Veal Sweetbread recipe with Celeriac, Gjehost and Truffle by Danny Parker

Danny Parker

Danny Parker

8th January 2019

Veal Sweetbread recipe with Celeriac, Gjehost and Truffle by Danny Parker

Veal Sweetbread recipe with Celeriac, Gjehost and Truffle by Danny Parker, exec head chef at Jesmond Dene House. he will be cooking this dish as part of The Staff Canteen Live 2019 at Birmingham NEC (22-23rd January). Get your tickets here: https://pks-fss-2019.reg.buzz

Ingredients

  • Sweetbread
  • - 1 x Veal Sweetbread
  • - Salt
  • Black Garlic Glaze (this is straight out of
  • Tommy Banks book ‘roots’
  • - 200g x Garlic Peeled
  • - 500g x Black Garlic Peeled
  • - 2.5tsp x Szechuan pepper
  • - 3 Litre x Water
  • - 900g x Dem Sugar
  • - 1 Litre x Cider Vinegar
  • - 300g x Dark Miso Paste
  • - 250g x Honey
  • - 200ml x Sherry
  • - 250g x Chicken Jus
  • For the Salt baked Puree with truffle
  • - 500g x Course Sea Salt
  • - Fresh thyme & Rosemary
  • - Egg Whites
  • - 1 x Small Celeriac
  • - Whole Milk
  • Veal Jus (this recipe makes 2.25 Litre)
  • - 4 x Shallots
  • - 500g x Button Mushrooms
  • - 1TBSP x Tomato Paste
  • - 10 x White Peppercorn
  • - 10 x Coriander Seeds
  • - 1KG x Beef bones/Trim
  • - 2 x Bay Leaf
  • - Thyme
  • - 1 x Garlic Bulb
  • - 1 x Block of Butter
  • - 2 x Trotters 1/2 lengthways
  • - 1 Bottles x Red Wine
  • - 7.5 Litres x Veal Stock
  • - 2.5 Litres x Chicken Stock Dark
  • Pickled Hen of the Woods Mushrooms
  • 1 x Cluster of Hen of the Woods
  • 100g x White Wine
  • 100g x White wine Vinegar
  • 100g x Sugar

Method

Sweetbread
1. First make a 20% Brine with sea salt and
water, cool
2. Place in the brine for 3 hours
3. Remove and place in a vac pac bag
4. Cook for 1 Hour at 65*C
5. Cool
6. Remove the membrane
7. Reserve for serving
Black Garlic Glaze
1. Combine both garlic, pepper and water and
bring to the boil
2. Turn off the heat and infuse for 30 mins - 1
hour
3. Blend
4. Add the rest of the ingredients and bring back
to the boil
5. Reduce the heat and simmer until treacle like
For the Salt baked Puree with truffle
1. Mix together the seasalt, thyme and egg
whites to create a paste, like a snow ball
2. Cover the celeriac and bake in a 200*C for
about 2 hours
3. Remove the celeriac from the oven, remove
the crust and the skin
4. Blend in thermo with whole milk and season
well
5. Finish with grated truffle
For the Celeriac Crisps
1. Peel a celeriac and slice into Julienne
2. Deep fry at 160*C until crispy and golden
3. Season Well
Pickled Hen of the Woods Mushrooms
Boil together the WW/WWV/Sugar
Break down the HOW into small pieces
Roast in a HOT frying pan with a little oil, you want
plenty of roasted colour
Add to the cooled pickling liquor and Vac pac
Reserve for serving
Gjehost
I have used bought Gjehost for this dish
Veal Jus
1. Slice the shallots and mushrooms
2. Heat a pan until smoking add some oil and add
the meat trim and colour well
3. Add the butter to continue cooking
4. Add in the vegetables and aromatics and cook
until soft
5. Add the tomato paste and cook out
6. Remove all ingredients from the pan and pass
off the butter
7. Place the pans back on the stove and deglaze
with wine
8. Reduce till very little left brushing the sides as
you work
9. Add all ingredients back to the pan, this time
with the pigs trotters
10. Cover with the stock
11. Reduce to correct constancy
12. Pass through chinois
13. Pass through double muslin (damp) 7 Times

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