- 12 Chicken Wings:
- Scotch Lamb Sweetbreads
- Duck Fat to Cover Wings
- Charred Onions
- Mushroom Selection
- Cep Sauce:
- 12 Chicken Wings
- 100ml White Wine
- 100ml Madeira
- Tablespoon of chopped carrot, onion, celery and leek
- Sprig of Thyme & Rosemary
- 1 Litre Brown Chicken Stock
- 30g Dried Cep
Roasted Scotch Lamb Sweetbreads, Confit Chicken Wings, Cep Jus
Roasted Scotch Lamb Sweetbreads, Confit Chicken Wings, Cep Jus
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. From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Roasted Scotch Lamb Sweetbreads, Confit Chicken Wings, Cep Jus recipe a try? Take a look at the Roasted Scotch Lamb Sweetbreads, Confit Chicken Wings, Cep Jus recipe below as tried and tested by our professional chefs. Roman Camp Country House Hotel. In association with Quality Meat Scotland. Photography by Guy Hinks.
Ingredients
Method
Chicken Wings:
Cover Wings with duck fat, cover and cook for 1-1 ½ hours, remove wings from fat allow to cool. Gently remove the bone being careful to keep wing intact.
Cep Sauce:
Brown Chicken Wings and diced vegetables, add wine, reduce, add Madeira and reduce. Add chicken stock and bring to the boil, add cep and herbs, simmer for an hour then skim. When reduced pass through muslin and reduce to the desired consistency, check seasoning.
For the sweetbreads:
Blanch Sweetbreads for 1 min, drain and rub with olive oil. Dust with a little cumin, salt and pepper. Fry until crisp keeping them soft inside.
Garnish with mushroom selection and charred onions, pour sauce around.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
