15th Mar 2012 - 02:00
Ingredients
2 portions 500g Best End 100g Sweetbread 30g Cheeks 10x Asparagus 1 head (100g) Broccoli 3 baby New Potatoes 5g Watercress 1 Egg 100g Plain Flour 10g Breadcrumbs Pinch Cumin Powder 500g Brown Stock 250g Butter ½ Onion ½ Leek ½ Carrot 100ml White Wine 1 Bay Leaf
Preparation method
Method • Prep cheeks and pan fry, add to browned vegetables, pour in brown stock, cook. • Prep rack – chin bone – fridge. • Bring Sweetbread in court bouillon to boil and let remove from heat. • Prep broccoli and cook in boiling water till soft and blitz with cold butter. • Prep asparagus and cook new potatoes. • Pane Sweetbread with Cumin. Recipe by Tom Lee, runner up in the Essential Cuisine North West Young Chef Competition 2009.
Recipe courtesy of