The Duke of Berkshire piece of rib

Recipes

Break the garlic bulbs up into cloves. Blanch in water for 10 minutes. Roll out the puff pastry and place in the desired mould. Finely slice the mushrooms and place the slices on the puff pastry so that each slice partly covers the previous one. Sprinkle with melted butter and season with salt and pepper. Allow to rest in the refrigerator for one hour. Finish off the pastry in the oven at 200 °C for approximately 15 minutes. Season the chops with salt and pepper and fry in clarified butter. Add the garlic, turn the chops and put them in the oven at 200 °C for 8 minutes. Spread the panade over the cutlets and finish au gratin.Add a little butter to the pan used to fry the meat. Allow to brown and deglaze the pan with a glass of water. Allow to reduce and season with salt and pepper. Distribute the meat among the plates. Then arrange some of the candied garlic cloves around the meat and sprinkle some gravy on it. Beside the meat you put a strip of the puff pastry topped with some shredded dried tomato and chopped parsley. Garnish the meat with a sprig of rosemary.

(Geert Van Hecke - karmeliet***)