Beignet of veal sweetbreads with rosemary and onion cream

Alan Murchison coats delicate veal sweetbreads in breadcrumbs and serves them with a sumptuous rosemary and onion cream. When preparing for this recipe, keep in mind sweetbreads are best cooked as fresh as possible, must not be stored in the refrigerator for longer than 2 days and cannot be frozen.

First published in 2015
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Ingredients

Metric

Imperial

Beignet of sweetbread

Onion cream

  • 500g of onion, finely sliced
  • 1 tsp caster sugar
  • 25ml of pomace oil (1)
  • 65ml of brown chicken stock
  • 40ml of whipping cream
  • 40ml of water
  • salt to season

Equipment

  • Food processor or blender
  • Deep-fryer

Method

1
Start by making the onion cream. In a large heavy bottomed pan heat the oil on a medium heat and add the onions
  • 500g of onion, finely sliced
  • 25ml of pomace oil (1)
2
Cook with a lid on for 30 minutes until soft, stirring occasionally making sure not to colour
3
Remove the lid and reduce the liquid in the pan. Cook until the onions are caramelised
4
Add the stock and cook for 10 minutes, then add the cream and sugar and cook for a further 10 minutes
  • 65ml of brown chicken stock
  • 40ml of whipping cream
  • 1 tsp caster sugar
5
Blend in a food processor, adding the water and a dash of salt to season. Pass through a fine sieve. Place a layer of cling film in direct contact with the surface of the cream, set aside to cool
  • 40ml of water
  • salt to season
6
Meanwhile, soak the sweetbreads in cold water for 5 minutes and rinse off thoroughly. Cut into small bite size pieces
7
Bring a medium sized saucepan of lightly salted water to a simmer. Add the sweetbreads for 20 seconds and refresh in a bowl of iced water. Drain and set aside on an absorbent towel
8
Place the flour and a pinch of salt in a bowl. In another bowl, whisk the eggs and add the milk. Put the breadcrumbs in a third bowl
  • 100g of flour
  • salt to season
  • 1 egg
  • 50ml of milk
  • 200g of Panko breadcrumbs (1)
  • 1 bunch of rosemary
9
Roll the sweetbreads in the flour, dust them off. Dip into the egg mixture and drain off until lightly coated. Roll in the rosemary breadcrumbs and place on a tray
10
Set the deep-fryer to 180°C or alternatively bring a medium pot of the oil up to 180°C (making sure the pot is ¾ full – adjusting with more or less oil where necessary)
  • 600ml of vegetable oil
11
Place the little beignets in the fryer and cook until golden brown, it should take approximately 1 minute. Remove from the oil and drain on a cloth
12
To serve, spoon the purée on to the plate. Spear the beignets with any remaining small sprigs of rosemary
First published in 2015
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Alan Murchison began working in family-run hotels in Scotland at 14, but it was a stint at Inverlochy Castle in Fort William that gave him his first taste of cooking fine food.

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