Yield: 4 servings
|250 grams||Unsalted butter; softened (9oz)|
|250 grams||Roquefort cheese; (9oz)|
|1||Garlic clove; crushed|
|Tabasco; to taste|
|½ bunch||Parsley; picked|
|4||250 g; (9oz) veal chops,|
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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