Crunchy nut fried sweetbreads & wild garlic aïoli

Crunchy nut fried sweetbreads & wild garlic aïoli

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
250g lamb sweetbreads
550ml whole milk
500ml rapeseed oil, for frying
120g plain flour
100ml buttermilk
200g panko breadcrumbs or good quality breadcrumbs
50g almonds, finely chopped
50g sesame seeds
8 Corn tortillas

For the aïoli

Quantity Ingredient
1 bunch wild garlic, finely chopped
sea salt
freshly ground black pepper
2 large, free-range egg yolks
1/2 teaspoon english or dijon mustard
1 teaspoon white wine vinegar
250ml sunflower oil or rapeseed oil

Method

  1. To prepare the sweetbreads, soak them in milk overnight. Once you’ve done this, you’ll need to remove the membrane surrounding them (it’s a bit like skinning a sausage, a bit fiddly but a necessary process).
  2. Make the aïoli following the method, substituting wild garlic for the garlic and adding it in at the end.
  3. Heat the oil in a deep heavy-based pan to 190°C. Place the flour in a bowl, the buttermilk in a second bowl, and the panko breadcrumbs, almonds and sesame seeds in a third bowl. Dip your sweetbreads first in the flour, then in the buttermilk and finally, in the panko breadcrumbs. Drop them into the pan of oil in batches. Fry for around 4 minutes, or use a temperature probe, ensuring that the temperature has reached 70°C in the centre of the sweetbread.
  4. Serve with the aïoli on a tortilla.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again