Barbecued pork with chicory glaze
SERVES 8 // PREP TIME 15 MINS // COOK 1 HR 15 MINS
PLUS RESTING
“It’s important when roasting meat like this and on the bone
that you bring it to room temperature first,” says Hunter. “I would
get a piece of meat like this out of the fridge at least two hours
before I started cooking it. This can be cooked in an oven, but
barbecuing a whole rack of pork is a load of fun.” Pictured p123.
1 organic 8-cutlet pork rack
(1.8kg-2kg), left uncovered
in fridge overnight
CHICORYROOT GLAZE
100 gm ground chicory or
dandelion root (see note)
120 gm caster sugar1 For chicory-root glaze, bring
800ml water to the boil in a
saucepan, pour it over chicory
root, cover immediately with
a lid and leave to infuse
(10 minutes). Strain through a
fine sieve and discard solids.
Combine infusion with sugar
in a saucepan over medium
heat and reduce until it thickly
coats the back of a spoon
(40-50 minutes). Cool to room
temperature; the glaze should
be quite sticky, sweet and
bitter all at once.
2 Remove pork from fridge,
rub skin with salt, and stand for
a few hours to come to room
temperature. Burn coals down
on a charcoal barbecue until
flames die down (high heat).
Alternatively, preheat an ovento 180°C. Barbecue pork,
skin-side down, moving it often
to prevent burning, until skin
blisters and turns to crackling
(4-5 minutes; alternatively,
do this under a hot grill, but
watch the fat doesn’t spit
too much). Remove pork from
heat and remove skin from
pork in one piece.
3 Brush pork with glaze
(reserve some separately
to serve) and barbecue over
medium heat, turning regularly,
until cooked medium-rare and
internal temperature is 55°C
(30-45 minutes; or 1-1¼ hours
in oven). Season pork well
and rest in a warm place for
10-15 minutes. Meanwhile, cook
skin over coals, fat-side down,
until it starts to render and
appears cooked (10 minutes).
Season to taste, and cut into
large pieces.
4 Glaze pork with remaining
chicory-root glaze and carve.
Note Ground dandelion and
chicory root are available from
select health food shops.GOURMET TRAVELLER 1291.5 kg new potatoes, such
as baby kipflers or pink
fir apple
Olive oil, for drizzling
80 gm crème fraîche
60 ml (⁄ cup) pouring cream
75 ml milk kefir (see note)
Chopped spring onion or
chives, to serve
TROUT ROE
100 gm brook trout or
rainbow trout roe
250 ml sake
1½ tsp white soy sauce
(shiro shoyu)
Finely grated zest of ½ lime1 For trout roe, combine roe,
sake and soy and leave to
marinate (6 hours or overnight).
Strain three-quarters of the
liquid and add lime zest to roe.
2 Preheat oven to 200°C.
Scrub and dry potatoes well
and score a small cross on
one side of each potato with
a small knife (this should openNew potatoes with brook trout
roe and cultured cream
SERVES 8 // PREP TIME 20 MINS // COOK 1 HR
PLUS SOAKING “Any small potato just dug works well here,” says Hunter. “I’ve
used pink fir potatoes but small kipflers, pink eyes or a small Nicola
would work just as well. Use enough to tightly fill a medium-sized
baking dish.” At Brae, they make their own cultured cream and
cultured milk using Schulz dairy and white-mould cheese culture;
we’ve substituted shop-bought here. Start this recipe a day ahead
to marinate the roe. Pictured p123.up a little in the oven). Place
potatoes into a bowl, coat
with oil and season well with
salt, then pack potatoes,
scored-side up, tightly into
a 2-litre baking dish.
3 Combine creams and kefir
and pour a little of the cream
mixture over potatoes so that
it pools on the bottom of the
dish. Bake potatoes until
golden brown and tender
when pierced with a knife
(45 minutes to 1 hour).
4 To serve, remove potatoes
from oven, spoon over
remaining cream mixture and
top with marinated trout roe
and spring onion or chives.
Note Milk kefir is available
from select health food shops.
Wine suggestion 2000 Mukai
Shuzo Natsu no Omoide sake
from Kyoto.