5-spice aged veal chop with grilled apple salsa

Portions:

Preparation:

30 minutes

Cooking:

15 minutes

Ingredients

2 Famille Fontaine aged veal chops

Marinade

30 ml (2 tablespoons) camelina oil (or olive oil)
Zest of one lemon
15 ml (1 tablespoon) fresh thyme
5 ml (1 teaspoon) 5-spice powder
1.25 ml (1/4 tsp.) cayenne pepper
Salt and freshly ground pepper to taste

Salsa

2 Quebec Cortland or Spartan apples, halved and grilled on the barbecue
1 Spanish onion, halved and grilled on the barbecue
1 orange bell pepper, finely diced
1 yellow bell pepper, finely diced
30 ml (2 tbsp.) camelina oil (or olive oil)
15 ml (1 tablespoon) lemon juice
15 ml (1 tablespoon) honey
30 ml (2 tablespoons) curled parsley, chopped
5 ml (1 teaspoon) 5-spice powder
Salt and freshly ground pepper to taste

Preparation

In a bowl, combine half the oil, lemon zest, thyme leaves, half the spices and a little cayenne pepper to taste. Season with salt and pepper. Place the ribs in the oil and marinate for about 20 minutes, just long enough to light the barbecue.
On a hot grill, caramelize the apples (cut in 2) with the peel and onion (cut in 2) for about 5 minutes on each side. Allow to cool.
Cut the grilled apples, onion and peppers into small cubes.
In the bottom of a salad bowl, pour in the other half of the oil, lemon, honey, finely chopped parsley and the other half of the spices. Mix and add the fruit and vegetable cubes. Season with salt and pepper.
On a hot, oiled barbecue grill, cook the veal chops for 5 to 6 minutes on each side.
(Remove ribs from barbecue, wrap in aluminum foil and let stand for 5 minutes).
Serve the ribs with the salsa.

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