Christmas Feast - Pork Rack Roast, Maple Sweet Potatoes, Tuscan Kale
Perfect crackling pork rack roast is a must at our Christmas table. Served with fluffy, light sweet potatoes and fresh Tuscan kale it's a Christmas feast for all.
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Cooking tools:
- Roasting rack
- Cooling rack
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Baking dish
- Oven
- Saucepan
- Skillet
- Measuring spoon
- Measuring cup
- Refrigerator
Ingredients
- 8-bone pork rack, French trimmed (approx. 3 kg)
- 2 Tbsp extra virgin olive oil
- 2 tsp fine salt
- 8 small sweet potatoes
- 100g unsalted butter
- ½ cup maple syrup
- finely-grated zest and juice of 2 limes
- ¼ tsp ground cardamom
- sea salt flakes and freshly-ground white pepper
- ¼ cup coconut flakes
- 2 bunches Tuscan kale (cavalo nero)
- ¼ cup extra virgin olive oil
- finely grated zest and juice of 2 lemons
- 2 Tbsp pine nuts
- 8 cloves garlic, minced
- 1 bunch chives, finely sliced
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