- 2 x 300g British rose veal chops
- 1 tsp smoked paprika
- 2 tbsp polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
For the marinade
- 4 garlic cloves, sliced
- zest ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 rosemary sprig, leaves picked
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 100ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the salsa
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.
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.
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.
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.
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SpinachLook 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.