Make There Will be NO Upturned Noses!
This is a remarkable sweetbread recipe that tastes as good as it looks. Serve these veal sweetbreads with an intriguing combination of sweet Littleneck clams and a mock-couscous, made using cauliflower.....and as I said, NO turned up noses. Let them know what they are eating after they ask for another helping!
Roasted Veal Sweetbreads, Littleneck Clams, Cauliflower Cous-Cous and Chanterelles
Serves 4
4 hours 30 minutes, plus rinsing the sweetbreads.
Ingredients
Sweetbreads
14 oz of veal sweetbreads, run under cold water for 1 hour and membrane removed
2 oz of extra light olive oil
1 1/2 sticks of un salted butter
salt
white pepper
Little Neck Clams
1 lb of very small little neck clams
1 oz of shallots
1 sprig of thyme
1/3 fl oz of olive oil
2 fl oz of white wine
Clam Gel
1/3 oz of ultratex
Cauliflower Cous Cous
2 oz of cauliflower, grated
1/2 tbsp of butter
salt
pepper
Chanterelles
2 oz of mushrooms, trimmed and lightly washed
1 tbs oz of butter
salt
Cauliflower Puree'
15 oz of cauliflower florets, trimmed
1/4 oz of salt
Veal Sauce
2 lb of veal shoulder, diced
5 1/2 cups of extra light olive oil
2 sticks of butter of butter
7 fl oz of white wine, reduced to 2 1/2 oz
1 pint of brown chicken stock
1 pint of white chicken stock
1 lb of mushrooms, finely sliced
4 tbsp of butter
3 oz of shallots, finely sliced
Parmesan Gel
3 oz of Parmesan, grated
7 fl oz of water
5 oz of Parmesan
1/4 oz of ultratex
To Plate
1 handful of purslane or parsley, spinach or arugula
1 cauliflower, raw and finely sliced
Preparation
Veal Sauce
In a frying pan, lightly caramelize the diced veal in hot oil. Once lightly browned, add the butter. Continue to cook until golden brown, then strain.
In a stainless steel pan, caramelize the shallots. When they are almost done, add 16 oz of mushrooms and continue to cook until golden brown. Drain.
Put the stocks and wine into a clean pan, bring to the boil, add the caramelized shallots and 3/4 of the shoulder and cook for 20 minutes. Then, pass through a sieve, reduce in a fresh pan, and add the remaining 1/4 of the shoulder.
Cauliflower Couscous
Place a pan onto the stove and add the butter. When foaming, add the grated cauliflower. Cook without coloring, until tender, but still with a bit of a bite. Season and drain.
Place a pan onto the stove and add the butter. When foaming, add the grated cauliflower. Cook without coloring, until tender, but still with a bit of a bite. Season and drain.
Cauliflower Purée
Steam the cauliflower florets until 3/4 of the way cooked, then season with the salt and continue to cook until soft. When cooked, place into a blender and blitz until smooth. Taste and adjust the seasoning if required.
Steam the cauliflower florets until 3/4 of the way cooked, then season with the salt and continue to cook until soft. When cooked, place into a blender and blitz until smooth. Taste and adjust the seasoning if required.
The Little Neck Clams
Heat the oil in a pan and add the sliced shallots and thyme. Sweat down, then add the clams and roll them around in the pan. Add the wine and cover immediately for 2-3 minutes. Once cooked, take the pan off the heat and drain in a colander. Cover with cling film, separate the meat from the shells, and reserve both the juice and meat until required.
Heat the oil in a pan and add the sliced shallots and thyme. Sweat down, then add the clams and roll them around in the pan. Add the wine and cover immediately for 2-3 minutes. Once cooked, take the pan off the heat and drain in a colander. Cover with cling film, separate the meat from the shells, and reserve both the juice and meat until required.
Little Neck Gel
Place the liquor in a bowl. Sprinkle in the Ultratex and whisk in thoroughly. Allow to stand and it will thicken.
Place the liquor in a bowl. Sprinkle in the Ultratex and whisk in thoroughly. Allow to stand and it will thicken.
Parmesan Gel
Bring the water up to 140°F and remove from the stove. Add the Parmesan and stir, then leave to infuse for 30–40 minutes depending on how strong the cheese is. Pass through a fine sieve, then weih out 1 cuptof the liquid into a suitable bowl. Sprinkle the Ultratex in, whisking constantly.
Bring the water up to 140°F and remove from the stove. Add the Parmesan and stir, then leave to infuse for 30–40 minutes depending on how strong the cheese is. Pass through a fine sieve, then weih out 1 cuptof the liquid into a suitable bowl. Sprinkle the Ultratex in, whisking constantly.
Sweetbreads
Dice the sweetbreads into equal size pieces. Place onto a dry cloth and dry properly. Fry in a frying pan with the extra light olive oil. When they begin to color, add with the butter one chunk at a time and continue to cook on a relatively high heat until golden brown, then drain
Dice the sweetbreads into equal size pieces. Place onto a dry cloth and dry properly. Fry in a frying pan with the extra light olive oil. When they begin to color, add with the butter one chunk at a time and continue to cook on a relatively high heat until golden brown, then drain
Chanterelles
Add butter to a hot frying pan and allow to foam. Add the mushroons and season. When cooked, drain.
Add butter to a hot frying pan and allow to foam. Add the mushroons and season. When cooked, drain.
Plating/Presentation
To serve, place dots of cauliflower purée on the plate. Scatter with the couscous, then the sweetbreads and clams. Spoon on the mushrooms and then the clam gel. Finish the dish with very thin slices of raw cauliflower and sea purslane parsley, spinach or arugula . Spoon over the warm veal sauce.
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