25 May Recipes for Recovery: Roast Pork Rack with Whole Baked Apples
The Wood family founded South Pacific Private 25 years ago and since that time has been committed to the Recovery of clients and their client’s families.
South Pacific Private approaches Recovery from a holistic viewpoint combining therapy with psycho educational lectures, mindfulness and well being. We have been smoke-free since 2008 and caffeine and sugar free for the last few years as well. The food provided for clients at South Pacific Private is nutritionally balanced and carefully prepared, taking into account all dietary needs.
Several members of the Wood Family, including Fleur Wood and Frances Hansen, are published authors and have created beautiful recipe books which contain lovely, hearty recipes. The Wood family wanted to share some of these recipes with you as a support for your ongoing Recovery.
Eating well and having a balanced, mindful approach to nutrition is important at the point of detox and throughout early Recovery, as well as for a long-term sustainable healthy relationship with food.
In this blog series we will share a collection of recipes from the Wood family which will support Recovery but also healthy eating generally.
We hope you enjoy not only the preparation of these meals but also the nourishment you get from them.
Preheat the oven to 220°C. Grind the fennel and salt in a mortar and pestle. Rub the oil into the pork skin and then the salt mixture. Place the onion and garlic in a large roasting tin and sit the pork on top. Roast for 20-25 minutes or until the skin is brown and crisp. Reduce the heat to 180°C and cook for a further 20 minutes.
Combine the butter and cinnamon in a small bowl. Use a small sharp knife to score the apples around the centre – this will stop them exploding. Place them around the pork in the roasting tin. Pour the butter mixture over the apples and cook for 20-25 minutes or until the apples are soft and the juices from the pork run clear when the meat is pierced with a skewer. Remove the apples and pork from the tin and cover with foil to keep warm.
Place the roasting tin over two burners and scrape with a wooden spoon to release the good bits stuck to the bottom. Pour in the 200mls stock (vegetable or chicken) and boil for 1-2 minutes or until the sauce has thickened. Strain the liquid into a saucepan, add additional 120ml stock and bring to the boil. Reduce the heat and simmer for 15-20 minutes while you carve the pork.
Serve the pork with cinnamon-butter apples, brussels sprout salad and pumpkin wedges. Additional recipes below.
BRUSSELS SPROUT SALAD WITH PANCETTA
150 g pancetta, diced
50 g butter
2 cloves garlic, thinly sliced
400 g (about 24) brussels sprouts, hard inner core discarded
Heat a large frying pan over medium heat and cook the pancetta for 3-4 minutes or until brown and crisp. Add the butter and garlic, and cook for a further 2 minutes.
Add the brussels sprout leaves and toss to coat with the butter. Cook for 3-4 minutes or until the leaves have wilted.
ROASTED PUMPKIN WEDGES
2 kg baby blue pumpkin, cut into 4 cm wedges 2 tablespoons olive oil
sea salt and cracked black pepper
Preheat the oven to 180°C. In a large bowl, toss the pumpkin with olive oil, and season with salt and pepper.
Place the pumpkin on a baking tray and roast for 30 minutes.
Turn and roast for another 20 minutes or until soft and caramelised.