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ROAST VEAL RACK WITH HERB STUFFING

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					ROAST VEAL RACK WITH HERB STUFFING
Serves 4
Preparation Time: 20 minutes + standing time
Cooking Time: 35 minutes
Notes: This veal rack is an elegant alternative to the usual roast turkey. It presents
beautifully and doesn’t take nearly as long to cook as a big bird! Serve with roasted fennel
and tomatoes (see next recipe) and/or with the Leeks, Zucchini and Asparagus with Chive
Butter.

Ingredients:
     1 small onion, chopped finely
     1 clove garlic, crushed
     ½ trimmed celery stalk, chopped finely
     ¾ cup stale breadcrumbs
     1 tablespoon Dijon mustard
     1 teaspoon finely chopped fresh thyme
     1 tablespoon finely chopped fresh flat-leaf (Italian) parsley
     1 teaspoon finely grated lemon rind
     2 teaspoons sea salt
     2 teaspoons cracked black pepper
     1 x 4 french-trimmed veal cutlet rack
     1 medium onion, chopped coarsely
     375ml (1 ½ cups) beef stock
     2 teaspoons olive oil
     2 teaspoons balsamic vinegar
     125ml ( ½ cup) beef stock, extra
     Preheat the oven to 400F.

Cook finely chopped onion, garlic and celery in heated oiled small frying pan, stirring, until
soft. Add breadcrumbs and cook until crumbs brown lightly. Remove from heat; stir in
mustard, herbs, rind, half of the salt and half of the pepper. Cool 10 minutes.

Meanwhile, cut a tunnel lengthways through veal rack, close to the bone; fill with herb
mixture.

Place coarsely chopped onion and stock in large flameproof baking dish; add veal, drizzle
with oil, sprinkle with remaining salt and pepper. Roast, uncovered, about 30 minutes or
until cooked as desired. Remove veal from dish, cover; stand 10 minutes before slicing.

Stir vinegar and extra stock into pan juices in dish; bring to a boil. Strain into medium jug.




   The Cook’s Companion    905-849-9007   thecookscompanion@sympatico.ca   www.thecookscompanion.ca

				
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posted:7/20/2011
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