Lacquered lamb sweetbread skewer

90 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Eggs
Eggs
Gluten
Gluten
Mustard
Mustard
Sesame
Sesame
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Table salt 10.0 g
Soya sauce 0.05 l
Water 0.04 l
Sugar 0.025 kg
Ginger 2.0 g
Garlic, bulb 1.0 ud
Lime 0.001 kg
Sesame kewpie sauce 10.0 g
Potatoes 0.25 kg
Water 0.04 l
Sugar 0.05 kg
Soya sauce 0.01 l
Ginger 1.0 g
Small golden apple 0.02 kg
Salsa mayonesa picante Siracha 2.0 g
Sakura Mix shoots 0.001 kg
Elaboration

For the sweetbreads:

  • Remove the fat and the membranes from the sweetbreads.
  • Soak in brine for 30 minutes.
  • Wash in cold water.
  • Vacuum pack with the sauce for lacquering the sweetbreads.
  • Vacuum cook in a steam oven for 5 minutes at 90 ºC.
  • Cool and skewer.

For the roasted cherry tomatoes at low temperature:

  • Peel the tomatoes and make a syrup with the water, sugar, soya and ginger.
  • Put the tomatoes in the syrup for at least half an hour.
  • Remove the tomatoes from the syrup and place them in the oven at 85°C and dry heat for at least one hour (until the tomatoes are soft). Sprinkle the tomatoes slightly with the syrup during this process.
  • Reduce the syrup while the tomato is in the oven.
  • Spear two tomatoes per skewer on the tips of the skewer.

For the lackered sweetbread sauce:

  • Mix the soy sauce, water, sugar, grated ginger, grated lime and garlic cut into brunoise.
  • Mix, pack beside the sweetbreads in a proportion of 2 parts of the weight in sweetbreads, 1 part of the weight in sauce.
  • Cook the sweetbreads with the sauce. (5 minutes of steam at 90 ºC).
  • Cool and separate the sweetbreads from the sauce.
  • Reduce the sauce until it becomes thick enough to lacquer the sweetbread skewers.
  • Mix the resulting sauce with the "Kewpie sesame" in equal parts.

For the baked potato base:

  • Bake the greased, seasoned and foil-wrapped potatoes.
  • Peel the potatoes and cut slices from the longest part of the potato, 0.5 cm thick.
  • Make a 6 x 3 cm rectangle of the baked potato by cutting the sides of the slice.

For decoration:

  • Dice some apples.
  • Inject them with chilli mayonnaise ("Sriracha Mayoo") and vacuum pack them completely.
  • Add some mustard sprouts.

SET UP

  • Flame grill the lamb skewers with the skewer sticks protected with aluminium foil or wet them so that they do not burn. They can also be grilled or fried.
  • Heat the rectangles of the baked potatoes in the oven.
  • Take out and remove the aluminium foil.
  • Brush the sweetbreads with the sauce.
  • Place the lacquered skewers on the baked potatoes and place a few cubes of apple on each skewer.
Nutritional information (1 portion)
Fiber 12.56 g
Saturates 3.26 g
Monounsaturated fatty acids 3.7 g
Polyunsaturated fatty acids 2.19 g
Cholesterol 130.01 mg
Calcium 30.82 mg
Iron 31.4 mg
Zinc 1.13 mg
Vitamin A 1386.86 ug
Vitamin C 132.68 g
Folic acid 14.81 ug
Salt (Sodium) 3075.49 mg
Sugars 25.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.