VEAL CHOPS WITH ROASTED POTATO

Ingredients

For the roasted potato:

• 6 medium La Ratte potatoes,

peeled

• 15 gm garlic, peeled

• 2 tbsp rosemary, finely

chopped

• 70 ml extra virgin olive oil

• Rock salt to taste

• Crushed black pepper to taste

For the veal chops:

• 2 veal chops ( approx. 300 gm

each with bones)

• 12 gm garlic, peeled

• 1 tbsp rosemary, fresh, finely

chopped

• 4 tbsp extra virgin olive oil,

plus extra

• Rock salt to taste

• Crushed black pepper to taste

For the oyster mushroom mixture:

• 100 gm oyster mushrooms

• 20 gm butter

• 5 ml olive oil

• 1 tbsp parsley, chopped

• Salt and crushed black pepper

to taste

Method

Boil the potatoes for a few minutes ( do not cook completely), and cut into small cubes.

Marinate the potato with garlic, rosemary, extra virgin olive oil, salt and pepper.

Place the potatoes in a roasting tray and roast in an oven at 200° C for 23 minutes.

For the veal chops, marinate the meat with garlic, rosemary, olive oil, salt and pepper.

Heat the olive oil in a non- stick pan, and add the marinated veal chops.

Cook until the chops are golden brown ( approximately 7- 8 minutes over medium heat), turning the meat around to ensure it is evenly cooked on all sides.

For the mushroom mixture, heat the butter and olive oil in a frying pan, add the oyster mushroom and cook until crisp and golden brown in colour. Season to taste.

Place the roasted potatoes in the centre of the serving dish, followed by the veal chops and the oyster mushroom mixture on top.

Drizzle with extra virgin olive oil and sprinkle some fresh chopped rosemary and rock salt on top. Serve warm.