Veal Rack
1 1/2 cups breadcrumbs
8 leaves fresh sage
5 g or one bag of dried porcini mushrooms
1 bag (about 70 g) of vac-packed chestnuts
1/4 cup olive oil
Canola oil for searing
2.5-3 kg bone-in veal rack with the fat cap removed and the bones frenched. (Ask your butcher to do this for you)
1/2 tsp salt, to taste
1/2 tsp pepper, to taste
3 tbsp Dijon mustard
Mushroom Conserva
15 g maitake mushroom
50 g oyster mushrooms
50 g cremini mushrooms
25 g shiitake mushrooms
10 g chanterelles (if available)
1 tsp canola oil for sautéing
1 tsp chili flakes
1 1/2 tbsp fennel seed
2 cloves garlic
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
3 bay leaves
1 1/2 cups canola oil
1/4 cup water
1 bunch thyme
1 tsp salt
Instructions:
For the Veal Rack:
Preheat your oven to 350°F.
In a food processor, mix the breadcrumbs, sage, porcini mushrooms, and chestnuts. Blitz until you have a fine mixture, and add in your olive oil. This should become a sandy paste mixture. Set aside
Heat a cast iron pan and drizzle in some canola oil. Season your veal rack all over with salt and pepper. Sear on all sides till each side gains a nice golden colour (about 2 minutes per side).
Once seared, transfer to a baking tray with a wired rack on it. Brush the whole veal rack with mustard and then coat with the breadcrumb mixture. Packing it on very tight and all over except the bones.
Place in the oven and bake for 1 hour and 10 minutes. Remove from the oven and let rest for about half an hour before slicing.
For the Mushroom Conserva:
Process the mushrooms and sauté them in canola on low heat until mushrooms are wilted with no colour.
In a larger pot, on medium heat, add your spices (chili flakes & fennel seed) and toast till slightly fragrant. Add in the remaining ingredients except for the mushrooms and bring to a simmer. Once the mixture has come up, add the mushrooms and continue to cook on very low heat for about an hour to an hour and a half.
Turn the heat off and let the conserva sit and cool.
For Serving:
To serve, remove mushrooms with a slotted spoon from the oil mixture and serve over a roasted veal rack.
