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.
Ingredients:
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