Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Thursday, 28 August 2008

Rack of Treacle Glaze Pork

2kg French trimmed rack of pork
1 tbsp treacle
1 tbsp wholegrain mustard
1 tbsp honey
salt and pepper to season
1 onion, peeled and quartered
250ml ginger wine

Pour boiling water over the skin which will help the skin to crisp and then pat dry with kitchen paper. Score the skin with a sharp knife and mix together with treacle, mustard and honey to form a smooth paste. Spread the paste over the meat and season with salt and pepper. Place the pork in a roasting pan on the chopped onions and bake in a hot oven (Gas Mark 7/220C) for 20 minutes. Pour over the ginger wine then turn the heat down to Gas Mark 4/180C for a further 1 1/2 hours until caramalized. Cut the rack and serve with hot buttered sweetcorn.


Marie said...

RAck of pork is one of my favourite meats to eat. Its always moist and succulent, and I can well imagine how delicious this tasty looking version must be! Well done you!

Beth said...

This looks delicious. Will be on the look out for some ginger wine I think!

Sylvie said...

Hannah, that's a wonderful looking rack of pork.

Log of Bill & Houston. said...

Is this cooked uncovered the whole time? We are in Denver and I found one store that carries Stone's Origianl Green Ginger Wine! This will be fun to try on a snowy day, can't wait to taste it! Cheers.