French (Fr)English (United Kingdom)

By Joe

Serves 4 people

// Pork Rack

Ingredients – 800 g pork rack (one piece) ; 5,5 dl Pinot noir (red wine) ; 80 g unsalted butter or goose fat ; 1 small fresh onion ; salt and freshly ground pepper.

Preparation – Coat the meat with the butter or the fat. Rib it with salt and freshly ground pepper. Add the entire onion. Roast for 2 hours at 200°C–210° C (approx. 400° F) with top and bottom heat. After one hour, baste it with 1 dl. of red wine. Repeat that operation 1/2 hour later.

For the lacquer – Heat the remaining wine in a saucepan. Add a dash of sugar. Simmer and reduce strongly. Add salt & pepper. Remove from the heat, add the butter and melt it stirring gently till blended. Coat the meat with lacquer when finished cooking.

// Papet vaudois (Leeks & Potatoes)

Ingredients – 1 kg of leek (white parts only) ; 500 g potatoes ; 200 g liquid cream ; 50 g butter or goose fat ; salt, pepper and nutmeg ; v1 clove of garlic (optional).

Preparation – Chop up the leek into small rings. Peel the potatoes & dice into 1-2 cm cubes. Sauté the leek and potatoes in butter or fat on medium fire (do not brown!). Season with salt and pepper. Add a little water. Cover and allow to stew for 10-15 minutes on medium fire. Add the cream and simmer for 15 more minutes. Season with a little nutmeg before serving.