Rose Veal Chop
With Jerusalem Artichoke & Chorizo Bubble ’n Sqeak and Lemon Butter
Serves 4, Oven at 220c.
400g Jerusalem artichokes
4 x carrots
2 x garlic cloves
1 large onion
75g organic cooking chorizo (Brindisa if you can)
100g savoy cabbage
1 tbsp butter
1 tbsp sunflower oil
4 x 250g organic rose veal chops
1 tsp butter
200g curly kale (washed)
2 tsp butter
1 tbsp butter
Juice of 2 lemons
Salt and pepper to taste
Scrub the Jerusalem artichokes, potatoes and carrots thoroughly and place in pan with cold water. Bring to the boil and let simmer for 15-20 mins, or until cooked. Meanwhile, chop the garlic, onion, chorizo and savoy cabbage and fry in a tbsp of butter until soft.
When the boiling veg is cooked, drain and very roughly mash, leaving it quite chunky. Mix in the fried ingredients and season. Shape into four “cakes” and pop in the fridge to cool for at least 15 mins.
Pre heat the oven to 220c. Place a frying pan on a medium heat. Add oil and butter. When hot, place the veal chops in the pan, frying for about 3 minutes on each side then put on a baking tray in the oven. When the chops are in the oven, place the bubble’n’squeak cakes to the same frying pan. Fry until golden brown on both sides.
While the cakes are frying, bring a pan of water to the boil. Strip any tough stalks off the kale and cook the leaves for 3 mins, drain, toss in butter and season.
Put the cakes on plates with the veal chops on top. Quickly put the pan back on the heat and add butter, lemon juice, salt and pepper. Allow it to froth, then pour over the chops. Serve with curly kale.