As I have said before, Maggie and I cook with veal more frequently than the average household. Our collection of favourite recipes currently includes nine veal recipes but there would be another half-dozen dishes we have prepared and quite enjoyed.
Of all these dishes, the one that was the first we cooked together, a little over 10 years ago, remains a firm favourite and has not been altered since 2006. As the list of ingredients implies, it is a relatively simple dish, but deceptively so. Something about the method transforms these ingredients into a delicious and satisfying meal, enhanced by accompanying the veal and its sauce with some clean, fresh vegetables.
4-6 veal loin (T-bone) chops
1 large leek
¾ cup cream
½ cup chicken stock
1 tbsp brandy
2 tsp green peppercorns
- Season chops with salt and pepper. Remove the green portion of the leek, divide the white portion into pieces 4-5cm long and then cut lengthways into strips about the size of matchsticks.
- Melt 20g of the butter in an ovenproof pan, add the chops and sauté for a few minutes on each side until just beginning to brown. Transfer to a warm plate.
- Sauté the sliced leek in the pan juices and the remaining butter until the leek has begun to soften, about 5 minutes.
- Place the chops on top of the leek.
- Heat oven to 170o
- Place the cream, stock and brandy in a saucepan and simmer vigorously over medium heat until the mixture has reduced by about one-third. Add the peppercorns and season with salt. Pour the sauce over the chops.
- Bake for 30-35 minutes, or until the chops are nearly tender, then bake uncovered for a further 10 minutes.
- Serve with carrots, chat potatoes and fresh green beans, or similar.
- The dish could be varied by cooking some mushrooms and bacon/pancetta with the leeks, or by adding some fresh, chopped spinach to the sauce before it is baked. However, Maggie prefers that we stick to the original recipe, so we do!