Sunday, November 4, 2007
Veal Chop and Herbed Vegetables
I would have to say that I'm quite proud of this dish. The presentation is nothing fancy but it does it's job. On the other hand, the taste was spectacular. Again, this recipe is not difficult as I don't really believe in slaving away for a good meal. A good meal should be made with a few simple steps. I would have to say that this dish is restaurant worthy, again, maybe not in presentation but the taste...wow.
Ingredients:
For the Veal:
1 Veal Chop (It was on sale at the grocery store!)
A few sprigs of chopped parsley
salt and pepper to taste
1 clove of chopped garlic
1 tsp. of balsamic vinegar
1 tsp. of fig infused white vinegar (totally optional, I was just being fancy)
1 tsp. of dried rosemary
For the vegetables:
You can use whatever you like. In this dish, I used:
2 red potatoes, chopped into wedges
2 carrots, chopped into wedges
1/4 of a red onion, chopped into wedges
1/4 cup of chopped parsley
salt and pepper to taste
2 cloves of garlic, chopped
2 tsps. of paprika
1 tsp. of brown sugar
3 tsps. of flour (to coat the veggies)
2 tbsps. of olive oil
Directions:
For the veal:
Marinate veal in all the ingredients listed above for as long or as little as you'd like. The ingredients that I have chosen for the veal are pretty strong in flavour that they actually don't require much marinating time. However, if you have the time to let it sit, by all means because the meat will be extra flavourful.
Heat a pan, add 1 tsp. of olive oil, add a bit of chopped garlic to be infused in the oil (Chinese trick). When the pan is ready, pan fry the veal, give 2 minutes to each side for a medium rare.
For the vegetables:
In a mixing bowl, add veggies and all the ingredients listed above. Mix, mix and mix some more. Then in a baking pan, add olive oil to the pan. Put the vegetables in the pan and drizzle olive oil on top of the veggies.
Pre-heat oven to 350 C for 10 minutes, then bake the dish for 30 minutes at 350C.
*You can add some veggie/chicken broth to the vegetables if you want them to be more tender.
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3 comments:
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