Veal Sweetbread

Ruth Hansom

Ruth Hansom

28th October 2020

Veal Sweetbread

120 min

Black pudding and walnut crust, spiced carrot, nectarine


Photo credit John Carey 

Ingredients

  • • Veal sweetbread – glazed in madeira sauce • Black pudding and walnut crumb • Spiced carrot/squash puree • Salad

Method

Veal sweetbread – glazed in madeira sauce (8 pax)

1. Run 1kg of sweetbreads under cold water for 1 hour.
2. Place in a large pan with 5g peppercorns, 2 bay leaves, 10g thyme, 10g salt and 2 L water
3. Gently bring to the boil and then remove and chill.
4. Peel of the sinew and portion at around 125g
5. To serve, heat a frying pan with a little oil. Dust the sweetbread with curry powder and cornflour and seal until golden on all sides. Add a knob of butter and baste until the middle is warm. Glaze with madeira sauce and cover with the crumb.

Black pudding and walnut crumb (8Pax)

1. Finely chop 150g black pudding. Fry until crispy.
2. Chop 75g candied walnuts. Mix the two together.

Spiced Carrot and squash puree

1. Using and squash and carrot trim from other dishes, take 1kg and sweat in a little oil.
2. Add 5g cumin powder and 3g ginger powder.
3. Cover with milk and simmer until soft.
4. Pass and blend with 10g butter until smooth.
5. Season and chill.

Salad

1. Mix: frissee, red and white endive leaves, nasturtium leaves, picked shallot rings and nectarine wedges.
2. Dress with rapeseed oil, honey, white balsamic vinegar, maldon and pepper.

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