Recipe Inspiration

Ingredients...

1.3kg lamb sweetbreads

250ml Essential Cuisine Signature Hollandaise Sauce

10g Essential Cuisine Lamb Glace

25g butter

25g honey

200g baby spinach

200g feves (split broad beans)

200g tomato concasee

1 bunch chives chopped

100ml salad dressing

Method...

1. Rinse the sweetbreads under running water for about 45 minutes. Remove from the water and cook in simmering salted water that is on a medium heat. When they start to feel firm, refresh in cold water. Store in the fridge until needed.
   
   
2. Blanch the spinach in boiling water until soft and wilted. Refresh in iced water and squeeze to remove excess water. Blend until smooth and the required consistency, adding seasoning and a little fresh water if needed.
   
   
3. Mix the concasse with the feves and the chives. Add the dressing and check the seasoning.
   
   
4. Mix the Essential Cuisine Signature Hollandaise Sauce with the Lamb Glace. Warm up and pour into an espuma gun.Double charge and set aside.
   
   
5. Fry the sweetbreads in the butter and honey until golden brown and hot all the way through. Season.
   
   
6. Heat the spinach puree and gently warm the tomato and bean salad.
   
   
7. Spoon a circle of purree onto the middle of the plates. Make a ring with the tomato and bean salad. Place the the sweetbreads onto the salad and squirt the EC signature Hollandaise into the middle.
   
   
8. Garnish with micro cress and salad leaves.