A decadent dish for entertaining, or for a romantic meal with that special someone.
Veal Chop With Lobster Sauce
4 x 12oz veal chops
3 tbsp butter
2 tbsp vegetable oil
5 cloves garlic
2 bay leaves
1 sprig rosemary
salt & pepper
8 oz lobster meat
1 tbsp shallots, finely chopped
1 oz brandy
2 tbsp tomato sauce
2 oz 35% cream
1) Season the veal with salt and pepper, and on a full burner preheat a skillet and pour in oil and 2 tbsp of butter.
2) Lay the chops in the pan, add 4 cloves of garlic, bay leaves and rosemary, cook until done to your liking, turning occasionally to cook evenly.
3) Remove from stove and set aside.
4) Drain the fat out of the veal pan and in add 1 tbsp of butter and at medium heat add the shallots and 1 clove of garlic lightly crushed, sauté until translucent.
5) Sprinkle on the brandy and let it evaporate for a few seconds.
6) Add the tomato sauce and the cream, season to taste with salt and pepper, and simmer for a few minutes.
7) Add the lobster meat, set aside until needed.
Serves 4.
Rice Pilaf
1 cup basmati rice
2 cups water
tip of tsp saffron powder
½ cup onions finely chopped
½ cup carrots diced
½ cup red peppers diced
½ cup green peas
1 cup cauliflowers fleurettes
1 cup broccoli fleurettes
salt & pepper
1 tbsp olive oil
1) Place the rice and water in a rice steamer, along with the saffron and a pinch of salt, cook until done and keep warm.
2) Place all the vegetables in a bowl and dress with salt and pepper and olive oil.
3) Preheat a skillet and once hot add the vegetables, cook for about five minutes or until the vegetables are tender.
4) Then add veggies to the rice, mix well and serve.
Recipe courtesy Massimo Capra