July 19, 2011 - 14:23 BST hellomagazine.com A delicious recipe by Brian Turner for rib of rose veal with honey and soy glaze GALLERY Ingredients (Serves 4) 1 tbsp olive oil Pinch salt, or to taste Freshly ground black pepper 4 x 200g/7oz Freedom Food-labelled rose veal chops 50g/2oz butter 1 shallot, peeled and finely chopped 1 clove garlic, crushed 8 fresh sage leaves, finely chopped 1 glass dry white wine (approx 125ml/4½fl oz) 2 tbsp runny honey 1 tbsp light soy sauce 150ml/¼pt chicken stock 50g/2oz cold butter, extra Method Heat the oil in a heavy frying pan and season the chops. Add 25g/1oz of the butter to the pan then add the chops. Fry on each side for 3-4 minutes (for medium) or until cooked to your liking. When ready, take them out of the pan and keep warm. Discard any fat in the pan then add the remaining 25g/1oz of butter followed by the shallot, garlic and sage. Sweat over a gentle heat for 3-4 minutes. Add the white wine and reduce by ¾. Now add the honey, soy sauce and stock. Continue reducing the sauce, tasting frequently, until you get the flavour you want. Season to taste then stir in the extra butter. Pour the sauce over the chops and serve with vegetables of your choice.
