- Veal Sweetbread
- 100g Sweetbread per portion
- 15g Garam Masala
- 15g Salt
- 15g Flour
- Sherry Vinegar Reduction
- 75g Sherry Vinegar
- 15g Glucose
- 15g Demerara Sugar
- Creamed Girolles
- 50g Butter
- 250g Girolles
- 40g Shallots
- 4g Chives
- 2g Tarragon
- 1 teaspoon Garam Masala
- 50ml Double Cream
- Spiced Turnips
- 100g Butter
- 100g Shallot Rings
- 4g Garam Masala
- 2g Maldon
- 80g Finely sliced Turnip
- 80g Picked and washed Spinach
- Black Garlic Puree
- 150g Black Garlic
- 25g Cream
- 350g Water
Roast veal sweetbreads, garam masala, black garlic, girolles, turnip, and sherry vinegar by Russell Bateman
Russell Bateman
14th January 2015
Roast veal sweetbreads, garam masala, black garlic, girolles, turnip, and sherry vinegar by Russell Bateman
Roast veal sweetbreads, garam masala, black garlic, girolles, turnip, and sherry vinegar by Russell Bateman
Ingredients
Method
Veal Sweetbread
Mix all the above together completely and roll your raw sweetbread in it.
Put some oil in a pan and gentle place your sweetbread inside.
Cook until golden brown and crisp, turnover and repeat the process.
Add 50g of butter and baste until it begins to foam.
Place in an oven at 180c for 4 minutes.
Remove and continue to baste.
Leave to rest for at least 5 minutes.
Sherry Vinegar Reduction
Place the above in a pan and reduce to 30g, set aside.
Creamed Girolles
Add your butter to a pan and melt, once foaming add your shallot dice.
Add the garam masala and begin to cook.
Cook until softened, then add the girolles.
Once beginning to soften add the double cream.
Reduce until thickened, finish with your fresh chopped herbs.
Spiced Turnips
Place the butter in a pan and take to foaming add the shallots and garam masala.
Cook until golden brown, add the finely sliced turnip and cook until beginning to soften.
Add the spinach, stir in and drain in a colander, ready to serve.
Black Garlic Puree
Add all ingredients to a pan and cook slowly until tender and not to dry.
Blend in a food processor and pass through a fine sieve.
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