Veal sweetbreads, parsnip air and curry oil
Item 1 of 1
- 4
- 3 hours
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.
First published in 2015
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Ingredients
Metric
Imperial
Sweetbreads
- 1 veal sweetbread
- 1000ml of water
- 10g of salt
Parsnip air
Curry oil
- 50ml of olive oil
- 5g of curry powder, mild
- 1/2 tsp ground turmeric
- 1/2 tsp salt
To plate
- 1 tbsp of olive oil
- 25g of plain flour
- 50g of butter
- 1 lemon, juiced
- 1 handful of micro cress
SAVE RECIPE
Equipment
- Charges
- Sous vide or water bath
- Syphon
- Blender
Method
1
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
2
Preheat a water bath to 60°C
3
Put the sweetbreads into indiuvidual vacuum bags and cook for 1 hour. Remove and place into an ice bath to cool
4
Split open the bag, remove the sweetbreads and pat dry. Peel off the outer membrane
5
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
6
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
8
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
9
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
- 1 handful of micro cress
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