Make Delightful and Delicious!
Light and airy, creamy and crisp and definitely flavorful. Don't let the name "sweetbreads" put you off...They are totally delicious and will astound guests with your creativity and apparent prowess in the kitchen!
Beignet of Veal Sweetbreads with Rosemary and Onion Cream
Ingredients
Beignets of Sweetbread
4 oz of veal sweetbreads; extremely fresh, no more than 1 day old.
1/2 cup of flour
1 egg
2 tbs of milk
1 cup of Panko breadcrumbs
1 bunch of rosemary, finely chopped (reserving the stems with a little green on top for presentation)
2 1/2 cups of vegetable oil
salt to season
Onion Cream
1 lb of onions, finely sliced
1 tsp sugar
4 tbs of olive oil
4 tbs of brown chicken stock
2 tbs of whipping cream
2 tbs of water
salt to season
Directions
Onion Cream
In a large heavy bottomed pan heat the oil on a medium heat and add the onions.
Cook covered for 30 minutes until soft, stirring occasionally making sure not to let the onions brown at all.
Remove the lid and reduce the liquid in the pan. Cook until the onions are caramelized.
Add the stock and cook for 10 minutes, then add the cream and sugar and cook for a further 10 minutes.
Blend the onion mixture 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.
Meanwhile, remove the thin membrane from the sweetbreads and soak them in cold water for 5 minutes, rinse thoroughly. Cut into small bite size pieces.
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.
Place the flour and a pinch of salt in a bowl. In another bowl, whisk the eggs and add the milk. Put the breadcrumbs with the finely chopped rosemary in a third bowl.
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.
Set the deep-fryer to 350°F or alternatively bring a medium pot of the oil up to 350°F (making sure the pot is 3/4 full – adjusting with more or less oil where necessary)
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 several layers of paper towels.
To serve, spoon the onion cream on to the plate. Spear the beignets with any remaining small sprigs of rosemary and serve!
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