Sunday, March 22, 2009
Veal Chop with Roasted Shallots and Creamed Spinach
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This is an adaption from recipes in the Independent by Mark Hix, couldn't get a Veal T-bone so used chops cooked just over a minute a side on hot griddle pan, then rested for five minutes. Creamed Spinach used the cheaper stuff from the market and left quite a lot of stalk in, I'd suggest putting the cream in the food processor and then reheating in a microwave is easier.
This is the blog of a man, his family and fiends as they try to scale the heights of the culinary Mount Olympus or sometimes just stumble in the foothills. It's about the triumph of optimism over experience, safe in the knowledge that it is better to have tried and failed rather than to have bought a ready-meal.
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