Buttermilk veal chop with cherry sauce and potatoes
- June 2015
- Serves 4
- Hands-on time 25-30 min, simmering time 45-50 min, plus marinating
Tender veal chop, tangy cherry sauce and potatoes with plenty of butter and herbs make this a must-try summer dinner party dish.
- 17.3g (7.2g saturated)
- 70.5g (41.3g sugars)
For the marinade
- 400ml buttermilk (see Know-how)
- 3 garlic cloves
- 5 fresh thyme sprigs
- Juice 1 lemon
- 4 British rose veal chops (about 200g each), bone in
- Olive oil for frying
For the cherry sauce
- 650g cherries, stoned and halved (see tips)
- 80g brown sugar
- 80ml red wine vinegar
- 4 garlic cloves, crushed
- Juice 1 lemon
- 1½ tsp salt
- Small handful each fresh mint and coriander, roughly chopped
For the herby potatoes
- 800g new potatoes
- 40g salted butter
- Small handful each fresh mint and coriander, chopped
- Combine the buttermilk, garlic, thyme and lemon juice in a bowl. Add the veal and coat well in the mixture. Cover and marinate in the fridge for at least 2 hours (ideally 24 hours, or see Make Ahead).
- For the sauce, put the cherries, sugar and vinegar in a medium pan and simmer over a low heat. When the cherries start to soften (at about 10 minutes), add the garlic, lemon and salt. Simmer for 20 minutes more, stirring occasionally. Taste and season. The sauce will be sticky and the cherries should be soft (see tips). Set aside (see Make Ahead).
- Cook the potatoes in a large pan of boiling water for 15-20 minutes until tender. Drain, then return to the pan. Add the butter and mix well. Taste and season, then set aside until ready to serve. Stir through the herbs just before serving.
- Meanwhile, heat a large non-stick frying pan with a little oil, wipe the buttermilk marinade off the veal chops with kitchen paper (discard the rest), then add the chops to the hot pan. Fry for 2-2½ minutes on each side for medium-rare, depending on the thickness. Heat the cherry sauce and stir in the herbs. Serve the potatoes, chops and sauce together.
If you don’t have a cherry stoner, halve the fruit and use a teaspoon to scoop out the pits.
Cherries vary enormously in the amount of juice they contain. If you find yours don’t release much liquid and the finished sauce is quite dry, add a little water to get that sticky consistency.
Marinate the veal up to 48 hours ahead, covered, in the fridge. Bring to room temperature 1 hour before cooking. You can make the sauce up to a day ahead, but don’t stir through the herbs until you reheat the sauce.
Using buttermilk (or other dairy such as yogurt) as a marinade is a good way to tenderise meat. The other marinade ingredients add flavour.
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