Posts Tagged ‘meat’

Slow down for a tastier Sunday roast

Sunday, September 14th, 2008

Sunday is the one day of the week when everyone comes together and we have time to make more of an effort preparing the meal.

A big part of the appeal of cooking a roast on Sunday is that everyone can pitch in – meaning the cook can enjoy the process as much as everyone else.

Lamb is coming to the end of its season (the game season is just around the corner),so take the opportunity over the following weeks to prepare a delicious roast lamb while you still can.

There are two methods of roasting – on a spit and in an oven – with spit roasting being the superior option. This is because the steam produced when roasting in a closed oven reduces the meat’s flavour. Spit roasting provides a drier atmosphere that enables the joint to retain its own particular flavour.

As most of us roast in the oven, I find using a longer period of roasting at a lower temperature yields the best flavour and makes the meat much more tender.

Another way to ensure tender meat is to choose a cut that has been hung for a sufficient period of time. Talk to your butcher a few weeks in advance and ask him to hang your chosen piece of meat for you.

As the meat will lose moisture and therefore, lose weight in the hanging process, it is normal for the butcher to charge you for the weight loss.

Roast leg of lamb

Ingredients (serves eight)
1 leg of lamb
2 bulbs of garlic, separated and peeled
Bunch of rosemary
Rock salt
Freshly milled black pepper
10ml extra virgin olive oil
2 carrots (washed, peeled and roughly chopped)
1 Spanish onion (washed, peeled and roughly chopped)
1 head of celery (washed, peeled and roughly chopped)
1 turnip (washed, peeled and roughly chopped)
2 litres of lamb stock

Method
Pierce the lamb with a knife and get your helpers involved in studding the leg with whole cloves of garlic. Rub olive oil around the joint and sprinkle with rock salt, black pepper and fresh rosemary.

It is important to place the leg of lamb on a trivet or something that will elevate the meat from the tray into which the chopped vegetables are placed.

Rub the base of the tray with olive oil and sprinkle the vegetables onto the tray. Place the leg of lamb on top and place the tray in a warm oven at 110C. Cook for 60 minutes per kilogram. If speedier cooking is required, cook at 170C for 35 minutes per kilogram.

Constant basting is important when cooking lamb – again, put your helpers to work here. For the last 20 minutes of cooking, turn the oven to a higher temperature (180C) until the lamb turns golden brown in colour.

Remove the lamb from the oven and rest for ten minutes before carving.

To make the sauce, drain the excess fat from the tray and keep a little of it aside for the Yorkshire pudding tray (see below). Place in a large pot along with the lamb stock and bring to the boil.

Reduce the liquid to half by simmering, then pass it through a fine sieve and skim any excess fat from the top.

Return the liquid to a pot and bring to the boil. Taste and correct the seasoning. Add the unsalted butter and serve.

Yorkshire pudding
Ingredients
500g plain white flour
7g sea salt
Fresh milled white pepper
1/2 nutmeg grated
4 free range eggs
1l milk
1/2l cream

Method
The day before you plan to eat this dish, sieve the flour into a bowl, then add the seasoning and nutmeg. Make a well and add the eggs, cream and milk and mix well. Pass the mixture through a fine sieve to remove any lumps. Cover and place in the fridge overnight.

To cook, heat a bun tray and rub with olive oil (the oil can be flavoured by mixing olive oil with a little of the fat left from the cooked lamb tray). Heat the tray by placing in oven at 170C for few minutes.

Remove tray and pour the Yorkshire pudding mixture into the bun moulds. Bake in oven at 170C until golden brown. Remove and serve with lamb, roast potatoes and veg.

Stewing in the black stuff

Sunday, June 8th, 2008

This week I have opted for a much simpler dish, one that I often cook at home. Stews are the ultimate in comfort food, are easy to prepare and economical to produce. At the same time, they are nutritious and wholesome, using the best of Irish meat and vegetables.

Like all stews, this dish tastes even better the next day, and goes well with various accompaniments. Although you will want to choose the best, freshest vegetables for the stew, take care when shopping for organic vegetables.

A lot of organic vegetables available in Ireland are also imported, so label-checking is important. In my opinion, buying Irish is best.

Braised beef in Guinness
Serves 4
Cooking time: 1 hour 10 minutes

Ingredients
1lb sirloin beef
1/4 litre lightly whipped cream
1 litre beef stock
1/2 litre Guinness
2 medium onions
1 clove garlic
1 carrot
1 leek
1 celery root
Dozen mushrooms
Crushed black peppercorns
Sea salt
1 tsp honey
4 tomatoes (roughly chopped)
Thyme
Basil
Bay leaf
50g butter

Method
1. Trim the beef and cut into 2cm strips. Then season, and saute the beef in a hot pan. Remove from the heat.

2. Clean and wash all the vegetables. Dice the onions, slice the mushrooms and crush the garlic. Then chop the carrots and celery root in 4cm pieces and cut the leek into matchstick strips.

3. Saute the vegetables in a warm pan or pot.

4. Chop the thyme and basil, add some crushed peppercorns and mix this with the vegetables.

5. Place the honey and the bay leaf in the stew pot, then pour in the beef and the vegetables, before adding the Guinness and beef stock.

6. Bring the mixture to boiling point, cover with a lid and place in a warm oven 350F, 180C or gas mark 4 for about 35 minutes.

7. Remove from the oven and add the cream with a wooden spoon. Cook for a further ten minutes in the oven.

8. Correct the seasoning and fold in the butter.

To serve
Serve with either roast or mashed potatoes, a leaf of basil and a flower of thyme.

Kevin Thornton is a Michelin-starred chef and owner of Thornton’s Restaurant on St Stephen’s Green in Dublin.
www.thorntonsrestaurant.com

A good time for local lamb

Sunday, April 27th, 2008

Irish lamb is of a high quality and still relatively free range, as opposed to New Zealand lamb (also popular with the Irish consumer), which is intensively farmed. It is the only type of lamb that we buy for use at Thornton’s.

We are lucky to be able to source some of our lamb from the islands off the Kerry coast and it has a fantastic flavour, having been reared on grass which is salted by the sea. I also love to use Irish mountain lamb, available in September. It has a stronger, richer flavour and requires a longer hanging time to tenderise the meat.

Lamb is the meat of a domestic sheep which is less than one year old. Older meat is either mutton or hogget, which is better for casserole-style cooking as the meat is tougher.

As a general guide, Easter usually marks the beginning of the lamb season and the time when it makes its first appearance of the year on the menu at Thornton’s.
Of course this can vary, as Easter is a moveable feast. I like to use wild garlic with the first of the lamb (milk-fed), as they come in to season together and make for a wonder ful combination of flavours. We use hogget and mutton for stews or casseroles as the year continues.

Wild garlic is available in abundance now. I picked my first batch on Monday. For me it marks the real beginning of spring.

Ingredients – loin of spring lamb with potatoes maxim, baby spinach and wild garlic


loin of spring lamb

400g loin of lamb

4 small cleaned lamb chops

Sea salt

Fresh milled white pepper

Ingredients: potato

4 potatoes

100g braised white onions 50g clarified butter

Sea salt

Fresh milled white pepper

Ingredients – baby spinach

250g spinach leaf

2 diced shallots

1 bunch of chives

Sea salt

Fresh milled white pepper

5ml olive oil

5ml still water

Ingredients – wild garlic


44 garlic buds

Rock salt

15ml olive oil

Ingredients – sauce

1 shallot diced

20ml white wine

20ml white port

Half a litre lamb stock

Small bunch thyme

Sea salt

Fresh milled white pepper

Method: loin of spring lamb

1. Trim all the fat from the lamb.

2. Marinate the lamb. To make the marinade, take a glug of olive oil, a bulb of wet garlic, a small bunch of thyme, a few whole white peppercorns and a bay leaf. Cover the marinated lamb and rest it in the fridge (overnight if possible).

3. Remove from the marinade, season and saute´.

4. Brown the lamb on all sides and cook on a trivet in the oven for five minutes at 170 C. Remove and rest.

Method: potatoes maxim: (8cm Teflon Mould)

1. Wash and peel the potato.

2.Using a cutter, cut the potato into a 3cm ring and slice the potato on the mandolin. Season the potato and add butter. Season the mould and line the potato around the mould. In the middle, add a little braised onion on top of the potato. Cover with another layer of potatoes.

3. Cook slowly, turning when golden brown and finish in the oven.

Method: baby spinach

1. Wash the spinach and dice the shallots.

2. Heat the pan and add the shallots.

3. Saute´ off the spinach.

4. Cook and add a drop of still water. Season and cook for a further few minutes.

5. Place in a 6cm ring mould.

Method: wild garlic

1. Wash the buds.

2. Heat a pan and saute´ for three seconds with the rock salt and remove.

Method: Sauce

1. Roughly chop the garlic and shallots. Saut e´ without colouring.

2. Add the washed thyme and cook for two to three minutes without colouring.

3. Deglaze with the white wine and port and reduce by three quarters. Add the lamb stock and reduce by half.

4. Correct the seasoning.

5. Pass through a muslin cloth and fold in the butter. Taste and season.

To plate

Place the spinach in a 6cm ring in the centre of the plate and cover with the potato.

Arrange the garlic buds around the plate. Arrange the lamb on the plate. Sauce and serve.

Kevin Thornton is a Michelin-starred chef and owner of Thornton’s Restaurant on St Stephen’s Green in Dublin. www.thorntonsrestaurant.com

Take comfort in bacon and cabbage

Sunday, March 30th, 2008


For many, the typically Irish dish of bacon and cabbage is pure comfort food.

There are few things nicer than boiled bacon, Savoy cabbage and floury potatoes.

I remember the cry of the pigs on the local farms and have a memory of lying in bed at night and hearing them squeal like banshees. Like most farm animals they are bred for commercial purposes and it is of the utmost importance that, as they are part of the food chain, they be treated well.

One of my earliest memories of eating bacon and cabbage was at my grandmother’s house. She would use the collar of the bacon which she cured herself in brine. The meat would have been bought from the local butcher and soaked overnight in cold water to remove the excess salt.

She would wash the bacon in cold running water, then bring it to the boil in a covered pot, remove it and wash it again under cold running water. She would then add a whole peeled onion and a carrot, and boil under a low heat for a couple of hours. About half an hour before the bacon was fully cooked, she would add the cabbage.

The potato skins would split, ready to explode as the water evaporated and the steam rose, fogging up the window as she strained the potatoes over the sink.

The bacon, cabbage and floury potatoes were served with knobs of fresh butter and washed down with fresh unpasteurised milk.

Bacon and cabbage terrine with celery and onion puree (serves 12)

Ingredients:

Bacon

1 collar of bacon about 2kg

2 onions, peeled and left whole

1 whole carrot, peeled

1 small head of celery

1 small bunch of thyme

1 bay leaf

1 clove of peeled garlic

Method

1. Steep the bacon overnight in cold water. Rinse under the cold tap, cover with fresh water and bring to the boil in a covered pot. Strain the water off and refresh the bacon by running again under cold water.

2. Cover with fresh water, then add the onions, carrot, celery, garlic, thyme and bay leaf and bring to the boil again. Reduce heat and simmer for two hours, making sure to top up the water every 15 minutes. You can tell when the bacon is cooked for terrine use when it pierces easily with a fork so that the meat just about holds together.

3. Remove the contents, place them in a stainless steel bowl and allow them to rest in the fridge overnight. The carrot is for flavour only; the onion and celery will be pureed and used later for plate garnish.

Ingredients:

Cabbage

2 heads Savoy cabbage
3 shallots
Small bunch of chives (finely chopped)
Freshly milled white pepper Fine sea salt (to taste)
30g unsalted butter
Bacon stock
Cooking oil (for lining the mould)

Method

1. Remove eight to ten good quality outer leaves from the cabbages. Remove the centre vein and wash.
2. Blanch these leaves for two to three minutes, then remove and refresh by running under cold water. Set aside for lining the terrine mould in a clean kitchen linen cloth.
3. Cut the remaining cabbage head in half, remove the stalk and shred the cabbage finely. Wash the shredded cabbage under cold running tap.
4. Dice the shallots. Add butter to a heated pot and cook the shallots for about one minute without colouring. Add the cabbage, season with pepper and reduce the heat. Cook for a further two to three minutes.
5. Add enough bacon stock to just barely cover the cabbage, and cook under a medium heat for a further ten minutes. When the liquid has evaporated, the cabbage should be cooked. The bacon stock is the liquid the bacon was cooked in and refrigerated overnight.
6. Taste the cabbage and correct the seasoning. Allow to cool, then add the chives and mix. Taste again.

Assemble terrine

1. Ideally use a terrine mould or alternatively a bread tin. Brush the mould with oil then line tightly with clingfilm, ensuring the clingfilm overhangs the mould.
2. Season the cabbage leaves. Line the moulds with the leaves, making sure the leaves overhang the mould. Layer the shredded cabbage – about two centimetres – and use the back of a spoon to press it down. Cut the bacon into slices of about 2 centimetres thick, then layer it over the cabbage. Repeat the layering of cabbage and bacon to the top of the mould. The shredded cabbage should be the last layer and should reach just over the top of the mould. Fold over the cabbage leaves and add the remainder if necessary to completely cover the top of the mould. Fold over the clingfilm tightly.
3. The terrine mould needs to be weighted on top to press the terrine into shape. Use a piece of cardboard cut to the shape of the mould top and covered with tin foil – this will act as a cover for the mould. Then put a plate on top of the stencil and place a heavy pot on top. A few kilos of sugar can be used as weights. Rest in the fridge overnight.

To plate terrine

1. Puree the celery and onion by removing them from the stock, roughly chopping them and cooking them over a low heat to dry them out slightly. Puree in a blender, remove and pass through a fine sieve. Correct the seasoning.

2. Remove the terrine from the mould, leaving the clingfilm on. Slice thinly with a carving knife and remove the clingfilm from individual slices.

Kevin Thornton is a Michelin-starred chef and owner of Thornton’s Restaurant on St Stephen’s Green in Dublin.

www.thorntonsrestaurant.com

Pulling a rabbit out of the pot

Sunday, March 9th, 2008


Wild rabbit stew with dumplings made a regular appearance on our kitchen table when I was growing up – the rabbit having been snared locally.

Nowadays, rabbit is harder to come by. Although it is still sold in some butchers, it is not frequently found in supermarkets. If you’re on the hunt for rabbit, ask your butcher to source one for you, or try asking at one of the many farmers’ markets throughout the country.

Rabbit meat is a high-quality source of protein, and it can be used for the same dishes for which you would use chicken meat. It is leaner meat than beef, pork or chicken. Wild rabbit has less flesh than farmed rabbit and the meat is a little darker, whereas the loins of farmed rabbit are much bigger, the flesh is whiter and tastes quite like chicken. However, unlike chicken meat, it can be served pink. The farmed version available in Ireland comes mostly from France.

When cooking rabbit it is better to remove the flesh from the bone first. Rabbit’s back legs have a substantial amount of meat and so they can be prepared in a few different ways. One is to remove the flesh completely from the bone, cut the flesh between the muscle joints into three pieces and marinate overnight, then confit in duck fat for a couple of hours.

As Easter approaches, rabbit is on the menu at Thorntons. The recipe below is the one I cooked at the Rock of Cashel for Guerrilla Gourmet.

Loin of rabbit with carrot cones, pearl onions and truffle sauce


Ingredients – rabbit

Eight loins of rabbit
20ml veal stock

Method

Season rabbit loins and saute in a hot pan with a little olive oil until lightly browned. Add veal stock to deglaze. Remove the rabbit from the pan and rest for two minutes.

Ingredients – marinade

1 leek
1 shallot
1/2 bulb of garlic
Bunch of thyme
1 bay leaf
12 whole white peppercorns
50ml white burgundy wine
20ml sunflower oil
30ml olive oil

Method

Wash, peel and roughly chop leek and shallot. Then mix in a bowl with the wine, oils, peppercorns and herbs.

Ingredients – truffle vinaigrette

20g black truffle (finely chopped)
10ml white truffle oil
20ml olive oil
5ml water
10ml truffle vinegar
1/2 lemon juice
2g sea salt
Fresh milled pepper

Method

Mix all the ingredients together in a bowl using a whisk. Taste and correct the seasoning.

Ingredients – truffle sauce

Rabbit bones
250ml veal stock
250ml rabbit stock
Miripoix (diced shallot, garlic, leek, thyme, bay leaf, whole white peppercorns)
100ml truffle juice
10g black truffle (finely chopped)
50ml Madeira
Sea salt
Freshly milled white peppercorns
10g truffle butter (4g diced truffle and 10g unsalted butter pureed)
10ml of olive oil
Bouquet garni (parsley, thyme, bay leaf celery heart tied into a neat bunch)

Method

1. Heat pot and add a little olive oil. Add miripoix and cook for 3-4 minutes.

2. Roughly chop the rabbit bones and add to pot, cook over a medium heat until lightly brown then season with pepper.

3. Add the veal and rabbit stock and bouquet garni and bring to the boil. Reduce the heat to simmer and spoon off any impurities from the stock.

4. Simmer until reduced by half, then remove the stock from the heat and pass through a fine sieve.

5. In a clean pot place the diced black truffle and Madeira and bring to the boil. Then simmer and reduce by half.

6. Add the truffle juice and the finished stock. Bring to the boil and cook rapidly to trap in the flavour of the truffle, allowing the sauce to reduce by half.

7. Taste and correct the seasoning, then fold in the truffle butter over a low heat.

Carrot cones, pearl onions
20 pearl onions
20 black truffle slices
15g unsalted butter
500ml water
Sea salt
Freshly milled white peppercorns

Method

Wash and peel the pearl onions. Heat a pan, add 5g of unsalted butter and add the onions. Season and barely cover with water, then cook on a medium heat for about five minutes until the liquid has evaporated.

Carrot cones

Four carrots
1. Wash and peel the carrots, cut in quarter and shape like cones.

2. Heat the butter in a pot then add the carrots, allowing them to colour slightly.

3. Barely cover with water and season. Bring to the boil and simmer allowing carrots to cook to al dente consistency.

4. In a heated pot add a little olive oil, some roughly chopped carrot trimmings, seasoning and water and cook through until all the liquid has evaporated. Puree carrot in a blender to a smooth consistency.

To serve

On a warm plate add a dessertspoon of carrot puree and pull into a straight line. Place the carrot cones on top of the puree and the pearl onions in between the carrots.

Garnish with truffle slices, Cut the rabbit into even pieces. Sauce the plate and arrange the rabbit on top. Sprinkle with truffle vinaigrette and serve.

Kevin Thornton is a Michelin-starred chef and owner of Thornton’s Restaurant on St Stephen’s Green in Dublin. www.thorntonsrestaurant.com

Making the most of meat

Sunday, November 25th, 2007

Many of us are seeking a closer relationship with what we eat. This is true of all of the food groups, but perhaps none more so than meat, where provenance makes a huge difference to taste.

For some, eating meat is a basic fact of life. For others, it is a moral quandary.

At Thorntons, we cater comprehensively for meat and non-meat eaters, and for me the most important thing is that the meat I use and eat is fully traceable, and of the highest quality.

Meat can be broken down into four categories:

1.Carcass meat: beef, veal, lamb, mutton, hogget, pork and goat.

2.Offal or internal organs: liver, kidney, heart, tongue, oxtail, crubeens, sweetbreads (glands).

3. Poultry: chicken, duck, guinea fowl, quail, turkey and goose.

4.Game: four-legged – venison, wild boar, rabbit and hare, and two-legged – pheasant, partridge, grouse, plover, wild duck (teal, mallard) woodcock and snipe.

This week, I am going to look at beef, lamb and offal.

Beef
We produce great beef in this country – mostly Angus, but also some French Limousine. It is important to know where it comes from; your butcher should be able to tell you exactly from which farm your beef originates.

Beef should always be aged before it is cooked. A good butcher will usually hang his meat for at least 21 days in a refrigerated room with controlled humidity. This makes the enzymes present in the meat break down the fibres, tenderising it and giving it a more pronounced flavour.

An aged cut of beef will be dark red in colour and it should have some fat running through it like marble. If both of these requirements are met, you are off to a good start.

The various cuts of beef are as follows:

Chuck is from the neck and is used for braising and stewing.

Rib is best used for roasting and steaks because it is so tender.

Loin is another prime cut of beef which is used like the rib (hence the name sirloin steaks).

Round is from the leg and usually used for braising, but if handled well and hung for a longer period it can be roasted with great care.

Shank is used for stewing, roasting or consomme. Flank is good for grilling or barbecuing.

Brisket is used for corned beef and is really good for a pot roast.

Fillet is the most prized part of the animal. It is used for roasting (whole), for steaks (fillet steak) – including steak tartare, when it is cut into – cm pieces served with diced shallot, capers, chives and raw egg yolk.

Veal is a milk-fed calf that never eats grass or grain, so its colour remains pale pink. It is slaughtered at about 20 weeks old, so it is much more tender than beef. The flavour is quite neutral, meaning it is great with items that have a strong flavour, such as lobster and morels.

Lamb
Lamb is what you call meat from a sheep under one year old. Spring lamb is available from March to June and ordinary lamb from July to December. Between one and two years old it is called hogget, and above two years old it is called mutton.

We only use spring lamb until June and lamb until the middle of September. As with beef, it is important that lamb is hung in order to tenderise it. It should also have a small amount of fat through the meat for flavour.

My favourite Sunday lunch is roast lamb, and this is how I cook it at home.

Ingredients
One leg of lamb
Garlic cloves
Rosemary
Rock salt and olive oil
Miripoix
50ml of white wine
Lamb stock

Method
1. Stud the leg of lamb with cloves of garlic and rosemary, brush with rock salt and olive oil and cook in a slow oven at 60 degrees Celsius for about five hours.

2. Remove and turn the oven up to 175 degrees Celsius. When hot, return the leg for about 20 minutes to brown.

3. Remove the leg and rest it for about ten minutes. In the meantime add a miripoix (a selection of diced vegetables) to the roasting pan, deglaze with a drop of white wine and lamb stock, and reduce by half.

4. Pass through a fine strainer and serve with the leg.

5. Serve with roasted root vegetables and potato puree.

Offal
In James Joyce’s Ulysses, we are told that ”Mr Leopold Bloom ate with relish the inner organs of beasts and fowls”. But today, the notion that we are what we eat gives us pause when we consider the inner organs of beasts and fowls beloved by Bloom.

”Thick giblet soup,” Joyce goes on, ”nutty gizzards, a stuffed roast heart, liver slices fried with crust crumbs” and, most delectable to Bloom’s palate, ”grilled mutton kidneys”.

I think offal is fantastic; as well as being delicious, it is really economical and nutritious.

However, it is rarely used today, as most people find it distasteful and don’t really know how to cook it. I am particularly partial to veal offal, which is excellent, particularly veal kidneys.

Kidneys should be bought with a protective covering of fat, which you should remove carefully before cooking.

Then remove the connective tissue in the centre of the kidney with a sharp knife, being careful not to damage the meat. Finally, remove the membrane surrounding it.

Kidneys should be soaked in milk for an hour, as this helps to remove any impurities.

Veal kidneys are so tender they can simply be sauteed in olive oil; however, Il ike to make more of a fuss about them by cooking them in the following way:

Ingredients
Veal kidney
Pork fat
Olive oil
White wine
Madeira
Miripoix
White peppercorns
Fresh thyme
Bay leaf

Method
1. Marinate for a few hours in a little olive oil, white wine, miripoix, white peppercorns, fresh thyme and bay leaf.

2. Wrap in pork fat to protect the kidney and to add flavour.

3. Saute the wrapped kidney in a warm pan, add the marinade and then place the kidney on top.

4. Cover with a lid and cook in an oven at 175 degrees Celsius for 15 minutes. Remove the kidney and deglaze the pan with Madeira.

5. Cook the liquid for a few minutes, season, remove and pass through a fine sieve.

6. Slice the kidney and pour the sauce over the offal. The fat removed from the kidney can be cut into small thin strips and sauteed in a hot pan to make crispy, then served on top of the kidney. Accompany with root vegetables.

Sweetbreads
Sweetbreads is the name of a dish made from the thymus gland or pancreas of an animal younger than one year old (in the restaurant we only use veal or lamb).

The two organs have different biological functions, but look fairly similar and so are considered, for the purpose of cooking, to be comparable. Thymus sweetbreads are slightly longer and more irregular, with pancreas sweetbreads being larger and more rounded.

As with most offal, they are best soaked in milk overnight or for at least three hours to remove any impurities, then the membrane should be removed with a sharp knife. It can also be removed by blanching the sweetbreads and refreshing them – this makes them stiffer and easier to handle. I prefer the first way, as I have more control in the cooking.

Veal sweetbreads with wild mushrooms

Ingredients
Veal sweetbreads
Selection of mushrooms
including girolles, chanterelles and horn of plenty
Olive oil
Fresh thyme
Tarragon
Whole white peppercorns
Sliced shallot
Celery and diced carrot
Veal stoc
k
Brandy

Method
1. Marinate the sweetbreads in olive oil, fresh thyme, tarragon, whole white peppercorns, sliced shallot, celery and diced carrot.

2. Heat a pan, season the sweetbreads and saute for two minutes.

3. Remove and add the marinade without the oil, cook for a minute, stirring the vegetables.

4. Add the sweetbreads and a little veal stock and cook for about four minutes in the oven.

5. Remove and reduce the juice, correct the seasoning.

6. Serve the vegetables on the plate and the sweetbreads on top.

7. Wash, season and saute the mushrooms.

8. Flambe with a little brandy and serve with the sweetbreads.

Kevin Thornton is a Michelin-starred chef and owner of Thornton’s Restaurant on St Stephen’s Green in Dublin. www.thorntonsrestaurant.com