- 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
Scotch Lamb tongue & sweetbread fricasse
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
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.
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