Tag-Archive for » Rosemary «
If you like veal, mushrooms and goats cheese, you will love this recipe all the flavours that come through are wonderful and the goats cheese on top really finishes this off in my opinion. It was sort of an experiment the other night and I think it turned out gorgeous. I served mine with celeriac mash and spinach with bacon, onion and red pepper, so just serve with your favourite side.
If you have been keeping up with the progress of my beautiful handcrafted
camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
8 Small veal scallops (about 400g)
6 Large flat brown mushrooms
150g Goats cheese, sliced into 6 slices
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon fresh rosemary leaves, chopped finely
2 Cloves garlic, crushed
4 Teaspoons Balsamic vinegar, Extra
1/2 Teaspoon beef stock granules
3 Teaspoons sugar
Method
1. Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes.
2. Remove stems from mushrooms and cook in a little butter until tender, set to one side.
3. Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. I leave them a little under cooked as they are going under the grill to melt cheese at the end, this prevents overcooking. Remove veal to an oven proof dish
4. In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm.
5. Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese.
To Serve: Serve atop your favourite mash and drizzle sauce over.
All photos taken by me unless otherwise stated.
Here is a recipe I made the other night, from a zaar member. It was not for a swap I just liked the sound of it and it was very good, both myself and my hubby enjoyed this. I made mine with racks of lamb as this is what I had on hand, I cooked them in the oven as a rack for about 25 Min’s at 190c. I then sliced them for presentation purposes and served over spinach with wild rice on the side. If you want to view more of this chef’s recipes please click here.
Ingredients
8 Lamb chops, fat trimmed
Fresh ground pepper
1/2 Teaspoon garlic powder
2 Tablespoons olive oil
2 Garlic cloves, minced
1 Large shallot, finely chopped
3/4 Cup dry red wine
1 Teaspoon fresh rosemary, minced
1 Tablespoon fresh parsley, chopped
3/4 Cup chicken brothor chicken stock
1 Teaspoon butter
1 Teaspoon flour
2 Teaspoons Dijon mustard
3 Tablespoons heavy cream
Method
1. Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
2. Add the oil to the skillet. Add chops to the pan cook 4 minutes.
3. Turn chops over and cook 3 minutes longer.
4. Remove chops from the skillet and set aside in a warm place.
5. Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
6. Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
7. Simmer over high heat until syrupy. That will take about 3 minutes.
8. Add the chicken broth and continue to simmer until sauce is reduced by about half.
9. Combine butter and flour in a cup (beurre manie).
10. Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
11. Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
12. Remove sauce from heat.
13. Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
14. Serve Immediately.
