- • Veal sweetbread – glazed in madeira sauce • Black pudding and walnut crumb • Spiced carrot/squash puree • Salad
Veal Sweetbread
Ruth Hansom
28th October 2020
Veal Sweetbread
120 min
Black pudding and walnut crust, spiced carrot, nectarine
Photo credit John Carey
Ingredients
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.
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.
