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Braaied veal chop with clams 'Alentejana'
Ingredients
Braai spice
- 3 tablespoons (45 ml) black pepper
- 3 tablespoons (45 ml) paprika
- 3 tablespoons (45 ml) garlic powder
- 3 tablespoons (45 ml) ground coriander
- 1 tablespoon (15 ml) ground cumin
- 1 tablespoon (15 ml) cayenne pepper
- 1 tablespoon (15 ml) ground cloves
- 1 tablespoon (15 ml) ground nutmeg
- 1 tablespoon (15 ml) allspice
- 1 tablespoon (15 ml) fresh thyme leaves
- Salt
Red pepper paste
- 4 tablespoons (60 ml) paprika
- 4 tablespoons (60 ml) smoked paprika
- 1/2 cup (120 ml) red wine
- 20 garlic cloves
- 2 bay leaves
- 1/2 cup (120 ml) tomato paste (1 small can)
- 1 lemon, juice
- 5 sprigs cilantro
- 5 sprigs parsley
- ½ teaspoon (2.5 ml) white pepper
- Salt
- 1/2 cup (120 ml) olive oil
Fruit salad
- 1/2 cup (120 ml) brunoised cantaloupe
- 1/2 cup (120 ml) brunoised honeydew
- 1/2 cup (120 ml) brunoised mango
- 1/2 cup (120 ml) brunoised pineapple
- 1 teaspoon (5 ml) ground allspice
- 1/2 teaspoon (2.5 ml) ground dry mustard
- 1/2 teaspoon (2.5 ml) ground nutmeg
- Salt
- 1 lime, juice
- 2 tablespoons (30 ml) olive oil
Red pepper tamarind sauce
- 2 tablespoons (30 ml) butter
- 3 shallots, finely chopped
- 1/4 cup (60 ml) red pepper paste
- 1 tablespoon (15 ml) brown sugar
- 1/4 cup (60 ml) tamarind pulp
- 1 cup (240 ml) white wine
- 1/2 cup (120 ml) veal stock
- Bay leaf
- 1/2 teaspoon (2.5 ml) allspice
- 2 ounces (60 ml) clam cooking liquid
- 3 tablespoons (45 ml) cold butter, cubed (to finish)
Braaied veal chops
- 2 veal chops, bone in, frenched, 1 1/4 inch (3 cm) thick
- 2 tablespoons (30 ml) braai spice
- Salt
- 2 tablespoons (30 ml) olive oil, plus more for grilling
Clams alentejana
- 2 pounds (907 g) small (littleneck) clams
- 2 shallots, finely chopped
- 3 tablespoons (45 ml) olive oil
- 1 cup (240 ml) white wine
- 1 1/2 tablespoons (22 ml) braai spice
- 1 1/2 tablespoons (22 ml) chopped parsley
- 1 1/2 tablespoons (22 ml) cilantro
- 2 ounces (57 g) red pepper tamarind sauce
Directions
Braai spice blend
1. In a bowl, combine the pepper, paprika, garlic powder, coriander, cumin, cayenne, cloves, allspice, nutmeg, thyme and salt. Mix well.
Red pepper paste
1. In a food processor, combine the garlic, paprika, smoked paprika, wine, bay leaves, lemon juice, cilantro, parsley, white pepper, salt, and tomato paste.
2. Blend on high speed until well combined. While the blender is running, add the olive oil in a slow, steady stream, until it forms a smooth paste.
3. Transfer to a container and reserve.
Fruit salad
1. In a bowl, mix the pineapple, mango, and melons. Sprinkle in the salt, nutmeg, allspice, and mustard, and toss to combine.
2. Add the lime juice and olive oil and toss again until well mixed.
Red pepper tamarind sauce
1. Heat butter in a small pan over medium heat, add the shallot and sweat until translucent.
2. Add the brown sugar and Red Pepper Paste and cook for 4-5 minutes until the raw flavour has cooked out.
3. Add tamarind and white wine, increase heat and reduce by 1/3.
4. Add the veal stock and a bay leaf, bring to a simmer and reduce by 1/3.
5. Remove the bay leaf. Blend with an immersion blender until smooth
6. Season with allspice and salt.
7. Before plating, add 2 ounces (60 ml) of cooking liquid from clams, remove from the heat and swirl in cold butter.
Braaied veal chop
1. Preheat grill to medium-high.
2. Allow veal chops to come to room temperature. Brush with olive oil. Season liberally with braai spice and salt. Brush the grill with olive oil. Grill until internal temperature reaches 130 F (54 C).
3. Rest the chops for 5 minutes before serving.
Altentejana clams
1. Heat olive oil in a medium pan over medium heat, add the shallots and sauté until translucent.
2. Add the clams and the white wine. Season with Braai Spice and toss. Cover and cook until shells pop open, around 5 minutes. Add 2 ounces (60 ml) of the cooking liquid to the Red Pepper Tamarind Sauce.
3. Finish with chopped parsley, cilantro and 2 ounces (60 ml) of Red Pepper Tamarind Sauce. Toss to coat before serving.
To serve
1. Place one large mound of fruit salad back left of a large white plate. Then, 2 small mounds (1 tablespoon/15 ml each) on the right side, top and bottom.
2. Spoon a small pool of the Red Pepper Tamarind Sauce on the left side, in front of the large mound of fruit salad.
3. Slice the veal chop on a bias through the meat, from top to bottom toward the cutting board, not left to right through the chop.
4. Place the half with the bone on top of the pool of sauce, leaning on the fruit salad to prop it up.
5. Place one clam on top of each mound of fruit salad, and one behind the chop.
