Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander
by Marcus Eaves

Ingredients

Fresh Meat

  • 100g of veal sweetbreads

Bakery

  • 70g of T45 flour

Spices & Dried Herbs

  • 5g of ras el hanout

Fruit & Vegetables

  • 1 garlic clove
  • lemon juice
  • 200g of cauliflower, finely chopped
  • 150g of cauliflower, grated on a microplane
  • 1 tbsp of pomegranate seeds
  • 1 cauliflower

Salad & Fresh Herbs

  • 1 sprig of thyme
  • parsley, chopped
  • mint leaves, chopped
  • coriander, finely chopped
  • baby watercress, washed and picked
  • coriander

Dairy

  • 1 tbsp of butter, plus beurre noisette butter
  • 150g of milk
  • 100g of double cream
  • butter

Store Cupboard

  • 1 tsp pine nuts
  • salt
  • pepper
  • 3g of salt
  • salt to taste
  • salt
  • 2 tbsp of golden raisins, soaked
  • 1 tbsp of pine nuts
  • 30ml of chicken stock

Oils & Vinegars

  • vegetable oil
  • 120ml of lemon olive oil
  • 30g of lemon vinegar
  • olive oil