Veal rack with apple and grape chutney
The ingredients are carefully selected to give this delicious rack of veal with apple and grape chutney.
1. In an baking dish, place the buttered veal rack. Add pepper and salt. Bake for 3 minutes at 220°C (th.7/8). Adjust the temperature of the oven to 200°C (th.6/7) and add the unpeeled garlic and the chopped shallots on top.
2. When the meat begins to brown, pour the stock and cook for 1hour 15 minutes at 180°C (th. 6) and baste regularly.
3. Prepare the chutney. Peel and cut the apples. Peel and chop the shallots. Wash and remove the seeds of the grape. Fry the apples and the shallot in butter for 5 minutes.
4. Add the grapes and then the sugar. Cook for a few minutes while stirring frequently. Add the vinegar and the white wine. Cover and leave to simmer over low hear for 15 to 20 minutes.
5. Serve the chutney with the veal rack.
Photo credit: Sucré Salé
