Fricassee of lamb sweet breads, lambs tongue, black pudding with slow cooked beetroot and horseradish foam
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1 | l | KNORR Paste Bouillon Chicken 1kg |
| Fricassee | ||
| 150 | g | Lamb sweetbreads |
| 150 | g | Lambs tongue |
| 100 | g | Black pudding Stornaway, sliced |
| 100 | g | Butter, unsalted |
| Beetroots | ||
| 300 | ml | KNORR Paste Bouillon Clear Vegetable |
| 320 | g | Beetroot (raw) baby |
| 125 | ml | Olive oil |
| 50 | g | Sugar, granulated |
| 1 | g | Bay leaves |
| 2 | g | Basil stalks |
| 2 | g | Thyme |
| Cracked black pepper to taste | ||
| 10 | ml | Vinegar, balsamic |
| Horseradish Foam | ||
| 5 | g | KNORR Paste Bouillon Chicken 1kg |
| 100 | ml | Water |
| 50 | ml | Whipping cream |
| 20 | g | Horseradish fresh, grated |
| 20 | g | Butter, unsalted |
| 20 | g | Chives snipped |
Preparation
Advance Preparation
Warm the service plates. Make up 1ltr of KNORR Chicken Stock Reduction by whisking the jelly into 1ltr of boiling water. Prepare the beetroots.
Method
1. Cook the lamb tongues in simmering stock reduction until tender, remove, refresh in cold water, peel the skin and set aside. Using the same stock bring the well rinsed lamb sweet breads to the boil, simmer gently for 1 minute and allow to cool down in the stock.
2. For the slow cooked beetroot place the baby beetroots, olive oil, sugar bay leaf, clove of garlic, basil stalks, balsamic, thyme and the dissolved KNORR Vegetable Stock Reduction in a vacum bag, seal thoroughly and gently steam cook at 90ºC until tender for approx 15 minutes. Chill and peel the baby beetroots keeping the cooking liquid and straining it through a fine sieve, this will be used to warm the baby beetroots when serving.
3. Heat the butter in a frying pan, until starting to smoke and pan fry the cleaned lambs sweetbreads until golden brown. Simmer gently the sliced tongue and black pudding in the cooking stock and simmer the beetroot in its cooking liquor.
4. For the horseradish foam bring the KNORR chicken stock in 100ml water to the boil, add the double cream, whisk in the cold butter and the fresh, finely grated horseradish. With a suitable stick blender/blitzer foam until light and frothy.
5. Arrange the sliced lambs tongue, sweet breads and the black pudding slices centre of a hot plate with the baby beetroots in between, the horseradish foam carefully spooned on with the chives sprinkled around.
Handy hint
The beetroots can be steamed in a small gastronom or similar sealed with clingfilm or foil.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) as an alternative to butter and reduce the quantity used. This helps to provide a healthy balanced dish.
