- Cauliflower Puree
- Ingredients;
- 4 Cauliflower Cores
- 125ml of Chardonnay Vinegar
- 450ml Water
- Sugar
- Salt
- Coriander seeds
- Honey, Lemon & Olive Oil Dressing
- 100ml Andalucía Honey
- 200ml Fresh Lemon Juice
- 300ml Province Olive Oil
- Sweetbread
English Veal Sweetbread, Cauliflower, Wild Bee Pollen by Russell Bateman
Russell Bateman
28th March 2014
English Veal Sweetbread, Cauliflower, Wild Bee Pollen by Russell Bateman
English Veal Sweetbread, Cauliflower, Wild Bee Pollen by Russell Bateman. Photography by John Arandhara-Blackwell.
Ingredients
Method
Cauliflower Puree
Method
Cut Florets of cauliflower off the stems, put in a pan and cover with cold milk. Bring to the boil and cook at a simmer. When cooked pass off, put in the thermo mix with the cream season and blend till smooth. Pass through a drum sieve and adjust seasoning.
Method;
Remove all cauliflower florets and set aside for puree. Peel core and slice thinly. Bring all the other ingredients to the boil, once infused pass through a chinois. Return to the boil and add cauliflower cores bring back to the boil and remove, allow to-cool in liquor.
Honey, Lemon & Olive Oil Dressing
Method;
Put the honey and lemon juice in a bowl and blend with a hand blender, slowly add olive oil and emulsify as you would a mayonnaise.
Sweetbread
Clean your veal sweetbread and remove all sinew and membrane.
Season with a little fine sea salt and roast off your Veal sweetbread in oil, once golden add a few knobs of butter and baste as you cook. Leave to rest for 5 minutes before serving.
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