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Iberico rack with Waldorf salad

01 June 2021 / Team Cuisine /
Difficulty
Easy
Preparation time
50 Minutes
Cooking time
70 Minutes

Instruction

1
Preheat the water bath to 62 degrees. Make incisions into skin of the Iberico rack in a crosswise pattern.
2
Stud evenly with the cloves. Lightly oil the meat and vacuum seal together with the marjoram. Cook in the water bath for 70 minutes at 62 degrees.
3
Peel the celeriac. Cut into thin slices and then into matchsticks.
4
Wash the celery. Carefully remove the strings with a small knife. Cut into small, thin slices.
5
Wash the apple. Quarter, remove the seeds and slice thinly.
6
Gently toast the cashew nuts in a hot pan without oil.
7
Add the celeriac, celery, apple and nuts to a suitably sized bowl. GAdd the grated lemon zest, lemon juice, maple syrup, yoghurt and creme fraiche and carefully mix everything together. Season with salt and pepper. Finely chop the parsley and mix through the Waldorf salad.
8
Leave the salad to rest for approximately 15 minutes.
9
Leave the Iberico rack to cool slightly and remove from the bag.
10
Add the soy sauce, black vinegar and honey to a pan. Bring to the boil and reduce slightly.
11
Pat the Iberico rack dry with paper towel. Coat with the soy mixture before grilling. Then grill on an indirect heat fat-side up for 15-20 minutes until crispy and golden. Turn over and grill for a further 5 minutes. Season with salt and pepper. Cut between the bones and arrange with the Waldorf salad.

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