Veal sweetbreads with snails, kassler, roast garlic and chilli


You'll need

1 head garlic 200 ml chicken stock 4 veal sweetbreads (see note), sinew trimmed 200 gm butter, coarsely chopped 100 gm piece of kassler (see note), cut into batons 12 canned snails, drained 1 small red chilli, thinly sliced 12 seedless white grapes, peeled To serve: chervil sprigs   Garlic sauce 100 ml chicken stock 3 garlic cloves, thinly sliced 100 ml pouring cream Squeeze of lemon juice, or to taste

Method

  • 01
  • Preheat oven to 150C. Wrap garlic in foil and roast until very tender (30-40 minutes), then cool, halve horizontally, squeeze cloves from skin into a small bowl (discard skin), stir to form a coarse paste, then set aside.
  • 02
  • Meanwhile, bring stock to the simmer in a saucepan over medium-high heat, add sweetbreads, cook for 1 minute, remove with a slotted spoon and drain on absorbent paper (discard stock), cool to room temperature.
  • 03
  • For garlic sauce, bring stock and garlic to the boil in a saucepan over medium-high heat, cook until reduced by half (1-2 minutes), add cream, reduce by half (1-2 minutes). Strain through a fine sieve into a clean saucepan, season to taste with lemon juice, sea salt and freshly ground pepper, keep warm. Froth with a hand-held blender just before serving.
  • 04
  • Heat half the butter in a frying pan over medium-high heat, add sweetbreads and cook, turning and spooning butter over sweetbreads occasionally, until golden (3-4 minutes). Drain on absorbent paper, set aside and keep warm.
  • 05
  • Heat remaining butter in a separate frying pan over medium-high heat, add kassler, snails, chilli and 2 tsp roast garlic paste and stir occasionally until kassler is crisp (2-3 minutes). Add grapes, warm through, season to taste.
  • 06
  • Divide sweetbreads among serving plates, season to taste and spoon over kassler mixture, then garlic sauce. Serve hot scattered with chervil sprigs, with extra roast garlic paste.
Note Sweetbreads are available from select butchers and may need to be ordered ahead. Kassler, a German style of cured and smoked pork, is available from select butchers and delicatessens. If it's unavailable, substitute lightly smoked bacon.

This recipe is from the July 2012 issue of Australian Gourmet Traveller.

"I love veal sweetbreads," says Sawyere. "Make sure you get the sweetbread from the heart; it has a more delicate flavour and is rounder and creamier in texture. Peeling the grapes isn't essential but it results in a more refined finished product."

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool