Rib of rosé veal with a honey and soy glaze

Name: Rib of rosé veal with a honey and soy glaze
Yield: Serves: 4
Ingredients: 4 x 200g RSPCA Assured labelled veal chops; 1tbsp olive oil; pinch of salt and pepper to taste; 50g butter; 1 shallot finely chopped; 1 garlic clove, finely chopped; 8 sage leaves, finely chopped; 2 tbsp runny honey; 1 tbsp light soy sauce; 1 glass dry white wine (approx 125ml); 150ml chicken stock; 50g cold butter

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Rib of rose veal

Rib of rosé veal with a honey and soy glaze

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We don't eat much veal in this country, but we should try it - Brian Turner's recipe is a delicious way to try this very tender meat. Make sure you only buy higher welfare British veal or British rosé veal, preferably carrying the RSPCA Assured label so you know it has been reared to RSPCA welfare standards.

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients

4 x 200g RSPCA Assured labelled veal chops
1tbsp olive oil
pinch of salt and pepper to taste
50g butter
1 shallot finely chopped
1 garlic clove, finely chopped
8 sage leaves, finely chopped
2 tbsp runny honey
1 tbsp light soy sauce
1 glass dry white wine (approx 125ml)
150ml chicken stock
50g cold butter

Method

Heat the oil in a heavy frying pan. Season the chops and add 25g of the butter to the pan. Add the chops to the pan and fry on each side for 3-4 minutes (for medium), or until cooked to your liking.

When cooked, take them out of the pan, and keep warm. Throw away any excess fat in the pan. Now add the remaining 25g butter, then add the shallots, garlic and sage. Sweat over a gentle heat for 3-4 minutes. Add the white wine and reduce by two-thirds. Now add the honey, soy sauce and chicken stock.

Continue to reduce the sauce, tasting frequently until you get the flavour you need. Then season to taste and stir in the cold butter. Pour the sauce over the chops and serve alongside some pak choi, broccoli or other seasonal vegetables.

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