Veal sweetbreads with a butternut puree, escabèche of shiitake and bergamot gel. Perfect complementary drink would be the Belgian – Keyte Oostendse Trippel – Beer.
Why do these ingredients combine so well?
This recipe is designed to match the Keyte Oostendse Trippel Beer.
This complex beer has fruity, citrus aromas that are strengthened by the bergamot.
“The savoury and roasted side of the beer connects to the oven-roasted pumpkin and the baked veal sweetbreads.”
Furthermore, aromas that remind of cooked potatoes are present in both beer and pumpkin.
To freshen up the baked veal sweetbreads which tend to have a very intense taste, we add the fresh & sour escabèche and bergamot.
preparations (4 persons)
Sweetbreads
- 500 g Veal sweetbread
- 20 g Carrot , chopped
- 40 g Onion , chopped
- 30 g Leek , chopped
- 1 Bay leaf
- 1 sprig Thyme
- 125 g White wine
- 500 g Vegetable broth
Put the sweetbreads in a bowl. Add a teaspoon of salt and cover with water. Place 24 hours in the refrigerator. Rinse the sweetbreads under cold water. Stew the vegetables with the herbs in a little butter. Add the sweetbreads and cover the pan with a lid. Let stew for 2 minutes. Add water and white wine. Bring to a boil. Simmer for 15 minutes. Cool the sweetbreads in ice water.
Remove the peel and cut into desired portions. Season with salt and pepper and fry until golden brown in hot fat.
Escabèche
- 20 g Cod liver oil
- 20 g Shallot , chopped
- 100 g Shiitake
- 10 g White wine vinegar
- 20 g Olive oil
- Q.S. Chives , chopped
Clean the mushrooms. Braise the shallots with the mushrooms in the olive oil. Add the vinegar and the remaining olive oil. Allow to cool. Add some chopped chives. Season to taste.
Butternut puree
- 200 g Butternut squash , puree
- 25 g Onion , stewed
- 10 g Butter
- dash Cream
Reheat the puree. Add the remaining ingredients and mix finely. Season to taste.
Bergamot gel
- 25 g Lemon juice
- 25 g Lime juice
- 60 g Bergamot , juice
- 50 g Sugar syrup
- 2 g Citras
- 1,8 g Agar
Mix all ingredients and bring to boil. Pour on a plate and allow to gel. Blend until a smooth mixture is obtained.
Curry oil
- 25 g Shallot , chopped
- 1 Bay leaf
- 1 sprig Thyme
- Q.S. Curry powder
- 100 g Peanut oil
Stew the shallots with the thyme and bay leaf in some oil. Add the curry powder and stir briefly. Add the peanut oil. Let heat and then cool down and sief.
