Sweetbreads with Peas, Broad Beans and Morels

Ingredients

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

• 400g/14¼oz venison sweetbreadssweetbreads
• 25ml/1fl oz white wine vinegar
• salt and freshly ground black pepper
• 100g/3½oz fresh peas
• ½ shallot
• 1 garlic
• 100ml/3½fl oz single cream
• 2 tbsp olive oil
• 1½ shallots
• 1 garlic
• 8 dried morels
• 100ml/3½fl oz chicken stock
• 100ml/3½fl oz single cream
• salt and freshly ground black pepper
• 50g/1¾oz unsalted butter
• 50g/2oz fresh peas
• 100g/3½oz baby broad beans
• 1 tbsp chopped fresh flatleaf parsley
• ½ lemon
• 2 tbsp olive oil
• 2 punnets pea shoots
• 1 dried morel

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 in the fridge, changing the water once. Drain, peel off the membranes and tough sinew, pat dry and season with salt and pepper.

2. Blanch the sweetbreads in a pan of simmering water for 3 minutes, then drain and cool in cold water. Pat dry, place between two plates and chill under a light weight for 30 minutes.

3. Soak the 9 dried morels in warm water for 20 minutes. Lift out and rinse well, halving any large ones. Strain the soaking liquid through a fine sieve and reserve it.

4. Pea purée: boil the 100g fresh peas for 3 minutes and drain. Gently sweat the ½ shallot and 1 garlic clove, finely chopped, in 1 tbsp olive oil for 5 minutes. Add the peas and 100ml single cream, simmer 3 minutes, blend smooth and season.

5. Morel sauce: sweat the 1½ shallots and 1 garlic clove, finely chopped, in 1 tbsp butter for 5 minutes. Add the morels, 100ml chicken stock and the reserved liquor. Simmer 10 minutes, add 100ml single cream, reduce 5 minutes and season.

6. Blanch the 50g fresh peas and the baby broad beans in boiling water for 2 minutes, then refresh in cold water and drain. Toss with the chopped parsley, a squeeze of lemon juice and salt and pepper.

7. Heat the remaining olive oil in a frying pan over medium-high heat. Sear the sweetbreads 3 to 4 minutes per side until golden, add the remaining butter and baste for 4 minutes until the thickest part reaches 160°F (71°C).

8. Rest the sweetbreads for 3 minutes. Dress the pea shoots lightly with a squeeze of lemon juice and a pinch of salt.

9. Spread the pea purée on warm plates, top with sweetbreads and morels, spoon over the sauce, add the peas and broad beans and finish with pea shoots.