Ingredients
- 400g Sweetbreads. untrimmed
- 1 Onion
- 1 tbsp Flaked almonds
- 50g Breadcrumbs
- 1 Egg white. beaten
- 1 tbsp Garlic paste
- 1 tbsp Thyme
- 100g Mushrooms. chopped
- dash Cream
- 200ml Chicken stock
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
An old recipe from the war days
Method
-
1
1. Remove outer skin from sweetbreads
2. Sweat the sweetbread trimmings in butter and add thyme
3. Drain fat and cover with chicken stock and bring to the boil for 30 mins
4. Heat oven to 180C.
5. Dip sweetbreads in egg white and then in breadcrumbs and fry in butter
6. When brown finish off in the oven for 10 mins.
7. Serve with sauteed mushrooms
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