooth. 2. Transfer to a saucepan with sugar, mustard and bourbon. Place over medium heat and stir until sugar dissolves and mixture comes to the boil. Simmer for 5 minutes or until slightly thickened. Season with salt and white pepper. Cool. 3. Remove skin from ham and, using a small, sharp knife, cut a diamond pattern over ham fat, taking care not to cut too deeply. Press a clove into the centre of each diamond. Wrap foil around hock to prevent burning. 4. Place ham into prepared pan and brush liberally with peach glaze. Bake for 1 hour, brushing with glaze every 20 minutes. (If ham should begin to burn or colour too much, cover loosely with foil.) 5. Transfer ham to a serving platter and serve with chargrilled peaches.