← Back to Search Results
pan-frying, poaching
Sweetbreads Recipe-4220

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Once you have mastered this you are on your way, your sweetbreads ready to welcome any number of companions on the plate with them.

We tend to use lamb sweetbreads, mainly because of cost and the small nodule factor. This is not to put down the larger and equally delicious veal sweetbread.

Yield: For two really hungry or four normal people

Ingredients

  • 1 pound lamb sweetbreads
  • Salt and freshly ground black pepper
  • A pot of water (enough to happily cover the sweetbreads)
  • A healthy splash of white wine
  • Cloves of garlic
  • A bundle of thyme and parsley tied together
  • Black peppercorns
  • A splash of olive oil
  • A knob of unsalted butter

Directions

Rinse your sweetbreads thoroughly in cold, gently running water to remove any blood, giving them the occasional gentle shuggle to aid the cleansing process.

Bring your pot of water with its wine, herbs, and spices to a boil. Reduce to a gentle simmer. Slip your sweetbreads into the pot. Poach for 2½ minutes so they firm up slightly. Think of the finger that pushes the Pillsbury Doughboy’s tummy. Your finger should push the same way.

Remove the sweetbreads from the pot, lay a kitchen towel out on a tray, and scatter the sweetbreads across it to cool and dry off.

Once the sweetbreads are cool enough to handle, peel the membrane off the little glands, a slightly fiddly process but well worth the trouble when it comes to the eating.

Now to the vital part. Get your frying pan hot, but not furiously hot. Add a splash of oil and a knob of butter. As this melts, season the sweetbreads with salt and pepper and then add to the pan. What we are looking for is a steady sizzle, not a frantic singeing, so that the sweetbreads brown to a nutty crispness all over, maintaining a giving interior. At this point they are ready to serve with a chunk of lemon—the nutty nodule, not the burnt offering or the anemic gland.

Once you have achieved the nutty nodule, there are many additions to the pan you can make, for example, a splash of chicken stock, a splash of red wine vinegar, peas, pea shoots, young fava beans, bacon, quarters of Little Gem lettuce, braised endive, mint, capers, young spinach, or watercress.


© 2004 Fergus Henderson

Note from Cookstr's Editors

Nutritional information is based on 4 servings, 1/8 teaspoon of added salt per serving, 1 tablespoon each of butter and olive oil.

 

Nutritional Information

Nutrients per serving (% daily value)

170kcal (8%)
4mg (0%)
56mg (93%)
24mcg RAE (1%)
554mg
26mg
20g
0g
0g
0g
291mg (97%)
367mg (15%)
3g (16%)
10g (15%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
american-masala American Masala
by Suvir Saran
nigella-express Nigella Express
by Nigella Lawson
baked-explorations Baked Explorations
by Matt Lewis
west-coast-cooking West Coast Cooking
by Greg Atkinson
good-to-the-grain Good to the Grain
by Kim Boyce
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
desserts-4-today Desserts 4 Today
by Abby Dodge
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
lucid-food Lucid Food
by Louisa Shafia
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
living-raw-food Living Raw Food
by Sarma Melngailis
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?