I picked up some really nice frozen veal chops from Butcher Boy Meats in the Cathedral Area and felt like making something special with them for Julianne on Friday night. There was very little planning for this meal. I knew I wanted to have a light side dish and I had some green beans and small potatoes already. The idea of adding curry was a spur of the moment decision and it turned out to be a good choice.

Veal Chops and Curried Potatoes and Beans

I started things of by making a reduction of beef stock and red wine. It’s super simple and added a nice flavour to the meat and veg. All I did for the reduction was empty a container of Campbell’s First Stock Beef Stock in to a sauce pan and pour in a little red wine. Brought that up to a boil and then turned down the heat to a fast simmer and let the magic happen. By the time the rest of the food had cooked it was reduced to a third of it’s original volume. I added a little bit of butter at the end to shine up the sauce.

After the the reduction was started I put the potatoes on to boil. Just wanted to get them soft because I was going to finish cooking them in the pan with the veal chops. Once the potatoes were soft I drained and dressed them with a little olive oil, salt, pepper and crushed garlic. I had some ginger in the fridge and it was at this time I decided to curry up the potatoes. Garlic and ginger are a good base for curry flavours and that’s what inspired me to add a little madras curry powder to the mix.

Curried Potatoes

I put my standard spice mix (steak salt, Montreal steak spice, powdered garlic and smoked paprika) on the veal chops. The sides would get a mix of fresh rosemary and thyme. I simply chopped the herbs and spread them out on the cutting board and then gently rolled the sides of the chops in the fresh herbs. The chops were quickly seared in a medium hot pan and the potatoes were added. The whole mess went into the oven to roast.

While the chops and potatoes were roasting I stared to prepare the beans. The pot that I used to make the potatoes still had a lovely curried mess in it. Rather than getting a new pot or cleaning out the one I had I just threw the beans in the dirty pot and added some water. Some people might think I’m lazy (I am) but that just served to add curry flavour to the beans while they boiled. See… not so lazy now, eh?

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The chops were finished so I pulled them out of the pan to rest. Once the beans were finished cooking I drained them and added the potatoes back to the pot. A simple toss and they were ready to go. The meat had finished resting so I cut it in half and stood the bone end up (stole this plating idea from the venison chop I had at George). The potatoes and beans were added to the plate and then I poured on the beef stock and red wine reduction. Some might think that the reduction wouldn’t go well with the curried veg but it tasted quite good together.

Beef and Red Wine Reduction

Ingredients:

1 carton of Campbell;’s Stock First Beef Stock
1 cup of red wine
1 tsp butter

Preparation:

There’s no secret to making a reduction. It just takes heat and time. Put the stock and wine into a pot and bring to a boil. Once it boils reduce the heat to a simmer and stir occasionally. I start it as I’m getting my ingredients ready for the main dish and it’s ready to go when everything’s done cooking. Add the butter at the end to make it shine.

Curried Potatoes and Beans

Ingredients:

1 1/2 cup of baby potatoes
1 pound green beans
1 tsp madras curry powder
1 tsp garlic paste
1 tsp ginger paste
1 tsp olive oil
1 tsp butter
salt and pepper to taste

Preparation:

Cut the baby potatoes in half and throw them in a pot. Cover with cold water and bring to a boil. Cook the potatoes until they’re a little under done (not quite fork tender). Drain the water and dress with olive oil, garlic, salty an pepper. I dumped the potatoes in the pan with my veal chops but they could have gone in the oven on a baking sheet just as easily. Toss them in the oven for 30 – 45 minutes. To cook the beans I simply thew them in the dirty pot that I made the potatoes in and added water. Why bother getting out another pot. This way I don’t have to clean 2 pots and the beans get flavour without having to add it again. Cheap and lazy. Bring the beans to a boil and drain them when they are fork tender. Take the potatoes out of the oven and put them in the pan with the beans. Add the butter and toss around to coat. Yum.

Pan Roasted Veal Chops

Ingredients:

2 veal chops
2 tsp olive oil
1 tsp steak salt
1 tsp Montreal steak spice
1 tsp garlic powder
1/4 tsp smoked paprika
1 tsp fresh rosemary
1 tsp fresh thyme

Preparation:

Pre heat the oven to 350 F. Coat the chops in olive oil. Sprinkle on the steak salt, Montreal steak spice, garlic powder and paprika. Put the chops in a pan over medium high heat. Sear the first side and when it has a nice colour turn it over and put the pan in the oven. Roast for 30 to 45 minutes. Take the chops out and let them rest for 5 to 10 minutes.

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