Chestnut Porcini Crusted Veal Rack Recipes
PORCINI ROASTED VEAL SHOULDER
Steps:
- Preheat oven to 375 degrees. Tie the veal shoulder up into a nice round roast. In a blender, combine porcinis, and blend until you have a powder. Add garlic, rosemary, thyme, salt and pepper and blend again. Drizzle veal with olive oil then rub all over with powder.
- Brown veal roast in a heavy-based skillet over high heat all over - about 2 minutes per side. Using tongs, transfer to the rack of a preheated oven (have a tray below to catch any drippings) and roast for about 2 hours - internal temp should read 125-130 degrees F.
- Pre-heat oven to 350 degrees F.
- Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized.
CHESTNUT & PORCINI-CRUSTED VEAL RACK
Provided by Elspeth Meston
Categories Mains Jamie Magazine Beef Christmas Sunday lunch Dinner Party Mushroom
Time 2h
Yield 4 to 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 477 calories, Fat 19.8 g fat, SaturatedFat 7.4 g saturated fat, Protein 63 g protein, Carbohydrate 12.4 g carbohydrate, Sugar 1.8 g sugar, Sodium 2.3 g salt, Fiber 1.8 g fibre
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