| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food8 |
4 |
Servings |
INGREDIENTS
| 250 |
g |
Unsalted butter, softened |
|
|
9oz |
| 250 |
g |
Roquefort cheese, 9oz |
| 1 |
|
Garlic clove, crushed |
|
|
Tabasco, to taste |
| 1/2 |
|
Parsley, picked |
| 4 |
|
250 g, 9oz veal chops |
|
|
trimmed |
|
|
Olive oil |
| 1 |
|
Lemon, quartered |
INSTRUCTIONS
Put the butter, half the Roquefort, the garlic and a few drops of
Tabasco in a mixer with a beater attachment. Blend until completely
homogenized. Blanch the parsley leaves for 5 seconds in boiling water.
Refresh in cold water, dry and chop coarsely. Beat the parsley into
the butter mixutre. Crumble the remaining Roquefort and fold into the
butter mixtre. Shape the butter into a roll, wrap up in clingfilm and
chill. Pre heat a cast iron ridged griddle pan and preheat the oven to
180øC/350øF/gas mark 4. Season the chops, brush with a little oil
and mark both sides on the griddle to give an attractive cross hatched
pattern. Place in a large roasting pan, transfer to the oven and cook
for 15 minutes. This will give you a good pink chop. If you prefer it
well cooked, leave for 5 minutes longer. Remove from the oven and
allow to rest for 15 minutes in a warm place. Put a chop on each plate
and garnish with a couple of slices of the Roquefort butter and a
lemon wedge. Chips are definitely the best thing to have with this
dish, roast tomatoes come a close second. Follow with a green salad.
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