Ginger Jar Food


Monday, October 10th, 2011

Rose veal chop with Madeira cream sauce & winter greens

My fairly classic training and time in France has given me a real love of sauces. Pan sauces are fantastically tasty and easy to create and a quick alternative to spending hours making a teaspoon of jus. Here we use the remnants of veal that have caramelised and stuck to our pan when searing as the base of our Madeira cream sauce. Deglaze, reduce, thicken with cream, eat. Mmmm…

Serves 2 


2 rose veal chops

For the sauce
3 shallots, very finely chopped
1 clove of garlic, crushed
200ml veal or chicken stock
100ml Madeira
1 teaspoon Dijon mustard
30ml double cream
Salt & pepper
A little oil & butter

To serve
Some winter greens such as kale or chard, de-stalked and shredded


  1. Pre-heat the oven to 190C.
  2. Heat a little oil in a sauté pan over a medium heat. Season your veal chops and sear in the pan until nice and caramelised all over. Transfer to the oven and finish cooking for around 10 minutes until cooked through but still a teeny bit pink.
  3. Meanwhile make the sauce. Deglaze the sauté pan with the stock, scraping the pieces off the bottom with a spatula. Pour the deglazing liquor into a bowl and reserve. Add a knob of butter to the pan and sauté the shallot over a low heat until soft. Add the garlic and sauté for another minute or so. Now add the Madeira and deglazing liquor back to the pan, increase the heat and reduce by half.
  4. To finish the sauce, whisk in the double cream and Dijon mustard and reduce a little more, then check the seasoning. Pour out of the pan through a sieve and keep warm.
  5. To cook the greens, put a splash of water in the sauté pan and throw in the shredded leaves, stir frying until wilted down. Season well then transfer to some warmed plates.
  6. Place your well-rested veal chops on the cooked greens and pour over the sauce. Serve straight away with ultra-smooth mashed potatoes or perhaps boulangeres potatoes.


Rose veal chop with Madeira cream sauce and winter greens

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