1. Ingredients (for four portions)
4 veal chops
200ml of meat sauce 170g mixed mushrooms 5ml Laudemio olive oil Salt
Pepper
2. Mashed potatoes
1.4 kg of jacket potatoes (cooked, peeled and mashed) 60g unsalted butter
10g salt
50g fresh milk
3. Sautéed mushrooms
80g Morels mushrooms
80g Pied du mounton mushrooms 80g Ceps whole mushroom Garlic
Parsley
White wine
METHOD
1. Rub the veal chops with ‘Laudemio’ olive oil, salt and pepper and let sit on a plate for 15
minutes.
Heat a large pan over medium high heat and add oil.
Add veal chops to pan and cook until golden brown on one side, and flip.
Remove the veal chops from the pan and place in a baking dish, brown side down and roast at 190oC for 4 minutes.
2.Reduce the milk in a saucepan and mix it with the mash potatoes, add butter and salt
3. Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your sauté will be far too soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms.
Heat a large skillet to high heat and add the oil. Wait 1 or 2 minutes for it to come up to the smoking point. Add the garlic and toss furiously so that the garlic doesn’t burn. Add the mushrooms with the butter and toss until all mushrooms are golden brown and caramelized, add the wine and reduce. Remove from the heat, season with salt, pepper and parsley to taste.
TO SERVE
In the middle of the plate, add a quenelle of mash potatoes and support over the veal chop, around put mushrooms and refine with meat sauce.
4 veal chops
200ml of meat sauce 170g mixed mushrooms 5ml Laudemio olive oil Salt
Pepper
2. Mashed potatoes
1.4 kg of jacket potatoes (cooked, peeled and mashed) 60g unsalted butter
10g salt
50g fresh milk
3. Sautéed mushrooms
80g Morels mushrooms
80g Pied du mounton mushrooms 80g Ceps whole mushroom Garlic
Parsley
White wine
METHOD
1. Rub the veal chops with ‘Laudemio’ olive oil, salt and pepper and let sit on a plate for 15
minutes.
Heat a large pan over medium high heat and add oil.
Add veal chops to pan and cook until golden brown on one side, and flip.
Remove the veal chops from the pan and place in a baking dish, brown side down and roast at 190oC for 4 minutes.
2.Reduce the milk in a saucepan and mix it with the mash potatoes, add butter and salt
3. Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your sauté will be far too soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms.
Heat a large skillet to high heat and add the oil. Wait 1 or 2 minutes for it to come up to the smoking point. Add the garlic and toss furiously so that the garlic doesn’t burn. Add the mushrooms with the butter and toss until all mushrooms are golden brown and caramelized, add the wine and reduce. Remove from the heat, season with salt, pepper and parsley to taste.
TO SERVE
In the middle of the plate, add a quenelle of mash potatoes and support over the veal chop, around put mushrooms and refine with meat sauce.