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Chestnut & porcini-crusted veal rack
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Total Time:
2 hours
Ingredients:
  • 2.5 kg 4-bone higher-welfare veal rack trimmed of most of its fat and bones cleaned (ask your butcher to do this)
  • olive oil
  • 2 tablespoons Dijon mustard
  • 5 g dried porcini
  • 50 g wholemeal bread
  • 70 g vac-packed chestnuts
  • 3 sprigs of fresh sage
  • 1 orange
  • 4 tablespoons port
  • 4 tablespoons redcurrant jelly
  • 1 teaspoon English mustard
Instructions:
  • 1. Preheat the oven to 180ºC/gas 4 and allow the veal rack to come to room temperature. 2. Heat oil in a large frying pan over high heat. Season the veal with salt and pepper, then sear for 3 to 4 minutes until golden brown. 3. Transfer the seared veal to a baking tray and brush with mustard. 4. Rehydrate porcini mushrooms in boiling water for a couple of minutes. 5. In a food processor, combine porcini, bread, chestnuts, sage, salt, pepper, and oil to form a coarse paste. 6. Spread the chestnut crust over the veal and press down gently. 7. Roast the veal rack in the oven for 1 hour 10 minutes to 1 hour 20 minutes. 8. Allow the veal to rest for at least 30 minutes. 9. For the sauce, combine orange juice with remaining ingredients and pan drippings. Heat gently until smooth. 10. Adjust seasoning, then serve the sauce with the veal rack and steamed winter greens.

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