Veal sweetbreads, parsnip air and curry oil
Veal sweetbreads, parsnip air and curry oil
1. Start by preparing the sweetbread. Dissolve the salt in the water then add 
the sweetbread to soak for 1 hour. Wash, drain and cut into 250g pieces
- 1 veal sweetbread
- 1000ml of water
- 10g of salt
2. Preheat a water bath to 60°C
3. Put the sweetbreads into indiuvidual vacuum bags and cook for 1 hour. Remove and place into an ice bath to cool
4. Split open the bag, remove the sweetbreads and pat dry. Peel off the outer membrane
5. Next, turn to the parsnip air. Sweat the shallots in the butter for 3 minutes until soft but not coloured. Add the other ingredients and simmer for 15 minutes. Pour into a blender, then blitz, scrape down the sides of the jug and blitz again. Pour into a siphon and charge with 2 gases. Keep warm until needed
- 45g of shallots
- 25g of butter
- 3g of salt
- 350ml of milk
- 100g of parsnip
6. Heat the olive oil to 100°C in a pan over a medium heat. Add the curry spice, salt and turmeric. Take off the heat and leave to infuse until cold. Once cold spoon off the oil leaving the gritty sediment behind
- 50ml of olive oil
- 5g of curry powder
- 2 tsp ground turmeric
- 1 tsp salt
7. Heat a non-stick pan over a medium flame, and add 1 tablespoon of olive oil. Lightly dust the sweetbreads in flour. Add to the pan and cook until golden then add a knob of butter and baste
- 1 tbsp of olive oil
- 25g of plain flour
- 50g of butter
- 1 lemon
8. Continue to cook, adding more butter as required for approximately 7 minutes. Pour off the excess fat, leaving the sweetbreads in the pan. Season and squeeze over the lemon juice. Transfer to a plate along with the cooking juices
9. To serve, pipe the parsnip air into the centre of a plate and place a sweetbread on top. Drizzle with curry oil and scatter with micro herbs and serve immediately
- 2 2/3 handfuls of micro cress
Source: Great British Chefs.