Pan-fried Lamb Sweetbreads with Bacon, Cauliflower puree, Hazelnut Brittle, and Blackberry Coulis
Alex Rushmer freelance writer and 2010 Celebrity finalist
Preparation time 1 hour 10 minutes
Cooking time 30-45 minutes
- Preheat the oven to 220º C (425º F/Gas 7). Blanch the sweetbreads, uncovered, in boiling water with added vinegar for 3-4 minutes. Drain and refresh in iced water. Remove the outer memebrane and set aside.
- For the puree, pour the milk and cream into a pan. Bring to the boil and add the cauliflower florets. Boil steadily for 10-12 minutes or until tender. Drain, reserving the cooking liquor, and puree with 2-3 tbsp of the liquor using a hand-held blender or by transferring to a food processor. Pass through a fine sieve and season with salt and pepper.
- Make the hazelnut brittle (see Mastertip). For the coulis, cook the berries with the sugar and a little water for 5 minutes, or until they begin to break down and release their juice. Break up with the back of a spoon, cook for 2-3 minutes more, then pass through a sieve and set aside.
- Sandwich the bacon between 2 heavy baking sheets to keep the rashers flat and cook in the oven for 10 minutes, or until crispy.
- Coat the sweetbreads in the seasoned flour. Heat the vegetable oil in a frying pan and cook the sweetbreads for 4-5 minutes over medium head, turning once, add the butter to the pan and, once it is melted, add the bacon and cook for 2-3 minutes, basting the sweetbreads continually.
- Reheat the cauliflower puree and spoon onto warmed plates. Top with sweetbread and bacon. Drizzle a line of coulis to one side and garnish with hazelnut brittle and micogreens
MASTERTIP Hazelnut Brittle
To make hazelnut brittle, first line a baking sheet with a silicon mat. Preheat a heavy frying pan and dry roast the hazelnuts over medium heat, shaking the pan from time to time so that they brown evenly. Remove and crush lightly in a pestle and mortar. Add the sugar to the pan and melt over low heat, stirring. Increase the heat and as soon as the sugar turns to a golden caramel, scatter the nuts in and then pour in a thin layer onto the mat. Leave until cold, then break into shards.