Roast Rack of Pork with Skin and Apples

Ingredients:

Rack of Pork with Skin On 

4 dessert apples (eg. Cox)

1/2 lemon

1 onion - cut into chunky slices

1 tsp fennel seeds

1tbsp olive oil

fresh thymes

sea salt

Bramley Apple Sauce

How to Make:

1. The night before cooking, clean and wipe dry pork. Well score the skin of the pork (not cutting into the meat though) and rub it with salt flakes and fennel seeds all over. Put pork to a baking rack on top of a tray and leave it in the fridge overnight without covering it up.

2. On the day of cooking, take out pork to room temperature at least 1 hour before cooking.

3. Preheat oven to 230'C.

4. Wipe dry pork and season it again with salt and pepper.

5. Cut apples into quarters and remove cores. Toss apples with skins on with the lemon juice to prevent them going brown.

6. Place the thymes on the bottom of the roasting tin, then place a baking rack on top, then place the pork on top of the rack, add the onion slices and the apples at the sides of the baking tin and roast for around 25 min, the turn down to 200'C and roast for another 1 hr to 1:15 hr. Use your meat thermometer to check temperature from the centre of the pork.

7. Once ready, remove pork to a cutting board and rest for 5-10 min uncovered. Warm the apple sauce and put to a sauce boat.

Serve with the sliced pork with the roasted apples and some apple sauce!

Enjoy!

Sausages and Mash Potato with Onion Gravy

Ingredients:
Sausages of your choice (8-10pc)
onion x 2 - sliced
potato x 4
milk
butter x 2 tbsp
beef stock x 500ml
balsamic vinegar x 2 tbsp
flour x 1 tbsp
salt and sugar
thymes and rosemary

How to Make:
1. Preheat oven to 180'C.

2. Peel potatoes, cut them into wedges. Put them in a bit of cold water with salt, then bring to boil. Once boil, simmer for 15-30 min until potatoes become soft.

3. Wipe dry the sausages and pan fried with olive oil until browned. Keep rolling the sausages from time to time.

4. Remove the sausages from the pan and place them in a baking tray and put inside oven for 25 min.

5. Using the same pan for the sausages, add 1-2tbsp of butter, when it starts to bubble, add all the sliced onions. Stir fried them until they turn soft and sprinkle in a little bit of thymes and rosemary. 

6. Then add 2 tsp of sugar and keep stir frying them until they become brownish, sticky and you smell of some sweetness.

7. Add 1 tbsp of flour and keep stirring until flour all disappeared.

8. Add 2 tbsp of balsamic vinegar and the beef stock (1/3 first), when they are combined, all the rest of the beef stock. Once boiled, the sauce will reduced and thickened. Adjust consistency by stirring in more flour or adding more stock to loosen it. Adjust taste by adding more balsamic vinegar as you wish. Keep this sauce aside.

9. Potatoes should be ready now. Heat some milk in a small pan until they simmer. Drain all water from the potatoes. Add hot milk and butter to the soft potatoes and mash them until they are in a good consistency for a mash.

10. The sausages from the oven should be ready now. Place the mash on the bottom of the serving plate, then the sausages over the mash and the onion gravy all over the top.

Enjoy!!