Roast rack of pork with caramelised Jerusalem artichokes
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roast rack of pork with caramelised jerusalem artichokes, mushrooms and chestnuts and leek and mustard gratin
by daniel fletcher
Nutty and crunchy Jerusalem artichokes are the star ingredient of this dish. They are caramelised with mushrooms and chestnuts in the roasting juices of a two-bone rack of pork for the ultimate luxury accompaniment to this gorgeous meat. These Rare Breed pigs spend their whole lives outside, overlooking the South Downs and the Brighton coastline. Leeks are blanched and then dressed with a peppery mixture of cheese and mustard before being grilled to delicious gratin perfection. Buttery wilted spinach is the ultimate piece of this dish, balancing the rich flavours of the chestnut and artichoke, lifting the dish to heavenly heights.
Award-winning wine expert Matthew Jukes has paired this with a 2017 Cabernet Sauvignon from Maipo Valley, Chile. Most would ordinarily reach for a red wine with a pork dish but this recipe is sensitive and aromatic and so only a few red wine style have the precision flavours and lightness of touch to work. Sage, artichokes and lemon mean that the red must be fresh fragrant and herbal, this is why this wine is such a great fit.
To complete your Wild Radish experience we include audio tasting notes to go with the paired wine, a clip from the chef explaining their inspiration behind the dish and what makes it so special at this time of year, and a keepsake recipe card so you can recreate the dish to make memories another night. If this is your first box, we will also send you a digital meat thermometer so you can feel extra confident when cooking this dish.
|Total time||1 hour 10 minutes|
|Experience level||1/3 - You've mastered the basics|
|Equipment||Digital meat thermometer (if this is your first Wild Radish box, we'll provide this for you)|
|Allergens||Eggs, Milk, Mustard, Sulphur|
Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.