Veal sweetbread, Tandoori spices, Cucumber and Mint
Veal sweetbread, Tandoori spices, Cucumber and Mint...courtesy of Sat Bains! This dish is a real winter warmer and is on the menu at Sat's restaurant. It is a really special recipe!
Ingredients
Sweetbreads:
- 250g veal sweetbread (sinew removed)
- 250g salted butter
- 5 sprigs of thyme
- 1 tooth of crushed garlic
Curry Sauce:
- 1 chopped shallot
- 20g minced ginger
- 1 tooth of grated garlic
- 150g coconut milk
- 150g chopped tomatoes
- ½ tsp of toasted coriander seeds finely ground
- ½ tsp of madras curry spice
- ½ tsp of garam masala
- ½ tsp tandoori curry spice
- 2 curry leaves
- 100g beurre noisette
- 100g cream
- Salt to taste
Coriander yoghurt:
- 300g natural yoghurt
- ½ green chilli
- ½ teaspoon fresh lemon zest
- Juice of 1 lemon
- 2 tablespoons of fresh coriander
- Salt to taste
Mint gastrique:
- 100g sugar
- 100g white wine vinegar
- 50g water
- 2 bunches of mint
Mint oil:
- 25g fresh mint leaves
- 100g sunflower oil
Cucumber and mint salad:
- ¼ of a cucumber peeled and deseeded
- 4 leaves of shredded mint
Method
For the sweetbread
Melt the butter with the thyme and garlic, bring to around 65 degrees c.
Add the sweetbread and gently poach for 1 hour maintaining the temperature.
Allow to cool in the butter a little then remove and cut into 4 even portions.
For the Curry Sauce
Sweat off the shallot, ginger and garlic in a little oil until translucent (around 5 minutes).
Add the coriander, madras and tandoori spice and cook for 1 minute.
Add the tomatoes and cook for 2 minutes.
Add the coconut milk, bring up to the boil and simmer for 10 minutes.
Add the garam masala and blend until smooth.
Add the beurre noisette and the cream and blend again.
Season with salt and pass through a sieve.
Coriander Yoghurt
Place the natural yogurt in muslin or cheesecloth and hang in the fridge overnight.
Take the thickened mass and blend with the rest of the ingredients.
Season with a little salt.
To Finish
Fry the sweetbread in a little sunflower oil until brown on both sides.
Add 50g of butter and baste the sweetbreads for 1 minute.
Add a spoon of tandoori spice to the pan and baste for 2 minutes.
Place a spoon of coriander yoghurt into a serving bowl.
Add the cucumber salad.
Sit the sweetbread on top of the salad and pour the sauce around.
Pass through a sieve and place back in the fridge to firm up.
Mint gastrique
Bring all the ingredients to a boil, remove from heat and leave to infuse overnight.
Mint Oil
Blend until smooth. Pass through a sieve and place into muslin or cheesecloth, hang in the fridge overnight
Cucumber and Mint Salad
Finely shred the cucumber and season with a little salt.
Add a few teaspoons of the gastrique, the mint oil and the shredded mint.
Place in a sieve to remove excess moisture before serving.
To finish
Fry the sweetbread in a little sunflower oil until brown on both sides.
Add 50g of butter and baste the sweetbreads for 1 minute.
Add a spoon of tandoori spice to the pan and baste for 2 minutes.
Place a spoon of coriander yoghurt into a serving bowl.
Add the cucumber salad.
Sit the sweetbread on top of the salad and pour the sauce around.
Ingredients
Sweetbreads:
- 250g veal sweetbread (sinew removed)
- 250g salted butter
- 5 sprigs of thyme
- 1 tooth of crushed garlic
Curry Sauce:
- 1 chopped shallot
- 20g minced ginger
- 1 tooth of grated garlic
- 150g coconut milk
- 150g chopped tomatoes
- ½ tsp of toasted coriander seeds finely ground
- ½ tsp of madras curry spice
- ½ tsp of garam masala
- ½ tsp tandoori curry spice
- 2 curry leaves
- 100g beurre noisette
- 100g cream
- Salt to taste
Coriander yoghurt:
- 300g natural yoghurt
- ½ green chilli
- ½ teaspoon fresh lemon zest
- Juice of 1 lemon
- 2 tablespoons of fresh coriander
- Salt to taste
Mint gastrique:
- 100g sugar
- 100g white wine vinegar
- 50g water
- 2 bunches of mint
Mint oil:
- 25g fresh mint leaves
- 100g sunflower oil
Cucumber and mint salad:
- ¼ of a cucumber peeled and deseeded
- 4 leaves of shredded mint
Method
For the sweetbread
Melt the butter with the thyme and garlic, bring to around 65 degrees c.
Add the sweetbread and gently poach for 1 hour maintaining the temperature.
Allow to cool in the butter a little then remove and cut into 4 even portions.
For the Curry Sauce
Sweat off the shallot, ginger and garlic in a little oil until translucent (around 5 minutes).
Add the coriander, madras and tandoori spice and cook for 1 minute.
Add the tomatoes and cook for 2 minutes.
Add the coconut milk, bring up to the boil and simmer for 10 minutes.
Add the garam masala and blend until smooth.
Add the beurre noisette and the cream and blend again.
Season with salt and pass through a sieve.
Coriander Yoghurt
Place the natural yogurt in muslin or cheesecloth and hang in the fridge overnight.
Take the thickened mass and blend with the rest of the ingredients.
Season with a little salt.
To Finish
Fry the sweetbread in a little sunflower oil until brown on both sides.
Add 50g of butter and baste the sweetbreads for 1 minute.
Add a spoon of tandoori spice to the pan and baste for 2 minutes.
Place a spoon of coriander yoghurt into a serving bowl.
Add the cucumber salad.
Sit the sweetbread on top of the salad and pour the sauce around.
Pass through a sieve and place back in the fridge to firm up.
Mint gastrique
Bring all the ingredients to a boil, remove from heat and leave to infuse overnight.
Mint Oil
Blend until smooth. Pass through a sieve and place into muslin or cheesecloth, hang in the fridge overnight
Cucumber and Mint Salad
Finely shred the cucumber and season with a little salt.
Add a few teaspoons of the gastrique, the mint oil and the shredded mint.
Place in a sieve to remove excess moisture before serving.
To finish
Fry the sweetbread in a little sunflower oil until brown on both sides.
Add 50g of butter and baste the sweetbreads for 1 minute.
Add a spoon of tandoori spice to the pan and baste for 2 minutes.
Place a spoon of coriander yoghurt into a serving bowl.
Add the cucumber salad.
Sit the sweetbread on top of the salad and pour the sauce around.
