Aged Veal Chop with 5 Spices and Grilled Apple Salsa

Ingredients

• 2 Fontaine Family aged veal chops

Marinade

• 30 ml (2 tbsp) camelina oil Signé caméline (or olive oil)
• Zest of one lemon
• 15 ml (1 tbsp) fresh thyme
• 5 ml (1 tsp) five-spice powder A Spice Affair
• 1,25 ml (1/4 tsp) cayenne pepper A Spice Affair
• Salt and freshly ground pepper to taste

Salsa

• 2 Quebec Cortland or Spartan apples, cut in half and grilled on the barbecue
• 1 Spanish onion, cut in half and grilled on the barbecue
• 1 orange bell pepper, diced
• 1 yellow bell pepper, diced
• 30 ml (2 tbsp) camelina oil (or olive oil)
• 15 ml (1 tbsp) lemon juice
• 15 ml (1 tbsp) honey Bonté
• 30 ml (2 tbsp) curly parsley, chopped
• 5 ml (1 tsp) five-spice powder A Spice Affair
• Salt and freshly ground pepper to taste

Preparation

1. 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 chops in the oil and let marinate for about 20 minutes, the time to light the barbecue.
2. On the hot grill, caramelize the apples (cut in half) with the peel and onion (cut in half) for about 5 minutes on each side. Let cool.
3. Cut the grilled apples, onion and peppers into small cubes.
4. In the bottom of a salad bowl, pour the other half of the oil, the lemon, the honey, add the finely chopped parsley and the other half of the spices. Mix and add the fruit and vegetable cubes. Season with salt and pepper.
5. On a hot oiled barbecue grill, cook the veal chops for 5 to 6 minutes on each side. Remove chops from barbecue and wrap in aluminum foil, then let stand for 5 minutes.
6. Serve chops with salsa.