Roast Pork with Caramalised Apples and Pommes Dauphine

I am about to have a friend over to teach me how to make home made pasta soon and then I'm going to make a seafood linguini for dinner tonight with the fresh pasta. How exciting! So I'm going to quickly post this blog...

We had this for our mains last night. I just realise all 3 courses yesterday are recipes adapted from Matt Moran's cookbook. I really want to go to Sydney one day and eat at his restaurant Aria. He is such a brilliant chef. The outcome of my dishes do not look as good as his in the book, but I hope the taste is there.
This takes a long time to prep and make, so do it when you have time.

Roast Pork with Caramelised Apples and Pommes Dauphine Recipe
Serves 4

4 point rack of pork
celery leaves to serve

Season rack with salt and pepper. Roast at 220 degrees for 20mins and another 40mins at 180 degrees. Leave to rest for  10 mins.

Sauce Robert (mustard sauce)
200g chicken wings, chopped
50 ml olive oil
1 clove garlic, thinly sliced
1 thyme sprig
1 bay leave
50ml white wine vinegar
250ml chicken stock
250ml veal stock
1 tbsp Dijon mustard

Place chopped chicken wings and the olive oil in roasting pan. Roast for 10 mins until golden. Add the garlic, shallots, thyme and bay leave to the pan. Cook over medium heat until brown. Add the vinegar ad simmer for 5 mins. Add the hicken stock and veal stock and leave to simmer for 20mins until the sauce thickens. Stir in the mustard , then strain through a fine sieve. Keep in a sauceboat and keep warm

Pommes dauphine
300g mashed potatoes (see Herbed Crusted Lamb Recipe)
1/4 cup plain flour
1/4 cup water
30g butter
1 egg
salt and pepper to season

Place water and butter in a pan. Heat until butter is melted. Bring to boil and add the flour. Mix until the flour comes off the side of the pan. Add the egg and mix until thick and glossy. Add the mash potato and combine well. Season with slat and pepper.
Use two oiled spoons and make quennelles. Leave on a tray.
Deep fry in hot oil until golden brown. Drain on absorbent paper.

Apple puree
25 ml white wine vinegar
10g castor sugar
3 green apples, peeled,cored and finely sliced
juice of half lemon
1/2 tsp vanilla paste

Place the vinegar, sugar and vanilla in a saucepan. Bring to boil and simmer for a few minutes. Add the apples and lemon juice. Simmer for another 5 mins. Remove from heat and blend to a smooth puree.

Caramelised apples
3 green apples, peeled and cored. Cut corners and make into barrel shape.
1 lemon juice
50g butter
50g sugar

Place the butter and sugar in a saucepan and cook over medium heat, stirring until the mixture caramelises. Add the apples and cook, tossing occasionally for another 5 mins. Pour the lemon juice over apples and stir well.

To serve, place some apple puree on a plate. Place a slice of pork on top of puree. Place some pommes dauphine and caramelised apple in a pile. Dress with some celery cress. Serve with Robert Sauce on the side.