Veal chops with spinach & green pepper salsa
- Preparation and cooking time
- plus at least 6 hrs marinating
- Serves 2
Marinate rose veal chops in a zesty mix of lemon, garlic and rosemary then serve with the salsa for a simple yet flavourful supper
For the marinade
For the salsa
- STEP 1
To marinate the veal chops, put the garlic, lemon zest, rosemary, olive oil and 1 /2 tsp salt in a container large enough to fit the chops. Give the marinade a quick stir, then add the chops and spoon the marinade all over them. Cover with cling film and put in the fridge for at least 6 hrs or overnight.
- STEP 2
To make the salsa, heat a heavy-based frying pan over a high heat. Add the vegetable oil and, once hot, throw in the peppers. Stir-fry to char the edges of the peppers, then sprinkle with salt and remove from the pan to cool. Next, add the garlic, olive oil, zest and spinach to a food processor, and pulse until you have a chunky paste. Pour into a bowl, add the green chilli and charred green pepper, then season a little.
- STEP 3
To make the steak seasoning, mix the paprika and polenta 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.
- STEP 4
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.
Look for bright, crisp, green leaves. Pre-washed bags are ready to use but loose spinach will need a thorough wash. Baby spinach should be tender, but larger spinach leaves may have tougher stalks that need removing.