This is an exciting veal sweetbreads recipe in which Chris Horridge employs playful parsnip 'air' to add a distinctive twist to the dish. Sweetbreads are remarkably tender and, as the name implies, sweet. The curry oil shows off its remarkable flavour in the very best way. This is an advanced recipe requiring you to cook sous vide and use a siphon, so it's perfect for you to try at home if you're looking for a culinary challenge.
Chris Horridge is a master of balancing unusual flavours to great effect, working at various Michelin-starred restaurants around the country and earning his own star for his kitchen garden-driven food. He is a passionate advocate of nutritious, ‘free from’ food, choosing and pairing ingredients based on their effect on the body as much as flavour.
The folder name
Please choose a different name.
Please enter a name for the new folder.
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
Preheat a water bath to 60°C
Put the sweetbreads into indiuvidual vacuum bags and cook for 1 hour. Remove and place into an ice bath to cool
Split open the bag, remove the sweetbreads and pat dry. Peel off the outer membrane
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
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
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
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
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
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.