Welcome

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.


4 comments:

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.