Grilled Veal Sweetbread with Smoked Maitake Mushroom, Pickled Lingonberries and Wild Black Cumin - J

Grilled Veal Sweetbread with Smoked Maitake Mushroom, Pickled Lingonberries and Wild Black Cumin - J

www.jamesmartinchef.co.uk

Jonny Lake is in the house with this Grilled Veal Sweetbread with Smoked Maitake Mushroom, Pickled Lingonberries and Wild Black Cumin.

View full recipe on www.jamesmartinchef.co.uk

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Cooking tools:

  • Sous vide circulator
  • Vacuum sealer
  • Sous vide bag
  • Kitchen scale
  • Fine-mesh sieve
  • Stockpot
  • Gastro tray
  • Roasting pan
  • Oven
  • Stove
  • Grill
  • Skillet
  • Saucepan
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Tongs
  • Colander
  • Refrigerator
  • Mason jar
  • Spoon
  • Plate

Ingredients

  • 6kg Veal Bones
  • 1 calve cut in half
  • 1,4kg onion
  • 1kg carrots
  • 250g celery
  • 10g thyme
  • 5g bay leaf
  • 10g star anise
  • 8l water
  • 130g reduced veal sauce
  • 30g black currant mostarda
  • 8g Toasted cumin powder
  • 200g Veal stock reduce by 1/3
  • 50g Butter
  • 500g Water
  • 50g Salt
  • 500g Sweetbread
  • 300g Frozen black currants
  • 250g Dry White Wine
  • 120g White wine vinegar
  • 200g Caster sugar
  • 50g Dijon mustard
  • 20g Mustard seeds
  • 14g Mustard Powder
  • 2g Sea Salt
  • 1kg Wild lingonberries, picked over and rinsed
  • 350g Chardonnay Vinegar
  • 166g Billingtons golden caster sugar

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