Lacquered lamb sweetbread skewer
Ginger 2.0 g
Garlic, bulb 1.0 ud
Sesame kewpie sauce 10.0 g
Potatoes 0.25 kg
Ginger 1.0 g
Small golden apple 0.02 kg
Salsa mayonesa picante Siracha 2.0 g
Sakura Mix shoots 0.001 kg
For the sweetbreads:
- Remove the fat and the membranes from the sweetbreads.
- Soak in brine for 30 minutes.
- Wash in cold water.
- Vacuum pack with the sauce for lacquering the sweetbreads.
- Vacuum cook in a steam oven for 5 minutes at 90 ºC.
- Cool and skewer.
For the roasted cherry tomatoes at low temperature:
- Peel the tomatoes and make a syrup with the water, sugar, soya and ginger.
- Put the tomatoes in the syrup for at least half an hour.
- Remove the tomatoes from the syrup and place them in the oven at 85°C and dry heat for at least one hour (until the tomatoes are soft). Sprinkle the tomatoes slightly with the syrup during this process.
- Reduce the syrup while the tomato is in the oven.
- Spear two tomatoes per skewer on the tips of the skewer.
For the lackered sweetbread sauce:
- Mix the soy sauce, water, sugar, grated ginger, grated lime and garlic cut into brunoise.
- Mix, pack beside the sweetbreads in a proportion of 2 parts of the weight in sweetbreads, 1 part of the weight in sauce.
- Cook the sweetbreads with the sauce. (5 minutes of steam at 90 ºC).
- Cool and separate the sweetbreads from the sauce.
- Reduce the sauce until it becomes thick enough to lacquer the sweetbread skewers.
- Mix the resulting sauce with the "Kewpie sesame" in equal parts.
For the baked potato base:
- Bake the greased, seasoned and foil-wrapped potatoes.
- Peel the potatoes and cut slices from the longest part of the potato, 0.5 cm thick.
- Make a 6 x 3 cm rectangle of the baked potato by cutting the sides of the slice.
- Dice some apples.
- Inject them with chilli mayonnaise ("Sriracha Mayoo") and vacuum pack them completely.
- Add some mustard sprouts.
- Flame grill the lamb skewers with the skewer sticks protected with aluminium foil or wet them so that they do not burn. They can also be grilled or fried.
- Heat the rectangles of the baked potatoes in the oven.
- Take out and remove the aluminium foil.
- Brush the sweetbreads with the sauce.
- Place the lacquered skewers on the baked potatoes and place a few cubes of apple on each skewer.
Nutritional information (1 portion)
Fiber 12.56 g
Saturates 3.26 g
Monounsaturated fatty acids 3.7 g
Polyunsaturated fatty acids 2.19 g
Cholesterol 130.01 mg
Calcium 30.82 mg
Iron 31.4 mg
Zinc 1.13 mg
Vitamin A 1386.86 ug
Vitamin C 132.68 g
Folic acid 14.81 ug
Salt (Sodium) 3075.49 mg
Sugars 25.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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