Roasted Scotch Lamb Sweetbreads, Confit Chicken Wings, Cep Jus

QMS

QMS

Standard Supplier 28th November 2014

Roasted Scotch Lamb Sweetbreads, Confit Chicken Wings, Cep Jus

Scotch 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. From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Roasted Scotch Lamb Sweetbreads, Confit Chicken Wings, Cep Jus recipe a try? Take a look at the Roasted Scotch Lamb Sweetbreads, Confit Chicken Wings, Cep Jus recipe below as tried and tested by our professional chefs. Roman Camp Country House Hotel. In association with Quality Meat Scotland. Photography by Guy Hinks.

Ingredients

  • 12 Chicken Wings:
  • Scotch Lamb Sweetbreads
  • Duck Fat to Cover Wings
  • Charred Onions
  • Mushroom Selection
  • Cep Sauce:
  • 12 Chicken Wings
  • 100ml White Wine
  • 100ml Madeira
  • Tablespoon of chopped carrot, onion, celery and leek
  • Sprig of Thyme & Rosemary
  • 1 Litre Brown Chicken Stock
  • 30g Dried Cep

Method

Chicken Wings:
Cover Wings with duck fat, cover and cook for 1-1 ½ hours, remove wings from fat allow to cool. Gently remove the bone being careful to keep wing intact.
Cep Sauce:
Brown Chicken Wings and diced vegetables, add wine, reduce, add Madeira and reduce. Add chicken stock and bring to the boil, add cep and herbs, simmer for an hour then skim. When reduced pass through muslin and reduce to the desired consistency, check seasoning.
For the sweetbreads:
Blanch Sweetbreads for 1 min, drain and rub with olive oil. Dust with a little cumin, salt and pepper. Fry until crisp keeping them soft inside.
Garnish with mushroom selection and charred onions, pour sauce around.