Ep 45 - Immunity Challenge
EP 45 IMMUNITY CHALLENGE
Roast pork and roast vegetables
6 point pork rack, not frenched, skin on
4 tablespoons sea salt
1/4 cup olive oil
6-8 cloves garlic
4 eschallots, peeled and halved
8 Kipfler potatoes, washed and cut into wedges
2 celery stalks, cut into 10cm lengths
200g butternut pumpkin, skin on, cut into small wedges
6 baby carrots, peeled and tops removed
2 apples, peeled and cored, cut into wedges
2 sprigs rosemary
1/4 bunch thyme
100ml olive oil
1/2 cup water
1 tablespoon corn flour
1 teaspoon Dijon mustard
Sea salt and pepper
1 Preheat oven to 240C.
2 Remove skin from pork, score and blanch in boiling water for 3-5 minutes.
3 Heat oil in a roasting pan, rub pork with salt, pepper and rosemary sprigs and seal on all sides until golden. Transfer pan to the oven and roast for 20 minutes.
4 For vegetables, place vegetables and apple into a bowl, drizzle with oil and add rosemary, garlic and salt.
5 Reduce oven temperature to 200C, add vegetables to pan with the pork, return to oven and cook for 35-45 minutes or until tender, golden and caramelised.
6 Remove pork and rest. If required slice into thick cutlets and pan fry until golden. Season to taste.
7 Massage salt into skin then lay onto a cake rack inside a roasting pan, to collect any fat. Roast for 20-25 minutes or until skin is crispy and golden.
8 For gravy, deglaze roasting pan with water. Add Dijon mustard and butter and cook over a medium high heat, stirring, until gravy has slightly thickened and is glossy.
9 Serve pork cutlet with vegetables and apple with gravy in a jug on the side.