Jazz up a simple veal roast with a creamy white wine and mustard sauce.

Prep Time : 0:15 | Cook Time : 1:25 | Total Time : 1:40 | Serving : 4 person.

Ingredients

• 1kg piece veal blade roast

• 1 tablespoon olive oil

• 1 1/2 tablespoons wholegrain mustard

• 500g frozen thick-cut potato chips

• 1/3 cup dry white wine

• 1/2 cup Bulla Cooking Cream

• 80g baby spinach

Method

• Step 1

  Preheat oven to 160C/140C fan-forced. Remove netting from roast. Using kitchen string, tie up roast at 4cm intervals to secure.

• Step 2

  Heat oil in a flameproof roasting pan over medium-high heat. Cook veal, turning, for 5 minutes or until browned all over. Remove from heat. Spread 1 tablespoon mustard all over veal. Season.

• Step 3

  Roast for 1 hour 15 minutes for medium. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest.

• Step 4

  Meanwhile, cook frozen potato chips following packet directions.

• Step 5

  Heat roasting pan over medium heat. Add wine. Simmer, stirring, for 2 minutes or until reduced slightly. Add remaining mustard and cream. Cook, stirring, for 5 minutes or until heated through, adding a little hot water if sauce is too thick. Season. Cut veal into slices. Serve with spinach, chips and cream sauce.