Beignet of veal sweetbreads with rosemary and onion cream

PT1H5M

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Ingredients

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Beignet of sweetbread

  • 100g of veal sweetbreads
  • 100g of flour
  • 1 egg
  • 50ml of milk
  • 200g of Panko breadcrumbs
  • 1 bunch of rosemary, finely chopped
  • 600ml of vegetable oil
  • salt to season

Onion cream

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