Barbecued Veal Sweetbreads and Curried Spring Vegetable Roti

Submitted by: Paul Wade

Sweetbreads and vegetables served open-face with curry sauce on roti bread.

Details

INGREDIENTS

    Ancho Barbecue Glaze

    • 2 tablespoons olive oil
    • 1 red pepper, cored and cleaned
    • 1 yellow onion, chopped (about 2 c)
    • 1 teaspoon chopped fresh garlic
    • 1 teaspoon cumin seed, ground
    • 1 teaspoon ground coriander
    • 3 teaspoons ancho chili powder
    • 2 cups strong black coffee
    • 1/2 cup molasses
    • 1/2 cup brown sugar
    • 2 cups tomato catsup
    • 1/2 cup balsamic vinegar
    • 1 tablespoon Dijon mustard
    • 1 cup California raisins
    • Salt; to taste

    Coconut-Curry Sauce

    • 1 tablespoon olive oil
    • 3/4 cup chopped yellow onions
    • 3/4 cup chopped fresh gingerroot
    • 1 tablespoon kaffir lime leaves
    • 1 tablespoon lemongrass, chopped
    • 1/3 cup chopped cilantro and basil stems
    • 1 tablespoon mae ploy yellow curry paste
    • 6 cups canned, unsweetened Thai coconut milk
    • 1 cup condensed milk
    • 1/2 cup mirin
    • Butter, for finishing the sauce
    • 2 tablespoons arrowroot, dissolved in cold cream
    • Salt and pepper; to taste

    Sweetbreads

    • 18 ounce veal sweetbreads, blanched, peeled and deveined
    • Salt and pepper, for seasoning
    • Flour, for dredging sweetbreads
    • Olive oil and butter, for searing

    Vegetables

    • 12 ounce assorted baby vegetables such as beets, carrots, summer squash, petit pans, blanched
    • Chicken stock for warming vegetable
    • Butter and salt and pepper for seasoning
    • 6 roti bread or bread rounds (about 3 inches in diameter)
    • Curry oil and basil oils; for garnish
    • Grilled scallions; for garnish
    • California raisins; for garnish

    PROCEDURE

    Ancho Barbecue Glaze

    Heat the olive oil in a heavy-bottomed, medium saucepan and add the pepper, onions, garlic and spices; cook until translucent. Add the coffee, molasses, brown sugar, catsup, vinegar, mustard and raisins; simmer 30 minutes. Remove the sauce from the heat; cool slightly and purée in a blender until totally smooth. Adjust the seasoning with salt.

    Coconut-Curry Sauce

    Heat the olive oil in a large saucepan over medium heat; add onions, ginger, lime leaves, lemongrass, herbs and curry paste. Cook the mixture until it is bloomed and aromatic. Pour in the coconut milk, condensed milk and mirin; continue cooking at medium heat until all the flavors are infused, about 30 minutes. Whisk in a bit of butter and the dissolved arrowroot to thicken the sauce. Season the sauce to taste with salt and pepper. Strain the sauce through a fine-mesh strainer into a clean saucepan; keep warm until ready to use.

    Sweetbreads

    Season the sweetbreads with salt and pepper and dredge them lightly in flour. In a large sautépan, heat the olive oil and a bit of butter over medium-high heat; add the sweetbreads and sear until lightly browned. Remove the sweetbreads from pan to an oven-proof dish and glaze them lightly with the ancho barbeque glaze. Place the dish under the broiler or salamander until the sweetbreads are caramelized.

    To Serve

    Warm the vegetables with a bit of chicken stock and butter. Warm the roti bread.

    Put a piece of warm roti bread in the center of each plate. Place an equal portion of vegetables on the bread. Arrange the crispy sweetbreads on top of the vegetables. Cordon around the plate with coconut-curry sauce and curry oil.

    Garnish with grilled scallions, and raisins.

    Nutrition Facts Per Serving

    Calories 1540 (47% from fat); Total Fat 83g (sat 58g, mono 16g, poly 3g, trans 0g ); Cholesterol 385mg; Protein 38g; Carbohydrate 169g; (Dietary Fiber 11g; Sugars 116g; ); Iron 15mg; Sodium 700mg; Calcium 361mg; Potassium 2405mg

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