- 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.
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.
