WKND - - Kitchen Classics Go Italian! -


For the roasted potato:

• 6 medium La Ratte pota­toes,


• 15 gm gar­lic, peeled

• 2 tbsp rose­mary, finely


• 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


• 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


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.

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