Sweetbread and Veal Brochettes
HT MC 30mins
4 Hot Offal Beef
Veal Alcohol Herbs Main Course Kebab Gluten Wheat free
Veal or Lamb Sweetbreads
Boned Leg of Veal
tbsp Fresh Parsley, chopped
White Wine (check manufacture)
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 X 25 mm 1 1 in cubes, discarding any pieces of skin or gristle.
Discard any membranes or vein from the sweetbreads and
divide them into 24 pieces, making them all as
near to the same size as possible.
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
and serve immediately with the brochettes.
Types of Offal
Recipes with Alcohol