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Rose Veal Chop with a Pepper Salsa

With zesty lemon and spicy paprika in the mix, your dinner date just got a little hotter. Our rose veal chop is butchered with the bone in to add even more flavour to this dish.

Rose Veal Chop with a Pepper Salsa

With zesty lemon and spicy paprika in the mix, your dinner date just got a little hotter. Our rose veal chop is butchered with the bone in to add even more flavour to this dish.

  • Serves: 2
  • Prepare: 12 Minutes
  • Cook: 12 Minutes
  • Difficulty: Easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Ingredients

FOR THE MARINADE

  • 1 garlic clove, sliced
  • ½ lemon, zested
  • 1 rosemary sprig
  • 500ml olive oil

FOR THE SALSA

  • 1tsp vegetable oil
  • 1 red pepper, diced finely
  • 75g spinach
  • 1 garlic clove, grated
  • 50ml extra virgin olive oil
  • ½ lemon, zested

Method

  1. Create the marinade using the garlic, lemon zest, rosemary and olive oil (season lightly if required), give this a stir then spoon all over the rose veal chops in a container

  2. Cover with foil and leave in the fridge overnight

  3. To make the salsa, heat a frying pan over a high heat, add in the vegetable oil and red pepper. The pepper should have slightly charred edges, sprinkle some salt and remove from the pan to cool

  4. Put the garlic, lemon zest, spinach and olive oil into a mixer and blitz until you have a chunky paste. Pour into a small bowl, adding the charred red pepper

  5. For the steak seasoning, mix the polenta and paprika together, remove the rose veal chops from the marinate and sprinkle the seasoning over both sides of the chops

  6. Using a griddle pan on a medium-high heat, cook the chops for 2 minutes on either side, set aside to rest for approx 5 minutes

  7. Add the salsa over the chops and serve with chips

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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Frequently asked questions

  • Working in harmony with nature, our organic dairy calves are reared to the highest welfare standards certified by the Soil Association who stipulate that the calves must have access to outdoor pasture in order to forage and express their lively natural behaviours. They live in small, sociable groups. 

  • In comparison to organic beef, the taste is tender and not as strong in flavour. Lean and with noticeably less fat, organic rose veal offers a melt-in-the-mouth texture with very little seasoning required. 

  • Our Friesian bull calves have access to grass that hasn’t been treated with any chemicals or pesticides, their diet is predominantly organic whole milk and nutrient-dense cake made from organic cereals and grain. 

  • Producing organic rose veal makes use of our surplus Friesian bull calves. They’re slowly reared for around 10 months and live outside as much as the weather allows, otherwise in an airy, straw-strewn barn. The name rose veal lends itself to the meat being tinted pink as the animals have access to pasture.