Whilst shopping for meat in my excellent butchers, Coulsons of Dunmow, I noticed he stocked sweetbreads. This caused me great joy since all offal is good for us and eating sweetbreads is a rare and tasty treat. Contrary to popular opinion, the sweetbread is not usually the testicles of an animal but is either the thyroid gland or the pancreas of a lamb or calf. It is highly nutritious and an excellent source of protein. This is a nice simple recipe that doesn’t involve too much faffing about. It can be found on cooks.com.
- 1lb/450g Sweetbreads
- 3 cups/24 floz/720 ml water
- 1 tblspn vinegar – any type except malt vinegar.
- 2 tsp seasoned salt. Or celtic sea salt and a pinch of mixed herbs.
- 1½ tbspn butter
- ²/3 cup/3 oz/75 gm chopped spring onions
- 2 cups/8 oz/225 g sliced fresh mushrooms
- ¹/8 tsp thyme
- ½ cup/4 floz/120 ml sherry – or wine if this is more readily available.
- Wash the sweetbreads and soak in cold water for 20 mins.
- Drain, put in saucepan and add the 3 cups of water, vinegar and 1 tsp salt.
- Bring to boil; cover and simmer for 20 mins until tender.
- Drain and remove membranes if there are any, and then dice the sweetbreads. Set aside.
- Melt the butter in a frying pan, add the springers and mushrooms and sauté for about 5 mins until done to taste.
- Sprinkle with salt and thyme.
- Add the sweetbreads and sherry.
- Cover and simmer until thoroughly heated.
