serves
6
prep
40 minutes
cook
1:50 hour
difficulty
Mid
serves
6
people
preparation
40
minutes
cooking
1:50
hour
difficulty
Mid
level
Ingredients
- 2.3 kg (5 lb) boneless veal roast, tied at 2.5 cm intervals with butcher twine
- ½ cup (125 ml) Dijon mustard
- 1½ tbsp (30 ml) chopped fresh rosemary
- Salt and pepper
- 1½ tbsp (30 ml) olive oil
Mustard fruits (mostarda)
- 1 cup sugar
- ½ cup honey
- 1 cup (240 ml) water
- 1 cup (250 ml) dry red wine
- 1½ tbsp yellow mustard seeds
- 1½ tbsp black mustard seeds
- 2 bay leaves
- ½ tsp salt
- ½ cup (125 ml) Dijon mustard
- 1 tart apple, peeled and diced
- 1 hard pear, peeled and diced
- ½ cup diced dried figs
- ½ cup diced dried apricots
- ½ cup dried cherries
Make the mustard fruits a day ahead of serving
Veal resting time: 20 minutes
Instructions
1. For the mustard fruits, add sugar, honey, water, and red wine to a saucepan and cook over medium heat, stirring to combine. When the sugar has dissolved, and the liquid starts to bubble, add yellow and black mustard seeds, bay leaves, salt and Dijon mustard, and simmer for 25-30 minutes.
2. Add apple, pear, dried fig, dried apricot and dried cherries to a bowl and stir to combine. Transfer the fruit to a large jar, then pour heated liquid over the top. Allow fruit to marinate for at least 24 hours in the fridge before serving.
3. For the veal, preheat oven to 230°C (425°F).
4. Set pork in a roasting pan and allow it to reach room temperature.
5. Rub roast with Dijon. Sprinkle with chopped rosemary. Season with salt and pepper. Drizzle with olive oil. Place in the oven and cook for 25 minutes.
6. Turn the heat down to 160°C (325°F) and continue to cook for another 60 minutes, or until the internal temperature of the roast is 60°C (140°F).
7. Remove from the oven, then transfer the roast to a cutting board, tent with tinfoil, and let rest for 20 minutes.
8. Slice and serve with mustard fruit. Buon appetito!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
