Veal chops with garlic and rosemary purée

Fairlady
4 servings
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Beef

By Food24 November 03 2009
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Ingredients (8)

4.00 veal — chops
PURÉE
15.00 ml fresh chillies — 573
15.00 garlic — cloves, peeled
1.00 fresh rosemary — sprigs
125.00 ml stock — chicken
salt and freshly ground black pepper
5.00 ml wholegrain mustard
fresh chillies — 573
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Method:

PURÉE: Heat olive oil, add garlic and sauté for 3 minutes. Add rosemary and stock (use 1/2-3/4 cube) and cook gently, covered, for 8 minutes.
Add seasoning and mustard and cook on high until liquid has almost completely evaporated and garlic cloves are soft. Discard rosemary.
Purée garlic mixture in a blender. With motor running, add olive oil in a thin stream to form a medium-thick paste. Set aside.
Preheat grill. Place chops on rack of a roasting pan. Brush with garlic purée and grill for 4 minutes, turn, brush and grill until chops are cooked, 12 to 15 minutes. Meat should remain slightly pink; if chops are grey they are overcooked.
Serve with roasted baby potatoes and green beans.



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