In this month’s issue of Hospitality magazine we promised you the full details of the pork recipe from Henrik Iverson, the food and beverage manger at the Hyatt Hotel Canberra, that took out the top prize at the High Country Recipe Competition held recently. Here it is in all its delicious glory!
Henrik Iversen’s Roast Rack of Pork with Blue Cheese Soufflé, and Stuffed Cabbage
Ingredients—Rack of Pork
1.2 kg High Country rack of pork (4 bones) loin end, on the bone with skin
50 gm sea salt
2 sprigs Rosemary
2 sprigs Thyme
1 leaf Kaffir lime leaf
1 small garlic clove
1 pinch nutmeg
1 pinch Cinnamon
1 pinch paprika
8 x black peppercorns
60 ml malt vinegar
½ small Kiwi fruit
Ingredients—Stuffed Cabbage
8 x nice green Savoy cabbage leaves
200 gm High Country Pork trimmings 30% fat finely Minced
50 gm pork liver
50 gm smoked pancetta
1x sprig finely chopped shallot
1x sprig Rosemary
1x sprig Thyme
½ x crushed garlic clove
1x egg yolk
Salt & pepper
Ingredients—Blue Cheese Soufflé
4x medium young Pontiac potatoes
100 gr. Gippsland Blue cheese
100 ml. Double cream
1 x Egg Yolk
75 gr. Unsalted Gallagher butter
30 gr. Grated Parmesan
½ pinch Grated nutmeg
½ lt. Chicken stock
Salt & Pepper
Ingredients organic yellowbox honey spiced jus
200 ml veal jus
100 ml shiraz
1 tbsp yellowbox honey
Pork bones from de boning rack
4 chicken wings
1 strip orange zest
2 cloves
1 pinch Cinnamon
2 pods Cardamom
1 peeled and sliced Shallot plus trimmings
1 coffee bean
50 gm sliced button mushroom
Herb trimmings (Rosemary & Thyme)
Salt and pepper
Ingredients Carrots, Broad Beans & Mushrooms garnish
12 x Bredbo baby carrots
300 gm. Bredbo whole broad beans
60 gm Tinderry Hills Saffron milk cap mushrooms
20 gm unsalted butter
10 gm sugar
10 gm finely shredded flat parsley
Salt and pepper
Method for High Country Rack of Pork and Crackling
With a saw, cut through the chine bone, remove the chine bone from the rack of pork, then remove the skin with a 5mm layer of fat left on the skin.
Tie the rack of pork with four individual strings to keep the eye of the meat in a neat round shape.
French trim the rack, set the trimmings aside and polish the bones, cover the bones with aluminium foil.
In food mixer, place the sea salt, peppercorns rosemary, thyme, lime leaf, cinnamon, garlic, nutmeg & paprika and blend until a fine consistency.
Remove the spice mix and rub 95% of the mix in to the rack of pork. Ensure you rub the mix in to the pork well.
Cover and set aside until ready to cook.
To roast set in a pre heated roasting tray and cook at 210 degrees for 45 minutes.
Ensure the pork skin is very clean then score evenly through the skin, taking care not to cut through the fat.
Take the small kiwi and blend together with the vinegar, rub this mix into the skin and put in to a bowl and allow to marinate for 30-40 minutes.
Take the skin, wipe off excess kiwi and vinegar mix place on a cooling rack over a roasting tray, season with the remaining salt spice rub and cook at 210 degrees until crispy and golden brown.
Method for stuffed cabbage.
Blanch the cabbage leaves in seasoned boiling water, then refresh.
Line the mould for the cabbage with a double layer of plastic cling wrap.
Dry the leaves well and cut out the large veins, then line the mould with the leaves, ensuring the outside of the leaf is against the mould. Cover and set aside.
Take the pork trimmings, liver and pancetta and mince finely.
In a stainless steel pan, sweat the shallots and garlic, when soft remove from the heat and add the rosemary and thyme.
Mix together the shallot mix and minced pork, then stir in the egg yolk, season and allow to rest for 20 minutes.
Fill each mould and set aside.
Cook in a steamer for 20 minutes prior to serving.
Method for Cowra Blue Cheese soufflé
Wash and peel the potatoes, shape as required and re wash 9 the shape must be at least between 2-3 cm thick
In a cold 14 cm non stick pan, cover the base with ½ cm thick layer of the Gallagher butter, place to potato on top.
Pour Chicken stock in to the pan ½ of the way up the potato and season with salt & pepper. Place over a strong heat and cover with a cartouche, once boiling reduce heat to a strong simmer. Once the stock has reduced the potato will start to pan fry, allow this to happen until Golden brown, then turn over and colour the other side. Once coloured remove from the heat and place on kitchen paper and dry off any excess butter
In a small stainless steel pan gently heat the cream with the nutmeg and blue cheese and allow the cheese to melt, stirring regularly.
Add the Parmesan and remove from the heat, once mostly cooled add the egg yolk, season and set aside. In each potato, hollow out the middle leaving a neat gap of 5mm between the hole and the edge of the potato. Make sure also to leave 3 to 4 mm on the bottom as well. Then two minutes before serving take the egg whites and beat to a soft peak and then fold in to the cheese mix, once well mixed fill neatly in to the hole in the potato, place on a baking tray. Place in the oven 7 minute before required and use as soon as they are cooked.
Method for organic Yellowbox Honey Spiced Jus
Chop the pork bones to 4-5 cm pieces, then together with the chicken? wings roast until golden brown.
Once Golden, remove from the pan and drain? any excess fat from the pan.
In a bowl, toss the bones and chicken wings? with the honey and spices, except the cardamom. Return to the oven and allow to gently caramelise
In a pan sweat off the garlic? & shallots, once soft add the button mushroom trimming and orange zest allow to sweat for 4 minutes.
Add the caramelised bones to the pan, then add the red wine and? reduce by ¾, then add the stock & coffee reduce to the required consistency.
Pass the sauce through a muslin cloth 3 times then return to? the pan and add the coffee bean and sit on the side of the stove.
Before serving, remove coffee bean, and correct the consistency with a little water if required, pass through a chinoise just before serving.
Method for Carrots, Broad Beans & Mushrooms garnish
Peel and shape the carrots? as required, the place in cold water with a little butter, sugar and salt and bring to the boil, allow to cook for ½ minute then remove from the heat and allow to cool in the liquid.
Remove the broad beans from the husk and blanch? in boiling water for 30 seconds, then refresh in iced water.
Drain the beans well and then remove the inner husk, cover and set aside.
Wash & trim the mushrooms well, then slice in 5mm thick slices.
In a small frying, pan, saute the mushrooms in a little butter and season well. Once soft, drain on kitchen paper and set aside.
Just prior to serving, In seasoned hot water, re heat the carrots and beans, then toss in a pan with a little melted butter, drop of honey and season to taste.
Put the mushrooms on a tray and adjust seasoning, the re heat through to hot oven for 3 minutes.
Assemble the dish on four hot plates ensuring all ingredients are hot and seasoned. Note: The soufflé should be put on the plate last so they do not collapse prior to serving.