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http://www.lifestylefood.com.au/recipes/88/sweetbreads-and-morels-with-madeira-sauce

LifeStyleFOOD.com.au

Chefs Jarrod Pegler and James McDonald present this delicious entree.

Ingredients

  • Sweetbread Filling

  • 200 g sweetbreads veal

  • 400 g roghly chopped morels

  • 1 finely chopped garlic clove

  • 2 finely chopped shallots

  • 4 tablespoons chicken mousse

  • 1 bunch chopped chive

  • 1 tablespoon truffle oil

  • olive oil

  • butter

  • nutmeg

  • salt

  • pepper

  • 500 g puff pastries

  • 1 egg yolk

  • Chicken Mousse

  • 2 chicken breasts

  • 2 egg whites

  • nutmeg

  • salt

  • pepper

  • 150 ml cream

  • Herb Pancakes

  • 250 g plain flour

  • 4 eggs beaten

  • 800 ml milk

  • salt

  • pepper

  • 1 tablespoon chive chopped

  • 1 tablespoon chervil chopped

  • 1 tablespoon parsley

  • Madeira Sauce

  • 1 kg chicken wing chopped into small pieces

  • 10 shallots sliced

  • 200 g button mushrooms sliced

  • 1 l veal stock

  • 400 ml madeira

  • 1 head garlic roughly chopped

  • 1 tablespoon sherry vinegar

  • 1 l chicken stock

  • 1 bay leaf

  • 1 sprig thyme

  • 2 tablespoons cream

  • 50 g butter

  • chopped truffle to taste

  • vegetable oil

  • salt

  • pepper

  • extras

  • 0.5 bunch sauteed spinach

Method

  • 1.

    To prepare the veal sweetbreads, trim them, removing the outer membrane, then heat a little olive oil and butter in a frying pan.

  • 2.

    Add the sweetbreads and cook over high heat until crisp and golden, adding a little butter at the end.

  • 3.

    Keep in mind these should be cooked rare as they require further cooking.

  • 4.

    Season after cooking with nutmeg, salt and pepper.

  • 5.

    For the chicken mousse, refrigerate the bowl of the food processor for 30 minutes,

  • 6.

    Cut the chicken into pieces and process until smooth.

  • 7.

    Add the eggwhites while the machine is still running and process until glossy.

  • 8.

    Season with salt, pepper and nutmeg, then pulse in the cream.

  • 9.

    Refrigerate.

  • 10.

    Poach a teaspoonof the mixture to check the seasoning and adjust if necessary.

  • 11.

    Place the morels in a frying pan with the garlic and shallots and lightly saute until tender, then cool on kitchen paper.

  • 12.

    Fold through the chicken mousse, add the chives, sweetbread, truffle oil and seasoning.

  • 13.

    Refrigerate until cool.

  • 14.

    Do another test to ensure seasoning is correct.

  • 15.

    Place the mousse mixture into a small dariole mould to obtain the shape then knock out onto a pancake.

  • 16.

    Fold the pancake around the filling to make a neat parcel.

  • 17.

    Refrigerate while you make the sauce.

  • 18.

    For the sauce, saute the chicken wings in hot vegetable oil until golden brown.

  • 19.

    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.

  • 20.

    Deglaze the pan with sherry vinegar, add the Madeira and reduce by half.

  • 21.

    Add the chicken wings, stocks and herbs.

  • 22.

    Cook this gently for an hour, skimming frequently.

  • 23.

    Strain the stock, return to another saucepan and reduce by half.

  • 24.

    Whisk in the cream and butter and season with salt and pepper.

  • 25.

    Finish with chopped truffle just before serving.

  • 26.

    For the herb based pancakes, place flour in a bowl or food processor together with the eggs.

  • 27.

    Whisk in the milk, salt and pepper, followed by the herbs.

  • 28.

    Allow to stand in the refrigerator before using.

  • 29.

    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.

  • 30.

    Divide the puff pastry into four even pieces.

  • 31.

    On a floured work surface, roll out the pastry to a thickness of three millimetres.

  • 32.

    Cut each rectangle in half.

  • 33.

    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.

  • 34.

    Refrigerate until firm.

  • 35.

    Preheat oven to 200º Celsius.

  • 36.

    Remove the pithiviers from the fridge and with a sharp knife, trim around the pastry to create a nice shape.

  • 37.

    Using the tip of the knife, score the top of the pithivier for a decorating finish.

  • 38.

    Glaze with egg yolk and bake for 12 to 15 minutes.

  • To Serve:

  • 1.

    Cut the pithiviers in half using a serrated knife.

  • 2.

    Place the sauteed spinach onto warm plates, followed by the pithivier, and surround with sauce and serve.

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