- 4 x 80g pieces of calves sweetbread
- 75g beurre noisette
- 1/4 white onion very finely sliced
- 2 leaves hispi cabbage, very finely sliced
- 2 large thin slices of celeriac, cut into very fine julienne/matchsticks
- 1 cep/king oyster mushroom, cut into very fine julienne/matchsticks
- 1 medium pink radish cut into very fine julienne/matchsticks
- 1 large carrot cut into very fine julienne/matchsticks
- 1 medium beetroot cut into very fine julienne/matchsticks
- 1 Granny smith apple, peeled and cut into very fine julienne/matchsticks
- 1 egg yolk
- 50ml truffle juice/mushroom stock
- 200ml grapeseed oil
- 1 tsp truffle oil
- 1/4 tsp dijon mustard
- 1/2 tsp sherry vinegar
- 50g Mimolette cheese
- 1 tsp each of sunflower seeds and poppy seeds and nibbled almonds
- 1 tbsp plain flour
Roast calves sweetbread with truffled autumn slaw, seeded nut butter and Mimolette
Toby Burrowes
13th February 2017
Roast calves sweetbread with truffled autumn slaw, seeded nut butter and Mimolette
Roast calves sweetbread with truffled autumn slaw, seeded nut butter and Mimolette recipe from our menu at Elystan Street - serves 4
Ingredients
Method
Mix all the vegetables except the beetroot together in a bowl, season with salt and pepper and set aside to wilt slightly.
Place the egg yolk in a blender, add a generous pinch of salt, the truffle juice, dijon mustard and sherry vinegar.
Turn the machine on to medium and gradually add the oil to make a rich truffle emulsion. Adjust the seasoning if necessary.
Add enough of the truffle cream to the vegetables to just bind them - but do not overdo it, it does not want to be as rich as a typical coleslaw.
Season the sweetbreads, dust them with flour and pan fry over a medium heat in the beurre noisette - turning only once a rich golden colour has been achieved. This should take 3 to 4 minutes each side, at which point they will be sufficiently cooked. If they feel at all soft pop them through pre heated oven (180 degrees C) for a minute or two.
emote the sweetbreads from the pan, add the seeds and nuts and toast briefly until the almonds turn golden. Tip them out onto a plate along with the juices and butter.
Divide the autumn slaw between 4 plates and top with a piece of sweetbread.
Cover with the juices and seeds and using a microplane dust each with Mimolette.
Garnish with the apple and beetroot julienne.
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