Rack – a delicious cut
Time: 1 hour
Serves 4
Difficulty: easy
Time: 1 hour
Serves 4
Difficulty: easy
INGREDIENTS
2 trays Finura Iberian rack
4 shallots
3 cloves garlic
80 g honey
120 ml rice vinegar
40 ml light soya sauce
40 ml hoisin sauce
10 g ginger
5 g star anise
220 g soya beans
120 ml mineral water
1 lemon
Chive
Vegetable oil
Salt
Black pepper
METHOD
Peel and finely dice (brunoise) the shallots, garlic cloves and ginger. Set aside.
Grate the zest and squeeze the lemon. Set aside.
Boil the soya beans in a pot with a little salt for 5 minutes. Strain and set aside.
Blend the soya beans with a clove of garlic, the lemon juice, half the mineral water, 10 ml of soya sauce and 40 ml of vegetable oil in a food processor. Season and process until you have a smooth purée. Set aside.
Heat a little oil in a frying pan and sauté the shallots with the remaining garlic cloves and ginger over a medium heat.
Add the rice vinegar, soya sauce, hoisin sauce, honey, remaining water, star anise, and lemon zest. Mix and cook for a couple of minutes over a medium-low heat. Set aside.
Cook the Iberian racks in a frying pan with a little oil over a medium heat. Season with salt and pepper.
Cut the Iberian racks into medium-sized pieces.
To plate, draw a circle with the soya purée, add the Iberian rack and pour over the honey sauce. Sprinkle with chopped chives.
