- 4 Veal Sweetbreads
- 20g Ultratex
- Elderberry Vinegar
- 4 Boudin Noir
- 100ml Double Cream
- 10 Button Mushrooms
- 10g Fermented Wild Garlic
- 10g Cep Powder
- 2 Fueille De Brick Pastry
- 1 Veal Heart
- 1 Punnet Beech Mushrooms
- 6 Grelot Onoins
- Plain Flour
- Salt
- Butter
- Rapeseed Oil
- Vegetable Oil
- Truffle Oil
- Smoked Powder
- Autumn Truffle
- 1 Carrot, 1 Leek, 1 Onion, 1 Stick Celery, 1 Star Anise, Fennel Seeds, Coriander Seeds (for Court Bouillon)
“I signed up today, it only takes two minutes!’ - my starter for Great British Menu 2018
David Coulson
14th August 2018
“I signed up today, it only takes two minutes!’ - my starter for Great British Menu 2018
My sous chef's sister is a doctor in the NHS. I asked her who her heroes are and she replied that the true heroes are the people kind enough to donate their organs and blood to save the lives of others! This inspired my dish as the finest cut of offal is veal sweetbread and to represent the blood, I will be making a puree from French black pudding. This will be accompanied by a pastry cylinder filled with veal heart tartar and garnished with things I think would compliment them.
Ingredients
Method
1. Court Bouillon – Take 1 Carrot, 1 Leek, 1 Onion, 1 Stick Celery, 1 Star Anise, Fennel Seeds, Coriander Seeds and bring to boil. 5 mins
2. Sweetbreads – Blanch in court bouillon for 30secs-1min, refresh in iced water and remove membrane. 10-15 mins
3. Black Pudding – Peel and chop black pudding. Cook in cream, blend until smooth. 15mins
4. Elderberry Vinegar – Thicken with Ultratex and bottle.
5. Mushrooms & Onions – lightly pickled in vac-pack.
6. Fueille de Brick Pastry – Roll around cylinder and bake in oven. 10 mins
7. Fermented Wild Garlic – Chop.
8. Elderberry Dressing – Rapeseed oil, Elderberry Vinegar, Smoke Powder, Truffle Oil. Bottle & Shake.
9. Veal Heart – Chop finely and season with dressing, add some of the pickled mushrooms and onions.
10. Onion Rings – Thinly slice Grelot onions, flour and deep fry. 5mins
11. Button Mushrooms – Clean mushrooms.
12. Set up for service. 10mins
13. Pan fry Sweetbreads, Fill Pastry Rolls.
14. Plate dishes.
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