Veal sweetbreads with carrots and goats curd

Name: Veal sweetbreads with carrots and goats curd
Ingredients: 350g veal sweetbreads, trimmed, any blood washed away and soaked in cold water to cover for 1 hour; 60g butter; 4 tablespoons vegetable oil; Salt and freshly ground black pepper; 60g goat's curds; Toasted walnuts, crushed, to garnish; Walnut oil, to drizzle; 125ml carrot juice; 60ml chicken stock; 60g butter, diced; 8 baby carrots, scrubbed with the tops removed and saved for garnishing; 100g butter, diced; 3 tablespoons dry white wine; 4 thyme sprigs, plus extra to garnish

www.four-magazine.com

FOUR gives you this delicious recipe from M Restaurants ahead of their guest appearance at the Taste of London Festival 2016 on June 15-19.... A perfect summer dish!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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Ingredients

350g veal sweetbreads, trimmed, any blood washed away and soaked in cold water to cover for 1 hour
60g butter
4 tablespoons vegetable oil
Salt and freshly ground black pepper
60g goat's curds
Toasted walnuts, crushed, to garnish
Walnut oil, to drizzle
125ml carrot juice
60ml chicken stock
60g butter, diced
8 baby carrots, scrubbed with the tops removed and saved for garnishing
100g butter, diced
3 tablespoons dry white wine
4 thyme sprigs, plus extra to garnish