Saturday, 21 April 2007

Szechann Rack of Veal with Szechann Pepper Cream Sauce



I love meat with some kind of heat to it. It truly makes you feel warm inside. We all loved this dish. It was a sexy plate licking dish. I am just drooling with the thought of it. This is seriously sexy food. The sauce is spicy and hot with the cream just taking the edge off the heat. The sweet potato and pumpkin puree is sweet and luscious and compliments the sauce and veal completely. Not bad for a Sunday roast huh? This is what happens when the red wine flows through my veins. I am absolutely adoring a gorgeous Margaret River 2005 Cabernet Merlot Clean skin I have bought a few bottles of. I am seriously thinking of going and getting a case now. So smooth and easy to drink. You know, one of those bottles you make sure you get the last drops out. Or is it only me who does that. LOL Probably just me. Back to the veal.
  • Ingredients
  • One Rack of Veal
  • Szechann Peppercorns
  • Sea Salt Flakes
  • 1 small piece of Butternut Pumpkin, skinned and cut into pieces
  • 1 medium sized gold Sweet Potato, skinned and cut into pieces
  • Knob of Butter
  • For the Sauce
  • 500ml Cream
  • 2 Cloves of Garlic, chopped
  • 1 large Brown Onion, chopped
  • Salt Flakes, for seasoning
  • Dash of Worcestershire Sauce

To start the veal, crush Szechann Peppercorns in a Mortar and Pestle with a big pinch of salt flakes. Rub the peppercorn mixture all over your lovely veal rack. Preheat your over to 180 degrees. In an oven proof fry pan add a knob of butter and a splash of olive oil. Sear the veal rack on all sides on a high heat for a couple of minutes to create a nice crust on the outside. Then place the veal rack strait into the oven, fry pan and all. Allow to cook for 25 to 30 Min's.

While the veal is cooking. Steam your sweet potato and pumpkin until nice and soft. Once soft keep aside in a saucepan with the lid on to keep the heat in. When your veal has cooked, pull out of the oven, take the rack of veal out of the fry pan and allow to rest. In the same fry pan you used to cook your veal, add a little more butter, fry the onions and garlic until translucent. Remember to keep all of the residual juices and bits of peppercorn from the veal in the pan, as that is the base to the sauce. Like when you make gravy. Now add the cream, dash of Worcestershire sauce and allow to simmer. Finally for the sauce, a pinch of salt flakes and some more pepper if you like.
Lastly puree the sweet potato and pumpkin with a knob of butter, a splash of cream, salt and pepper. I use a hand blender. To reheat just pop back on the stove for a minute or so stirring all the time. Cut your veal into cutlets and assemble. First with a big dollop of sweet potato and pumpkin puree, then the veal and lastly spoon over the sauce. This is divine. Serves 4. Enjoy :)

2 comments:

Karen said...

Your rack looks fabulous!
And, I happen to love those Aussie reds. Yum.

My recent favorite is a Shiraz called Layer Cake from the Barossa Valley.

Chopper said...

Yes Karen, her rack is fabulous!! And I have to say that the veal wasn't half bad either. I urge everyone to try this dish. I would rate this dish 20/10 easily. I actually gnawed on the bones and licked my plate clean. I inhaled any leftovers on the kids plates, and still wanted more!