Veal Sweetbreads with PX, Barley 'Risotto' and Fresh Garden Peas

Why not try this great MasterChef recipe?

Ingredients


  • 50 ml pedro ximenez sherry
  • 20 ml cider vinegar
  • 80 ml chicken stock
  • big splash of cranberry balsamic vinegar
  • 2 shallots
  • 1 clove of garlic
  • couple of cubes of unsalted butter
  • olive oil
  • flour for dusting
  • knob of butter
  • splash of px
  • salt/pepper
  • barley risotto
  • 50 g barley
  • small white onion
  • 1 tsp chopped thyme
  • 1 clove of garlic (finely chopped)
  • 400 ml vegetable stock
  • chopped parsley
  • grated parmesan
  • 4 tbl olive oil
  • salt/pepper
  • peas:
  • handful of freshly podded peas
  • small bunch oregano
  • zest of ½ lemon
  • couple of tablespoons of olive oil
  • salt/pepper

Method

  1. Barley Risotto: Warm through the onion, garlic and thyme in a medium size pan with half of the olive oil. Add the barley and ¼ of the vegetable stock and stir over a low/medium heat until the stock is absorbed.
  2. Continue adding the stock until it is fully absorbed and the barley is cooked (about 30/35 minutes)
  3. Set aside and keep warm. To finish and just before serving add the remainder of the olive oil, grated parmesan, chopped parsley and season to taste.
  4. Veal Sweetbreads with PX: The sweetbreads will have been soaked in frequently changed water (over two to three hours) cleaned of their outer membrane and gristle, blanched and vacuum packed the night before.
  5. To make the sauce: Combine the sherry, vinegars, shallots and garlic in a pan and bring to the boil, reduce by ½, add the stock reduce again by half.
  6. Strain though a fine sieve/muslin and discard the solids.
  7. When ready to serve, heat the sauce in a clean pan and just as it starts to boil whisk in a couple of cubes of the chilled cubed unsalted butter, take off the heat, season and serve.
  8. Sweetbreads: Dust the sweetbreads lightly with flour and season.
  9. Heat the frying pan on a medium/high heat. Add a splash of olive oil and a knob of butter. As the butter starts to foam, add the sweetbreads, continue to fry, turning occasionally until they are browned on all sides (8/10 minutes).
  10. Take off the heat and discard any excess oil. Put a good glug of PX in the pan and transfer to the oven for a further 5 minutes at about 150C (exact time depends on the thickness of the sweetbreads).
  11. Peas: Add the podded peas to a pan of heavily salted boiling water for 2 minutes. Drain. Mix together the olive oil, lemon zest, pepper and oregano leaves. Toss the hot peas in the mixture and serve immediately.

Notes:

By Dualta Woods for MasterChef Ireland.





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