1 headgarlic200 mlchicken stock4veal sweetbreads (see note), sinew trimmed200 gmbutter, coarsely chopped100 gm pieceof kassler (see note), cut into batons12canned snails, drained1small red chilli, thinly sliced12seedless white grapes, peeledTo serve: chervil sprigsGarlic sauce100 ml chicken stock3garlic cloves, thinly sliced100 mlpouring creamSqueezeof lemon juice, or to taste
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.
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.
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.
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.
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.
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
At A Glance
Serves 4 people
You might also like...
Easter lunch recipes
Christmas pudding ice-cream
Raspberry and Mint Mojito
Thomas Keller's sandwich recipes
Neil Perry: Prawn cocktail
Barbecue trout bundles with prosciutto and button mushrooms
Neil Perry's Spice Temple recipes
Serge Dansereau: Homemade lemonade
Pickle and preserve recipes
Serge Danserau: Duck confit and potato terrine
15 (shameless) chocolate recipes
Serge Dansereau: Marinated goat’s cheese with summer vegetables