Chestnut & porcini-crusted veal rack

Name: Chestnut & porcini-crusted veal rack
Total time: 2 h
Yield: 4 to 6
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

Serves 4 to 6

Cooks In2 hours

DifficultyNot too tricky

Jamie Magazine Beef Christmas Sunday lunch Dinner Party Mushroom

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

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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Jamie Magazine

By Elspeth Meston

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Method

Preheat the oven to 180ºC/gas 4. Remove the veal rack from the fridge and allow to come up to room temperature.
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.
Transfer the veal to the baking tray and brush the top with the mustard.
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.
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.
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.
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.
Season the sauce to taste and serve with the veal rack and some steamed winter greens.