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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

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

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

Gorgonzola Dolce
1 Nasturtium flower
Dill Mayonnaise, on the side

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.

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.

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

Recipe supplied by Duncan Galletley, @Aristologist

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