Chestnut & porcini-crusted veal rack

Chestnut & porcini-crusted veal rack

Chestnut & porcini-crusted veal rack

Serves 4 to 6
Cooks In2 hours
DifficultyNot too tricky
Nutrition per serving
  • Calories 477 24%
  • Fat 19.8g 28%
  • Saturates 7.4g 37%
  • Sugars 1.8g 2%
  • Salt 2.3g 38%
  • Protein 63g 126%
  • Carbs 12.4g 5%
  • Fibre 1.8g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Elspeth Meston
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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
  • CUMBERLAND SAUCE
  • 1 orange
  • 4 tablespoons port
  • 4 tablespoons redcurrant jelly
  • 1 teaspoon English mustard
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Recipe From

Jamie Magazine

By Elspeth Meston
Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/gas 4. Remove the veal rack from the fridge and allow to come up to room temperature.
  2. Place a large frying pan over a high heat. Rub the veal all over with oil and a pinch each of sea salt and black pepper. Place it in the pan and sear all over for 3 to 4 minutes, until golden brown.
  3. Transfer the veal to the baking tray and brush the top with the mustard.
  4. Place the porcini in a small bowl, cover with boiling water and leave for a couple of minutes for the mushrooms to rehydrate and soften. Pick the sage leaves.
  5. In a food processor, add the porcini, bread, chestnuts, sage, a pinch of salt and pepper and a decent splash of oil. Pulse until it all comes together to form a coarse paste.
  6. Spoon the chestnut crust onto the veal and pat it down firmly. Place the rack in the oven for 1 hour 10 minutes to 1 hour 20 minutes. Remove from the oven and leave to rest for at least 30 minutes.
  7. While the veal is resting, make the sauce. Squeeze the orange juice into a saucepan and combine with the remaining ingredients, plus any cooking juices from the veal pan. Place over a low heat, stirring, until smooth and combined.
  8. Season the sauce to taste and serve with the veal rack and some steamed winter greens.
Recipe From

Jamie Magazine

By Elspeth Meston