Pan-fried Sweetbreads with Bacon, Cauliflower Puree, Hazelnut Brittle and Blackberry Coulis

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 x 75g/2½oz sweetbreads
• 25ml/1fl oz white wine vinegar
• 8 rashers smoked streaky bacon
• 25g/2oz plain flour, seasoned with salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 1 tbsp butter
• 400ml/14fl oz milk
• 200ml/7fl oz double cream
• 1 cauliflower
• salt and freshly ground white pepper
• 50g/2oz hazelnuts
• 200g/7oz caster sugar
• 100g/3½oz blackberries
• 50g/2oz caster sugar
• Mixed green micro leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the sweetbreads in cold water with the white wine vinegar for 1 hour, changing the water once. Drain, then pull off any membrane and fat.

2. Put the sweetbreads in a pan of boiling water and simmer for 5 minutes. Drain, press between plates until cool, then cut each into 2 or 3 pieces.

3. Toast the hazelnuts in a 180°C (350°F) oven for 8 minutes, then cool and roughly chop. Lay the bacon on a tray and bake in the same oven for 15 minutes until crisp.

4. For the brittle, melt the 200g caster sugar in a dry pan over medium heat without stirring until golden. Stir in the chopped hazelnuts, pour onto an oiled tray and leave to set.

5. For the puree, cut the cauliflower into florets and simmer in 300ml of the milk for 15 minutes until very soft. Drain, blend with the butter and double cream, then season with salt and white pepper.

6. For the coulis, simmer the blackberries with the 50g caster sugar and 2 tablespoons of the remaining milk for 5 minutes. Press through a sieve and keep warm.

7. Dust the sweetbread pieces in the seasoned flour, shaking off the excess. Heat the vegetable oil in a frying pan over medium-high heat and fry for 3 to 4 minutes per side until golden.

8. Lower the heat, add the butter and cook the sweetbreads for 2 more minutes, basting, until a thickest piece reaches 145°F (63°C) inside. Rest them 3 minutes.

9. Spoon the cauliflower puree onto warm plates, add the sweetbreads and bacon, and spoon around the blackberry coulis.

10. Break the hazelnut brittle over the plates and top with the mixed green micro leaves just before serving.