Lacquered lamb sweetbread skewer

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. Make a syrup with water, sugar, soy and ginger. 
• Infuse the tomatoes in the syrup for at least an hour.
• Remove the tomatoes from the syrup.
• Reduce the syrup and dip the tomatoes with that little syrup.

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.

For decoration:

• Dice some apples.
• Inject them with chilli mayonnaise ("Sriracha Mayoo") and vacuum pack them completely.
• Add some mustard sprouts.

SET UP

• 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.