Kalbfleisch-Hieb mit Apfel Spaetzle
(Veal Chop With Apple Purée Spaetzle) Recipe

Origin: Germany      Period: Traditional

Ingredients:

For the Speatzle:
2 medium green apples, cored, peelde and chopped
120ml white wine
juice of 1 lemon
1 tbsp minced shallots
1 tsp minced garlic
2 eggs, lightly beaten
210g flour
1 tsp salt
1/4 tsp baking powder

For the Veal:
4 veal chops (about 250g each)
2 tbsp olive oil
120ml Dijon mustard
180g mixed mild herbs, chopped
240ml hot veal stock reduction
1 tbsp unsalted butter
1 tbsp parsley, chopped
salt and freshly-ground black pepper, to taste
2 tbsp chives, chopped
150g grilled apple slices, julienned

Kalbfleisch-Hieb mit Apfel Spaetzle
(Veal Chop With Apple Purée Spaetzle) Preparation:

Method:

Begin with the noodles: Combine the apples, wine, lemon juice, shallots and garlic in a pan. Bring to a simmer and allow the mixture to cook down until the apples are completely soft (about 20 minutes). Remove from the heat, allow to cool slighly then purée with a hand blender until smooth then set aside to cool. In the meantime, bring a pan of salted water to a boil before reducing to a constant simmer.

Turn the cooled apple purée into a bowl then mix with the eggs, flour, 1 tsp salt and the baking powder. Mix to a dough then place a colander over the pan of simmering water. Add the apple spaetzle dough to this then press down with a rubber spatula so that the pasta dough is forced through the holes in the colander and into the simmering water. Remove the colander and cook the noodles until they float to the surface of the pan. Now cover the pan and continue cooking until the spaetzle noodles swell and become fluffy (about 6 minutes). Remove from the cooking liquid and plunge in ice water to shock before draining and setting aside

Now add the olive oil to a large frying pan and when smoking hot add the chops and sear for about 3 minutes on each side. Remove from the pan, season with salt and black pepper then set aside until cool enough to handle. When the chops are safe to handle cover each chop with the mustard then crust with the chopped herbs. Set on a greased baking tray then place in an oven pre-heated to 200°C and roast for about 15 minutes (this should yield about medium rare).

Meanwhile, add the veal reduction to a saucepan, bring to a simmer and season. Now melt the butter in a frying pan, add the apple spaetzle and sitr-fry gently for about 4 minutes, or until warmed through and lightly golden. Stir in the parsley and season to taste.

To serve, spoon the sauce onto a serving plate, mound the spaetzle on top then place the chops on top of the noodles with the bones crossing. Garnish with the chives and julienned apples and serve.

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