Veal sweetbreads with black pudding and walnut crumb and spiced carrot purée

  • Starter
  • medium
  • 8
  • 1 hour 30 minutes, plus 4 hours to reduce the sauce

PT1H30M

PT4H

Share recipe
1
Begin by making the Madeira sauce, as this can be done several days in advance. Place the chicken wings in a large pan with a dash of oil and cook until golden all over. Add the button mushrooms, shallots, garlic, and thyme, continue to cook until softened and beginning to colour, then pour in the Madeira. Bring to a simmer, leave to reduce a little, then pour in the chicken stock. Leave to simmer for around 4 hours, or until the liquid has reduced to a thick sauce consistency, then pass through a fine sieve and set aside
2
Place the sweetbreads in a large pan with the peppercorns, bay leaves, thyme, salt and water. Gently bring to the boil, then remove from the heat. Drain the sweetbreads, plunge into iced water to chill them quickly, then drain, peel off any sinew and cut into 8 equal portions (roughly 125g each). Set aside in the fridge
3
To make the purée, gently soften the carrots in the butter and oil for 5 minutes, then add the ginger. Cook for a few more minutes, stirring regularly, then pour in enough milk to just cover the vegetables. Add the cumin, bring to a simmer then cook for 25 minutes, or until the carrots are very soft
4
While the purée simmers, prepare the crumb. Fry the black pudding until crispy, then stir in the walnuts and add a knob of butter. Keep warm over a very low heat until ready to serve
5
Once the carrots are soft, transfer the contents of the pan to a blender and blitz until smooth. Season to taste, then transfer to a pan to either keep warm or reheat before serving
6
Pat the sweetbreads dry, then dust them in flour, salt and curry powder. Add a dash of rapeseed oil to a hot frying pan and sear the sweetbreads until golden all over. Add in the butter and, once foaming, baste the sweetbreads continuously until hot throughout (around 10 minutes)
7
While basting the sweetbreads, bring a small pan of the reduced Madeira sauce to a simmer and whisk in a knob of butter to create a glaze. Gently reheat the purée if needed
8
Once the sweetbreads are cooked through, transfer them to the Madeira glaze and cover liberally with the sauce. Keep warm whilst you combine all the salad ingredients together, dressing them with rapeseed oil, salt and a dash of the pickling liquid from any of the pickles
9
To serve, place a swipe of the purée on each plate and a small pile of the salad at the end. Cover each sweetbread with a spoonful of the crumb, then place at the thickest end of the swipe
Share recipe