❤ LOVE LOCAL ❤ BFE-DuckEggAd252x89-2b.pdf 1 14/02/2014 12:30
LAMB SWEETBREADS WITH VEGETABLES
We have been farming in Somerset for over 30 years and stand by our ethos that happy, roaming and waddling free birds, lay the greatest eggs.
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44 | THE WEST COUNTRY FOODLOVER
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Sweetbreads are the thymus gland and can be ordered from specialist butchers. They need to be soaked for two to three hours in cold water so they lose any trace of blood. We wanted to include them as something a bit more unusual!
Serves 6
❤ 2 carrots, peeled ❤ 2 waxy potatoes such as charlotte or desiree, unpeeled
❤ 2 courgettes ❤ 1 tbsp coarse salt ❤ 800 g lamb sweetbreads, prepared by the butcher
❤ 50 g butter, chopped ❤ 1 tbsp olive oil ❤ 2 garlic cloves, unpeeled ❤ 1 brown onion, thinly sliced ❤ 10 basil leaves, chopped ❤ Salt and pepper
1 Cut the carrots into large olive shapes by trimming them
gradually with the tip of a knife.
2 Do the same with the potatoes and courgettes.
3 Add the coarse salt and sweetbreads to a saucepan of boiling water. Reduce the heat to low and simmer for 10 minutes. Drain and refresh under cold water then remove any membranes.
4 Meanwhile, place the butter, olive oil, garlic and onion in a large frying pan over a medium heat, stirring occasionally until the butter has melted. Cook the potato and carrot in the pan for 10 minutes, or until tender. Add the sweetbreads and cook, turning occasionally, for 3–4 minutes or until browned.
5 Add the courgettes and cook, stirring occasionally, for 5 more minutes or until tender.
6 When ready to serve, scatter over the chopped basil leaves and season.
Stephane Reynaud’s Book of Tripe, publisher: Murdoch Books, photograph: Marie-Pierre Morel
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