Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    Festive feast

    Jun 30, 2019 5 minutes
    PHOTOGRAPHY LOUISE LISTER STYLING LUCY TWEED
    PHOTOCHEFS
    ANGELA DEVLIN & TESSA IMMENS

    ROAST PORK WITH BALSAMIC PEARS

    PREP + COOK TIME 2 HOURS (+ OVERNIGHT REFRIGERATION & STANDING)

    SERVES 8 OR 16 AS PART OF A BUFFET

    2.25kg 8 rib rack of pork, rind on, scored thinly (see notes)
    ¼ cup (60ml) olive oil
    3 teaspoons sea salt flakes, crushed lightly
    6 beurre bosc pears (1kg), quartered or halved
    2 tablespoons balsamic glaze
    1 cup (140g) skinless hazelnuts 100g baby spinach and rocket salad mix

    1 Pat pork dry with paper towel. Place pork, rind-side up, on a tray lined with paper towel. Refrigerate, uncovered, overnight or for up to 24 hours. Stand pork at room temperature for 20 minutes before roasting.

    Preheat oven to 240°C/220°C fan. Rub pork with half the oil; rub all over with the salt. Place pork on an oven tray, rind-side up. Roast for 20

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food2 min read
    Cracking Snacks
    PREP + COOK TIME 45 MINUTES (+ REFRIGERATION & COOLING) MAKES 12 Preheat oven to 180°C/160°C fan. Pulse 1½ cups almond meal, 1 egg, 30g chopped cold butter and ½ teaspoon salt in a food processor until mixture comes together. Knead lightly until smo
    The Australian Women’s Weekly Food1 min read
    Next Issue
    ON SALE APRIL 22 Recipes to help you farewell autumn and prepare to embrace winter’s cooler weather. Plus, a Mother’s Day high tea, fast dinners and comfort foods galore. ■
    The Australian Women’s Weekly Food1 min read
    Express Comfort
    Use the best fish stock you can get for this recipe as the flavour relies on a good stock. You can use any kind of canned beans for this recipe. This is a mild chilli. If you want a bit of a chilli kick, feel free to add more. You can use fresh, f

    Related