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Veal sweetbreads, parsnip air and curry oil

Veal sweetbreads, parsnip air and curry oil

PT3H

1
Start by preparing the sweetbread. Dissolve the salt in the water then add the sweetbread to soak for 1 hour. Wash, drain and cut into 250g pieces
  • 1 veal sweetbread
  • 1000ml of water
  • 10g of salt
2
Preheat a water bath to 60°C
3
Put the sweetbreads into indiuvidual vacuum bags and cook for 1 hour. Remove and place into an ice bath to cool
4
Split open the bag, remove the sweetbreads and pat dry. Peel off the outer membrane
5
Next, turn to the parsnip air. Sweat the shallots in the butter for 3 minutes until soft but not coloured. Add the other ingredients and simmer for 15 minutes. Pour into a blender, then blitz, scrape down the sides of the jug and blitz again. Pour into a siphon and charge with 2 gases. Keep warm until needed
  • 45g of shallots
  • 25g of butter
  • 3g of salt
  • 350ml of milk
  • 100g of parsnip
6
Heat the olive oil to 100°C in a pan over a medium heat. Add the curry spice, salt and turmeric. Take off the heat and leave to infuse until cold. Once cold spoon off the oil leaving the gritty sediment behind
  • 50ml of olive oil
  • 5g of curry powder
  • 2 tsp ground turmeric
  • 1 tsp salt
7
Heat a non-stick pan over a medium flame, and add 1 tablespoon of olive oil. Lightly dust the sweetbreads in flour. Add to the pan and cook until golden then add a knob of butter and baste
  • 1 tbsp of olive oil
  • 25g of plain flour
  • 50g of butter
  • 1 lemon
8
Continue to cook, adding more butter as required for approximately 7 minutes. Pour off the excess fat, leaving the sweetbreads in the pan. Season and squeeze over the lemon juice. Transfer to a plate along with the cooking juices
9
To serve, pipe the parsnip air into the centre of a plate and place a sweetbread on top. Drizzle with curry oil and scatter with micro herbs and serve immediately
  • 2 2/3 handfuls of micro cress

Ingredients

Metric

Imperial

  • Sweetbreads

  • Parsnip air

  • Curry oil

  • To plate

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