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    Sunday, November 01, 2015

    Apricot and pistachio stuffed pork rack with baked apples Recipe

      Apricot and pistachio stuffed pork rack with baked apples Recipe

        1 1/2 tablespoons sea salt flakes
        8 small (about 140g each) red apples
        50g (1/3 cup) plain flour
        375ml (1 1/2 cups) Campbell's Real Stock Chicken Salt Reduced
        250ml (1 cup) apple juice
        Steamed broccolini, to serve
           35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
        100g Angas Park Soft & Juicy Apricots, coarsely chopped
        40g (1/4 cup) unsalted pistachio kernels, coarsely chopped
        2 tablespoons chopped fresh continental parsley
        1 egg, lightly whisked
        2 x 1kg pork racks (4 cutlets on each rack), string removed
        1 tablespoon olive oil

     Apricot and pistachio stuffed pork rack with baked apples Recipe

        Step 1

        Preheat oven to 220°C. Combine the breadcrumbs, apricot, pistachio, parsley and egg in a large bowl.
        Step 2

        Place the pork racks, rind-side up, on a clean work surface. Use a sharp knife to score the rind diagonally, to the fat layer, at 2cm intervals. Make a lengthways cut in the top of each pork rack, close to the bones - do not cut all the way through. Press the apricot mixture firmly into the cuts. Use unwaxed white kitchen string to tie the pork racks between the cutlets.
        Step 3

        Place pork in a roasting pan. Drizzle over oil. Rub salt into the rind. Roast for 35 minutes or until rind crackles.
        Step 4

        Reduce temperature to 200°C. Place apples around the pork. Roast for 1 hour or until pork is just cooked through. Transfer to a serving platter. Cover with foil. Set aside for 10 minutes to rest.
        Step 5

        Meanwhile, place the roasting pan over medium heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Gradually add the stock and apple juice and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until the gravy boils. Season with salt and pepper. Strain into a heatproof jug.
        Step 6

        Cut the pork crossways into cutlets. Serve with apples, gravy and broccolini.
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    Item Reviewed: Apricot and pistachio stuffed pork rack with baked apples Recipe Rating: 5 Reviewed By: Mrs. Chef
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