GREET­INGS

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

The Sunday Telegraph (Sydney) - Stellar - - Delicious -

SERVES 8

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.

SERVES 6

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.

PREP: SERVES:

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.