Rose Veal Op Rib chop with nasturtium flower risotto, and Radicchio, watercress & gorgonzola salad

Preparation Time: 20 mins
Serves: 3-4
Cooking Time: 20 mins
Ready Time: 40 mins
Cooking Method: Searing
Difficulty: easy

Ingredients

1 large Rose Veal Op Rib
2-3 Tbsp Butter

2 Tbsp fresh mint
2 Tbsp fresh basil
2 Tbsp fresh parsley
2 Tbsp fresh savory
2 Tbsp fresh chervil
2 Tbsp fresh sage
3 Cornichons
1 Tbsp capers
3 Anchovies

1/2 cup fried panko breadcrumbs

Olive Oil
Cracked pepper

FOR THE RISOTTO
1 large or two small onions, finely chopped
Carnaroli Rice
1/2 cup white wine
1/2 cup beef jus
1/2 Tbsp chilli syrup
Handful of Nasturtium flowers

FOR THE SALAD
Radicchio
Watercress
Gorgonzola Dolce
1 Nasturtium flower
Dill Mayonnaise, on the side

Method

Season veal chops both sides with sea salt and cracked pepper.
Leave for an hour to ‘bloom’ to room temperature.

Then place into a hot pan with browning butter for 3min one side and 2 min the other side.
Put into a fan oven at 140°C. Take out when internal temperature of the chops is 51°C.

Rest the meat for 5 minutes under tin foil

Chop basil, mint, parsley, savory, chervil, sage – 3 cornichon, tbsp capers, 3 anchovies, olive oil, pepper.
Place into a mortar and pestle and pound to combine to a paste.
Coat the top side of the op ribs.
Scatter the pre- browned panko crumbs on top to finish.

FOR THE RISOTTO
Cook the onion into butter till transparent, then carnaroli rice, then white wine, then thin stock, a little chilli syrup and finally rich stock and a handful of nasturtium flowers.

FOR THE SALAD
Toss together Radicchio, watercress, Gorgonzola dolce.
Add a nasturtium flower to garnish.
Serve with a tamarillo dressing.

Recipe supplied by Duncan Galletley, @Aristologist