Recipe of the month
Posted on 04. May, 2010 by angelab in News
Veal Rack with Orange Mustard Crust
(serves 4, preparation 20 minutes, cooking 45 minutes)
500g pumpkin, chopped coarsely
2 tablespoons wholegrain mustard
4 small brown onions (320g), halved
2 green onions, chopped finely
2 teaspoons oil
800g veal rack (8 cutlets), trimmed
1/4 cup (60ml) orange juice
500 g asparagus, trimmed
1 tablespoon finely grated orange rind
Preheat oven to moderately hot (200*C/180*C fan-forced). Place pumpkin, brown onion and half the oil in large shallow baking dish; toss to coat vegetables in oil.
Combine remaining oil with juice, rind, mustard and green onions in a bowl. Place veal on wire rack over vegetables; coat with mustard mixture. Roast, uncovered, in a moderately hot oven for about 40 minutes or until veal is cooked as desired. Stand for 10 minutes.
Boil, steam or microwave asparagus until tender; drain. Serve veal with roasted vegetables and asparagus.
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