Ingredients:
Rack of Pork (I use Iberico one because they are more tender and juicy)
Herbs you like (I like sage and rosemary for pork)
Minced garlic
salt, black pepper and olive oil
Gravy
Apple Sauce
How to Make:
1. Preheat water bath at 65'C.
2. Season pork rack with salt, pepper, olive oil and rub with minced garlic and covered with the herbs you choose.
3. Vacuum packed the pork and place the bags in preheated water bath and cook for 2 hours.
4. Remove pork from bags and wipe dry pork.
5. Slice up the pork rack per bones (like a pork chop) and heat up a frying pan. Seared and browned pork chops on all sides then serve immediately.
Serve with gravy and apple sauce. The pork should taste crispy on the outside and soft and tender on the inside.
Enjoy with a glass of your favourite white wine!
This recipe is adopted from Gordon Ramsay. You can find his demonstration video at Youtube. Really easy to make and lovely to eat.
Ingredients:
2 racks of lamb cut in half with 3 bones serving
salt, black pepper and olive oil to marinate the lamb
Dijon mustard
Crust Ingredient:
4 slices of stale white bread cut into small pieces
1/2 cup of grated parmesan cheese
a few sprigs of parsley
a few sprigs of rosemary
a few sprigs of thymes
How to Make:
1. Preheat oven to 200'C.
2. Wash and wipe dry cut lamb racks.
3. Lightly score fat layer (top side) with a sharp knife.
4. Marinate with salt, pepper and olive oil.
5. Heat up a frying pan (which you can put to oven later) and add olive oil. Sear and brown lamb on all sides.
6. Transfer whole pan with the lamb to the oven and cook for 10-15 minutes.
7. Meanwhile, place all crust ingredients to a blender and pulse a few times until it becomes crumbles.Pour mixture to a plate and mix well.
8. When lamb is ready, take out and brush all sides with mustard. Then roll the lamb on the crumbles plate. Allow meat to rest. When ready to serve, place lamb back to the oven for 3-5 minutes.
Serve with your favourite white wine!
