Recipe - Veal Sweet Bread
· Serves 4 people · Entreé
- 600gm veal sweetbreads
- Milk to cover
- Sea salt
- Freshly cracked black pepper
- 4 C water or vegetable stock
- Juice of half a lemon
- Olive oil
- 2 Tbsp butter
- 1 C plain flour
- Start preparing the sweetbreads 2 days before you’re wanting to serve them.
- Defrost sweetbreads if frozen, give them a good rinse under cold water. Drain off excess water and place into a bowl, cover with milk. Refrigerate for 24 hours, you may want to change the milk during this time as this process removes any traces of blood and impurities and produces a milder tasting sweetbread.
- After 24 hours remove the sweetbreads, discarding the milk and trim off any veins or dark bits, rinse them well under cold water. Place them in a pot, cover with water or vegetable stock and add lemon juice and a good pinch of salt. Bring to a simmer and gently cook for 5 minutes, a little longer if bigger. Remove the sweetbreads and plunge them into an ice bath. Pat dry with paper towels. Use your fingers to remove any of the membrane from the outside of the sweetbread.
- Line a baking tray with a kitchen towel and place the sweetbreads on the towel in a single layer. Cover with a second towel and place another baking tray on top, so the sweetbreads are sandwiched in-between, weight it down with a heavy pot and place in the fridge overnight.
- Cut your sweetbreads if they’re large.
- Spread the flour onto a plate and season with lots of salt and pepper, then toss the sweetbread in the seasoned flour until well coated on all sides.
- Cook sweetbreads in batches, don’t over crowed the pan. Melt some of the butter in a heavy bottomed pan with a swig of olive oil. Cook the sweetbread over a medium heat until golden brown. Place onto a paper towel lined tray and loosely cover with foil to keep warm.
- Cook remaining sweetbreads and serve with red pepper sauce, fennel remoulade and a cheek of lemon.