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Glazed sweetbreads, leeks, lotus root and pomegranate with Indian pickling spices – by Floyd Cardoz

11 September 2006

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Glazed sweetbreads, leeks, lotus root and pomegranate with Indian pickling spices Glazed sweetbreads, leeks, lotus root and pomegranate with Indian pickling spices
### INGREDIENTS ### (serves four) For the salad 30g scooped-out pomegranate seeds 30g diamond-shaped blanched leek 30g green papaya brunoise Tarka (½tsp ghee, 1/2tsp red mustard seeds) Juice of ½ lime Salt, pepper and caster sugar For the lotus pickles (20 slices) 375ml vinegar 250g sugar ½tsp mustard seeds ½tsp fennel seeds ½ dried chilli ¼tsp ground fenugreek 20 slices peeled lotus root For the braised leeks 1tbs oil 1tbs diced shallots ½tsp ginger 80g leeks sliced on the slant 60g diced braised calf's foot 2tbs chicken stock Pinch of chat masala (see Method) Pepper Salt For the glazed sweetbreads 2 calves' sweetbreads Ghee Salt and pepper ½tsp diced shallot Small pinch ginger Small pinch five spice (ground red mustard, fennel, cumin, fenugreek, onion seeds) 1tbs ruby port 2tbs veal glaze 1tbs lotus pickle (see above) Mace Green cardamom powder For assembly Assorted fried and fresh herbs, leaves, etc Halved grapes ### METHOD For the salad, put the leek and pomegranate into one small bowl and the papaya into another. Fry the ghee and mustard seeds until fragrant, cool and pour over the papaya. Combine with pomegranate and leek. Add as much lime juice as you feel gives a good flavour and season with salt, pepper and sugar. For the lotus pickles, put all the ingredients bar the lotus into a pan, stir well to dissolve and bring to the boil. Pour over the slices of lotus root and leave at least one day to infuse. For the braised leeks, warm the oil in a pan and sweat the shallots and ginger. Add the leek, cover and sweat till softening. Turn up the heat and sauté. Add the calf's foot and deglaze with stock. Season with chat masala and pepper. Stew until the leeks are soft and add salt if needed. Blanch the sweetbreads. Remove any gristle. Cut each one in half, brush with ghee and season lightly. Roast 15-20 minutes in a hot oven. Sweat the shallots and ginger in a small non-stick pan. Add the spice. Deglaze with port. Add stock and pickling juice. Toss the freshly roasted sweetbreads in glaze to give a surface coating. Dust with mace and cardamom. For each portion, use one roasted and glazed sweetbread, one slice of lotus root and one heaped tbs of salad. Put the sweetbread on to the lotus root. Spoon the pomegranate salad around it. Top with fried and fresh herbs. Garnish with halved grapes and spiced apple. Floyd Cardoz Photo © Sam Bailey
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