Name: Mustard crusted rack of veal
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon wholegrain mustard; 3 green onions, finely chopped; 1 tablespoon finely chopped fresh rosemary; 2 clove garlic, crushed; 2 tablespoon olive oil; 1 (1kg) 8-cutlet veal rack; 2 kumara; 20 gram butter; 1/3 cup (80ml) pouring cream; 1 (200g) brown onion, thinly sliced; 400 gram button mushrooms, thinly sliced; 1 tablespoon plain flour; 1/4 cup (60ml) dry white wine; 3/4 cup (180ml) chicken stock; 1/4 cup coarsely chopped fresh flat-leaf parsley

Ingredients

2 tablespoon wholegrain mustard

3 green onions, finely chopped

1 tablespoon finely chopped fresh rosemary

2 clove garlic, crushed

2 tablespoon olive oil

1 (1kg) 8-cutlet veal rack

2 kumara

20 gram butter

1/3 cup (80ml) pouring cream

1 (200g) brown onion, thinly sliced

400 gram button mushrooms, thinly sliced

1 tablespoon plain flour

1/4 cup (60ml) dry white wine

3/4 cup (180ml) chicken stock

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 200°C.

2.Combine mustard, green onion, rosemary, half the garlic and half the oil in a small jug. Place veal on a wire rack over a large shallow flameproof baking dish; coat veal all over with mustard mixture. Roast, uncovered, 30 minutes or until browned all over and cooked as desired. Cover to keep warm.

3.Meanwhile, boil, steam or microwave kumara until tender; drain. Mash kumara in a large bowl with butter and half the cream until smooth.

4.Heat remaining oil in same flameproof dish over high heat; cook brown onion and remaining garlic, stirring, 3 minutes or until onion softens. Add mushrooms and stir over heat for 5 minutes or until just tender. Add flour and continue stirring until mixture thickens and bubbles. Gradually stir in wine and stock; stir until sauce boils and thickens. Add parsley and remaining cream. Stir until heated through.

5.Serve veal rack with sauce and kumara mash.

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