Chefs Jarrod Pegler and James McDonald present this delicious entree.
To prepare the veal sweetbreads, trim them, removing the outer membrane, then heat a little olive oil and butter in a frying pan.
Add the sweetbreads and cook over high heat until crisp and golden, adding a little butter at the end.
Keep in mind these should be cooked rare as they require further cooking.
Season after cooking with nutmeg, salt and pepper.
For the chicken mousse, refrigerate the bowl of the food processor for 30 minutes,
Cut the chicken into pieces and process until smooth.
Add the eggwhites while the machine is still running and process until glossy.
Season with salt, pepper and nutmeg, then pulse in the cream.
Poach a teaspoonof the mixture to check the seasoning and adjust if necessary.
Place the morels in a frying pan with the garlic and shallots and lightly saute until tender, then cool on kitchen paper.
Fold through the chicken mousse, add the chives, sweetbread, truffle oil and seasoning.
Refrigerate until cool.
Do another test to ensure seasoning is correct.
Place the mousse mixture into a small dariole mould to obtain the shape then knock out onto a pancake.
Fold the pancake around the filling to make a neat parcel.
Refrigerate while you make the sauce.
For the sauce, saute the chicken wings in hot vegetable oil until golden brown.
Drain the wings in a colander, sweat the shallots and mushrooms in some vegetable oil in a heavy-based saucepan, add the garlic and allow to colour slightly.
Deglaze the pan with sherry vinegar, add the Madeira and reduce by half.
Add the chicken wings, stocks and herbs.
Cook this gently for an hour, skimming frequently.
Strain the stock, return to another saucepan and reduce by half.
Whisk in the cream and butter and season with salt and pepper.
Finish with chopped truffle just before serving.
For the herb based pancakes, place flour in a bowl or food processor together with the eggs.
Whisk in the milk, salt and pepper, followed by the herbs.
Allow to stand in the refrigerator before using.
Ladle 50ml of mixture into a hot non-stick pan on an angle and tip the pan around to ensure a thin crepe is achieved, cooking one side only.
Divide the puff pastry into four even pieces.
On a floured work surface, roll out the pastry to a thickness of three millimetres.
Cut each rectangle in half.
Place the sweetbread mixture on four of the pieces, brush around the edge with a little yolk and cover with the remaining pastry, pressing down carefully to seal.
Refrigerate until firm.
Preheat oven to 200º Celsius.
Remove the pithiviers from the fridge and with a sharp knife, trim around the pastry to create a nice shape.
Using the tip of the knife, score the top of the pithivier for a decorating finish.
Glaze with egg yolk and bake for 12 to 15 minutes.
Cut the pithiviers in half using a serrated knife.
Place the sauteed spinach onto warm plates, followed by the pithivier, and surround with sauce and serve.
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