- Sweetbreads
- Formby Asparagus
- Wild Mushroom
- Butter
- Reduced Chicken Stock
- Sherry Vinegar
- Honey
- Brioche
- Cream
- Seasoning
Caramelized Lamb Sweetbreads, Formby asparagus, Wild Mushroom and Toasted Brioche
Caramelized Lamb Sweetbreads, Formby asparagus, Wild Mushroom and Toasted Brioche
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Caramelized Lamb Sweetbreads, Formby asparagus, Wild Mushroom and Toasted Brioche recipe below as tried and tested by our professional chefs. Starter cooked by Merseyside Young Chef of the Year 2013 Jacques Verite from Bistrot Verite
Ingredients
Method
For the sweetbreads, rinse them under water for 5 minutes, then put in a pan, cover with water, season and bring them to the boil then let boil for 5 minutes, then place them in a tub and take the membrane off.
Prep asparagus, trim and peel, then in boiling salted water cook them then place in ice water.
Prep mushrooms, trim them up and wash them.
Toast off the brioche
To finish, caramelize the sweetbreads and mushroom then add to the pan the chicken stock, a splash of sherry vinegar then a bit of cream, check seasoning, when happy throw in a hand full of wild garlic leaves
Warm up asparagus
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
