Veal chops Pojarski
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 1 heures
Cooking time :
Total time :
Repos : 1 heures
There is a cult recipe from the French gastronomy : veal chops Pojarski.This recipe comes in direct line from Russian cuisine : Kotiety pojarskie. His creator Pojarski was the famous chef that, it is said, helped the Romanovs to access the Russian throne. The recipe made its way to Europe where chefs adapted and modified it to arrive to this great classic recipe. To bring it �up to date� I added an original accompaniment which I think will keep in your recipe book.
Veal chops �Pojarski� recipe for 6 people :
- 6 veal chops
- 600g fresh bread crumb
- 8 cl whole milk
- 180g soft butter
- 60g clarified butter*
- 1 small bunch of chives, finely chopped
- salt, freshly ground pepper and a pinch of nutmeg
- Accompaniment
- 300g fresh tagliatelli
- 60g soft butter
- 7g Mocha coffee beans, finely ground
- 45g truffle peelings
- salt, ground pepper
- 2 untreated lemons, wedged
Progression
Instructions
1) Take the bone of every chops, making sure not to leave too much meat on them. Scrap them and blanch them for 5 minutes. Dry them well and set them aside.
2)Soak the bread crumb with the milk. When it has been well hydrated remove the excess moisture with a gentle squeeze. Set aside.
3)Put 60g of soft butter into a bowl along with the coffee, truffle. Mix well and season to taste. Set aside in the fridge.
4)Mince the flesh from the veal chops as well as the bread crumb. Place this mince into a bowl and mix in 180g of soft butter and the chives. Season with salt, pepper and nutmeg.
5)Place each bones on a clean board and share the mince equally between each veal bones and while firmly pressing the mince �reform� each veal chops. Set aside in the fridge.
6)Cooking your veal chops �Pojarski�
Heat up the clarified butter along with a drop of vegetable oil in a cast iron pot. Then, start cooking your chops for 15 minutes on each side, making sure that they are nicely coloured.
7)Accompaniment
While the chops are cooking, bring some water to the boil. Season with salt and cook your tagliatelli for a minute or so. Strain them and stir fry the pasta with the coffee-truffle butter in a non-stick pan for few minutes.
Arrangements :
Place a chop to one side of the plate with a lemon wedge on the top. Then, make small rolls of tagliatelli and place them on the other side of your plate. Place the rest of the lemon wedges into a bowl and place it at the centre of the table. Brace yourself for a great tasting moment.
2 or 3 little hints to help you through this recipe :
You can prepare your veal chops as well as the Mocha flavouring butter the day before and cook the lot on the day and keep everything in the oven.
When it comes to the pasta, you can cook them � al dente� before hand, cool them down and put a pot of simmering water on before the meal. Then, when it comes to the main courses it will take you a minute to heat up the pastas in the water and a couple of minutes into a frying pan with the flavoured butter.
Clarified butter : melted butter in which the whey and all the solid elements have been discarded to only leave the oil (pure fat). Such butter will resist better to high heat.
I choose to use coffee bean type Mocha because it is a very fragrant coffee, strong with a hint of bitterness which goes well with the distinctive taste of truffles. Now, if you cannot find any, don't worry, use coffee beans that are available to you.
1) Take the bone of every chops, making sure not to leave too much meat on them. Scrap them and blanch them for 5 minutes. Dry them well and set them aside.
2)Soak the bread crumb with the milk. When it has been well hydrated remove the excess moisture with a gentle squeeze. Set aside.
3)Put 60g of soft butter into a bowl along with the coffee, truffle. Mix well and season to taste. Set aside in the fridge.
4)Mince the flesh from the veal chops as well as the bread crumb. Place this mince into a bowl and mix in 180g of soft butter and the chives. Season with salt, pepper and nutmeg.
5)Place each bones on a clean board and share the mince equally between each veal bones and while firmly pressing the mince �reform� each veal chops. Set aside in the fridge.
6)Cooking your veal chops �Pojarski�
Heat up the clarified butter along with a drop of vegetable oil in a cast iron pot. Then, start cooking your chops for 15 minutes on each side, making sure that they are nicely coloured.
7)Accompaniment
While the chops are cooking, bring some water to the boil. Season with salt and cook your tagliatelli for a minute or so. Strain them and stir fry the pasta with the coffee-truffle butter in a non-stick pan for few minutes.
Arrangements :
Place a chop to one side of the plate with a lemon wedge on the top. Then, make small rolls of tagliatelli and place them on the other side of your plate. Place the rest of the lemon wedges into a bowl and place it at the centre of the table. Brace yourself for a great tasting moment.
2 or 3 little hints to help you through this recipe :
You can prepare your veal chops as well as the Mocha flavouring butter the day before and cook the lot on the day and keep everything in the oven.
When it comes to the pasta, you can cook them � al dente� before hand, cool them down and put a pot of simmering water on before the meal. Then, when it comes to the main courses it will take you a minute to heat up the pastas in the water and a couple of minutes into a frying pan with the flavoured butter.
Clarified butter : melted butter in which the whey and all the solid elements have been discarded to only leave the oil (pure fat). Such butter will resist better to high heat.
I choose to use coffee bean type Mocha because it is a very fragrant coffee, strong with a hint of bitterness which goes well with the distinctive taste of truffles. Now, if you cannot find any, don't worry, use coffee beans that are available to you.
credits photo : © Asfaux Patrick - A.F.Touch
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