Royal Dutch Veal chops with kumquat mostarda.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Royal Dutch Veal, WUSTOF, and FOH.
Veal
INGREDIENTS
- Rack of Royal Dutch Veal, frenched
- Carrot top ash, burnt
- Herb de provance
METHOD
- Pan roast and finish in the oven.
Kumquat Mostarda
INGREDIENTS
- 10-15 Kumquats, sliced
- 1/2 cup. Sugar
- 1/2 cup. Whole grain mustard
- 1cup. Whiskey
METHOD
- Cook off liquor and reduce down with sugar, kumquats and mustard.
- Garnish with farro, mizuna, arugula, faro, and veal demi.
