Creating Wines of Distinction

Pan-fried Sweetbreads, Curry Spiced Lentils, Mango Salsa and Labneh

Enjoy with the Creation Grenache Noir, Viognier Rosé

Yields 10 portions

 

Sweetbread:

600 g sweetbread

1 L milk

2 L vegetable oil

250 g chickpea flour

1 tbsp curry powder

50 g butter

100 ml sherry vinegar

salt

Cut the sweetbread into 20 g pieces. Soak the sweetbread in the milk overnight. Rinse under cold running water. Dry most of the moisture off with a paper towel.

Dust the sweetbread in a mixture of chickpea flour and curry powder.

Heat up the oil in a pot to 200° C. Deep fry the sweetbreads in two batches for 30 seconds or until golden brown.

Heat up a pan and transfer the fried sweetbread to the pan and add the butter. Sauté for 30 seconds and deglaze with the sherry vinegar.

If not cooked through yet, transfer the sweetbreads to an oven tray and place in the oven until cooked.

Season to taste.

 

Curry Oil:

2 L vegetable oil

10 pods cardamom

2 heaped tbsp curry powder

1 tsp cumin seeds

1 tsp smoked paprika

2 tbsp turmeric

3 bay leaves

1 sprig of thyme

muslin cloth

Heat the oil in a pot and add the spices and herbs. Cook for 2 minutes and cool down to let the spices infuse. Strain through a muslin cloth.

 

Lentils:

250 g lentils

30 g flat leaf parsley, finely chopped

5 g salt

Place the lentils in a small pot and cover with cold water.

Cook until tender and cool down. Add parsley, salt and curry oil until well coated. (Best to do this the day before.)

 

Mango Salsa:

1 ripe mango

1 red onion

1 red pepper

30 g fresh coriander, chopped

zest of 1 lime

salt

Dice the mango, onion and red pepper and add the coriander and lime zest.

Season to taste.

 

Labneh:

500 g double cream Greek yoghurt

muslin cloth

Pour the yoghurt in the muslin cloth. Hang in the fridge over a bowl overnight. Scoop the thick labneh into a piping bag and discard the liquid whey.

 

Garnish:

20 g micro coriander

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