Food & Entertaining - Recipes

Valentine's Day menu

By: Lucy Waverman and James Chatto

These romantic and easy-to-prepare recipes will make dinner an affair to remember.

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Roasted veal chops with mushroom sauce and truffle oil

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French-cut veal chops have had the bones cleaned of meat and gristle. They are more attractive, but other veal rib or loin chops may also be used. Serve the chops over the potatoes. The sage leaves can be fried a few hours ahead. The leftover sage-flavoured oil can be reused.

Ingredients
1 tbsp olive oil
2 French-cut veal chops (about 1 1/2 inches thick)
Salt and freshly ground pepper
Mushroom Sauce
2 tbsp oilve oil
6 oz mixed wild mushrooms, trimmed and sliced
1 tsp finely chopped garlic
1/4 cup mushroom or beef stock
1/2 tsp truffle oil
Garnish
1/4 cup olive oil
12 fresh sage leaves

Preparation
Preheat oven to 450°F.
Heat oil in skillet over medium-high heat. Season veal with salt and pepper. Cook chops for about 2 minutes per side, or until browned. Transfer to a metal baking dish and bake for 8 to 12 minutes, or until just pink.

Prepare mushroom sauce while veal is cooking. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add mushroom and sauté for about 3 minutes, or until limp. Add garlic and sauté for 1 minute longer. Add stock and bring to a boil. Drizzle in truffle oil.

Heat oil for garnish in a small skillet over high heat. Add sage leaves and sauté for about 30 seconds, or until crisp. Drain on paper towels.
Serve chops with mushroom sauce and sprinkle with sage leaves.

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Excerpted from A Matter of Taste by Lucy Waverman and James Chatto. Copyright 2004 by Lucy Waverman and James Chatto. Excerpted with permission by Harper Collins. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.