Weekender Bahrain, Monday, March 25 2019

Veal Chops and Green Peppercorn Sauce

admin 20-Oct-2016

Veal Chops and Green Peppercorn Sauce

From the Land known as ‘Madagascar’

What you need:

salt and black pepper

2 tbs butter

1 tbs olive oil

2 tbs green peppercorns in brine, drained

2 tbs apple juice

50ml chicken stocks (make up 500ml from a stockpot and freeze the rest)

120ml double cream

 

How to make:

Preheat the oven to 200C.

Season the veal chops with salt.

Heat the butter and the olive oil in a large frying pan until very hot then add the veal chops. 

Brown on both sides.  When browned, transfer to a shallow ovenproof dish using a pair of tongs or a slotted spoon, and roast in the oven for 10 minutes. 

Meanwhile add the green peppercorns to the remaining juices in the frying pan, stirring over a low heat. 

Add the apple juice and stock, then bring to the boil, stirring for 1 minute. 

Add the cream, mix well then continue to cook for 3-4 minutes until the sauce thickens. 

Season the sauce to taste, then pour over the cooked veal chops. 

Serve immediately with steamed rice.

 

Ranked as the fourth largest island in the world (Australia is excluded as it is considered to be a continent), Madagascar saw its first settlers some two thousand years ago. This makes it a relative latecomer in the world of human habitation. The early settlers were thought to be from Borneo, followed later by peoplefrom Africa. Madagascar came under French colonisation in the late nineteenth century, and more recently there have been settlers from China and India.

The staple food of the Malagasy (natives of Madagascar) is rice, and this forms the basis for most dishes. Often in rural areas of the arid south and west, the rice will be substituted with maize, cassava or curds made from the milk of the zebu, a breed of cattle originating in South Asia. To go with the rice an accompaniment of vegetables or meatis used,and they typically feature a sauce which can be flavoured with ginger, garlic, onion, tomato, curry powder, or other spices or herbs. 

Malagasy cuisine can be traditional, as would have been prepared by the early settlers or the more contemporary cuisine which reflects the variety of settlers in this land.

The journey we are undertaking finds its roots far earlier than my childhood, when I helped my mother to bake. In fact we need to go back to 1873 when something occurred that would influence me as a child and throughout my adulthood.  It took almost a hundred years to have an effect on my life, but that happened when as a child I was allowed to borrow few books from the adult section of a library. The first was ‘Around the World in Eighty Days.’The author, Jules Verne, was a great visionary in his writing, with prophecies of going to the moon, and travelling vast distances under the sea. But it was the journey of Phileas Fogg that first captured my imagination, inspired me to write, and gave me a yearning to travel which is still with me this day. 

I am not a professional cook or chef; I am an aircraft engineer by trade, as well as an author of crime fiction. From an early age I had an interest in the preparation and consumption of food (particularly the consumption!), often helping my mother bake. As I grew older, I tried making my own variations of recipes, sometimes with disastrous results, but on few occasions something edible emerged.

So it seemed the most obvious thing to do would be to combine my love of food with my desire to travel, and embark upon a journey of discovery of the foods and people of the world.

Welcome to my ‘Around the World in Eighty Dishes.’

Glen R Stansfield. 

Author, biker and nutcase.