Name: Roasted Veal Sweetbreads with Walnut and Black Pudding Crumbs
Yield: Serves 8
Cuisine: Australia
Ingredients: 100 g (3½ oz) Good Quality Brioche Crumbs; Bittersweet Chocolate Black Pudding; 1 Garlic Clove, Finely Diced; 150 g (5½ oz) Unsalted Butter; 40 ml (1¼ fl oz) Grapeseed Oil; 200 g (7 oz) Walnut Kernels; 40 Baby White Carrots; 6 Large White Carrots, Diced; 150 ml (5 fl oz) Cream (35% Fat); 2 White Celery Stalks (Inner Stalks), Finely Diced; ½ Onion, Finely Diced; 200 g (7 oz) Chestnut Mushrooms, Trimmed; 200 ml (7 fl oz) Reduced Veal Stock (Glaze); Fine Sea Salt; 8 × 120 g (4¼ oz) Veal Sweetbreads; 400 ml (14 fl oz) Milk; 750 ml (26 fl oz/3 cups) Chicken Stock

Preparation info

Serves
8

Difficulty
Complex

Appears in

Quay

By Peter Gilmore

Published 2010

About

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) Veal Sweetbreads
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