Veal Chops With Sage Creamy Squash Polenta Food

SAGE VEAL CHOPS

Steps:

• Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.

VEAL CHOPS WITH ROASTED SHALLOTS, ARUGULA, AND SOFT POLENTA

Steps:

• Whisk 3/4 cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes.
• Preheat oven to 450°F. Combine shallots, vinegar, and remaining 1/4 cup oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon reserved brine and stir to blend.
• Meanwhile, heat large ovenproof skillet over high heat. Drain veal chops and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.
• Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with arugula and serve.

VEAL CHOPS WITH SAGE & CREAMY SQUASH POLENTA

Steps:

• Heat oven to 180C/160C fan/gas 4. For the polenta, toss the squash and oil with a little salt, then roast for 40 mins until really tender. Whizz squash to a purée with the milk. Leave the oven on. Cook polenta following pack instructions. Once soft and creamy, stir in the purée and Parmesan with seasoning. Keep warm.
• Heat the butter and oil in an ovenproof pan (if you have one) until sizzling. Press a few sage leaves onto the chops, season generously, then fry over a high heat for 2 mins on each side until golden and crisp. Transfer to the oven for 5 mins to finish cooking (tip everything into a small roasting tin if your pan isn't ovenproof). Check the veal is just cooked through but still juicy, then rest for a few mins while you dish up the polenta and salad (see recipe below). If the polenta has firmed up too much, loosen with a splash more milk, then divide between two plates. Top each with a chop and spoon over any pan juices.

VEAL CHOPS WITH MUSTARD-SAGE BUTTER

Steps:

• Rub both sides of veal with 1 1/2 tablespoons sage, garlic and pepper.
• Cover and chill 2 hours.
• Combine remaining 1 1/2 tablespoons sage, butter, vinegar, olive oil, mustard and parsley; stirring until blended, set aside.
• Place veal on rack coated with cooking spray; place rack in broiler pan.
• Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes on each side or to desired degree of doneness.
• Place dollop of butter mixture on top of each chop; serve immediately.

VEAL CHOPS WITH MUSTARD SAGE SAUCE

Steps:

• Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.
• Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.

VEAL CHOPS WITH MUSHROOMS

Steps:

• heat oil in skillet, add chops, season and saute about 5 mins per side until cooked through.
• remove to plate and keep warm.
• toss mushrooms in flour, add to pan.
• add chicken stock cook a few minutes until thickened.
• add cream, nutmeg and salt& pepper to taste.
• spoon sauce over chops, serve.

POLENTA WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 375°F Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Bake until squash is tender, about 1 hour 30 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
• Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes.
• Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper.

BONELESS PORK CHOPS WITH SAGE CREAM

Steps:

• Place trimmed pork chops in a large, shallow casserole.
• Combine the milk and salt and pour over the chops.
• Refrigerate for at least 1 hour (maximum 4.) Turn once during the brining.
• Combine the green onions, sage, olive oil, white wine, mustard and a pinch of salt and pepper in a food processor.
• Process until it's as creamy as your machine will manage. Set aside.
• Combine the bread crumbs with a scant teaspoon of salt and plate.
• Drain chops one at a time, letting the milk drip off, then press each side in the bread crumbs.
• In a large skillet, heat the vegetable oil over medium-high heat.
• Fry the chops MAXIMUM 3 minutes per side. Don't crowd the pan; you may have to do a second batch.
• Serve the pork on top of a generous handful of undressed baby spinach (looks great on wooden boards.).
• Either drizzle the sage cream over the meat and spinach with a spoon or serve each person a small ramekin portion on the plate.

VEAL CHOPS WITH LEMON SAGE SAUCE

Steps:

• Preheat the oven to 500 degrees F.
• Lightly oil the chops, and season with salt and pepper. In a heavy oven-proof cast iron grill pan, sear the chops until golden brown on each side.
• Place the pan in the hot oven and cook an additional 10 minutes for medium rare.
• Sprinkle the fresh sage and fresh lemon juice over them, serve immediately with lemon pieces and sage for garnish.
• Note: You can also leave the sage leaves whole and place on the chops to be eaten with the bites.