THIS week’s recipes are a menu to delight any on any day but since tomorrow is Father’s Day, why not don your apron and cook your lovely dad up a succulent rack of pork followed by a tangy lemon meringue Alaska?
These are both very seasonal and pack a delicious summer taste – plus your old man will appreciate how much effort you’ve gone to in creating such a dad's day feast.
However, if you're in search of a cooked lunch this Father's Day, our James Street South Bar and Grill, Hadskis and Cast and Crew restaurants will all be open tomorrow.
ROAST RACK OF PORK WITH BRAISED CABBAGE
1 x 8-bone French trimmed rack of pork, skin scored
½ lemon
small bunch thyme
1 onion, sliced
100g butter
olive oil
For the cabbage:
1 cabbage, quartered
500ml chicken stock
4 cloves garlic, crushed
1 teaspoon picked thyme
3 bay leaves
150g peas
Heat the oven to 180C and season the pork with plenty of salt and pepper. Squeeze the juice of the lemon and put into roasting tin and roast for 80 minutes. Remove and add in the thyme and cover with tin foil and let rest.
To make the cabbage, place the chopped onions into a hot frying pan with half of the butter and let it wilt down without adding any colour. Add in the thyme and cook for a further 5 minutes; remove from the pan.
Add a little oil to the pan and season the cabbage with salt and pepper; place the cabbage into the pan cut side down and let it cook until golden; turn over other sides. Add in the stock, onions, bay leaves and bring to a gentle simmer.
Add in the peas and cook for couple of minutes then add in the remaining butter until melted. Place the pork on top and serve.
LEMON MERINGUE ALASKA
Meringue mix:
4 egg white only
120g caster sugar
110g icing sugar
½ teaspoon vanilla extract
1 teaspoon cornflour
1 teaspoon white wine vinegar
3 lemons zested, juiced
190g icing sugar
450ml double cream
3 shop bought flan cases – take off the trim as you want them flat
To make the icec ream centre, mix the lemon juice and icing sugar together and leave for 30 minutes; add in the zest. In a separate bowl whip up the cream with 3 tablesp of cold water until it forms soft peaks and stir in the lemon juice. Place cling film on freezer proof tea cups or cup moulds and lightly oil, remembering that these must fit into your freezer. Spoon mix in and leave in freezer overnight.
Cut the flan base into the same size as the teacup mould and once ice-cream is set; place on top. Make a larger base to cover the top and sandwich this in so you cannot see the centre. You can hold this together by using a little lemoncello to stick the flan case together. Place back in freezer for 2 hours.
When you are ready to serve, make your meringue mix. You need an electric mixer to beat the egg white and caster sugar together until very firm, fold in the icing sugar and remaining ingredients and beat for a further 30 seconds or until firm and silky.
Preheat your oven to 220C. Remove the centre from the freezer and cover in meringue mix. Place in oven for 8 minutes or until slightly coloured and serve.
This should make 6 individual cases. With the last lemon, grate some zest over the top.
