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Ingredients
- 250 gm Unsalted butter, softened (9oz)
- 250 gm Roquefort cheese, (9oz)
- 1 x Garlic clove, crushed Tabasco, to taste
- 1/2 bn Parsley, picked
- 4 x 250 g, (9oz) veal chops, trimmed Extra virgin olive oil
- 1 x Lemon, quartered
Directions
- Put the butter, half the Roquefort, the garlic and a few drops of Tabasco in a mixer with a beater attachment. Blend till completely homogenized.
- Blanch the parsley leaves for 5 seconds in boiling water. Refresh in cool water, dry and chop coarsely. Beat the parsley into the butter mixutre.
- Crumble the remaining Roquefort and fold into the butter mixtre. Shape the butter into a roll, wrap up in clingfilm and chill.
- Pre heat a cast iron ridged griddle pan and preheat the oven to 180 C/350 F/gas mark 4. Season the chops, brush with a little oil and mark both sides on the griddle to give an attractive cross hatched pattern.
- Place in a large roasting pan, transfer to the oven and cook for 15 min. This will give you a good pink chop. If you prefer it well cooked, leave for 5 min longer. Remove from the oven and allow to rest for 15 min in a hot place.
- Put a chop on each plate and garnish with a couple of slices of the Roquefort butter and a lemon wedge. Chips are definitely the best thing to have with this dish, roast tomatoes come a close second. Follow with a green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 682 | |
| Calories from Fat 614 | 90% |
| Total Fat 69.87g | 87% |
| Saturated Fat 44.15g | 177% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 1138mg | 47% |
| Potassium 86mg | 2% |
| Total Carbs 2.23g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.24g | 0% |
| Protein 14.12g | 23% |
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