RECIPES FROM ESTATE HEAD CHEF AT ARCHERFIELD

We're delighted to be working with David Jamieson, Estate Head Chef at Archerfield and Scotland’s Regional Food Tourism Ambassador for Scotland Food and Drink who has been developing new menus for the Estate. He is working hard to show the local provenance and low food mileage on their menus and has produced some scrumptious dished using our home reared meats.

They're perfect for you to try at home and as ever, we've all the ingredients in our Farm Shop. Do let us know how you get on if you make the dishes! 

BRAND SADDLEBACK PORK RACK

Ingredients: 

1.5kg Brand's Saddleback Pork rack

2 tbsp rosemary

Sea salt

2 tbsp paprika

2 tbsp thyme

6 garlic cloves

1 tsp ground ginger

2 tsp cayenne pepper

Method: 

Mix all the dry ingredients together

Score the pork fat with a sharp knife

Rub the ingredients into the pork, really well

Place in fridge uncovered for 3 hours or overnight

Preheat oven to 220 degrees

Take out pork 30mins before cooking to come to room temperature

Place the pork on a wire rack ont top of a roasting tray

Place in oven for 20mins to help the crackling

Turn down to 170 degrees, and cook for a further 1 hour and 40 mins

Take out of oven and allow to rest for 20mins

Carve and serve with roast potatoes, creamed cabbage and apple sauce 

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