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The Caterer

Roast rack of organic Pertwood Farm pork coated in a prune and date crust with Armagnac jus

11 September 2006
Roast rack of organic Pertwood Farm pork coated in a prune and date crust with Armagnac jus

Ingredients

(makes six portions)

1 loin of organic pork, cutlet bone end
250g chicken mousse
50g diced fresh dates
50g soaked dried prunes
Pinch of chopped chives
Seasoning
Caul fat
Armagnac jus

Method

Carefully remove the rind from the pork loin, leaving a good layer of fat. Remove the layer of fat in one piece like paper. Clean all fat and sinew from the loin, leaving it connected to bones until they are clean.

Remove chime bone from the meat to leave a rack of pork. If necessary, bat out the pork fat until very thin.

Mix the dates, prunes, chives, chicken mousse and seasoning together.

Cut the pork fat to the length of the pork rack. Lay out a piece of clingfilm, place the pork fat on this then spread the mousse over the top. Using the clingfilm, encase the rack in the mouse. Wrap in caul fat and then net.

Roast meat in a hot oven until cooked to the required degree. Cut into cutlets and serve with Armagnac jus.

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