Advertisement
Roasted Veal Sweetbreads with Walnut and Black Pudding Crumbs
Preparation info
- Serves
8
- Difficulty
Complex
Appears in
Published 2010
Carrots and sweetbreads are a classic flavour marriage, and the combination of black pudding and walnut crumbs adds an earthy textural component to the sweetbreads. This makes a lovely first course for an autumnal meal.
Ingredients
8 × 120 g 4¼ oz 400 ml 14
Method
Trim the sweetbreads with a sharp knife, removing as many sinews as possible. Soak the sweetbreads in the milk in the refrigerator overnight.
Bring a large saucepan of salted water to a slow simmer. Remove the sweetbreads from the milk, add to the simmering water and cook for 1 minute. Remove the sweetbreads and plunge into iced water to stop the cooking process. When t