Sweetbread and Veal Brochettes HT MC
4 Hot Offal Veal
Alcohol Main Course Gluten Wheat free Eggless
Veal or Lamb Sweetbreads
Boned Leg of Veal
tbsp Fresh Parsley, chopped
tbsp Lemon Juice
tbsp Olive Oil
Wash the sweetbreads carefully. Put them in a pan with cold salted water to
cover, bring to the boil over a moderate heat and
simmer gently for 2 minutes. Cool the
sweetbreads by leaving the pan under cold running water.
Peel the button onions and blanch in the same way as the sweetbreads for 5
minutes. Drain then cool under running water.
Cut veal into 24 even sized cubes, discarding any pieces of skin or gristle.
Take 6 long metal skewers and thread each one with alternate pieces of veal,
followed by a piece of sweetbread and 1 button onion.
Allow 4 sets of ingredients per skewer.
Lay the brochettes side by side in a large shallow dish or baking tray. Season
generously with salt and freshly ground black pepper,
and sprinkle with finely chopped parsley.
Combine the wine with the lemon juice, pour over the brochettes
and leave to marinate for 1/2 hour, turning the skewers occasionally so that
the meat remains evenly coated with the dressing.
Heat the grill to high. Combine the olive oil with the melted butter in a small
dish. Drain the brochettes thoroughly, reserving the
marinade, and brush them all over with the
butter and olive oil mixture. Place them on a grill pan under the grill;
reduce the heat to moderate and grill the brochettes for about 20 minutes, or
until they are cooked through and golden, turning the
skewers occasionally. Transfer the cooked
brochettes to a heated serving dish and keep them warm.
Add the reserved marinade to the drippings in the grill pan and bring to the
boil by putting it over a moderate beat, scraping up
any crusty bits adhering to the bottom and the
sides of the pan with a wooden spoon. Strain into a heated sauceboat
and serve immediately with the brochettes.
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