Sweetbreads with Joselito Ham, Hazelnuts and white Pepper

Jonnie Boer

Sweetbreads with Joselito Ham, Hazelnuts and white Pepper

Ir Ver video Receta

For Calf Sweetbreads:


Calf Sweetbreads 300G


Bouquet butter 100G

-


For Pepper Foam:


PepperCorns


Root Vegetable


Bouillon Milk


Fresh Pepper


Butter

-


For Potato Crisps:


Large potato 1Unit

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For Hazelnut Puree:


Celery Root


Butter


Salt


Cayenne Pepper


Lemon Juice


Hazelnut 660G


Celery Root Puree 700G


Milk 200G

-


For Onion Compote:


Onions 100G


Salt


Mustard 15G



For Calf Sweetbreads:

 

1. BLANCH THE RINSED SWEETBREADS BRIEFLY (AROUND 2 MINUTES) AND PEEL.
2. SPRINKLE THE SWEETBREADS WITH SALT AND PEPPER AND VACUUM SEAL WITH THE BOUQUET BUTTER.
3. COOK THE SWEETBREADS IN THE RONER AT 72°C FOR 30 MINUTES.
4. CUT THE SWEETBREADS AND BAKE TILL CRISP AND GOLDEN BROWN.

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For Pepper Foam:

 

1. HEAT THE PEPPERCORNS AND ADD THE BOUILLON AND MILK; LET IT STEEP.
2. SEASON TO TASTE WITH FRESH PEPPER, SALT AND BUTTER .

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For Potato Crisps:

 

1. PEEL THE POTATO.
2. USING A ‘MANDOLIN’ SLICER, SLICE THE POTATO INTO LONG THING STRIPS (LIKE SPAGHETTI).
3. RINSE OFF THE STARCH AND DRY THE STRIPS COMPLETELY.
4. FRY THE STRIPS SO THAT YOU GET NICE FLAT CHIPS.
5. DRAIN ON KITCHEN TOWEL AND SPRINKLE WITH SALT.

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For Hazelnut Puree:


Preparation of celery root puree:

 

1. PEEL THE CELERY ROOT AND DICE; VACUUM SEAL INTO A VACUUM BAG.
2. STEAM THE CELERY ROOT FOR 1 HOUR AT 100 DEGREES.
3. WHEN DONE, DRAIN THE COOKING LIQUID.
4. BLEND THE CELERY ROOT WITH THE BUTTER IN THE THERMAL BLENDER TILL SMOOTH.

5. SEASON TO TASTE WITH SALT, CAYENNE PEPPER AND LEMON JUICE.


Preparation of hazelnut root puree:

 

1. BLEND THE HAZELNUT INTO A PUREE IN THE THERMAL BLENDER AT 70 DEGREES .
2. ADD THE CELERY ROOT AND MILK, AND SEASON TO TASTE WITH SALT AND CAYENNE PEPPER.

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For Onion Compote:

 

1. FRY AT 180 DEGREES WITH SKIN.
2. PEEL AND CUT INTO THIN RINGS. ADD SALT AND MUSTARD.
3. CHOP IN BLENDER AND SEASON IF NEEDED.



 

 

 

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