Preparation: 30 minutes | Cooking: 1 5 minutes | Servings: 4 servings
Ingredients:
2 aged veal chops Famille Fontaine
Marinade
30 ml (2 tbsp.) virgin camelina oil Signé cameline
The zest of a lemon
15 ml (1 tbsp) fresh thyme
5 ml (1 tsp) A Spice Affair 5 spice
1.25 ml (1/4 tsp) A Spice Affair cayenne pepper
Salt and freshly ground pepper to taste
Salsa
2 Cortland or Spartan apples from Quebec, cut in half and grilled on the barbecue
1 Spanish onion, cut in half and grilled on the barbecue
1 orange pepper, cut into small cubes
1 yellow pepper, cut into small cubes
30 ml (2 tbsp.) virgin camelina oil Signé Caméline
15 ml (1 tbsp.) lemon juice
15 ml (1 tbsp.) liquid honey Signé Caméline
30 ml (2 tbsp.) curly parsley, chopped
5 ml (1 tsp) A Spice Affair 5 spice
Salt and freshly ground pepper to taste
Preparation:
1. In a bowl, combine half the oil, lemon zest, thyme leaves, half the spices and a little cayenne pepper to taste. Salt and pepper. Place the ribs there and leave to marinate for around twenty minutes, while you light the barbecue.
2. On the hot grill, caramelize the apples (cut in 2) with the peel and the onion (cut in 2) for about 5 minutes on each side. Let cool.
3. Cut the grilled apples, onion and peppers into small cubes.
4. At the bottom of a salad bowl, pour the other half of the oil, the lemon, the honey, add the finely chopped parsley and the other half of the spices. Mix and add the fruit and vegetable cubes. Salt and pepper.
5. On the hot, oiled barbecue grill, cook the veal chops for 5 to 6 minutes on each side. Remove the ribs from the barbecue and wrap in aluminum foil, then let rest for 5 minutes.
6. Serve the ribs with the salsa.
Recipe credit: Quebec Veal
