We are very lucky to have access to quality meat in the Mornington Peninsula like at the Hillock Downs. A veal rack is as hard to find as hen’s teeth. The Cottage Chef finds a nice rack today and here is her recipe.
Veal has its unique texture. The Cottage Chef decides to marinate it with Asian ingredients and grills them over charcoal.
One whole rack of veal
Marinate – green onion, shallot, ginger, Chinese cooking wine, corn starch, raw sugar, fish sauce, dark soy sauce, garlic, lime juice, white pepper, cooking oil.
- Finely chopped all ingredients.
- Cut the racks into individual pieces.
- In a large bowl, mix all ingredients and sauces and apply them evenly over the rack pieces.
- Leave to marinate for 1 hour.
- Grill over charcoal.
Tip: leave in the freezer for a day or 2, and you will get a different texture.
Wine match: Bass Phillip Crown Prince Pinot Noir