Tender and delicious, aromatic and nourishing.
Ingredients for 2 servings:
- 2 x 300g British rose veal chops
- 1 tsp smoked paprika
- 1 tsp white pepper
For the marinade
- 4 garlic cloves, sliced
- zest ½ lemon
- 1 rosemary
- sprig, leaves picked
- 100ml olive oil
- white pepper
For the salsa
- 1 tsp vegetable oil
- 1 green pepper, finely diced
- 1 garlic clove, grated
- 75ml extra virgin olive oil
- zest ½ lemon
- 75g washed baby spinach
- 1 green chilli, sliced
Follow these steps:
For a perfect result, you’ll need to marinate the meat for a minimum of 6 hours (to 1 day) before the meal, so make sure to start the preparation soon enough.
Start by preparing the marinade in a large container, adding the garlic, lemon zest, rosemary, olive oil and 1/2 tsp salt & pepper to taste. Give the marinade a quick stir, then add the chops and massage the meat to let the flavours penetrate deep in. Cover with cling film and put in the fridge for at least 6 hrs or overnight.
To make the salsa, heat a heavy-based frying pan over high heat. Add the olive oil and, once hot but not burned, fry in the peppers. Stir-fry to char the edges of the peppers, then sprinkle with salt and remove from the pan to cool.
Next, mix the garlic, olive oil, lemon zest and spinach into a mixer until you have a chunky paste. Pour into a bowl, add the green chilli and charred green pepper, then season a little with olive oil, salt and pepper.
To make the steak seasoning, mix the paprika and pepper with 1 /2 tsp salt.
Remove the chops from the marinade and wipe off any sliced garlic or herbs and excess oil. Sprinkle the seasoning over both sides of the chops.
Heat a griddle pan over a medium heat. Cook the chops for 3 mins until they have nice char marks, then rotate them 45 degrees and cook for 3 mins more so that the chops have ‘crosshatched’ marks. Turn the chops over and cook for 3 mins only on this side, then remove from the griddle and rest on a plate for 4 mins.
Put the chops on serving plates and spoon over the salsa.
You have many options to try with the veal: for a spicy recipe taste it with the Red Kampot pepper or the Cayenne pepper; for a more prickly recipe, add some white pepper (Wynad White or White Penja peppers are perfect); for a unique smokey taste, try with the Smoked pepper.
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