Unusual recipes

Chestnut & porcini-crusted veal rack

Chestnut & porcini-crusted veal rack

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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


  • 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

Recipe From

Jamie Magazine

By Elspeth Meston


  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.

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