Scotch Lamb tongue & sweetbread fricasse

QMS

QMS

Standard Supplier 28th November 2014

Scotch Lamb tongue & sweetbread fricasse

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. Take a look at the Scotch Lamb tongue & sweetbread fricasse recipe below as tried and tested by our professional chefs. Photography by Guy Hinks.

Ingredients

  • Fricasse
  • Blanched & Peeled Scotch Lamb sweetbreads chopped to nice sized nuggets x 100g
  • Cooked Scotch Lamb tongues 1cm dice x 100g
  • Blanched baby onions x 10
  • Cooked sweetcorn kernels x 100g
  • Cleaned Wild Mushrooms – Hedgehogs
  • Winter chanterelles
  • Trompettes
  • Chopped sage x 1 tblsp
  • Baby Gem chiffy x 1 head
  • Katy Rodgers Crowdie
  • Toasted & Salted sunflower seeds
  • Pomace oil for cooking
  • Flour for dusting
  • Salt & Pepper
  • Butter for cooking
  • Sage Emulsion
  • Chicken stock x 500g
  • Unsalted butter x 250g
  • Double cream x 2 tblsp
  • Sage stalks x 100g

Method

Sage Emulsion
- Combine all ingredients & bring to the boil & leave to infuse for 10 minutes.
- Pass & blitz then retain
Assembly
- Place oil in sauté pan & heat
- Dust & season sweetbreads in flour, pat off excess flour & begin to fry in small amount of oil in separate frying pan.
- While sweetbreads are colouring in the sauté pan begin to cook the Hedge hogs, once the hedge hogs are ½ cooked add chanterelles and cook for 30 second then add the trompettes & cook for further 30 seconds.
- De-glaze with small amount of sage emulsion and reduce rapidly till thick but not splitting then add sweetcorn & baby gem off the heat.
- By now you sweetbread should be golden on one side, flip over and add onions & small amount of butter.
- Once sweetbreads are golden & onions caramelised add to sauté pan & place back on stove.
- Add tongue, sage & heat gently.
- Check seasoning.
- Place fricasse into bowl & finish with sunflower seeds & a few chunks of crowdie cheese.