Veal ‘Chop’ and Broccoli Mole

Serves: 4

Method

Preparation

For the Mole

• Preheat the AEG SMART PyroLuxe Oven to 200°C on the Conventional Cooking function.
• Bring a large pot of water to the boil, adding a handful of salt.
• Prepare a large bowl of iced water and a colander to refresh the greens after blanching.
• Blanch the English spinach, coriander and green shallot for 1 minute each. Refresh in the ice water then drain.
• Squeeze all of the moisture from the greens, reserving 70ml of the cold water.
• Puree the greens in a blender with the 70ml of reserved cold water. It will take a few times for the blades to catch so every 10 seconds, turn off the blender to scrape down the walls and start again. Repeat this process until it becomes a smooth puree then set aside.
• Heat a large non-stick fry pan on the induction cooktop on a medium heat.
• Dry toast the sesame seeds mixing continuously until lightly toasted and golden in colour. Repeat with the pumpkin seeds.
• In the same pan, lightly toast the spices until aromatic and then grind in a pestle and mortar.
• Place all dry ingredients into a food processor and process. When a thick paste begins to form, add the sherry vinegar and water slowly to emulsify.
• Transfer the paste to a bowl and combine with the pureed greens then set aside.
• Separate the broccoli heads from the stalk and chop the heads finely.
• Place the broccoli on a baking tray lined with baking paper. Season with salt and drizzle with olive oil.
• Bake in the smart oven for 20 minutes to caramelise the broccoli, then add to the spice and greens mix.
• Reduce the oven temperature to 65°C for the veal.

For the Veal

• Transfer the veal chops to a tray and pat dry with some kitchen paper to remove any excess moisture.
• Wipe clean the non-stick fry pan and preheat on induction level 8, or use a teppanyaki grill on high.
• Season the veal with the salt, pepper and olive oil.
• Sear the chops for 5-7 minutes on the first side then turn over and seal on the second side for a further 5 minutes. Add the butter and when it starts to brown, baste the veal for another minute.
• Place the chops on a rack over an oven tray and slow cook in the oven for 15 minutes.
• While the veal is cooking, cut the broccoli in to 1/4’s lengthways and caramelise in the same pan used to sear the veal chops.

To Serve

Serve the mole alongside each veal chop. Garnish with caramelised broccoli.

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Recipe presented by AEG.