Butter Pat

Cinnamon Roasted Veal Sweetbreads, Lettuce and Nut Brown Butter

Cinnamon Roasted Veal Sweetbreads

For this great recipe you will need:

• 400g raw veal sweetbreads
• 4 cinnamon sticks (soaked in warm water)
• 30ml Rapeseed oil
• 70g unsalted butter
• 1 clove garlic
• Salt and pepper
• 15ml lemon juice

The first step is to soak the sweetbreads in cold water for 24 hours. To keep the water fresh and cold refresh it every 6 hours.

Now bring a suitable pan of generously salted water to a boil and add the sweetbreads. Return the water to a boil then simmer. After 2 minutes remove the sweetbread from the boiling water and plunge them into iced water for 10 minutes.

Pat the sweetbreads dry and lay them onto a tray pressing them carefully under a 1kg weight. After a few hours remove the weight and peel away the outer membrane and any fat that is visible with a sharp knife.

Now trim the sweetbreads into two fist-shaped pieces. Don’t worry, they don’t need to be identical. Pat dry the cinnamon sticks and cut ‘cinnamon skewers.’ Push a couple of skewers through the sweetbreads so they are poking out either side.

Season the sweetbreads with salt and pepper. In a heavy bottom pan heat the oil until almost smoking. Add the sweetbreads and carefully caramelise until evenly golden brown. This will take 7-8 minutes.

When evenly coloured add 25g of butter and the garlic to the pan. Baste the sweetbreads a couple of times then put the pan and sweetbread into a preheated oven, 200°C for 5 minutes.

Remove the sweetbread from the buttery juices, gently re-season and rest the sweetbread in a warm place for a few minutes.

To make the sauce, tip the garlic and cooked butter from the pan. Add the remaining butter and cook gently until nut brown. Now add the lemon juice to the nutty butter, remove from the heat and strain through a fine sieve. Check seasoning and keep warm until service.

Cos Lettuce two ways

You will need:

• Braised heart of lettuce
• 1 Cos lettuce, outer leaves removed
• 15ml Rapeseed oil
• 100g unsalted butter
• 1tbsp double cream
• 400ml chicken stock
• Salt and pepper
• Compressed Lettuce Leaves
• Sherry & Walnut Vinaigrette
• 25ml Chardonnay vinegar
• 25ml Sherry vinegar
• 110ml olive oil
• 55ml walnut oil
• Salt and pepper

Remove the root from the heart of the lettuce. The leaves should now easily fall into individual pieces and you can wah them in cold water. Shake any excess water from the leaves ( do not spin dry as a few drops remaining on the leaves will help them cook)

Heat the rapeseed oil in a sauteuse and add the lettuce leaves, cook as you would for wilting spinach. Now add a couple tbsp of butter and stock emulsion. Cover with a cartouche, reduce the heat and cook until lettuce is tender. Check the seasoning and keep warm until needed.

Dissolve a pinch of salt and 2 twists of pepper into the vinegars then slowly whisk in the oils. (this will keep in an airtight container for a number of weeks) Trim the outer leaves to the required shapes, drizzle with a little vinaigrette.

Put the lettuce in a vac-pac bag and compress on full power. Keep the leaves in the bag. After 5 minutes remove the leaves and serve at once.

Enjoy!

For more great recipes, tips & tricks for great cooking feel free to stop by at chefs-chef.co.uk

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