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Orange, thyme and grand marnier glacéd Spanish pork rack with roasted root vegetables


100 g                   Honey

300 ml                 Orange juice

100 ml                Grand Marnier

1 rack                  Spanish pork rack

½ pkt                   Fresh thyme

2                           Carrots

2                           Onions

½                          Celery

Salt and pepper to taste

Cooking Method

1.                   Combine orange juice, fresh thyme, grand marnier, salt, pepper and honey in a pot and reduce to consistency.

2.                   Allow glacé to chill before marinating pork rack for 2 hrs or for best results, overnight.

3.                   Peel and cut root vegetables into chunks.

4.                   In a baking tray, layer bottom with root vegetables and pork rack on top.

5.                   Bake in a preheated oven at 160°C for 20 mins, occasionally basking the rack with its own juice.

6.                   Portion up cooked rack and serve with small portion of root vegetables.

Recipe by Chef Clement, Huber's Butchery


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