Roast Pork Rack
Step 1
Dry the skin of the loin with kitchen paper toweling. Score 5mm deep lines, 10mm wide using a box cutter. Oil the skin and rub the salt deep into the cuts.
Step 2
Place the loin onto a wire roasting rack above an oven tray. Place into a pre heated BBQ or an oven set at 220°C. Allow to roast for 45 minutes, or until the skin has turned to golden crackle.
Step 3
Turn down the heat to 170°C and allow to roast until the internal temperature reaches 55°C. Remove from the heat and rest for 30 minutes. The internal temperature will climb to 60°C.
Pavé Potatoes
Step 1
Melt the butter and lightly brush some of the butter on the inside of a small baking dish. Line with baking paper and set aside.
Step 2
Peel the potatoes and slice 1mm thick using a V-slicer. Combine in a bowl the potatoes, cream, melted butter, thyme leaves and seasoning.
Step 3
Place the sliced potatoes into flat layers into the baking dish. Cover the top with baking paper and aluminum foil. Place into an oven set at 180°C and bake for 1 hour 45 minutes.
Step 4
Remove and place some weights (tins of tomato) over the top. Allow to cool, then place into the fridge, with the weights back on.
Step 5
After 24 hours, remove carefully and cut into 20mm thick slices. Grill in a hot oiled pan until golden and crisp.
Confit carrots
Step 1
Place a sheet of aluminum foil onto a bench. Top with a sheet of baking paper, place the bay leaf in the middle, followed by the garlic, thyme, carrots, oil, salt and pepper.
Step 2
Wrap into a sealed square, place into a pre heated oven set at 180°C and roast for 35 minutes.
Port wine glaze
Step 1
Melt the butter in a small pan, add in the chopped shallot and cook slowly until soft.
Step 2
Add in the port and reduce until slightly thick and glossy.
Step 3
Add the beef stock and simmer for 10 minutes.
Step 4
Strain and season with salt and pepper if needed.
