(Main course - Serves 4)
Ingredients
Coarsely mashed potatoes
1 kg / 2 1/4 lbs mealy potatoes, cut coarsely
7 1/2 dl / 750 ml water
1 tbsp butter
1 tsp salt
freshly ground pepper
1 1/2 dl / 150 ml boiling milk
Glazed onions and carrots
25 g / 1 oz butter
250 g / 9 oz shallots, peeled
250 g/ 4 carrots, in 0,5 inch slices, cut diagonally
1 tsp white wine vinegar
1 tsp honey
1/2 dl / 50 ml water
3/4 tsp salt
freshly ground pepper
Veal chops
4 veal chops (approx. 175 g / 6 oz each)
25 g / 1 oz butter
3/4 tsp salt
freshly ground pepper
1 1/2 dl / 150 ml balsamic vinegar
Decoration
fresh thyme leaves, finely chopped
1 tbsp lemon rind, finely chopped
|
|
 
Instructions
Coarsely mashed potatoes: Place the potatoes in boiling water - no salt. Boil to very tender for approx. 20 min. Drain, and steam for 1 min. in the pot. Mash the potatoes coarsely. Add butter, salt, pepper and boiling milk. Season to taste. Keep warm.
Glazed onions and carrots: Allow half the butter to melt and become light golden brown. Add shallots and fry at high heat for approx. 2 min. - they should be golden brown. Add carrots and fry them for approx. 2 min. Add white wine vinegar and allow it to almost steam away. Add the rest of the butter, honey, water, salt and pepper. Lower the heat and steam under a close lid for approx. 10 min. Season to taste.
Veal chops: Beat the veal chops lightly with a meat tenderiser or your hand. Warm up a frying pan until a drop of water will sizzle. Fry the veal chops approx. 1 min. at each side. Lower the heat to moderate, add 1/4 of the butter and fry the veal chops for approx. 2 min. further on each side. Sprinkle with salt and pepper and keep warm.
Wipe the pan with tissue paper and add balsamic vinegar. Boil at high heat for approx. 1 min. until it begins to thicken. Add the rest of the butter, stir, and pour into a heated bowl to serve.
To serve: Serve the veal chops with mashed potatoes and glazed greens. Pour some balsamic sauce over each veal chop and serve the rest of the sauce along with. Decorate the mashed potatoes with a mixture of thyme and lemon rind.
|