lamb's sweetbread with mushroom puree'

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
18/02/2009 09:31

lamb sweetbread

1 clove of garlic

mixed mushroom

2 tbs oil

1/2onion

salt and pepper

sweetbread it's a culinary term for the thymus gland (in the throat) and the pancreas (in the stomac) in calves lambs or pigs.

(s/b abb. for sweetbread)

soak the s/b in cold water until they become white, change the water from time to time until it remains clear( at list 5 hours).place them in a pan with cold water and slowly bring to boil. at the first sign of boiling remove and drain the s/b. place them under cold running water. drain and wipe dry remove the skin and any fibres and press them between two cloths under a board with a weight on top leave for 1 hour.

saute the mixture of mushroom in a frying pan with olive oil salt pepper onions and the garlic for 5 minutes. puree in a food processer. saute the s/b for 5 minutes and serve with the puree.

denizkisi


Joined: 18/09/2008
Posts: 196

Message Posted:
18/02/2009 10:28

I made your liver pate last night, thanks Guido, and thanks Simba for pointing me in the direction of the recipe. It is delicious!!!

dickyboy


Joined: 31/12/2008
Posts: 129

Message Posted:
18/02/2009 11:34

Hi Guido

Why do you not use the real sweetbreads (between the lambs legs) they are far more tender and have a superior flavour to the neck glands ??



Lilli with her Welsh connections will vouch for them , i am sure !!



Regards and thanks for the recipies, they are great.



Richard

Kibris


Joined: 07/11/2007
Posts: 372

Message Posted:
18/02/2009 11:53

There is a popular misconception as to what sweetbreads are.... Guido is right!... this is true and not a load of old bo**ox

spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
18/02/2009 11:58

thanks Guido.looking at it now.What do i ask the butcher forland like Dickyboy pointed out,thats what i thought i needed to get.the butchers cut diff.here.and would they have a glue...thanks

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
18/02/2009 15:32

the only way u can get this ingredients is: either your butcher has a knowledge of what you talking about ,or if live in uk. in cyprus it is very difficult to find sweetbread, may be if you ask your butcher in advance when he kill the lamb he could save some for you.

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
18/02/2009 15:44

the turkish name of sweetbread is uykuluk

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
18/02/2009 15:53

you can ask to your butcher for uykuluk. if you give enough notice he will get it for you. in uk people think that sweetbread are the genitals of the pigs, calves or lambs. wrong!!

louthlass


Joined: 09/11/2008
Posts: 271

Message Posted:
18/02/2009 16:02

When we lived in Harrogate I used to collect beast stomachs for my bullterriers, and the guy who ran the place always offered me raw sweetbreads from the freshly slaughtered lambs as a treat. I was too polite to refuse the first time, but found them to be delicious. I still eat them now, but cooked, also enjoy the dangly bits known as bulls balls here.

spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
18/02/2009 16:07

since when were they not balls.have i been eating the wrong things all the time.and i cant make sweetbreads without them..

dickyboy


Joined: 31/12/2008
Posts: 129

Message Posted:
18/02/2009 17:40

Guido Re Mess 8



Sorry to disagree with you but in the UK sweetbreads are either the genitals or the neck glands, you have to ask the butcher for which ones you prefer.



I have been eating the lower ones for the last 40 years and they are much better than the neck glands.

If i can get them in my suitcase in April we will have a cook off in Guidos to see which are the best "!!

rowlo



Joined: 12/10/2008
Posts: 4796

Message Posted:
18/02/2009 19:41

they must be huge meg11 if you cant get them in your suitcase ???????