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Sweetbread and Veal Brochettes HT MC 30mins Serves 4 Hot Offal Beef Veal Alcohol Herbs Main Course Kebab Gluten Wheat free Eggless
Ingredients 450g/1lb Veal or Lamb Sweetbreads 450g/1lb Boned Leg of Veal Salt and Pepper 16 Button Onions 3 tbsp Fresh Parsley, chopped 150ml/5fl.oz. White Wine (check manufacture) 1 tbsp Lemon Juice 2 tbsp Olive Oil Melted Butter
Instructions
1. 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.
2. Peel the button onions and blanch in the same way as the sweetbreads for 5 minutes. Drain then cool under running water.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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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