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Preheat the oven to 150°C (300°F).
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In a small bowl, mix 30 ml (2 tbsp) of marmalade, 2 ml (1/2 tsp) of curry paste and 5 ml (1 tsp) of ginger. Coat both sides of the veal chops with this mixture.
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In a non-stick pan, heat the olive oil on medium heat and sear the milk-fed veal chops on each side for one minute, or until they are golden brown. Transfer them into a pan and place them in the oven for about 10 minutes or until the meat is cooked and slightly pink inside. Cover the pan with a sheet of aluminum paper and put them aside.
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While the meat is in the oven, add the onions and the fennel to the olive oil in the non-stick pan. Toss the ingredients to ensure they are well covered in oil. Deglaze with the orange juice and the chicken broth, and scrape the pan to get all the juice from the meat. Bring to a boil.
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Add the rest of the marmalade and the curry paste, along with the tomatoes and the chick peas. Mix well. Lower the heat to medium-low, cover and let simmer for 15 minutes or until the fennel is cooked.
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Add the rest of the ginger and the coriander. Mix. Salt and pepper to taste. Serve the chops garnished with fennel and chick peas. Add coriander if desired, and the orange wedges accompanied by a slice of whole grain bread.
Variation: Replace the fennel with slices of peppers in a variety of colours. Simmer until the peppers are cooked but still crunchy.
Tip: To prepare the orange supreme (wedges without the peel, pith and skin), cut off the top and bottom of the orange until you can see the flesh of the fruit. Place the fruit on its end and remove the peel and all the pith (white parts). To extract the wedges (segments without a membrane) run the knife between each orange wedge to separate the flesh of the fruit from the membrane.
This recipe is courtesy of Veau du Québec.